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                                                                  Never thought of topping a pizza with eggs? Well, after you taste this amazing pizza, you may never eat it any other way! The soft yolks, running over the cheese and sausage, topped with the cool greens, makes for a very memorable pizza experience. It is called a breakfast pizza, but this is wonderful anytime of the day. Makes 4 Slices of Sausage and Egg Breakfast Pizza

                                                                  Ingredients
                                                                  • Yes No 1 large, 12 to 16 oz prepared pizza dough
                                                                  • Yes No 2 tbsp cornmeal
                                                                  • Yes No 3/4 cup pizza sauce
                                                                  • Yes No crushed red chili pepper
                                                                  • Yes No 6 oz fontina cheese
                                                                  • Yes No 6 oz Italian sausage
                                                                  • Yes No 4 whole egg
                                                                  • Yes No black pepper
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No 2 cup baby arugula
                                                                  • Preheat oven to 475 degrees F. On a lightly floured surface, roll, or stretch dough to about 1/8-inch thick. Sprinkle cornmeal over the dough and lightly press in with your hands. Flip dough over, cornmeal side down, on a perforated pizza pan, or baking sheet. Spread the sauce evenly over the dough (shouldn't be a thick layer of sauce). Shake on pepper flakes to taste. Top evenly with 3/4 of the shredded fontina cheese. Scatter the sausage pieces evenly on top. Sprinkle on the rest of the fontina. Bake for 10-12 minutes and remove. Using the back of a spoon, lightly make 4 indentations around the pizza, not too close to the crust. Carefully crack an egg into each depression (use fresh eggs since older eggs tend to have watery whites). Grind black pepper on each egg, and top with the Parmesan. Return to the oven for 5-7 minutes, until the egg whites are set, but the yolk is still soft. Remove, break the yolks with a fork, so they run over the pizza. Top with arugula if desired.
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread

                                                                  This recipe comes from my friends Allison Beck [of Washington, D.C.] and Larry Chernikoff’s collection of family recipes. Larry’s mother was a Garfinkle. When I made this dish for the students in my University of North Carolina “Shalom Y’all” seminar, which explores the history of Jewish southerners, one of my students said, “This is THE BEST

                                                                  Ingredients
                                                                  • Yes No 8 a bit oz wide egg noodles, use more noodles
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 16 oz sour cream
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 2 cup large golden delicious apples, and, ripe pears in season work equally well
                                                                  • Yes No 3/4 cup golden raisin
                                                                  • Yes No 3/4 cup chopped pecan
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Preheat the oven to 350°. Grease a 13×9 inch glass baking dish.
                                                                  • Bring a large covered pot of water to a boil over high heat. Add the noodles and cook according to package directions. Drain and return to the cooking pot. Toss with 2 tablespoons of the melted butter. Cover and set aside.
                                                                  • In a large bowl, place the sour cream, eggs, cream cheese, sugar, vanilla, salt and the remaining melted butter. Beat with an electric mixer at low speed until nearly smooth (a few lumps don’t matter).
                                                                  • Spread half the noodles in the bottom of the prepared baking dish. Sprinkle with the apples, raisins, pecans, and 1/2 teaspoon cinnamon. Cover with the remaining noodles. Pour the sour cream mixture over all. Sprinkle with the remaining 1/2 teaspoon cinnamon.
                                                                  • Cover with foil and bake for 30 minutes. Uncover and bake 30 to 40 minutes more, until puffed and set at the edges and almost set in the center. Cool on a wire rack a few minutes before serving.
                                                                  Cuisine:YesNowashington
                                                                  Yields: 11servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Gnocchi are Italian potato-based dumplings. They float to the top of the water when they're done. Serve with breadsticks.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz gnocchi
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 oz ground turkey breast
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 3/4 cup chopped red bell pepper
                                                                  • Yes No 1 tbsp bottled minced garlic
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1/4 tsp fennel seed
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 tbsp finely grated pecorino romano cheese
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No basil
                                                                  • Cook gnocchi according to package directions, omitting salt and fat. Drain.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add turkey to pan; cook 3 minutes or until browned, stirring to crumble. Drain. Add onion and next 4 ingredients (through fennel seeds); sauté 2 minutes. Return turkey to pan. Stir in wine; cook 2 minutes. Stir in tomato paste and tomatoes; cook 4 minutes, stirring occasionally. Remove from heat; stir in cheese and black pepper. Place about 1 cup gnocchi in each of 4 shallow bowls; top each serving with about 1/2 cup sauce. Garnish with basil, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Notes: Prepare Sunset's Favorite Pie Pastry or the Sunglow Pie Pastry, or use 1 refrigerated pastry (half of a 15-oz. package) and follow steps 5 and 6 of the Sunset recipe to line pan. Serve pie with sweetened whipped cream flavored with grated orange peel.

                                                                  Ingredients
                                                                  • Yes No pastry shell
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 6 1/2 cup sliced firm ripe peaches
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • With a fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake in a 375° regular or convection oven until golden, 15 to 20 minutes; let cool on a rack.
                                                                  • Meanwhile, in a bowl, mix cream cheese and 1/2 cup sugar until smooth. Spread evenly over bottom of cool pastry.
                                                                  • In a blender or food processor, whirl 1 cup sliced peaches, remaining 3/4 cup sugar, orange juice, and cornstarch until smooth. Pour into a 3- to 4-quart pan; stir over medium-high heat until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
                                                                  • Add remaining 5 1/2 cups peaches to hot peach glaze and mix to coat slices. Let cool until tepid, about 25 minutes, then scrape onto cream cheese mixture in crust.
                                                                  • Chill, uncovered, until firm enough to cut, at least 3 hours. Cut into wedges and serve, or invert a large bowl over pie (it shouldn't touch fruit) and chill up to 1 day.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 5 tbsp vegetable oil
                                                                  • Yes No 1 lb fresh plain chicken sausages
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 4 oz snow peas
                                                                  • Yes No 2 long fresh, hot red chiles
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 1/2 lb dried chinese egg noodles
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No salt
                                                                  • Yes No 1/2 cup basil
                                                                  • In a wok, heat 2 tablespoons of the oil. Add the chicken sausage and stir-fry over high heat, breaking it up, until just cooked through, 3 minutes. Transfer to a plate.
                                                                  • Heat the remaining 3 tablespoons of oil in the wok. Add the garlic and ginger and stir-fry over moderately high heat until golden, 1 1/2 minutes. Off the heat, stir in the snow peas and chiles for 1 minute. Add the orange juice and stir over moderately high heat for 30 seconds. Add the sausage, noodles and stock mixture, season with salt and stir-fry until the sauce is thickened, about 2 minutes. Remove from the heat, stir in the basil and serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Notes: Serve with warm cornbread.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb onion
                                                                  • Yes No 1 1/2 lb red bell pepper
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 3 turkey thighs
                                                                  • Yes No 1 15 oz hominy
                                                                  • Yes No 1 28 oz canned chopped tomatoes
                                                                  • Yes No monterey jack cheese
                                                                  • Yes No canned sliced black ripe olives
                                                                  • Yes No scallion
                                                                  • Yes No salt and pepper
                                                                  • In a 4 1/2-quart or larger electric slow-cooker, mix the onion, bell pepper, garlic, jalapeño, chili powder, oregano, and cumin.
                                                                  • Pull off and discard skin from turkey thighs; trim off and discard fat. Rinse thighs and lay on vegetables in cooker. Pour hominy and tomatoes with juice over turkey.
                                                                  • Cover and cook until turkey pulls easily from the bone, 6 to 7 hours on low, 4 to 5 hours on high. If possible, turn meat over about halfway through cooking.
                                                                  • With a slotted spoon, transfer turkey to a plate. Skim and discard any fat from cooking liquid. When turkey is cool enough to handle, in about 10 minutes, discard bones and tear meat into large chunks. Return meat and juices to cooker; cover and cook until hot, 10 to 15 minutes.
                                                                  • Spoon turkey chili into wide bowls. Top portions as desired with cheese, olives, and green onions. Add salt and pepper to taste.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    tear
                                                                  Ingredients
                                                                  • Yes No 1kg potatoes
                                                                  • Yes No 1 celeriac
                                                                  • Yes No 1 onion
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No cheddar cheese
                                                                  • Yes No carton double cream
                                                                  • Yes No a of fresh flat leaf parsley, stalks
                                                                  • Preheat your oven to 200°C/400°F/gas 6. Place the potatoes, celeriac and onion in an earthenware-type baking dish. Season generously. Add the garlic, ¾ of the cheese, the cream and the parsley stalks. With a spoon, move everything around to mix all the flavours. Sprinkle over the extra cheese, and bake in the preheated oven for 50 minutes, or until tender and golden. Sprinkle over the parsley leaves. I like to leave the gratin in the dish, pop it in the middle of the table and tuck in!
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    gratin

                                                                  Once chilled, the sturdy wedges of grits will hold their shape; just make sure the grill is good and hot to keep them from sticking.

