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                                                                  One of the best things to come from Livorno, a seaside town in western Tuscany, is the complexly herbal liqueur known as Galliano. Here we combine it with sparkling apple cider and Prosecco for a light, fruity cocktail. What to buy: Galliano is an Italian liqueur with a yellow color and an herbal flavor. It can be found in most specialty liquor stores.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz galliano
                                                                  • Yes No 2 1/2 oz sparkling apple juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 8 oz prosecco
                                                                  • Combine Galliano and apple juice in a cocktail shaker filled halfway with ice. Stir until chilled and frost is forming on the shaker, about 10 stirs. Strain between two champagne flutes and divide Prosecco evenly.
                                                                  Cuisine:YesNowestern
                                                                  Yields: 2drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    galliano
                                                                    Brands:
                                                                  • Yes No
                                                                    Galliano
                                                                  Ingredients
                                                                  • Yes No 1 8 count tube refrigerated crescent rolls
                                                                  • Yes No 1/3 cup semisweet chocolate chip
                                                                  • Heat oven to 375° F. Unroll the dough and separate it into 8 triangles. Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate. Transfer the croissants to a baking sheet (lined with parchment paper, if desired, for easier cleanup). Bake until golden brown, 12 to 14 minutes. Serve warm or at room temperature.
                                                                  Yields: 8croissants
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Coat raisins, chopped celery, chopped apples, and chopped toasted walnuts with a mixture of fat-free mayonnaise and fat-free apple yogurt for a lightened version of traditional Waldorf salad.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1/2 cup apple juice
                                                                  • Yes No 1 cup diced celery
                                                                  • Yes No 1 cup chopped granny smith apple
                                                                  • Yes No 1/4 cup coarsely chopped walnut
                                                                  • Yes No 2 tbsp fat-free mayonnaise
                                                                  • Yes No 2 tbsp fat free apple flavored yogurt
                                                                  • Combine raisins and apple juice in a microwave-safe bowl; microwave at HIGH for 30 seconds. Let stand 2 minutes; drain. Combine raisins, celery, apple, and walnuts in a medium bowl. Stir in mayonnaise and yogurt.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 6servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir

                                                                  Poaching may be the tried and true method for cooking asparagus, but roasting adds a deeper flavor. Just toss the asparagus in the oven to cook alongside fish or chicken, and dinner is served. This dish was featured as part of our Recipes for Spring Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 lb asparagus
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Heat the oven to 450°F and arrange a rack in the upper third.
                                                                  • On a baking sheet, toss the asparagus with the olive oil until evenly coated. Arrange in a single layer and season with salt and pepper.
                                                                  • Roast for 5 minutes, shake the pan, then roast until just tender when pierced with a knife, about 5 minutes more.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  Ingredients
                                                                  • Yes No 2 cup ruby port
                                                                  • Yes No one 10 oz cup frozen cherries
                                                                  • Yes No 1/2 cup ricotta cheese
                                                                  • In a medium saucepan, simmer the port over moderately high heat until a thick syrup forms, about 10 minutes. Stir in the cherries. Scoop the ricotta into four bowls, spoon the cherries and syrup on top and serve.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  as a possible holiday appetizer that can please a wide variety of eaters. But since spring is several cold and snowy months away (at least here in the Midwest), we thought we'd try a more seasonal variation.

                                                                  Ingredients
                                                                  • Yes No 1 small butternut squash
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 oz rice noodle
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1/2 cup unsalted pistachio
                                                                  • Yes No 12 rice paper wrappers
                                                                  • Yes No 1 cup fresh cranberries
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp sriracha hot sauce
                                                                  • Preheat oven to 400. Slice squash into 12 strips that are approximately 1/2 inch thick and 3 inches long. Toss with olive oil and bake until softened, 20-25 minutes. (Remaining squash can be wrapped in plastic and refrigerated or roasted and refrigerated.)
                                                                  • Cook noodles according to package directions. Drain and set aside to cool.
                                                                  • Bring cranberries, water and sugar to a boil. Reduce heat and simmer for about 5 minutes. Add peppers and lime juice and simmer for another 10 minutes until sauce has reduced. Remove from heat. Add hot sauce if desired. Set aside.
                                                                  • Allow cooked squash to cool before handling. Assemble remaining roll ingredients and fill a wide, shallow bowl (or cake pan) with hot water to soften the wrappers. Dip a wrapper in the water for about 30 seconds before assembling each roll.
                                                                  • Lay the wrapper flat on your work surface. Spread about 2 tablespoons of noodles onto the wrapper. Top with a slice of squash, toward the center and then finish rolling toward you. Repeat for remaining rolls. Serve with dipping sauce.
                                                                  • If you're not serving the rolls immediately, cover them with a damp paper towel until you're ready to serve them. Rolls should not be made more than a couple of hours before serving as they tend to fall apart.
                                                                  Cuisine:YesNomidwestern
                                                                  Yields: 12rolls
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 8 mint
                                                                  • Yes No 3/4 oz lime juice
                                                                  • Yes No 2 1/2 oz bourbon
                                                                  • Yes No 1 oz club soda
                                                                  • Yes No 1 cup crushed crushed ice
                                                                  • Yes No 1 wedge lime
                                                                  • In a highball glass, muddle the mint leaves with the lime juice and Simple Syrup. Add the bourbon and club soda, then fill the glass with the crushed ice. Using a swizzle stick or bar spoon turned between both hands, swizzle for 10 seconds. Garnish with the mint sprigs and the lime wedge.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  Martin Cate of Smuggler's Cove in San Francisco combines Chartreuse and ginger ale in this refreshing tropical drink. This recipe first appeared in SAVEUR Issue #140, along with Jeff Berry's story Endless Summer.

                                                                  Ingredients
                                                                  • Yes No 2 oz caribbean style amber rum
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 3/4 oz yellow chartreuse
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 dash angostura bitters
                                                                  • Yes No 2 oz ginger ale
                                                                  • Yes No 1 wedge lemon
                                                                  • Yes No 1 sprig mint
                                                                  • Combine rum, juice, Chartreuse, honey mixture, and bitters in a cocktail shaker and fill with ice; shake until chilled. Strain into a collins glass filled with ice cubes and top with ginger ale; garnish with lemon and mint.
                                                                  Cuisine:YesNosan francisco
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 10 golden delicious apple
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/2 lb all butter puff pastry
                                                                  • Cut a thin slice from the stem ends of the apple halves so they will stand upright. In a large bowl, toss the apple halves with the lemon juice to coat thoroughly.
                                                                  • Set a 12-inch flameware or cast-iron skillet over low heat. Add the butter and heat until melted. Stir in the sugar and salt and cook for 5 minutes, until the sugar has dissolved but hasn't browned.
                                                                  • Pack the apple halves into the skillet, standing them upright in concentric circles. Cook over moderate heat until all but the tops are softened and their juices have formed a rich caramel, about 1 hour and 15 minutes. For even cooking, rotate the skillet 45 degrees about every 10 minutes. Lightly press down the apples with a spatula as they soften. Shake the skillet occasionally to prevent the apples from sticking.
                                                                  • Meanwhile, preheat the oven to 400°. On a lightly floured work surface, roll out the puff pastry to a 14-inch round about 1/8 inch thick. Prick the pastry all over with a fork. Refrigerate for 10 minutes.
                                                                  • Drape the pastry over the apples and tuck in the edge with a spoon. Bake for about 30 minutes, until the pastry is golden brown and cooked through. Remove from the oven and carefully invert the tart onto a platter. Let cool for 10 minutes, then cut into wedges and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  The citrus marinade for these shrimp is spiked with tequila, which makes for a very flavorful grilled appetizer.