                                                                  Ingredients
                                                                  • Yes No 1/2 large vidalia onion
                                                                  • Yes No 1/2 cup chopped spicy smoked sausage
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 14 1/2 oz chicken broth
                                                                  • Yes No 3/4 cup half and half
                                                                  • Yes No 1 cup uncooked quick cooking grits
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Sauté onion and sausage in hot oil in a 3-quart saucepan over medium-high heat until tender. Add chicken broth and half-and-half; bring to a boil. Gradually stir in grits and salt. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened.
                                                                  • Pour grits onto a lightly greased baking sheet into a 10 1/2-inch circle (should be about 1/3-inch thick); cover and chill 8 hours.
                                                                  • Invert grits circle onto a flat surface; cut into 8 wedges. Brush top and bottom of each wedge with melted butter.
                                                                  • Grill, uncovered, over medium heat (about 300° to 350°) 3 to 4 minutes on each side. Remove and keep warm.
                                                                  • Note: Grits may be broiled, if desired. Prepare as directed, and arrange buttered wedges on baking sheet. Broil 6 inches from heat 2 minutes on each side or until golden.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  Blanquette de Veau
                                                                   2 h 20 m
                                                                  Ingredients
                                                                  • Yes No 2 lb boneless veal shoulder
                                                                  • Yes No 1 1/2 qt low sodium vegetable broth
                                                                  • Yes No 3 parsley stem
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 1/2 tsp coriander seed
                                                                  • Yes No 1 small white onion
                                                                  • Yes No 1 leek, white part only
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 medium celery rib
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp minced chives
                                                                  • In a medium enameled cast-iron casserole, cover the veal with the broth and bring to a simmer over moderately high heat. Tie the parsley stems, thyme sprigs, bay leaf, peppercorns and coriander seeds in a piece of cheesecloth and add the bundle to the casserole along with the onion. Simmer over low heat for 1 hour, skimming occasionally. Add the leek, carrot and celery and simmer until the veal is tender, 45 minutes longer. Drain the meat and vegetables, reserving the broth. Discard the bundle and onion. Cover the meat and vegetables to keep them from drying out.
                                                                  • Return the broth to the casserole; you should have about 4 cups. Boil the broth over high heat until reduced by half, about 8 minutes. Add the heavy cream and simmer over moderately low heat until reduced by a third, about 6 minutes.
                                                                  • In a small bowl, blend the butter and flour to form a paste. Whisk 1/2 cup of the hot liquid into the paste until smooth, then whisk into the remaining liquid in the casserole. Simmer over moderate heat, whisking often, until the sauce is thickened and no floury taste remains, about 5 minutes. Add the veal and vegetables along with the lemon juice and cayenne and simmer over low heat until the meat is hot. Season the stew with salt and pepper. Stir in the chopped parsley and chives and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  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

                                                                  Spreading frosting on cupcakes can be time-consuming. You'll love our quick-and-easy way using a zip-top plastic freezer bag.

                                                                  Ingredients
                                                                  • Yes No 24 paper baking cups
                                                                  • Yes No graduation cake batter
                                                                  • Yes No cream cheese frosting
                                                                  • Place 24 paper baking cups in muffin pans. Prepare Graduation Cake batter as directed, and spoon into baking cups, filling two-thirds full.
                                                                  • Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center of cupcake comes out clean. Cool in pans on a wire rack 10 minutes. Remove cupcakes from pans to wire rack, and cool 45 minutes or until completely cool.
                                                                  • Place all of Cream Cheese Frosting in a zip-top plastic freezer bag. Cut off 1 corner of bag to make a hole (about 1 inch in diameter). Squeeze a small amount of frosting on top of each cupcake. Sprinkle each frosted cupcake with red-, white-, and blue-colored sprinkles, or top each with 1 red, 1 white, and 1 blue jelly bean.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 24cupcakes
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 22 minutes
                                                                  • Total Time: 47 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  Preparation time: 5 minutes

                                                                  Ingredients
                                                                  • Yes No 3 tbsp honey mustard
                                                                  • Yes No 8 1 oz slice white bread
                                                                  • Yes No 4 1 oz slice swiss cheese
                                                                  • Yes No 1/4 lb smoked ham
                                                                  • Yes No 1/3 cup non-fat milk
                                                                  • Yes No 2 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp powdered sugar
                                                                  • Yes No 1/4 cup seedless raspberry jam
                                                                  • Spread about 1 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide ham evenly over cheese. Cover with the remaining 4 bread slices, mustard sides down. Combine milk and egg whites in a shallow dish. Dip both sides of each sandwich into milk mixture.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium heat. Cook sandwiches for 3 minutes on each side or until lightly browned. Sprinkle each sandwich with 1/2 teaspoon sugar; top each with 1 tablespoon jam.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

                                                                  This mustard herb roasted potatoes recipe is an easy, year-round dish made with readily available, affordable ingredients. Serve them hot and fresh out of the oven, or chill them in the refrigerator for a day and serve them cold as a healthy potato salad.

                                                                  Ingredients
                                                                  • Yes No 2 lb fingerling potatoes
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp mustard
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 1 glove garlic
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat the oven to 400F. Cut the potatoes in half lengthwise and toss them with the remaining ingredients. Arrange the herbed potatoes on a non-stick foil-lined baking sheet and roast them for 35 to 40 minutes, until they are golden brown and tender. Season them with salt, if desired and serve.
                                                                  • This mustard herb roasted potatoes recipe makes 6 to 8 servings.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    glove
                                                                  • Yes No
                                                                    foil

                                                                  This stuffing is slightly sweet and fragrant, with plenty of herbs. There's no meat in it, so it's a little bit lighter and fresher-tasting than stuffings made with sausage.

                                                                  Ingredients
                                                                  • Yes No one 12 oz peasant bread
                                                                  • Yes No 5 oz sliced almonds
                                                                  • Yes No 12 oz dried black mission figs
                                                                  • Yes No 2 tbsp chopped sage
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp fennel seed
                                                                  • Yes No 8 large egg
                                                                  • Yes No 2 1/2 cup chicken stock
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 350°. Spread the bread on a large baking sheet and toast for about 15 minutes, stirring once, until slightly dry. Spread the almonds on another baking sheet and toast for 5 minutes, until lightly browned. Let the almonds cool, then lightly crush them. Transfer the bread and almonds to a large bowl and add the figs, sage and parsley.
                                                                  • In a large skillet, melt the 6 tablespoons of butter. Add the onion, celery, carrots, chopped fennel bulb, garlic and fennel seeds and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Let cool, then scrape the vegetables into the bread mixture in the bowl. Stir in the eggs and stock and season with salt and pepper.
                                                                  • Butter a 9-by-13-inch baking dish. Spread the stuffing mixture in the dish and cover with foil. Bake for 30 minutes, until heated through. Uncover and bake for 10 minutes longer, until the top is lightly browned. Serve hot.
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Prep: 15 min., Cook: 15 min. This recipe goes with Brown Butter Cauliflower Soup

                                                                  Ingredients
                                                                  • Yes No 1 medium head cauliflower
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No garnish, fresh chives
                                                                  • Fill a large Dutch oven with water to depth of 1/4 inch. Arrange cauliflower in Dutch oven. Cook, covered, over medium-high heat 7 to 10 minutes or until tender. Drain.
                                                                  • Process cauliflower, sour cream, salt, and pepper in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down sides as needed. Stir in Parmesan cheese and chives. Place in a bowl.
                                                                  • If desired, microwave mixture at HIGH 1 to 2 minutes or until thoroughly heated, stirring at 1-minute intervals.
                                                                  • Cook butter in a small heavy saucepan over medium heat, stirring constantly, 4 to 5 minutes or until butter begins to turn golden brown. Remove from heat, and immediately drizzle butter over cauliflower mixture. Garnish, if desired. Serve immediately.
                                                                  • *2 (16-oz.) bags frozen cauliflower may be substituted. Cook cauliflower according to package directions. Proceed with recipe as directed, beginning with Step 2.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 6servings (3 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 2 tbsp diced rosemary
                                                                  • Yes No 2 tbsp diced thyme
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 lb beef skirt steak
                                                                  • Yes No 1 parsley leaves
                                                                  • Yes No 1 basil leaves
                                                                  • Yes No 1 mint leaves
                                                                  • Yes No 2/3 cup caper
                                                                  • Yes No 2 large oil packed anchovy fillets
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No hot smoked paprika
                                                                  • MARINATE THE STEAK: In a small bowl, combine the parsley, rosemary, thyme, garlic and olive oil. Spread the mixture all over the steak. Cover and refrigerate on a platter for at least 4 hours or overnight.
                                                                  • PREPARE THE SALSA VERDE: In a food processor, combine the parsley with the basil, mint, capers, anchovies, garlic, mustard and sugar and process to a paste. With the machine on, slowly pour in the olive oil. Season with salt and black pepper.
                                                                  • Light a grill. Scrape most of the marinade off the steak and season the meat with salt and black pepper. Grill over high heat for about 3 minutes. Turn the steak and grill for 2 minutes longer, until browned outside and medium-rare within. Transfer the steak to a cutting board and let rest for 3 minutes. Thinly slice the steak against the grain and sprinkle with smoked paprika. Pass the salsa verde at the table.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    smoked
                                                                  Ingredients
                                                                  • Yes No 2 baking potato
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 2 turkey sausages
                                                                  • Yes No 4 large egg
                                                                  • Heat oven to 400° F. Scrub the potatoes and pierce each with the tines of a fork. Bake until fork-tender, about 45 minutes. Carefully cut each potato in half. Scoop out the insides and stir in the butter and cheese. Fold in the sausages. Spoon the mixture back into the potato halves, creating a hollow in each center. Break 1 egg into each hollow. Arrange on a baking sheet and cook 10 to 15 minutes or until set.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook

                                                                  These crab cakes crusted with panko - coarse Japanese-style breadcrumbs - are super easy, elegant appetizers perfect for any occasion.

                                                                  Ingredients
                                                                  • Yes No 12 oz crab
                                                                  • Yes No 1/4 cup minced celery
                                                                  • Yes No 1/4 cup minced chives
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Yes No 1 1/4 cup panko bread crumb
                                                                  • Yes No chives
                                                                  • Sort through crab and discard any bits of shell.
                                                                  • In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add crab and 1/4 cup panko; stir gently just to mix.
                                                                  • Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.
                                                                  • Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.
                                                                  • Roasted Pepper-Chive Aioli. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 24crab cakes; 8 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice

                                                                  Try one of our other thumbprint variations: Raspberry Thumbprints Ganache Thumbprints Apricot Thumbprints Candied Orange Peel Thumbprints

                                                                  Ingredients
                                                                  • Yes No 1/2 chocolate dough
                                                                  • Yes No 1 cup chopped dried fruit
                                                                  • Yes No 1 tbsp fruit jam
                                                                  • To marbleize dough, roll out a 1/2-inch-thick rope of Chocolate Dough. Roll out a 1/2-inch-thick rope of Vanilla Dough. Pinch off a 3/4-inch piece from each rope. Roll together into 1 ball. Arrange balls on parchment-lined baking sheets, spacing each 1 inch apart.
                                                                  • Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
                                                                  • Let cool completely. Spoon dried fruit mixed with fruit jam into thumbprints.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 4 to 5 oz small brioche
                                                                  • Yes No 1 1/2 pint vanilla ice cream
                                                                  • Line a baking sheet with parchment paper, and set aside. In a medium saucepan over medium-high heat, combine the butter, sugar, and water. Stir until sugar is dissolved, about 2 minutes.
                                                                  • Allow sugar mixture to boil, and caramelize until the syrup is a medium amber color, about 4 minutes. Remove from heat. Add the cubes of brioche a handful at a time, and stir to coat. When all croutons are coated, transfer to prepared baking sheet. Quickly spread croutons so they are not touching. Let cool. To serve, fill four serving dishes with ice cream; garnish with caramel croutons.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 20 min., cook: 55 min. If you're pressed for time, buy quick-cooking wild rice or precooked brown rice in microwaveable pouches to equal 8 cups cooked rice.

                                                                  Ingredients
                                                                  • Yes No 2 cup wild rice
                                                                  • Yes No 2 cup cooked, shredded chicken breasts
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 1/4 cup chopped red onion
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tsp white wine vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Yes No slice garnishes, apple slices, fresh flat leaf parsley sprigs
                                                                  • Cook wild rice according to package directions.
                                                                  • Combine cooked rice, chicken, and next 3 ingredients in a large bowl.
                                                                  • Whisk together lemon juice and next 5 ingredients. Drizzle over rice mixture, tossing to coat. Stir in mint and parsley. Sprinkle with almonds. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Gourmet House Quick Cooking Wild Rice.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  Part fast-food-chain apple pie and part Kellogg’s Pop-Tart, this recipe brings together the best of both worlds. With fresh apples glazed in a cinnamon-infused sauce and wrapped in a flaky cinnamon pastry, this toaster tart is like a hand-held apple pie. Game plan: You can roll the dough scraps into 1 or 2 more tarts, but you’ll then need extra filling and glaze. You can make the dough a day in advance; just be sure to let it soften at room temperature for about 10 minutes before rolling out. Though best when eaten fresh, the cooled pop tarts can be stored in an airtight container for up to 2 days at room temperature. Reheat them, if desired, in a 300°F oven on a baking sheet until hot, about 10 minutes. Freezing is not recommended. This recipe was featured as part of our Make Your Own Pop Tarts project.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 2 medium apple
                                                                  • Yes No 7 tbsp packed dark brown sugar
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 2 pinch salt
                                                                  • Yes No flour
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp water
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 2 tbsp apple cinnamon filling juices
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 tsp milk
                                                                    For the dough:
                                                                  • Whisk the flour, sugar, cinnamon, and salt in a large bowl until combined. Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut or rub the butter into the dry ingredients until reduced to pea-size pieces.
                                                                  • Whisk the egg yolks and milk in a small bowl until combined. Add the egg-milk mixture to the flour mixture and mix with your hands until large clumps form. Turn the mixture out onto a work surface and knead briefly, smearing the butter into the dough with the heel of your palm until the dough completely comes together, about 1 minute.
                                                                  • Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. Meanwhile, make the filling.
                                                                    For the apple-cinnamon filling:
                                                                  • Using a vegetable peeler or paring knife, peel the apples and discard the peel. Core the apples, then cut them into 1/4-inch-thick slices and again into 1/4-inch pieces. Combine all the ingredients in a medium frying pan over medium heat. Cook, stirring, until the sugar has dissolved and the apple juices begin to release, about 5 minutes. Continue cooking until the apples just begin to soften, about 3 minutes more. Remove the pan from heat.
                                                                  • Set a mesh strainer over a medium heatproof bowl and transfer the apples and all of the juices to the strainer; set aside to cool. Meanwhile, roll out the dough.
                                                                    To assemble the tarts:
                                                                  • Heat the oven to 375°F. Line a baking sheet with parchment paper; set aside.
                                                                  • Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking. Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle. Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall). Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each. Place the baking sheet in the refrigerator.
                                                                  • Whisk the egg and water in a small bowl until evenly combined; set aside.
                                                                  • Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles. Using a fork, prick the dough all over. Transfer 2 tablespoons of the cooled apple juices to a medium bowl and set aside for the glaze; set the remaining juices aside.
                                                                  • Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle. Spoon about 1 heaping tablespoon of the apple filling onto each rectangle and spread it into an even layer, leaving a 3/4-inch border. Top each rectangle with 1 1/2 teaspoons of the remaining apple juices.
                                                                  • Place the pricked rectangles on top of the apple-covered rectangles. Press on the edges to adhere, and push down gently on the filling to slightly flatten. Using a fork dipped in flour, crimp the edges of the tarts. Bake until golden brown, about 23 to 25 minutes. Transfer to a wire rack and let cool completely before glazing.
                                                                    For the glaze:
                                                                  • Place all the ingredients in a small bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick.)
                                                                  • Set the wire rack with the tarts on it over a baking sheet. Using a spoon, drizzle about 1 tablespoon of the glaze over each pastry. Let set before eating, about 15 minutes.
                                                                  Yields: 6pop tarts
                                                                  • Active Time: 1 hour 20 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  King Cake Recipe
                                                                   3 h 20 m