                                                                  Ingredients
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1/4 cup white tequila
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No lime
                                                                  • In a medium nonreactive bowl, stir together shrimp, tequila, lime juice, and orange juice; season with salt and pepper. Cover with plastic wrap and refrigerate 20 minutes.
                                                                  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill shrimp until opaque throughout, 4 to 6 minutes, flipping once. Transfer
                                                                  • to a platter and top with jalapeno. Serve shrimp
                                                                  • with lime wedges.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  You can keep everything you need for this dish on hand -- sausage and collards in the freezer, canned beans, onion, and vinegar in the pantry.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz frozen sausage
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 10 oz frozen chopped collard greens
                                                                  • Yes No 2 15.5 oz canned cannellini bean
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 8 slice french bread
                                                                  • Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes. Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.)
                                                                  • Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 5 to 7 minutes. Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.
                                                                  Yields: 4
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Measuring the bread by weight is important in this recipe-12 ounces of cubed bread can vary from seven to 10 cups. If you use too little bread, the dessert will be loose and wet; too much bread, and it will be dry. But just the right amount yields a decadently creamy, rich dessert.

                                                                  Ingredients
                                                                  • Yes No 5 1/2 oz sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 1/2 cup 2% reduced fat milk
                                                                  • Yes No 2 1/4 oz cocoa powder, unsweetened
                                                                  • Yes No 3 oz semisweet chocolate
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No dash nutmeg, ground
                                                                  • Yes No 12 oz french bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 oz sugar, granulated
                                                                  • Preheat oven to 350°.
                                                                  • Combine 5 1/2 ounces sugar and eggs in a large bowl, stirring with a whisk. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add cocoa and chocolate, stirring with a whisk until cocoa dissolves and chocolate melts. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Stir in vanilla extract, cinnamon, and nutmeg. Add bread, tossing to coat; let mixture stand for 30 minutes, tossing occasionally.
                                                                  • Spoon bread mixture into an 8-inch square baking dish coated with cooking spray; sprinkle 1 ounce of sugar evenly over bread mixture. Bake at 350° for 40 minutes or until set. Serve warm.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Bulgarian Bird of Paradise Bread - Khliab Raiska Ptitsa - is a yeast bread that gets its name from the decorative placement of cheese, ham, olives and red pepper on the top. If you like a thick slice of cheese as I do, the bread will have a sunken middle, which is OK. But the rising dough will be better able to support thin slices of cheese and ham so the entire top is puffed up. Here's a larger picture of Bird of Paradise Bread. Makes 10-12 servings of Bird of Paradise Bread

                                                                  Ingredients
                                                                  • Yes No 1 tbsp instant active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 6 tbsp yogurt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 cup brinza cheese
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1 thin slice cheddar cheese
                                                                  • Yes No 4 1/2 inch, 1 1/2 inch rectangles of ham
                                                                  • Yes No 4 pitted cured black olives
                                                                  • Yes No 1 star shaped piece of red bell pepper
                                                                  • In a large bowl or the bowl of a stand mixer, combine yeast, water and flour. Add yogurt, 4 eggs, salt and feta or brinza cheese. Switch to the dough hook and knead unil a soft, sticky, slightly lumpy (because of the cheese) dough forms, about 7 minutes. Transfer dough to a greased bowl, cover with greased plastic, set in a warm place and let rise until doubled. Try this Quick Tip for fasting rising. Punch down dough and place in a greased 8-inch springform pan that is 3 inches high. Brush liberally with remaining beaten egg mixed with milk. To decorate, arrange kashkaval or Cheddar cheese triangles on top to form a square. Place ham and olives in between cheese and place the star of red pepper in the center. Let rise another 45 minutes. Heat oven to 400 degrees. Bake bread 15 minutes then reduce temperature to 350 degrees and bake for an additional 30-40 minutes or until golden brown and an instant-read thermometer registers 190 degrees. Cool a few minutes in pan, then turn out of pan and cool completely on a wire rack. Source: Adapted from "The Balkan Cookbook" by Trish Davies (Anness Publishing, 2000)
                                                                  Cuisine:YesNobulgarian
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 3 large egg
                                                                  • Yes No 5 thick oz deli ham
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 cup white rice
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 5 scallion
                                                                  • Bring a medium saucepan of salted water to boil. Add asparagus; cook until just tender, 2 minutes. Drain; set aside.
                                                                  • Warm 1 Tbsp. oil in a large skillet over medium-high heat. Add eggs and cook without stirring until set around the edges, about 30 seconds. Break eggs into pieces with a spatula and stir until fully cooked and set, about 1 minute longer. Scrape eggs into a bowl.
                                                                  • Add remaining 2 Tbsp. oil to skillet with ham and garlic and cook, stirring, until garlic is fragrant. Add rice and soy sauce and cook, stirring, until rice is coated and very hot, 3 to 4 minutes. Stir in asparagus, eggs and scallions and cook another minute. Serve immediately.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Barbara Lynch's advice for a perfect bird: "Buy a turkey from somebody you trust. And keep going back to the same source. Every year I get my turkey from Vermont Quality Meats in North Clarendon, Vermont, and every year it comes out juicy, tender and beautiful. I'm a true believer that you shouldn't mess around too much with the turkey. I don't brine it, I don't fry it. If you buy a good turkey, you don't need to add much to it."

                                                                  Ingredients
                                                                  • Yes No one 17 lb turkey heart, gizzard and liver
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No water
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Preheat the oven to 375°. Set the turkey on a rack in a roasting pan and pat dry. Loosely fill the cavity with 5 cups of the Wild Mushroom Stuffing and the neck cavity with 1 cup of stuffing. Rub the skin with 2 tablespoons of the butter and season generously with salt and pepper. Loosely tie the legs together with kitchen string. Add 2 cups of water to the pan.
                                                                  • Roast the turkey in the center of the oven until the skin begins to brown, about 45 minutes. Loosely cover the turkey with a large sheet of foil. Lower the oven temperature to 325° and roast the turkey for about 4 1/2 hours longer, until an instant-read thermometer inserted in the inner thigh registers 165°. Add water to the pan throughout roasting as necessary to keep the pan moistened. Transfer the turkey to a platter, cover loosely with foil and let rest for at least 30 minutes.
                                                                  • Meanwhile, in a medium saucepan, simmer the heart and gizzard in the Turkey Stock over moderately low heat until tender and the stock is reduced to 4 cups, about 45 minutes. Strain the reduced stock into a heatproof bowl. Finely chop the heart and gizzard.
                                                                  • In a small skillet, melt 1 teaspoon of the butter. Add the turkey liver and cook over moderately high heat, turning once, until lightly browned outside and light pink within, about 4 minutes. Transfer the turkey liver to a plate and let cool, then finely chop and add it to the heart and gizzard.
                                                                  • In a small skillet, melt the remaining 4 tablespoons of butter. Add the flour and whisk over moderate heat until the roux is the color of peanut butter and has a nutty aroma, about 8 minutes. Scrape the roux into a bowl.
                                                                  • Set a fine strainer over a medium bowl. Pour the drippings from the roasting pan (there should be about 1 cup of juices) into the strainer and spoon off the fat. Set the roasting pan over 2 burners. Add the reduced turkey stock and simmer over moderately high heat, scraping up any browned bits from the bottom and side of the pan. Strain the stock into a medium saucepan and add the reserved pan juices from the bowl. Whisk in the roux and bring to a boil. Simmer the gravy over moderate heat until thickened, about 7 minutes. Stir in the reserved giblets and season with salt and pepper.
                                                                  • Spoon the stuffing from the turkey into a bowl. Carve the turkey and serve with the stuffing and gravy.
                                                                  Yields: 10plus leftovers
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 6 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 4 lb chicken
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 serrano chili pepper
                                                                  • Yes No 1 lime
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1 tbsp asian fish sauce
                                                                  • Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic and grated ginger and season with salt and pepper.
                                                                  • Pat the chicken dry. Rub half of the butter under the skin and the rest over the chicken; season with salt and pepper.
                                                                  • Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, garlic cloves, ginger slices, chiles and lime and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
                                                                  • Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
                                                                  • Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Stir in the Asian fish sauce. Carve the chicken and pass the chunky jus at the table.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup packed dark brown sugar
                                                                  • Yes No 3/4 cup unsulfured molasses
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 1 tbsp ginger powder
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 6 1/2 cup all purpose flour
                                                                  • Combine brown sugar, molasses, butter,
                                                                  • spices, and salt in a medium saucepan over
                                                                  • low heat, stirring with a wooden spoon, until
                                                                  • sugar is dissolved, about 10 minutes. Stir in
                                                                  • milk. Remove from heat, and let cool.
                                                                  • Pour milk mixture into a mixing bowl;
                                                                  • add baking powder and flour. With an electric
                                                                  • mixer, and beginning on low speed and increasing
                                                                  • to medium, beat until well combined.
                                                                  • Divide dough in half; shape into disks. Wrap in plastic, and refrigerate overnight. Dough
                                                                  • can be frozen up to 1 month; thaw in the refrigerator
                                                                  • before using.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 1house, plus embellishments
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate