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

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

                                                                  This recipe for Polish mazurka, or mazurek in Polish, is topped with almond paste and meringue. The dough base uses hard-cooked sieved eggs and is called a "crumbly dough" in Polish or kruche ciasto Polskie. Read More About Mazurek. Here's a larger photo of Polish Meringue-Topped Almond Mazurka.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1 cup ground almonds
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 tbsp heavy whipping cream
                                                                  • Yes No 8 oz butter
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1 12 oz almond paste
                                                                  • Yes No 4 oz sliced, almonds
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • In a large bowl, whisk together flour and 1 cup confectioners' sugar. Add the sieved eggs and mix well. Add ground almonds, 1 teaspoon vanilla and cream, and mix well. Beat in butter 2 tablespoons at a time. Form into a smooth ball, cover with plastic and refrigerate 1 hour. Heat oven to 375 degrees, and coat a 15x11-inch jellyroll pan with cooking spray. On a lightly floured surface, roll dough to 1/4-inch thickness and large enough to cover the bottom of the prepared pan. Spread surface with almond paste, then sprinkle evenly with sliced almonds, pressing them into the almond paste. Make the meringue in a medium bowl by beating the egg whites until stiff. Gradually add 1 cup confectioners' sugar and vanilla, beating constantly. Spread meringue over almond-topped dough and bake 20-25 minutes or until pastry is golden. Remove from oven. While still warm, cut into squares. Let cool completely before removing from pan.
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake

                                                                  Classic icebox cookies get spiced up with Mexican chocolate. For different personality types on your holiday list, we’ve got variations: coconut-date for the racy adventurer, and Meyer lemon and black pepper for the subtle sophisticate, and sugar cookies for the purist. Or maybe they’re just all for you. What to buy: Mexican chocolate such as Ibarra or Abuelita is available at Latino grocery stores. It comes in disks. If you can’t find Mexican chocolate, you can approximate the flavor by using 1 teaspoon ground cinnamon and 2 cups coarsely chopped semisweet chocolate. Add the cinnamon to the dry ingredients. Game plan: Make extra batches, wrap them in plastic, and freeze for later use. To finish, take them out of the freezer, and then slice and bake them as directed. The dough can be frozen up to a month

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup loosely packed golden brown sugar
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 cup diced mexican chocolate
                                                                  • Whisk together the flour, baking powder, cayenne, and salt in a medium mixing bowl to aerate the mixture and break up any lumps. Set aside.
                                                                  • Combine butter and sugar in bowl of stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes. Add milk and vanilla and blend well. Scrape down bowl, add egg, and mix well. Reduce mixer to low, add flour mixture, and mix until just incorporated. Fold in chopped chocolate.
                                                                  • Turn dough onto a piece of plastic wrap, shape it into a log (approximately 12 inches long and 1 1/2 inches in diameter), and wrap tight. Place in the refrigerator until firm, at least 1 hour but preferably 8 hours.
                                                                  • When ready to bake the cookies, heat oven to 350°F and arrange rack in the middle. Remove cookie dough from the refrigerator and slice into 1/4-inch thick rounds. Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 48cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 2 x 7 rib racks of lamb
                                                                  • Yes No 2 firm aubergines
                                                                  • Yes No 8 ripe plum tomatoes
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 8 cloves of garlic, skin left on
                                                                  • Yes No dried oregano
                                                                  • Yes No salt and pepper
                                                                  • Yes No marjoram
                                                                  • Yes No 1 handfuls olives
                                                                  • Yes No 1 of fresh mint
                                                                  • Yes No a pinch a pinch of sugar
                                                                  • Yes No good red wine vinegar
                                                                  • Preheat the oven to 200ºC/400ºF/gas 6. Criss-cross the fat on the lamb – this will help it render and become nice and crisp. Place to one side.Slice your aubergines crossways into 2.5cm/1 inch thick pieces and cut your tomatoes in half. Lightly brush your aubergine slices all over with extra virgin olive oil, then fry on both sides in a non-stick pan to give them just a little colour. Remove the aubergines from the pan and place on one side of a clean roasting tray. Put your halved tomatoes and whole garlic cloves beside them and sprinkle with a little oregano and seasoning. You could always rip a little fresh basil or marjoram over the tomatoes as well.Season the lamb and fry in your non-stick pan until lightly golden on all sides. Drizzle with a little olive oil, then place the lamb skin-side up next to your aubergines and tomatoes and bake in the preheated oven for 30 minutes to retain a little pinkness – but you can always cook it but to suit your taste. Add the olives to the roasting tray for the last 5 minutes so they warm through. Remove from the oven and allow the lamb to rest for 5 minutes.Now make some fantastic mint oil. Put the mint into either a pestle and mortar or a blender with a pinch each of salt and sugar, and blitz up until smooth. Add a couple of tablespoons of good red wine vinegar and loosen with 6 tablespoons of extra virgin olive oil. Season to taste and tweak with a little vinegar if need be. This is a fantastic sauce that is great drizzled over your veg and lamb. I like to cut my lamb in half between the ribs and then divide each half into 3 or 4 cutlets. There's always an extra rib, but that doesn't necessarily mean that someone else gets more meat than you.PS When you buy your racks of lamb, ask your butcher to ‘French-trim’ them, which means that all the bones are scraped clean – this looks nice and pretty and it cooks easier as well.• from Happy Days with the Naked Chef
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook

                                                                  Calling it the Perfect Cheeseburger is pretty bold, but we stand by it. Our burger is big, juicy, and seasoned right. Just a few rules to remember: 1. Gently pack the meat; if you overwork it, it can get dense and tough. 2. Meat shrinks when cooked, so form patties larger than the size of your buns. 3. Make a slight indentation in the middle of each patty to ensure that the burgers stay flat as they cook. 4. Never press down on the patties while they’re cooking. You want those juices in the burger, not on the grill. 5. Be generous with the salt and pepper. What to buy: Fat equals flavor and moisture, so buy high-quality chuck with a fat content of 15 to 20 percent. This recipe was featured as part of our Tailgating photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb ground chuck (beef)
                                                                  • Yes No vegetable oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 8 slice swiss cheese
                                                                  • Yes No 4 4 inch hamburger bun
                                                                  • Yes No iceberg lettuce
                                                                  • Yes No tomato
                                                                  • Yes No pickle
                                                                  • Yes No ketchup, mayonnaise, mustard
                                                                  • Divide the meat into 4 equal portions. Shape each portion into an even 1/2-inch-thick patty that is about 1 inch wider in diameter than the hamburger buns. Using your thumb, make a shallow 1-1/2-inch wide indentation in the center of each patty. Transfer the patties to a plate and refrigerate while you prepare the grill.
                                                                  • Heat a grill pan or outdoor grill to 600°F to 800°F. When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
                                                                  • Season the hamburger patties generously on both sides so that you can see a thin layer of salt and pepper. Place the patties on the grill indentation side up, cover the grill, and cook the patties undisturbed ( do not press down on them) until grill marks appear on the bottom, about 3 to 4 minutes. Using a spatula, flip and cook for about 2 minutes more. Place 2 slices of cheese on each patty, cover the grill, and continue cooking until the patties are just slightly pink in the center for medium, about 2 to 3 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil.
                                                                  • While the patties are resting, place the bun halves cut side down on the grill and toast until golden brown, about 1 minute. Remove the buns to a clean serving plate, place a patty on each bun bottom, garnish as desired, and cover with a bun top.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4cheeseburgers
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 24 snow peas
                                                                  • Yes No 1/2 cup chive cream cheese
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No slice thin radish slices
                                                                  • Yes No wasabi sesame seeds
                                                                  • Remove outer string from snow peas; make a slit at top edge of each, and gently open (do not pull apart). In a small bowl, combine whipped chive cream cheese and freshly ground black pepper, stirring well; spoon into a heavy-duty zip-top plastic bag. Snip off 1 corner of bag; pipe cream cheese mixture into snow peas. Place 2-3 thin radish slices into cream cheese mixture; sprinkle with wasabi sesame seeds.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    philadelphia brand
                                                                  • Yes No
                                                                    brand
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand
                                                                  • Yes No
                                                                    brand
                                                                  Ingredients
                                                                  • Yes No 1 cup currant
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 3/4 tsp grated nutmeg
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 2 tsp kosher salt
                                                                  • In a medium bowl, cover the currants with hot water and let stand until softened, 20 minutes. Meanwhile, in a small bowl, stir the yeast with 2 tablespoons of warm water and a pinch of sugar and let stand until foamy, 5 minutes.
                                                                  • In the bowl of a standing mixer fitted with the dough hook, combine the flour, nutmeg and cinnamon with 1/4 cup of sugar. Add the milk, egg, egg yolk and half of the softened butter; beat at low speed for 3 minutes. Beat in the yeast, then add the salt. Beat the dough on medium speed until soft and silky, about 8 minutes; the dough should pull cleanly away from the bowl.
                                                                  • With the machine on, add the remaining softened butter to the dough in walnut-size lumps, beating at low speed between additions until incorporated. Drain the currants, pressing out any excess water; beat them into the dough on low speed. Transfer the dough to a greased bowl, cover and let stand in a warm, draft-free spot until doubled in bulk, 1 hour. Punch it down, reform into a ball and return to the bowl. Cover and let stand until billowy, 1 hour.
                                                                  • Butter 2 large baking sheets. Turn the dough out onto a work surface and cut it into 12 equal pieces. Pinch each piece into a ball and arrange 6 balls on each of the prepared baking sheets, smooth sides up. Cover with plastic wrap and let stand for 10 minutes. Using lightly floured hands, press each ball into a flat 4-inch disk. Using a 1 1/4-inch round cutter, stamp out the centers of each disk and return the holes to the baking sheets. Cover loosely with plastic wrap and let stand for 1 hour, until risen slightly.
                                                                  • Position racks in the upper and lower thirds of the oven and preheat the oven to 400°. Bake the doughnuts and holes for 25 minutes, shifting the pans from top to bottom and front to back halfway through; the doughnuts are done when they are golden and puffy and an instant-read thermometer inserted into the thickest part registers 200°.
                                                                  • Spread sugar in a shallow bowl. Brush the hot doughnuts and holes on both sides with the melted butter and dredge them in sugar. Transfer them to a platter and serve.
                                                                  Yields: 12doughnuts
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 5 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1 large smoked ham hock
                                                                  • Yes No 1/2 lb navy
                                                                  • Yes No salt and pepper
                                                                  • In a large saucepan, heat the olive oil. Add the garlic, celery, carrot, onion, bay leaf and thyme and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the water, ham hock and drained beans and bring to a boil. Simmer over low heat, stirring occasionally, until the beans are tender, about 1 1/2 hours.
                                                                  • Remove the ham hock from the stew and chop the meat; discard the bones, skin and gristle. Discard the bay leaf. Add the ham hock meat to the beans, season with salt and pepper and serve with Sautéed Mustard Greens and Garlic Mayonnaise.
                                                                  Cuisine:YesNonorthern
                                                                  Yields: 6cups
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sauté

                                                                  Use a peach that's just ripe so it's juicy but still holds its shape. King (also called chinook) salmon is the best quality and works well in this dish, though sockeye works.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped peach
                                                                  • Yes No 3/4 cup quartered cherry tomato
                                                                  • Yes No 1/4 cup red onion
                                                                  • Yes No 3 tbsp mint
                                                                  • Yes No 3 tbsp basil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 4 6 oz wild alaskan king salmon fillets
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat grill to high heat.
                                                                  • Combine first 8 ingredients in a bowl; add jalapeño, if desired. Sprinkle mixture with 1/4 teaspoon salt; toss gently. Sprinkle fillets evenly with remaining 3/4 teaspoon salt and black pepper. Place the fillets on a grill rack coated with cooking spray, and grill for 10 minutes or until desired degree of doneness, turning after 5 minutes. Serve with salsa.
                                                                  Cuisine:YesNoalaska
                                                                  Yields: 4servings (serving size: 1 fillet and about 1/2 cup salsa)
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 1/2 cup rice vinegar
                                                                  • Yes No 1 tbsp chinese chile garlic sauce
                                                                  • Yes No 1 tsp sesame oil
                                                                  • In a small bowl, whisk the soy sauce with the rice vinegar, chile-garlic sauce and sesame oil, then serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 1cup
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  This bread's long rise creates an assertive, yeasty flavor. The crisp, chewy texture is a satisfying complement to meaty fish.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 tsp active dry yeast
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 cup bread flour
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No cornmeal
                                                                  • Yes No sesame seed
                                                                  • MAKE THE SPONGE In a medium bowl, mix the water with the yeast and let stand until foamy, about 10 minutes. Stir in the flour. Cover loosely and let stand overnight.
                                                                  • MAKE THE DOUGH In a large bowl, mix 1/4 cup of the water with the yeast and sugar and let stand until foamy. Add the yeast mixture, the remaining 1 cup of water and the olive oil. Stir in the flours and salt until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth. Place the dough in a large, oiled bowl, cover with plastic wrap and let stand until doubled in bulk, about 3 hours.
                                                                  • Place a baking stone on the bottom of the oven and preheat the oven to 450°. Punch down the dough and divide it into 4 pieces. Flatten each piece into a round. Cover them with plastic and let rise until puffy, about 30 minutes.
                                                                  • Sprinkle a pizza peel with cornmeal. On a floured work surface, with wet hands, flatten each round into an 8-by-10-inch oval. Make 6 or 7 deep grooves with your fingertips down the length of each oval. Sprinkle the ovals with the nigella seeds. Slide the ovals onto the peel, then onto the hot stone in the oven. Bake until crisp on the bottom, about 10 minutes. Serve warm.
                                                                  Cuisine:YesNoturkish
                                                                  Yields: 4loaves
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Set the finished skewers atop hot cooked rice tossed with chopped fresh cilantro. If using wooden skewers, soak them in water while you prepare the ingredients.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup cherry tomato
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1 1 cup medium red onion
                                                                  • Yes No 1 1 cup medium green bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 cup mango chutney
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1/2 tsp bottled minced garlic
                                                                  • Preheat broiler.
                                                                  • Thread tomatoes, shrimp, onion, and pepper alternately onto each of 8 skewers. Place skewers on a wire rack coated with cooking spray; place rack on a roasting pan. Drizzle with 2 tablespoons juice; sprinkle with black pepper and salt. Broil 4 minutes or until shrimp are done, turning once.
                                                                  • Combine remaining 2 tablespoons juice, chutney, and remaining ingredients in a small bowl, stirring well. Serve sauce with skewers.
                                                                  Yields: 4servings (serving size: 2 skewers and about 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Maple whipped cream is delicious served on a cheesecake or gingerbread, or use it to garnish pancakes or waffles for an extra-special breakfast or brunch.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No 2 tbsp maple syrup, grade b
                                                                  • Have mixing bowl and beaters chilled for best results. Beat whipped cream until soft peaks form; add maple syrup and beat until firm. Makes about 1 cup of whipped cream. Note: this recipe is easily doubled. More Dessert Sauce and Topping Recipes Sweetened Whipped Cream Spiced Whipped Cream Make-Ahead Whipped Cream Marshmallow Sauce Lemon Cream Sauce Butter Rum Sauce Recipe Caramel Sauce Recipe Spiced Apple Syrup Spiced Vanilla Sauce Vanilla Sauce Dark Chocolate Sauce Hot Fudge Sauce Chocolate Sauce Old Fashioned Butterscotch Sauce Fudge Nut Sauce Strawberry Sauce Rhubarb Sauce Marshmallow Sauce Whiskey Sauce Recipe Bourbon Sauce Recipe Dessert Sauce Recipe Index Bread Pudding Recipes Ice Cream Recipe Index Ice Cream Desserts Ice Cream Beverages Cakes, Pies, Desserts
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bread