                                                                  Adults can use extra dip as a spread for veggie wraps or sandwiches made with grated carrot, sliced cucumber, and lettuce.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup natural creamy peanut butter
                                                                  • Yes No 1/3 cup reduced fat, firm silken tofu
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 garlic clove
                                                                  • Place all ingredients in a blender; process until smooth. Store in an airtight container in refrigerator for up to 2 days.
                                                                  • for your toddler: Serve the dip with tender raw vegetables like pea pods and cucumber halves or slightly steamed sugar snap peas, carrot sticks, and broccoli florets.
                                                                  • nutrition note: peanut butter facts
                                                                  • Whether spread on a piece of whole-grain bread or an apple slice, peanut butter makes a satisfying meal or snack in a matter of minutes. Part of the reason it's so satisfying is because each tablespoon of peanut butter contains about 4 grams of protein and 8 grams of fat, most of which is heart-healthy monounsaturated and polyunsaturated fat. When buying peanut butter, be sure to choose one labeled "natural" to avoid the trans-fatty acids that come from partially hydrogenated oils, which can increase the LDL, or bad cholesterol, levels in your body. Another bonus—natural peanut butter has much less added sugar and salt.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 8servings (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken
                                                                  Ingredients
                                                                  • Yes No 1 hothouse english cucumber
                                                                  • Yes No 1 cup rice vinegar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No pinch kosher salt
                                                                  • Yes No 1/2 medium red chili
                                                                  • Yes No 4 6 oz salmon filets, boneless, skin on
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 10 turns black pepper
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Yes No 4 cup brown rice
                                                                  • Yes No 1 cup low-sodium soy sauce
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 tsp grated ginger
                                                                  • FOR PICKLED CUCUMBER:
                                                                  • Begin by making the pickled salad so it can sit while you prepare the salmon. In a mixing bowl combine rice wine vinegar, sugar and salt. Mix well then fold in sliced cucumber and sliced chili. Cover with plastic wrap and set aside in the fridge.
                                                                  • FOR SALMON:
                                                                  • In a small saucepan add soy sauce, honey, ginger and garlic. Set over medium-high heat and bring to a simmer. Reduce heat and simmer for 10 minutes. Set aside.
                                                                  • Take a large, oven-proof, non-stick sauté pan and set over high heat (use two pans if needed). Rub filets all over lightly with vegetable oil. Season both sides with salt and pepper. Once pan is very hot place the filets skin-side down and press down gently with a spatula so the skin remains flat to the pan. Cook for about 6 minutes then liberally glaze the top side of the filets - you want to have some glaze swirling in the bottom of the pan too as this will caramelize with the crispy skin. Turn off heat and flip salmon so skin side is now on top. Allow to rest in pan for 3 more minutes until cooked through.
                                                                  • Place salmon filets on top of a cup of brown rice, skin-side up. Drizzle a little more glaze from the pan on and around the plate. Top with a little pickled cucumber salad and sprinkle with toasted sesame seeds.
                                                                  Yields: 4
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    sprinkle

                                                                  Don't you dare pass this recipe by because the ingredient list is a teensy bit longer than some of the other gussied-up soups. It's a vegetarian take on a marvelous Mexican stew often made with pork or chicken and it confirms my hunch that posole (the name for the stew as well as one of the primary ingredients, the large cooked corn kernels from which the hull has been removed) and black bean soup were made for each other. It's my new favorite quick meal and if the ingredients are available in the notoriously tiny supermarkets on the Upper East Side of Manhattan, they're sure to be in your market, too. Check the international and Latino aisles for the canned hominy and the produce section for the anchos; very often they are hanging in cellophane bags from above.

                                                                  Ingredients
                                                                  • Yes No 1 large ancho chili pepper
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/2 medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 18 to 19 oz black bean soup
                                                                  • Yes No 1 15 oz white hominy
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No avocado, radish, onion, and cilantro
                                                                  • Put chile and flakes in a blender and pour over the boiling water. Let stand until softened, 5 to 10 minutes. Add onion, garlic, and cumin and puree until smooth.
                                                                  • Heat oil in a medium pot over moderate heat until shimmering, then add puree (it will splatter) and cook, stirring frequently, until thickened slightly, 3 to 5 minutes.
                                                                  • Add soup and posole and simmer, stirring, 5 minutes to allow flavors to blend.
                                                                  • Stir in lime juice and thin with additional water if necessary. Taste and season with salt.
                                                                  • Ladle into bowls and let each person add accompaniments of their choice.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  If you can't find skinned hazelnuts, you can substitute blanched almonds.

                                                                  Ingredients
                                                                  • Yes No 8 fig
                                                                  • Yes No 1 1/2 6 oz cup hazelnut
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 egg white
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp brandy
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 tsp grated lemon zest
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Heat oven to 375 degrees. Cut 6 figs into 3/4-inch dice. Set aside in a bowl.
                                                                  • In a food processor, process nuts until medium fine. Sift together flour and 1/2 cup confectioners' sugar; add to nuts; pulse to combine. Add egg, egg white, butter, brandy, pepper, and zest. Process to combine, about 10 seconds. Add batter to figs, and mix together.
                                                                  • Spray four 3 3/4-inch (or one 8-inch) tart pans with vegetable-oil spray. Divide batter evenly among the pans. Cut remaining 2 figs lengthwise into six slices each. Arrange three slices over each tart. Place tart pans on a baking sheet. Bake until tarts are set and golden brown, about 40 minutes (for individual tarts or one large tart). Remove from oven and cool slightly. Remove tarts from pans, sprinkle with remaining sugar, and serve.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Potato salad with bacon is a delicious twist on this traditional summer side.

                                                                  Ingredients
                                                                  • Yes No 6 medium potato
                                                                  • Yes No 1/2 lb bacon
                                                                  • Yes No 6 scallion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 tbsp diced pimiento
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No multiple ingredients in one line
                                                                  • Cook potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender. Drain and let cool slightly.
                                                                  • Place potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 18 minutes
                                                                  • Total Time: 33 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate

                                                                  Have this addictive mix on hand for nibbling all weekend (we also use some in a salad on Saturday). Ground chipotle pepper and chili spices combine with sugar to coat this three-part combo of pepitas (pumpkinseeds), almonds, and cashews. Make it ahead of time and bring with you. This recipe goes with Grilled Vegetable and Goat Cheese Salad

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp ground chipotle chile pepper
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 cup slivered almond
                                                                  • Yes No 1 cup unsalted cashews
                                                                  • Yes No 1 cup unsalted pumpkinseed kernels
                                                                  • Preheat oven to 325°.
                                                                  • Combine first 6 ingredients in a small bowl; stir with a whisk.
                                                                  • Place egg white in a large bowl; stir with a whisk until foamy. Add the almonds, cashews, and pumpkinseeds; toss well to coat. Sprinkle with spice mixture; toss well to coat. Spread nuts in an even layer on a baking sheet lined with parchment paper. Bake at 325° for 15 minutes, stirring once. Turn oven off. Remove pan from oven; stir snack mix. Immediately return pan to oven for an additional 15 minutes (leave oven off). Remove pan from oven and place on a wire rack; cool completely. Store snack mix in an airtight container for up to 2 weeks.
                                                                  Yields: 3 ½cups (serving size: 3 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Fried Oysters
                                                                   40 m
                                                                  Ingredients
                                                                  • Yes No 1 qt oyster
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 cup saltine crumbs
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1 tbsp prepared horseradish
                                                                  • Yes No 1/8 tsp hot sauce
                                                                  • Yes No canola oil
                                                                  • Dip oysters in egg, and dredge in cracker crumbs. Place on a pan, and chill 2 hours, if desired.
                                                                  • Stir together ketchup, horseradish, and, if desired, hot sauce; chill.
                                                                  • Pour oil to a depth of 1 inch in a Dutch oven; heat to 350°.
                                                                  • Fry oysters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Serve immediately with sauce.
                                                                  Cuisine:YesNovirginia
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 1/2 tbsp water
                                                                  • Yes No 1/2 tbsp ancho chile powder
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 3 tbsp diced sage
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 4 lb pastured chicken
                                                                  • Yes No 2 tbsp pickled jalapeño pepper
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 cup fresh bread crumbs
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No salt
                                                                  • PREPARE THE CHICKEN Preheat the oven to 350°. In a blender, puree the Dijon mustard, water, chile powder, half of the gar­lic, 1 tablespoon of the sage, 1/2 teaspoon of the oil and 1/2 teaspoon each of salt and pepper. Place the chicken breast side up in an ovenproof skillet; coat with the mixture.
                                                                  • Bake the chicken for 1 hour and 20 minutes, or until cooked through. Spray the chicken with the jalapeño brine; bake for 5 more minutes. Let rest for 10 minutes.
                                                                  • In a skillet, cook the jalapeños, parsley, lemon juice, the remaining garlic and the remaining sage in the butter and remaining oil over moderate heat until fragrant.
                                                                  • MAKE THE TOPPING In a skillet, brown the garlic in the oil over moderate heat; discard the garlic. Add the bread crumbs, zest, parsley and cayenne and stir until the crumbs are crisp. Season with salt.
                                                                  • Top the chicken with the jalapeño butter, sprinkle with the crumbs and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

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

                                                                  Ingredients
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 3 scallion
                                                                  • Yes No 8 lump oz crabmeat
                                                                  • Yes No 1 cup corn kernel
                                                                  • Yes No 1 cup dry bread crumb
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Place the red bell peppers/ capsicums directly on the burner of a gas stove or under the broiler of an electric stove. Cook for 10 minutes, turning occasionally with tongs, until almost completely black on all sides. Put in a bowl, cover tightly with plastic wrap/cling film, and let stand for 10 minutes to steam. Scrape the skin from the flesh, cut them in half, and remove the seeds.Cut half of one of the roasted peppers into pieces ¼ in/6 mm wide and put the pieces in a large bowl. Set aside the remaining roasted pepper.
                                                                  • Add the eggs to the bowl and beat well. Halve, seed, and finely chop the jalapeño. Thinly slice the white and light green parts of the green/ spring onions. Add the onions, jalapeño, crab meat, corn, bread crumbs, and lime juice to the bowl and season with salt and pepper. Stir until combined. Form the crab mixture into eight patties, cover, and refrigerate for at least 15 minutes, or up to 8 hours.
                                                                  • Put the remaining roasted pepper, the mayonnaise, sour cream, and cayenne in a blender and puree until smooth. Season with salt and refrigerate until ready to use.
                                                                  • Heat the canola oil in a large frying pan and add the crab cakes if your pan is large enough to accommodate them all without crowding (if it isn’t, cook four at a time in two batches). Cook for 5 minutes on each side, or until golden brown. Spoon some of the sauce on each plate and top with two crab cakes. Serve immediately.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp grapefruit juice
                                                                  • Yes No 1 1/2 oz bourbon
                                                                  • Yes No 2 basil
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 grapefruit and 1 preserved cherry
                                                                  • In a cocktail shaker, combine the grapefruit juice, bourbon, simple syrup and basil. Fill a chilled rocks glass with ice. Add 5 ice cubes to the shaker and shake well. Strain the drink into the ice-filled rocks glass. Garnish with the grapefruit slice and cherry.
                                                                  Yields: 1cocktail
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  Try Asiago or provolone cheese in place of the mozzarella in this winning recipe for chicken parmesan.

                                                                  Ingredients
                                                                  • Yes No 1 oz sun dried tomatoes
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 cup chopped red bell pepper
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 4 oz chicken breast half (bone-in, skin-on)
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 4 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 3 cup linguine
                                                                  • To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.
                                                                  • Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.
                                                                  • Preheat oven to 350°.
                                                                  • To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 chicken breast half, 1 cup sauce, 1/4 cup cheese, and 3/4 cup pasta)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 lb red potato
                                                                  • Yes No 8 slice bacon
                                                                  • Yes No 1/3 cup apple cider vinegar
                                                                  • Yes No 2 1/2 tsp sugar, granulated
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/4 cup diced red bell pepper
                                                                  • Yes No 1/4 cup diced parsley
                                                                  • Steam potatoes, covered, 10 minutes or until tender.
                                                                  • Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings.
                                                                  • Combine drippings, vinegar, sugar, salt, and black pepper in a large bowl; stir well with a whisk. Add the potatoes, onion, and bell pepper; toss gently to coat. Cover and let stand 1 hour, stirring occasionally. Add the bacon and parsley; toss gently.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 11servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat

                                                                  Humitas are an early, pre-Hispanic food that is still popular today in Chile, Peru, Ecuador, Bolivia and Argentina - a traditional recipe passed down through many generations. They are similar to Mexican tamales. Fresh corn is ground and mixed with salt and lard (and seasoning and cheese in this case), and the mixture is wrapped in corn husks and steamed. They are delicious and fun to make (see step by step guide to making humitas ). Serve them with salsa criolla.

                                                                  Ingredients
                                                                  • Yes No 8 ear corn
                                                                  • Yes No 1/4 cup lard
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1 tbsp aji amarillo paste
                                                                  • Yes No 4 tbsp lard
                                                                  • Yes No 4 oz cream cheese
                                                                  • Cut the ends off of the ears of corn, and then carefully remove the layers of husk, trying to preserve big pieces of the husk. Scrape the corn kernels off the cob into a bowl. Cover the bottom of a large pot with some of the corn cobs. They will serve as the "steamer rack" for the humitas. Place about an inch of water in the pot. Place the corn kernels in a blender or food processor with the salt, and process until smooth. If the corn is too dry and won't blend well, you can add a little bit (1-2 tablespoons) of milk. The corn mixture should not be too liquid - you should be able to form a mound with it, without it losing its form. Melt the lard or vegetable shortening in a skillet over medium heat. Sauté the chopped onion in the vegetable oil until soft and fragrant. Add the cumin and aji paste and sauté a few minutes more. Season with salt and pepper to taste. Stir the corn mixture in with sautéed onions and cook mixture for 2-3 minutes more. Remove from heat and let cool slightly, then stir in the cream cheese. (This mixture can be refrigerated at this point for up to 24 hours). Bring the pot of water and corn cobs to a gentle boil. Place the corn husks in boiling water for a couple of minutes to soften them. Take one husk, or two small husks overlapped, and lay them flat, with the wider cut edges lined up together. Spoon about 3 tablespoons of the corn mixture onto the wide end of the husk. Fold one side of the husk over the corn mixture. Fold the pointy end of the husks down and tuck in while you fold the other side over. Place husks, seam side down, in the pot of boiling water, on top of the cobs. Layer the humitas in a criss cross fashion over the corn cobs. The humitas should not touch the boiling water. Cover the humitas with some of the unused husks, then cover with the lid of the pot. Steam for 20 -30 minutes, adding a little water if necessary to prevent the pot from boiling dry. Remove from heat. Let cool slightly and serve.
                                                                  • Makes 10 -12 humitas
                                                                  Cuisine:YesNosouth american
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam

                                                                  This quick and tasty sandwich packs nutrition for breakfast or lunch. For Nunes, this would equal two ounces whole grains, one ounce meat, about 70 discretionary calories (from the cream cheese and cheddar cheese), and about 1/3 cup of her dairy servings.