                                                                  "This easy rice dish is a simplified takeoff of a Cooking Light risotto made with yellow bell peppers and sausage. The saffron rice mix gives the yellow color of the roasted bell peppers." --CL Reader

                                                                  Ingredients
                                                                  • Yes No 1 5 oz saffron rice mix
                                                                  • Yes No 2 4 oz link turkey italian sausage
                                                                  • Yes No 2 cup frozen corn kernel
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No dash salt
                                                                  • Yes No cilantro
                                                                  • Cook rice according to package directions, omitting salt and fat.
                                                                  • Remove casings from sausage. Cook sausage in a large skillet over medium-high heat until browned, stirring to crumble. Remove from the pan with a slotted spoon.
                                                                  • Add corn and garlic to pan, and cook over medium heat 3 minutes, stirring frequently. Stir in rice, sausage, cheese, chili powder, cumin, pepper, and salt. Reduce heat to low, and cook, stirring constantly, until thoroughly heated. Sprinkle with cilantro, if desired.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 5servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  Typically, nougat is a chewy, whipped, egg white-based candy. This black nougat recipe couldn’t be farther from the classic version. In this recipe, two varieties of honey reduce into a dark – not black, like the name suggests – nut-studded brittle.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 1/3 cup buckwheat honey
                                                                  • Yes No 1 1/2 cup almond
                                                                  • Grease an 8-inch by 8-inch metal baking pan with the butter.
                                                                  • Cook the honey, stirring constantly, in a medium saucepan over low-medium heat. When it comes to a simmer, turn the heat to the lowest setting and continue stirring the honey for 10 minutes. Add the toasted almonds to the honey, and continue cooking and stirring for an additional 8 minutes, or until the honey starts to darken slightly.
                                                                  • To see if the nougat is ready for spreading, drop a small spoonful of it into ice-cold water. If the candy hardens, remove the pan from the heat immediately and continue stirring for 1 additional minute. Immediately pour the hot nougat mixture into the prepared pan and smooth it with an offset spatula, if necessary.
                                                                  • Allow the candy to cool it is completely hardened. Remove it from the pan and break it into chunks.
                                                                  • This recipe makes approximately 16 pieces of candy.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For a hearty and filling breakfast, whip up a Sausage-and-Egg Casserole. You can even make the casserole ahead and freeze up to a month before baking.

                                                                  Ingredients
                                                                  • Yes No 8 1 1/2 oz slice sourdough bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 12 oz fully cooked pork sausage patties
                                                                  • Yes No 2 1/2 cup 2% reduced fat milk
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 10 3/4 oz cream of mushroom soup
                                                                  • Yes No 1 cup shredded sharp cheddar cheese
                                                                  • Arrange bread in 2 lightly greased 8-inch square baking dishes or 1 lightly greased 13- x 9-inch baking dish. Top evenly with sausage. Whisk together 2 1/2 cups milk, eggs, and Dijon mustard. Pour evenly over bread mixture.
                                                                  • Whisk together buttermilk and cream of mushroom soup. Spoon over bread mixture; sprinkle with Cheddar cheese. Place casserole on a baking sheet.
                                                                  • Bake at 350° for 1 hour or until casserole is set. Serve immediately.
                                                                  • Note: An unbaked casserole can be covered with plastic wrap, then foil, and frozen up to 1 month. Thaw overnight in the refrigerator. Bake as directed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Look for white crème de cacao (clear white-chocolate liqueur) in better liquor stores. DeKuyper makes a good one. This recipe was featured in our 2006 Killer Apps menu.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz orange infused vodka
                                                                  • Yes No 1 1/2 oz white crème de cacao
                                                                  • Yes No orange zest
                                                                  • Yes No cocoa powder
                                                                  • Pour the vodka and white crème de cacao into a cocktail shaker filled with ice. Stir briskly until the shaker is frosted and beaded with sweat.
                                                                  • Strain into a cocktail glass and sprinkle zest and/or cocoa powder on top.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 6 large ripe passion fruit
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No one 3 lb pineapple
                                                                  • Yes No 8 ripe kiwis
                                                                  • Yes No 3 medium banana
                                                                  • Yes No 15 pitted prune
                                                                  • Set a fine sieve over a small saucepan. Working over the sieve, scoop the seedy pulp from 5 of the passion fruits. Press on the solids to extract as much juice as possible. Add the sugar to the juice in the saucepan and cook over moderate heat, stirring to dissolve the sugar, about 2 minutes. Transfer the passion fruit syrup to a medium bowl and stir in the lemon juice. Let cool. Scoop out the seedy pulp from the remaining passion fruit into the syrup and stir.
                                                                  • In a bowl, toss the pineapple with the kiwis, bananas and prunes. Add the passion fruit syrup, toss well and serve right away.
                                                                  Yields: 10
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 large poblano chili pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 ear corn
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 large hass avocado
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 6 oz flounder fillets
                                                                  • Yes No all purpose flour
                                                                  • In a large nonstick skillet, spread the poblano strips in an even layer and cook over high heat, without stirring, until lightly charred, 3 minutes. Add 1 teaspoon of the olive oil and the onion and cook over moderate heat until the onion is lightly browned, 3 minutes. Add the corn and garlic and cook, stirring, until heated through, about 2 minutes. Transfer the relish to a bowl and let cool to room temperature. Gently fold in the avocado, lemon juice and cilantro and season with salt and pepper.
                                                                  • Season the flounder with salt and pepper. Dredge the flounder in the flour, shaking off the excess. In each of 2 large, nonstick skillets, heat 2 tablespoons of the olive oil until shimmering. Add 2 fillets to each skillet and cook over moderately high heat until golden brown on the bottom, about 3 minutes. Turn and cook just until the fillets are white throughout, about 1 minute longer. Transfer the flounder to plates and top with the poblano relish.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    dredge
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 kirby cucumber
                                                                  • Yes No 1 5.2 oz, 2/3 cup spreadable herb garlic cheese
                                                                  • Yes No 3 tbsp sour cream
                                                                  • Yes No 4 oz smoked salmon
                                                                  • No more than 1 hour before serving, cut 32 crosswise slices of cucumber; arrange on a serving plate.
                                                                  • Mix cheese and sour cream in a bowl until smooth; spoon into a pastry bag fitted with a large star tip and pipe onto cucumber slices.
                                                                  • Cut salmon into 32 pieces; shape each into a roll and place on cheese mixture. Garnish with dill, if desired, and serve.
                                                                  Cuisine:YesNonorthwestern
                                                                  Yields: 32servings
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  For a small gathering, halve the recipe and bake in a 12-inch cast-iron skillet.

                                                                  Ingredients
                                                                  • Yes No 6 3/4 oz all purpose flour
                                                                  • Yes No 12 cup thinly sliced fuji apple
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Preheat oven to 375°.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 2.25 ounces (about 1/2 cup) flour, apple, 1/3 cup sugar, 2 tablespoons butter, vanilla, 1/2 teaspoon salt, cinnamon, and nutmeg in a large bowl, tossing well. Spoon into a large cast-iron Dutch oven. Add 1/2 cup water.
                                                                  • Combine remaining 4.5 ounces (about 1 cup) flour, remaining 1/3 cup sugar, remaining 1/4 teaspoon salt, and baking powder in a medium bowl; cut in 1/4 cup butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir until just moist. Drop batter by tablespoonfuls over apple mixture. Bake at 375° for 1 hour or until bubbly and browned. Serve warm.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Tiramisu is more of an original recipe in that is uses egg whites. Thanks Ailene for the recipe.