                                                                  Ingredients
                                                                  • Yes No 1/4 2 oz cup light cream cheese
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 1 oz slice whole wheat bread
                                                                  • Yes No 4 oz low fat deli ham
                                                                  • Yes No 8 slice tomato
                                                                  • Yes No 1/4 2 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Preheat broiler.
                                                                  • Combine first 4 ingredients in small bowl; stir well.
                                                                  • Spread about 1 tablespoon cream cheese mixture over each of 4 bread slices. Top each with 1 ounce ham, 2 tomato slices, and 1 tablespoon cheddar cheese. Place sandwich halves and remaining 4 slices bread on a baking sheet. Broil 2 minutes or until cheese is melted and bread is lightly browned. Top each sandwich half with remaining bread slice. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
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                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Start with hot tap water, and cover the pot with the lid--the water for cooking the pasta will come to a boil faster. Look for prechopped onion in the produce section.

                                                                  Ingredients
                                                                  • Yes No 3 cup sliced asparagus
                                                                  • Yes No 1 9 oz refrigerated linguine
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 2 cup grape
                                                                  • Yes No 3/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 2 oz cup preshredded parmesan cheese
                                                                  • Yes No parmesan cheese
                                                                  • Cook asparagus and pasta according to pasta package directions, omitting salt and fat. Drain; set aside.
                                                                  • Cook bacon in a large nonstick skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 2 teaspoons drippings in pan. Crumble bacon. Add onion, garlic, and oregano to drippings in the pan; sauté 4 minutes or until onion is lightly browned. Add tomatoes; cook 2 minutes. Add broth; bring to a boil. Stir in butter, salt, and pepper; remove from heat. Place asparagus mixture in a large bowl; add tomato mixture and juice, tossing well. Top with bacon and shredded cheese. Garnish with shaved Parmesan, if desired.
                                                                  Yields: 4servings (serving size: 2 cups pasta mixture and 2 tablespoons cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    shave

                                                                  Rubbing these rib steaks with a mixture of commonplace ingredients (garlic, mustard, and pepper) and searing them gives the meat an extraordinary flavor. Game plan: These steaks are also delicious cooked on an outdoor grill. Heat a grill to medium high (375°F) and cook the steaks uncovered for 15 minutes for medium to medium rare, turning halfway through. Read more about grilling.

                                                                  Ingredients
                                                                  • Yes No 2 tsp ground mustard
                                                                  • Yes No 2 tsp garlic powder
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 4 thick, 1 inch, 2 to 3 lb rib steaks, at least
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No green bean salad
                                                                  • Combine mustard, garlic, salt, and pepper in a small bowl. Coat both sides of steaks with a thin layer of spice mixture, rubbing mixture thoroughly into steaks. Let rest at room temperature for 1 hour. The rub should be almost completely absorbed by the meat, or it will burn when the steaks are seared.
                                                                  • Heat the oven to 375°F. Coat the bottom of a large, oven-safe frying pan with enough olive oil to prevent the meat from sticking. Place over high heat until the pan is very hot but the oil is not yet smoking. Using a pair of long tongs, carefully place steaks in the hot pan and sear, turning only once, until a crust forms, about 3 minutes on the first side and 2 minutes on the second.
                                                                  • Place the frying pan in the oven to finish cooking the steaks, 8 to 10 minutes for rare, 10 to 12 minutes for medium rare. Insert an instant-read meat thermometer into the center of each steak; it should read 115°F to 120°F for rare, 125°F to 130°F for medium rare.
                                                                  • Transfer the steaks to a serving platter or cutting board and let them rest for about 10 minutes to allow the juices to redistribute. Serve with Green Bean Salad.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This refreshing take on the classic mojito is made with pomelo, an Asian citrus fruit that resembles a thick-skinned grapefruit.

                                                                  Ingredients
                                                                  • Yes No 4 grapefruit
                                                                  • Yes No 6 mint
                                                                  • Yes No 2 tbsp orange sorbet
                                                                  • Yes No 1 1/2 oz white rum
                                                                  • Yes No crushed ice
                                                                  • Yes No club soda
                                                                  • Yes No 1 wedge lime
                                                                  • In a cocktail shaker, muddle the pomelo with the mint and orange juice concentrate. Add the rum and ice and shake well. Pour into a highball glass. Top with club soda and garnish with the lime wedge.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour

                                                                  Coat the lamb with Dijon mustard to add flavor and help the breadcrumbs stick.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup dry bread crumb
                                                                  • Yes No 3 tbsp diced mint
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 1 1/2 lb french racks of lamb
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Preheat oven to 450°.
                                                                  • Combine the first 4 ingredients in a small bowl.
                                                                  • Sprinkle lamb evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 lamb rack to pan; cook 2 minutes on each side or until browned. Remove lamb from pan. Repeat with remaining lamb rack. Brush Dijon mustard over lamb, and press breadcrumb mixture over lamb. Place the lamb on a rack coated with cooking spray; place rack in a roasting pan. Bake at 450° for 18 minutes or until a thermometer inserted in thickest part of lamb registers 130°. Let stand 10 minutes. Cut into chops.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: 2 chops)
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake

                                                                  This main course originates in the Balearic Islands of the Mediterranean. The bacon in these meatballs make them extra flavorful. Combine them with a rich-tasting sauce of broth, parsley and walnuts and you have a delicious main course.

                                                                  Ingredients
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 lb lean hamburger
                                                                  • Yes No 1/4 cup parsley
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1/2 cup bread crumb
                                                                  • Yes No 1 cup virgin olive oil
                                                                  • Yes No 1 cup bread crumb
                                                                  • Yes No 4 cup beef broth
                                                                  • Yes No 4 sprig parsley
                                                                  • Yes No 1/3 cup diced walnut
                                                                  • Peel and finely chop the onion and garlic. Finely chop 1/4 cup parsley and the bacon. Place the hamburger meat, onion, garlic, parsley and bacon in a large mixing bowl and thoroughly mix. Form into meatballs. Heat olive oil in a large heavy frying pan over medium-high heat. Olive oil should be about 1/2 inch deep for frying. Put the flour or bread crumbs on a plate. Once oil is hot enough, coat each meatball in flour or crumbs. Fry meatballs in the frying pan a few at a time, turning them to ensure the meat is cooked through.
                                                                  • Remove meatballs from pan as they cook and place on a paper towel to absorb the extra oil.
                                                                  • Place bread crumbs, parsley and 1 cup of the bouillon into a large pot. Mix well. Turn heat on medium and add the rest of the broth and nuts. Stir, cooking for about 5 minutes.
                                                                  • Add the meatballs to the parsley sauce. Serve over rice or with home-fried potatoes.
                                                                  • This recipe can also be prepared as a tapa, and will make 10 servings.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 7servings main dish
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A traditional pub salad made with sausages or sliced meats, cheese, and any combination of mixed lettuce, tomatoes, cucumbers, coleslaw, or chutney, this dish is always served with soda bread. Adjust the number of servings or ingredients to suit your tastes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp white balsamic vinegar
                                                                  • Yes No 1 tbsp whole grain dijon mustard
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/2 tsp lemon juice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 8 cup chopped romaine lettuce
                                                                  • Yes No 3 3 oz link chicken apple sausage
                                                                  • Yes No 4 oz reduced fat cheddar cheese
                                                                  • Yes No 3 slice brown soda bread
                                                                  • Yes No 2 oz gherkin
                                                                  • Yes No 3/4 cup tomato chutney
                                                                  • Combine first 6 ingredients in a large bowl, stirring well. Slowly drizzle oil into vinegar mixture, stirring constantly with a whisk. Add lettuce; toss to coat. Arrange salad on a platter with sausage, cheese, Brown Soda Bread, and cornichons. Place Tomato Chutney in a bowl; add to platter.
                                                                  Yields: 6servings (serving size: 1 1/4 cups salad, 1 1/2 ounces sausage, 3/4 ounce cheese, 1/2 bread slice, about 2 cornichons, and about 2 tablespoons chutney)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread

                                                                  Serve this over a bed of steamed rice mixed with lots of fresh cilantro. It's also delicious over grilled chicken breasts or as an enchilada filling.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 2 medium sweet potato
                                                                  • Yes No 3 2 tbsp large garlic clove
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1 tsp sea salt
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1/4 tsp marjoram, ground
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 2 14 oz vegetable broth
                                                                  • Yes No 2 15 oz black beans in can
                                                                  • Yes No 1 2 tbsp lime
                                                                  • Yes No slice garnishes, fresh cilantro, green onion slices
                                                                  • Heat oil in a heavy large saucepan or Dutch oven over medium-high heat; add onion. Reduce heat to medium, and cook, stirring occasionally, about 10 to 15 minutes or until tender. Add bell peppers, jalapeño, and sweet potato; cook, stirring occasionally, 5 minutes. Stir in garlic, and cook about 1 minute. Add chili powder and next 7 ingredients; stir and cook 1 minute. Add tomatoes and broth. Simmer, uncovered, about 30 minutes. Stir in beans, and continue to cook 10 minutes. Remove bay leaf, and stir in lime juice. Garnish, if desired.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 2quarts
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 5 3 tbsp tbsp unsalted butter 3 tablespoons, 2 tablespoons
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Preheat the oven to 475°. Position a rack in the upper third of the oven. In a large bowl, whisk the 2 cups of flour with the salt, baking powder and baking soda. Using a pastry blender, cut in the shortening until the mixture resembles coarse meal. Using your fingers, rub in the sliced butter, leaving large flakes of coated butter. Freeze the mixture until very cold, about 15 minutes.
                                                                  • Stir in the buttermilk until a raggy dough forms. Transfer the dough to a lightly floured work surface and press or roll into a 9-by-7-inch rectangle, about 3/4 inch thick. Fold the rectangle in thirds like a letter, then fold the rectangle in half to make a little package. Press or roll out the dough to a 9-by-7-inch rectangle again. Repeat the folding process once more, then roll the dough out one more time to a 9-by-7-inch rectangle. Using a 3 1/2-inch round cutter, stamp out 4 biscuits. Pat the scraps together and stamp out 2 more biscuits.
                                                                  • Arrange the biscuits on a large baking sheet and brush the tops with the melted butter. Bake for about 14 minutes, shifting the baking sheet halfway through, until the tops and bottoms are golden and the biscuits are cooked through.
                                                                  Yields: 6biscuits
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
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                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook

                                                                  No one will miss the meat in this vegetable lasagna that’s packed with sweet and mellow roasted squash, bell peppers and onion, rich cheeses and fresh herbs.

                                                                  Ingredients
                                                                  • Yes No 4 red bell pepper
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 1 1/2 lb yellow squash
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 cup 2% low fat cottage cheese
                                                                  • Yes No 1 1/2 6 oz cup grated sharp provolone cheese
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 1/2 cup 2% reduced fat milk
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 9 lasagna noodle
                                                                  • Yes No 2 cup spinach
                                                                  • Yes No 1/2 2 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No basil
                                                                  • Preheat broiler.
                                                                  • To prepare vegetables, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.
                                                                  • Preheat oven to 450°.
                                                                  • Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450° for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl.
                                                                  • Decrease oven temperature to 375°.
                                                                  • To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.
                                                                  • To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.
                                                                  • Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This layer cake combines moist, spongy cake and frosting that's a perfect balance between sweet and buttery.

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 lb unsalted butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 lb powdered sugar
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Yes No 1/4 cup ground pecan
                                                                  • MAKE THE CAKE: Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, cinnamon, nutmeg, ground cloves and salt. In a cup, mix the milk with the vanilla.
                                                                  • In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl.
                                                                  • Scrape the batter into the pans. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.
                                                                  • MAKE THE FROSTING: In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat the bourbon and toasted pecans into the frosting.
                                                                  • Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides. Let stand 1 hour; serve.
                                                                  Yields: 19-inch, two-layer cake
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 6 8 oz grouper fillets
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp coarse grain sea salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 4 thyme
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup sliced almond
                                                                  • Yes No 1/2 tbsp grated orange rind
                                                                  • Yes No garnish, orange, thyme sprigs
                                                                  • Rub fish fillets with oil. Sprinkle evenly with 1 teaspoon salt and 1 teaspoon pepper.
                                                                  • Arrange thyme sprigs on hot charcoal or hot lava rocks on grill. Coat food rack with vegetable cooking spray; place on grill over high heat (400° to 500°). Place fish on rack, and grill 5 to 6 minutes on each side or until fish flakes with a fork.
                                                                  • Melt butter in a saucepan over medium-high heat; add almonds, and saute 5 minutes or until butter is brown. Remove from heat. Stir in orange rind. Pour sauce over fish. Garnish, if desired.
                                                                  • * Orange thyme may be substituted for thyme sprigs
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Traditionally served for breakfast, this dish piles tortillas with hearty beans, eggs, and cheese for a deliciously different dinner.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz diced tomato and green chilies in can
                                                                  • Yes No 1 10 oz red enchilada sauce
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 16 oz pinto beans
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 8 inch fat free flour tortillas
                                                                  • Yes No 1 4 oz cup crumbled queso fresco cheese
                                                                  • Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.
                                                                  • Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.
                                                                  • Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 topped tortilla)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes. Try it as a sauce for Brussels sprouts or braised with short ribs. The versatility of kimchi makes it great to use in everyday cooking. Game plan: Kimchi needs time to ferment, so we recommend starting a batch about a week before you plan to use it. What to buy: Korean crushed red pepper or kochukaru is what gives kimchi its spiciness and distinctive flavor. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets. Special equipment: You will need a clean 2-quart or 2-liter glass jar with a tightfitting lid to hold the kimchi while it ferments. Do not... read more Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes. Try it as a sauce for Brussels sprouts or braised with short ribs. The versatility of kimchi makes it great to use in everyday cooking. Game plan: Kimchi needs time to ferment, so we recommend starting a batch about a week before you plan to use it. What to buy: Korean crushed red pepper or kochukaru is what gives kimchi its spiciness and distinctive flavor. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets.

                                                                  Ingredients
                                                                  • Yes No 1 2 lb napa cabbage
                                                                  • Yes No 1/2 cup kosher salt
                                                                  • Yes No 12 cup water
                                                                  • Yes No 8 oz daikon radish
                                                                  • Yes No 4 medium scallions, ends
                                                                  • Yes No 1/3 cup korean crushed red pepper
                                                                  • Yes No 1/4 cup fish sauce
                                                                  • Yes No 1/4 cup ginger
                                                                  • Yes No 1 tbsp minced garlic clove
                                                                  • Yes No 2 tsp korean salted shrimp
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
                                                                  • Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
                                                                  • Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tightfitting lid and seal the jar. Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 1 ½quarts
                                                                  • Active Time: 25 minutes
                                                                  • Total Time: 3 days 12 hours 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate

                                                                  The breast meat of a chicken is often used for chicken pies, leaving the legs for frying and taking on picnics during good weather. No utensils are needed and the legs offer a lot of meat in a compact little cylinder, easy to pack.