                                                                  Ingredients
                                                                  • Yes No 8 egg
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 24 oz mascarpone cheese
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 1/2 lady fingers
                                                                  • Yes No 1 cup espresso
                                                                  • Yes No 1/4 cup kahlua
                                                                  • Yes No 1/4 cup amaretto
                                                                  • Yes No cocoa powder
                                                                  • Separate eggs. In large bowl beat egg whites until frothy then slowly add ¾ cup sugar beating until soft but firm peaks form. Set aside. In another large bowl beat egg yolks and ¾ cup sugar until thick and pale yellow in color. Add vanilla. Fold marscapone cheese into egg yolk mixture. Gently fold egg whites into marscapone mixture 1/3 portion at a time. In a small bowl stir together espresso, Kahlua, and Amaretto. Dip the lady fingers in the espresso mixture for a moment and line the entire bottom of the 9x13 pan. Pour 1/2 the marscapone mixture over the lady fingers, then dust with cocoa. Repeat a second layer of soaked lady fingers, marscapone mixture, and cocoa. Refrigerate. May be made the day before or several hours before. Servings: apprx. 24.
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    kahlua
                                                                    Brands:
                                                                  • Yes No
                                                                    Kahlua

                                                                  Layers of phyllo dough make a quick crust for this savory pie. For the filling, fresh spinach is sauteed with onion and garlic, then stirred into a combination of ricotta and Parmesan cheeses, fresh dill, parsley, cumin, and eggs. Serve warm or at room temperature. For brunch, try coupling it with a green salad.Return to Healthy Spinach Menu.

                                                                  Ingredients
                                                                  • Yes No 10 oz spinach
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 cup low-fat ricotta cheese
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 1/4 cup chopped dill weed
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 1/4 tsp cumin seed
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 phyllo dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 375 degrees. Roughly chop spinach leaves; set aside. Heat butter in a nonstick skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Add spinach; cook until wilted and bright green, about 2 minutes. Transfer mixture to a colander to cool and drain. When mixture is cool enough to handle, press lightly with paper towels to remove excess moisture; set aside to cool.
                                                                  • In a medium bowl, combine ricotta, eggs and egg whites, parsley, dill, Parmesan, cumin, salt, and pepper. Stir in cooled spinach mixture; set aside.
                                                                  • Dampen a large kitchen towel with water; squeeze dry. Unroll phyllo; place on work surface. Cover with plastic wrap and then the kitchen towel. Lightly coat a 9-inch Pyrex pie plate with cooking spray. Remove 1 sheet of phyllo, keeping remaining phyllo covered; place in prepared baking dish. Coat lightly with cooking spray. Repeat with 7 more sheets of phyllo, spraying between each layer. Trim edges with scissors, leaving a slight overhang.
                                                                  • Spoon filling into the dish, spreading it evenly. Bake until golden brown and filling is set, about 1 hour. Cool for at least 15 minutes before cutting into wedges.
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Hands-On Time: 30 min., Total Time: 30 min. This Cajun-inspired appetizer can also be served on a platter with Creole sauce.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup best foods real mayonnaise
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 3 tbsp creole mustard
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 3 1/2 tsp cajun seasoning
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1/2 12 oz seasoned fish fry batter mix
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 16 4 inch bamboo or wooden skewer
                                                                  • Yes No parsley
                                                                  • Whisk together mayonnaise, next 3 ingredients, and 1/2 tsp. Cajun seasoning in a small bowl.
                                                                  • Pour oil to depth of 3 inches into a Dutch oven; heat to 325°. Stir together batter mix and remaining 3 tsp. Cajun seasoning. Toss shrimp and buttermilk together in a large bowl. Dredge shrimp in batter mixture, shaking off excess. Arrange on a baking sheet.
                                                                  • Fry shrimp, in batches, 1 1/2 minutes on each side or until golden brown. Drain on wire racks over paper towels.
                                                                  • Thread 2 shrimp onto each skewer. Serve with Creole Sauce. Garnish, if desired.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 8appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    hellmann
                                                                  • Yes No
                                                                    best foods
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Hellmann's
                                                                  • Yes No
                                                                    Best Foods

                                                                  This ingenious method of cooking capon (an extremely large male chicken) involves poaching the bird in chicken stock to make it succulent, then finishing the cooking on the grill to add smoky flavor (Lachlan Mackinnon-Patterson calls this "seasoning on the grill"). Cutting the capon into pieces before poaching helps ensure that the breast and legs all cook evenly.

                                                                  Ingredients
                                                                  • Yes No one 8 lb capon, wings, neck and carcass bones
                                                                  • Yes No 1 leek, white and tender green parts only
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 4 large parsley
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 gallon water
                                                                  • Yes No vegetable oil
                                                                  • Yes No black pepper
                                                                  • Put the capon wings, neck and carcass bones in a large pot. Add the leek, onion, carrot, celery, parsley, thyme, bay leaf and 1 tablespoon of salt. Add the water and bring to a boil. Cover and simmer over low heat for 15 minutes.
                                                                  • Carefully add the capon legs followed by the breast pieces to the hot liquid in the pot and bring to a simmer. Reduce the heat to low and simmer until the capon breast pieces are just cooked through, about 20 minutes; transfer the breast pieces to a large rimmed baking sheet with tongs, being careful not to break the skin. Continue poaching the capon legs until cooked through, about 35 minutes longer; transfer to the baking sheet. Let the capon pieces cool to room temperature, then rub them all over with vegetable oil. Strain and reserve the poaching broth for the Grilled Cauliflower Salad with Raisin-Almond Dressing.
                                                                  • Light a grill. Season the capon pieces with salt and pepper and grill, skin side down, over moderately high heat for about 5 minutes, or until the skin is crisp and lightly charred. Turn the capon pieces and grill for 5 minutes longer, or until they're browned and heated through; let cool slightly. Thickly slice the breast and thigh meat. Arrange the capon on a platter and serve with the Salsa Verde.
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  Make a spicy, creamy chicken mixture with shredded cooked chicken, coconut milk, curry paste, and lime juice and serve over cooked rice for an easy one-dish meal.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup long grain rice
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 1/4 cup chicken broth
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup light coconut milk
                                                                  • Yes No 3 tbsp red curry paste
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 3 cup savory chicken
                                                                  • Yes No 1 1/2 cup green bean
                                                                  • Yes No 1/2 red bell pepper
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No lime
                                                                  • Prepare rice according to package directions.
                                                                  • Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth, milk, and coconut milk. Cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly. Stir in curry paste and next 3 ingredients. Stir chicken, green beans, and red bell pepper strips into curry mixture; cook 2 minutes or until thoroughly heated. Stir in 2 Tbsp. chopped cilantro. Serve chicken mixture over rice. Sprinkle with remaining chopped cilantro. Serve with lime wedges.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 ripe banana
                                                                  • Yes No 6 tbsp golden brown sugar
                                                                  • Yes No 6 tbsp orange liqueur
                                                                  • Yes No cream
                                                                  • Cut a lengthwise slit in each banana, being careful not to cut all the way through; spread open slightly. Gently pack 1 tablespoon brown sugar inside each. Drizzle liqueur over brown sugar.
                                                                  • Grill, without lid, over medium heat (300° to 350°) 4 minutes on each side. Top each grilled banana with a small scoop of ice cream or a dollop of whipped cream. Serve immediately.

                                                                  This decadent triple-layer dessert takes its name from German?s Sweet Chocolate, a product that?s not German at all: the versatile baking chocolate was created by an American baker named Samuel German in 1852. The origins of the cake were detailed by Nick Malgieri in "American Beauty," an article in SAVEUR?s December 2009 issue.

                                                                  Ingredients
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 1 3/4 cup unsalted butter
                                                                  • Yes No 2 1/2 tsp vanilla extract
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 1 1/2 cup coarsely chopped pecan
                                                                  • Yes No 1 7 oz sweetened shredded coconut
                                                                  • Yes No 4 oz german's sweet chocolate
                                                                  • Yes No 2 oz unsweetened chocolate
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 4 large egg white
                                                                  • Combine 1 1/2 cups sugar, 3/4 cup butter, 1 1/2 tsp. vanilla, 4 egg yolks, and evaporated milk in a 2-qt. pan over medium heat. Bring to a simmer; cook until thick, 12 minutes. Strain through a sieve into a bowl; stir in pecans and coconut; chill frosting until firm.
                                                                  • Heat oven to 350°. Grease three 9" round cake pans with butter; line bottoms with parchment circles. Grease parchment; set aside. Put chocolates into a small bowl; pour in 1/2 cup boiling water; let sit for 1 minute. Stir until smooth; set aside. In another bowl, whisk flour, baking soda, and salt; set aside.
                                                                  • In a standing mixer, beat 1 1/4 cups sugar and remaining butter until fluffy; add remaining egg yolks one at a time. Add chocolate mixture and remaining vanilla; beat until smooth. On low speed, alternately add flour mixture and buttermilk until just combined; set batter aside.
                                                                  • Meanwhile, whip egg whites to soft peaks. Add remaining sugar; whip to stiff peaks. Fold egg whites into batter; divide between pans and smooth batter. Bake until cakes are set, 25–30 minutes. Let cakes cool; frost the top of each cake and assemble, leaving the sides bare.
                                                                  • SERVES 14 – 16
                                                                  Cuisine:YesNogerman
                                                                  Yields: 15
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We love to stir this intensely fruity jam into plain yogurt, so we usually take it off the heat when the mixture is still a bit runny. Cook longer for a thicker consistency. Prep and Cook Time: 25 minutes, plus 2 hours to chill. Notes: To see whether the jam has cooked long enough to thicken to your taste, put a tablespoonful onto a well-chilled plate (you can put the plate in the freezer 20 minutes ahead of time). When it contacts the cold plate, the jam will thicken immediately, giving you a sense of its final consistency.

                                                                  Ingredients
                                                                  • Yes No 2 lb ripe figs, stem ends
                                                                  • Yes No 6 oz blackberry
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1 1/2 tsp grated orange zest
                                                                  • In a 4-quart pan over medium-high heat, combine figs, blackberries, sugar, and orange juice. Bring to a boil and cook, stirring often, until liquid has the consistency of thick maple syrup, about 12 minutes. Stir in orange zest. Boil, stirring often, another 2 minutes, or until mixture reaches desired thickness (see notes).
                                                                  • Remove jam from heat and let cool at room temperature 15 minutes. Chill, covered, at least 2 hours in refrigerator before using. Jam keeps, chilled, up to 4 weeks.
                                                                  • Note: Nutritional analysis is per tablespoon.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2/3 cup cocoa powder, unsweetened
                                                                  • Yes No 2 oz bittersweet chocolate
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Yes No 7 2/5 oz cake flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 2 1/2 tsp cocoa powder, unsweetened
                                                                  • Yes No 3/4 tsp all purpose flour
                                                                  • Yes No dash salt
                                                                  • Yes No 1/4 oz bittersweet chocolate
                                                                  • Yes No 3/4 cup frozen fat free whipped topping
                                                                  • Yes No 2 tbsp evaporated low fat milk
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, combine 1 cup boiling water and 2/3 cup cocoa in a bowl, stirring until smooth. Add 2 ounces bittersweet chocolate; stir until smooth. Cool to room temperature. Coat 2 (8-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; dust each pan with 1 teaspoon flour.
                                                                  • Place 1 3/4 cups sugar, 6 tablespoons butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed 1 minute. Add egg whites, 1 at a time, beating well after each addition. Add sour cream; beat at medium speed 2 minutes. Weigh or lightly spoon 7.4 ounces flour (about 1 2/3 cups) into dry measuring cups; level with a knife. Combine 7.4 ounces flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring well. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture and beating just until combined.
                                                                  • Divide batter evenly between prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted into center comes out clean. Cool in pans 10 minutes on wire racks. Invert cake layers onto racks; cool completely. Discard wax paper.
                                                                  • To prepare filling, combine juice and next 6 ingredients (through 1/4 ounce bittersweet chocolate) in a small saucepan over low heat; bring mixture to a boil, stirring frequently. Cook 1 minute, stirring constantly. Pour into a bowl. Cover and chill. Uncover; fold in whipped topping.
                                                                  • To prepare glaze, combine milk, 1 tablespoon butter, and 4 ounces bittersweet chocolate in a medium microwave-safe bowl; microwave at HIGH for 1 minute, stirring every 15 seconds until smooth.
                                                                  • Place 1 cake layer on a plate. Spread filling over top, leaving a 1/4-inch border. Top with remaining cake layer. Spoon warm glaze over top of cake, allowing it to drip over the edges of cake.
                                                                  Yields: 16servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup white wine vinegar
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 small lb fingerling potatoes
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No eight 2 oz pork cutlets
                                                                  • Yes No 1 cup flat leaf parsley, patted
                                                                  • In a medium bowl, whisk the vinegar with the sugar, thyme and 1/4 cup of the oil and season with salt and pepper.
                                                                  • Put the potatoes and garlic in a pot and cover with water; season with salt and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 minutes. Drain and thinly slice the potatoes; add to the dressing and toss. Discard the garlic.
                                                                  • Put the flour, eggs and panko in 3 separate shallow bowls. Season the pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere.
                                                                  • In a large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towel-lined plate and sprinkle with salt. Serve the pork with the potato salad. Garnish with the parsley.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup butter
                                                                  • Yes No 1 3 oz cream cheese
                                                                  • Yes No 2 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp almond liqueur
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/3 cup sliced almond
                                                                  • Yes No amaretto glaze
                                                                  • Preheat oven to 325°. Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
                                                                  • Add eggs, 1 at a time, beating at low speed just until blended after each addition. Sprinkle almonds over bottom of a greased and floured 12-cup Bundt pan; pour batter into pan.
                                                                  • Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
                                                                  • During last 10 minutes of baking, prepare Amaretto Glaze. Remove cake from oven, and gradually spoon hot Amaretto Glaze over cake in pan. (Continue to spoon glaze over cake until all of glaze is used, allowing it to soak into cake after each addition.) Cool completely in pan on a wire rack (about 1 hour and 30 minutes).
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 12servings
                                                                  • Total Time: 3 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    soak
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Prep: 20 min., Bake: 7 min., Cool: 15 min. Mâche, a tender heirloom variety of lamb's lettuce, has a slightly sweet, nutty flavor, but the salad is equally good prepared with baby lettuces.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup chopped pecan
                                                                  • Yes No 5 cup watermelon
                                                                  • Yes No 1 6 oz mâche
                                                                  • Yes No pepper jelly vinaigrette
                                                                  • Yes No 1 cup crumbled gorgonzola cheese
                                                                  • Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.
                                                                  • Combine watermelon and mâche in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 6 lb small watermelon
                                                                  • Yes No 1/2 small cup mint
                                                                  • Yes No 2 oz feta cheese
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat a grill or grill pan over high heat until very hot. Two at a time, grill watermelon rounds, turning once, until charred (about 2-3 minutes per side). Transfer watermelon to a cutting board and remove rind; cut rounds into wedges.
                                                                  • Arrange watermelon on a serving platter; sprinkle with mint and feta. Drizzle with olive oil and vinegar, then sprinkle with salt and pepper.
                                                                  Yields: 6servings (serving size: 1 1/3 cups salad)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 3/4 cup regular lemon juice
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 2 tbsp chopped ginger
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 2/3 cup vegetable oil
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 2 cup dry white wine
                                                                  • Yes No 2 medium lb tail on shrimp
                                                                  • Whirl 1/2 cup lemon juice, mustard, ginger, brown sugar, and 1/2 tsp. each salt and pepper in a blender until smooth.
                                                                  • Pour in oil with motor running. Whirl in parsley, then chill sauce in a small bowl.
                                                                  • Boil 4 cups water, wine, 1/4 cup lemon juice, and 1 tsp. each salt and pepper in a large pot. Add shrimp; cover, remove from heat, and let steep just until shrimp are opaque, 3 to 4 minutes. Drain; immerse in ice water until cold. Serve with sauce.
                                                                  • Top Wine Picks:
                                                                  • Elk Cove 2009 Pinot Blanc (Willamette Valley; $19). Fresh grapefruit and white peach aromatic jasmine and Meyer lemon zest.
                                                                  • The Four Graces 2010 Pinot Blanc (Willamette Valley; $20). Exotic riot of spiced peaches, Asian pear, pink grapefruit, gardenia, and wet stones.
                                                                  • La Rochelle 2009 Pinot Blanc (Arroyo Seco; $24). Delicate and flamboyant at once, with lemon-lime, a core of white peach, touch of green apple, and light honeysuckle.
                                                                  Yields: 9
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  We love fruit flavors and shallots sautéed up together. You know what else we love? Easy dishes that take very little time and effort to put to