                                                                  Ingredients
                                                                  • Yes No 16 chicken legs
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 1/2 tbsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 tbsp black pepper
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 3 cup oil
                                                                  • Place the chicken legs in a bowl and toss with the buttermilk, Tabasco, salt, and 1 tablespoon of the black pepper. Cover, refrigerate, and marinate for at least 1 hour, and up to 24 hours. Remove the chicken from the buttermilk and let excess buttermilk drip off. Combine the flour, additional 1 tablespoon black pepper, and the cayenne. Shake the chicken legs in the seasoned flour and place on a rack while waiting for the oil to heat. Heat at least 3 cups of oil until very hot--365°F. Fry the chicken legs for about 10 minutes, turning once. Remove as done, and drain. BONUS TIP: Deep-frying vs. pan-frying: in deep-frying, the food is completely immersed in the oil, while in pan-frying the food is placed in enough oil to cover the bottom and sides of the food, necessitating that the food be turned over to fry the top. Three cups of oil will give a depth of 1/2 inch in a 10-inch skillet and is sufficient to pan-fry.
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Long, dark red chiles are common in Latin cooking. Here, Daisy Martinez toasts dried ones to bring out their flavor, soaks them, and purees them to make a slightly smoky, spicy sauce. It's lovely on buttery pieces of cod, but also works well on shrimp, pork or chicken thighs.

                                                                  Ingredients
                                                                  • Yes No 4 dried
                                                                  • Yes No 2 small plum tomato
                                                                  • Yes No 1/2 medium onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 2 1/2 tbsp vegetable oil
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 6 to 7 oz to 7 ounce skinless cod fillets
                                                                  • In a medium cast-iron skillet, toast the chiles over moderately high heat until fragrant, about 1 minute. Fill a small bowl with very hot water and submerge the toasted chiles in it until softened, about 5 minutes. Drain the chiles; discard the soaking liquid.
                                                                  • Meanwhile, in the same skillet, cook the tomatoes and onion cut side down over high heat until they begin to blacken, about 3 minutes. Transfer the tomatoes and onion to a blender and add the softened guajillos, garlic and stock; puree until smooth.
                                                                  • In a medium saucepan, heat 1 1/2 tablespoons of the vegetable oil. Add the flour and whisk over moderate heat until smooth. Slowly whisk in the chile sauce and season with salt and pepper. Simmer, stirring occasionally, until the sauce has thickened slightly, about 8 minutes.
                                                                  • Season the cod with salt and pepper. In a large nonstick skillet, heat the remaining 1 tablespoon of vegetable oil. Add the cod and cook over moderately high heat until white throughout, about 4 minutes per side. Transfer the cod to plates, spoon the guajillo chile sauce on top and serve immediately.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 28 oz diced tomato in can
                                                                  • Yes No 8 sprig thyme
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 4 small chicken thigh
                                                                  • Yes No 4 small chicken drumstick
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 1 qt resealable plastic freezer bags
                                                                  • Freeze It: Slice the lemon into rounds. In a small bowl, combine the tomatoes and their liquid, lemon, thyme, and capers. Divide them among the 4 plastic freezer bags. Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Add 1 leg and 1 thigh to each bag. Freeze, for up to 3 months, until ready to cook. Cook It: Heat oven to 400° F. Remove the bags of chicken and tomatoes from the freezer (you'll need 1 bag of chicken and tomatoes for each serving). Empty the contents of each bag into a baking dish. Drizzle with the oil, using 1 1/2 teaspoons for each serving. (For 4 servings, use 2 tablespoons oil.) Roast until the chicken is golden brown and cooked through, about 50 minutes.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  Ingredients
                                                                  • Yes No 1/3 cup champagne vinegar
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No salt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 3 tbsp porcini water
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 20 large shrimp
                                                                  • Yes No 6 oz mesclun
                                                                  • Yes No 3 oz enoki mushroom
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1 hass avocado
                                                                  • Yes No 2 tbsp minced chives
                                                                  • In a small saucepan, boil the vinegar with the shallot until evaporated, 3 minutes. Add the cream and simmer over moderate heat until reduced by half. Remove from the heat. Whisk in 4 tablespoons of the butter, 1 tablespoon at a time; return to the heat when the sauce gets cool but do not boil. Season with salt and cayenne.
                                                                  • In a small bowl, whisk the truffle juice, soy sauce and lemon juice with the olive oil; season the vinaigrette with salt.
                                                                  • In a large skillet, heat the remaining butter. Add the shrimp, season with salt and cayenne and cook over moderate heat, turning, until pink and curled; remove from the heat.
                                                                  • Arrange the mesclun on plates. Top with the enoki, tomato and avocado and drizzle with the vinaigrette. Whisk the butter sauce over moderate heat until very warm. Arrange the shrimp on the salad and drizzle with the warm butter sauce. Sprinkle with the chives and serve.
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  I came across this method of smoke-cooking beetroots slowly on the barbecue or in the hot ashes of a fire when I was in America. My recipe uses small beetroots, which are easier to peel and don?t take as long to cook, and rosemary sprigs to protect the beets from the direct heat of the coals. Alternatively, you can roast the beetroots in the oven at 200°C/400°F/gas 6 for 1½ hours ? they?ll still taste lovely, but you won?t get the wonderful smoky flavour.

                                                                  Ingredients
                                                                  • Yes No 8 beetroots, tops
                                                                  • Yes No a small bunch rosemary
                                                                  • Yes No 1 tbsp 1 tablespoon red wine vinegar
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No a of fresh flat leaf parsley
                                                                  • Yes No basil
                                                                  • Yes No 4 x filet steaks
                                                                  • Yes No 4 tbsp 4 tablespoons cottage cheese
                                                                  • Yes No 1 lemon, extra virgin olive oil
                                                                  • Yes No a sprigs of fresh thyme
                                                                  • I came across this method of smoke-cooking beetroots slowly on the barbecue or in the hot ashes of a fire when I was in America. My recipe uses small beetroots, which are easier to peel and don’t take as long to cook, and rosemary sprigs to protect the beets from the direct heat of the coals. Alternatively, you can roast the beetroots in the oven at 200°C/400°F/gas 6 for 1½ hours – they’ll still taste lovely, but you won’t get the wonderful smoky flavour.First light your barbecue or fire. Lay the beetroots on a double layer of foil – about 30cm (60cm unfolded) – and sprinkle the rosemary leaves on top. Roll up the foil, folding in the edges and twisting the ends together. Stab the foil a few times all over with a knife to allow the smoke to get inside and flavor the beetroots. Lift the rack of your barbecue and carefully insert your foil package among the coals, making sure you place some coals on top too. Leave it to cook for 30 to 40 minutes, or until the beetroots are tender, then remove the package and allow it to cool down. Unwrap it and remove the beetroots, discarding the rosemary sprigs. Once cooled slightly, peel the beetroots and discard the charred skin. Cut the beets into irregular chunks and place in a bowl. Add the vinegar, 3 tablespoons of extra virgin olive oil, plenty of salt and pepper and half the parsley and tarragon. Toss, have a taste and adjust the seasoning if necessary. Put the cottage cheese into a bowl and add the juice and finely grated zest from half your lemon. Stir in 2 glugs of extra virgin olive oil, the thyme leaves and some salt and pepper and gently fold it all together, so the oil and lemon marble through the cottage cheese. Taste the dressing and squeeze in a bit more lemon juice if you like. Lightly rub a little dressing on to your 4 steaks. Place them on the barbecue and cook to your liking, turning them every minute, then remove them to a plate and allow to rest. To serve, divide the dressed beets between two plates. Top each plate with 2 steaks and a spoonful of cottage cheese dressing. Scatter over the remaining herbs and enjoy! • from Jamie at Home
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  F&W's Marcia Kiesel credits split pea soup, one of her favorites, as the inspiration for this hearty stew. Like split peas, chickpeas need to simmer for a long time, making them great for a slow cooker.

                                                                  Ingredients
                                                                  • Yes No 8 cup water
                                                                  • Yes No 4 2 1/2 lb smoked ham hock
                                                                  • Yes No 1 1/2 cup chickpea
                                                                  • Yes No 3 large carrot
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 thyme
                                                                  • Yes No three 6 oz medium red potato
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No salt and pepper
                                                                  • In a slow cooker, combine the water, ham hocks, chickpeas, carrots, bay leaves and thyme sprigs. Cover and cook on high for 1 hour and 30 minutes, stirring occasionally, Add the potatoes, cover and cook on low for 1 hour and 45 minutes, until the chickpeas, ham hocks and potatoes are tender.
                                                                  • Transfer the ham hocks to a large plate. Discard the bay leaves and thyme sprigs. When the hocks are cool enough to handle, remove the meat and coarsely chop it. Return the ham to the soup. Using a paring knife, cut the carrots in the cooker into bite-size pieces. Transfer the potatoes to a bowl and mash to a puree. Stir the mashed potatoes into the soup along with the parsley. Season with salt and pepper and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for black-and-white triangles can be found in Season's Eatings along with Basic Shortbread, Espresso Shortbread, Chocolate-Glazed Shortbread Fingers, Lemon-Poppy Seed Glazed Balls, and Candied Ginger Shortbread Wedges.

                                                                  Ingredients
                                                                  • Yes No 2 batches basic shortbread
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Prepare 2 batches of basic shortbread, one plain and one chocolate; for chocolate, sift cocoa powder with the flour and salt.
                                                                  • Form each dough into a disk; wrap in plastic and refrigerate for at least an hour (or overnight). Roll out plain dough to 1/4-inch thickness; roll out chocolate dough to 1/4-inch thickness. Place plain dough on top of chocolate dough. Cut into 1 1/2-by-3-inch triangles; refrigerate 20 minutes.
                                                                  • Bake on a cookie sheet until firm and just starting to color, 20 to 25 minutes. Cookies will keep, in an airtight container, at room temperature for 2 weeks.
                                                                  Yields: 12triangles
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake

                                                                  This 6-ingredient fish recipe is ready in less than 30 minutes and perfect for busy weeknights. Coat the fish in panko breadcrumbs for a crispy coating. You can substitute mahi mahi, grouper, catfish, salmon, or tilapia for cod.

                                                                  Ingredients
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 6 6 oz cod fillet
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Combine first 4 ingredients in a small bowl.
                                                                  • Place fillets on a lightly greased wire rack in a baking pan; sprinkle evenly with salt. Spoon breadcrumb mixture evenly onto fillets, pressing down gently. Drizzle evenly with 2 Tbsp. melted butter.
                                                                  • Bake at 400° for 17 minutes or until breadcrumbs are golden and fish flakes with a fork.
                                                                  • *1 cup fine dry breadcrumbs may be substituted.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 17 minutes
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt

                                                                  Though the word tagine refers to the cone-shaped cooking vessel that the dish is traditionally made in, it has also come to refer to Moroccan-style stew preparations. This version contains an assortment of vegetables, including cauliflower and chickpeas, making for a flavorful, filling vegetarian dish. What to buy: For a slacker solution, you can substitute high-quality canned chickpeas for the cooked chickpeas. Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and sold in jars. Look for them in gourmet grocery stores or online at igourmet.com, or alternatively you can make your own. This recipe was featured as part of our Supercharge with Superfoods photo gallery.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 1 cup canned diced tomatoes in juice
                                                                  • Yes No 1 qt vegetable broth
                                                                  • Yes No pinch saffron
                                                                  • Yes No 1 medium cauliflower
                                                                  • Yes No 1 1/4 cup green olive
                                                                  • Yes No 2 cup chickpea
                                                                  • Yes No 1 preserved lemon
                                                                  • Yes No 1/2 cup currant
                                                                  • Yes No 3 cup dry couscous
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1 cup almond
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No 1/2 whole whole milk yogurt
                                                                    For the tagine:
                                                                  • Heat olive oil in a large Dutch oven or heavy-bottomed pot with a tightfitting lid over medium heat. When oil shimmers, add onion, season with salt and freshly ground black pepper, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in cumin and cinnamon stick, and toast until aromatic, about 1 minute; add ginger and garlic, and cook until just softened, about 1 minute more.
                                                                  • Add carrots, season with salt and freshly ground black pepper, and cook until slightly tender, about 3 minutes. Add tomatoes and their juice, vegetable broth, and saffron and stir to combine. Bring mixture to a simmer and cook, covered, until vegetables are almost completely cooked but still raw in the center, about 7 minutes.
                                                                  • Add cauliflower, olives, chickpeas, preserved lemon, and currants and simmer, stirring occasionally, until cauliflower is just tender, about 10 minutes more. Taste tagine and adjust seasoning if necessary.
                                                                    To serve:
                                                                  • Place couscous in a large bowl or baking dish. Bring water to a boil. Once water boils, pour over couscous, and let stand until water is absorbed, about 5 minutes. Add olive oil, season to taste with salt and pepper, and stir briefly to combine.
                                                                  • Serve tagine over couscous, topped with almonds and scallions. Pass yogurt on the side.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 7servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Greet Thanksgiving guests with a tart and tangy bourbon cocktail. Candied kumquats add a festive garnish. Also Try: Rosemary Vodka Tonics

                                                                  Ingredients
                                                                  • Yes No 3 oz sour orange juice
                                                                  • Yes No sugar, granulated
                                                                  • Yes No ice cube
                                                                  • Yes No 4 oz bourbon
                                                                  • Yes No 2 oz kumquat syrup
                                                                  • Yes No 6 candied kumquats halves
                                                                  • Moisten the rim of two rocks glasses with sour orange juice. Place sanding sugar on a shallow dish and dip rim of each glass in sugar to coat; fill glasses with ice and set aside.
                                                                  • Fill a cocktail shaker with ice; add orange juice, bourbon, and kumquat syrup. Cover and shake until well combined. Strain into prepared glasses and garnish each with candied kumquats; serve.
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Slice the pork tenderloin into medallions before cooking and pound scallopini-style to make thin, quick-cooking rounds. You can make this in a regular non-stick skillet, but use cast-iron if you have it to get the best sear on the pork and finish the warm cranberry-apricot sauce

                                                                  Ingredients
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp lemon pepper seasoning
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 cup spirited cranberry apricot sauce
                                                                  • Yes No 2 tsp butter
                                                                  • Trim fat from pork; cut crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of pork with peppers.
                                                                  • Heat oil in a 10-inch cast-iron skillet over medium-high heat. Add pork; cook 5 minutes on each side or until done. Remove from skillet; keep warm. Add vinegar and water to pan; cook 30 seconds, stirring constantly. Stir in the Spirited Cranberry-Apricot Sauce and butter, and cook 1 minute, stirring constantly. Serve sauce with pork.
                                                                  Yields: 4servings (serving size: 3 ounces pork and 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe may be made ahead and chilled. Double or triple it for larger groups or to keep in the refrigerator for sippin'.

                                                                  Ingredients
                                                                  • Yes No 1 qt apple juice
                                                                  • Yes No 1 cup pineapple juice
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No slice garnish, apple slices, lemon slices, and fresh mint sprigs
                                                                  • Stir together apple juice, pineapple juice, orange juice, and lemon juice. Serve over ice. Garnish, if desired.
                                                                  Cuisine:YesNojordanian
                                                                  Yields: 6cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 3 cup large carrot
                                                                  • Yes No 2 2 1/2 cup large parsnip
                                                                  • Yes No 1 1 1/2 cup large sweet potato
                                                                  • Yes No 1 2 cup small butternut squash
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Preheat oven to 425°F; line 2 large baking sheets with foil. Combine carrots, parsnips, sweet potato and squash in a large bowl. Add olive oil, thyme, salt and pepper, and toss to coat.
                                                                  • Divide vegetables between baking sheets and roast, stirring twice, until golden brown and tender, 35 to 40 minutes. Season with additional salt and pepper, if desired. Serve hot.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil