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                                                                  Ingredients
                                                                  • Yes No 2 cup elbow macaroni
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 2 cup mixed semihard cheeses
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2/3 cup grated parmigiano-reggiano cheese
                                                                  • Preheat the broiler. In a medium saucepan of boiling salted water, cook the macaroni until al dente; drain well.
                                                                  • Meanwhile, in another medium saucepan, melt the butter over low heat. Whisk in the flour until a paste forms. Gradually whisk in the milk until smooth. Bring the sauce to a boil over moderately high heat, whisking, until thickened. Off the heat, stir in the mixed shredded cheeses until melted. Season with salt and pepper.
                                                                  • Add the macaroni to the hot cheese sauce and stir to coat; transfer to a 9-by-13-inch glass or ceramic baking dish and sprinkle on the Parmigiano-Reggiano. Broil 4 inches from the heat for 4 minutes, until richly browned. Let rest for 5 minutes before serving.
                                                                  Yields: 5
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  If serving this salad chilled, add avocado just before tossing with lime juice mixture. If bay scallops aren't available, substitute coarsely chopped sea scallops.

                                                                  Ingredients
                                                                  • Yes No 2 qt water
                                                                  • Yes No 3/4 large lb shrimp
                                                                  • Yes No 3/4 lb bay scallop
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 1 cup chopped cucumber
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1/2 lb lobster meat
                                                                  • Yes No 1 avocado
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 tbsp seasoned rice vinegar (awasezu)
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 1 tsp thai roasted chile paste
                                                                  • Yes No 6 cup arugula
                                                                  • Bring 2 quarts water to a boil in a large saucepan; reduce heat to medium, and simmer. Add shrimp; cook 3 minutes or until done. Remove shrimp with a slotted spoon. Add scallops to pan; cook 3 minutes or until done. Drain; cool 10 minutes. Combine shrimp, scallops, celery, and next 5 ingredients (through avocado) in a large bowl; toss well.
                                                                  • Combine cilantro and the next 6 ingredients (through chile paste) in a medium bowl, stirring with a whisk. Add cilantro mixture to shrimp mixture, tossing to coat.
                                                                  • Place 1 cup trimmed arugula on each of 6 plates; top each with about 1 cup seafood and avocado mixture.
                                                                  Cuisine:YesNothai
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat

                                                                  These doughnuts, from Esther Sabach, Rachel Klein's boyfriend's mother, are a nod to Sephardic Jewish tradition.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup water
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 3 3/4 cup all purpose flour
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 cup sliced almond
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp cardamom, ground
                                                                  • Yes No 1 tsp rose water
                                                                  • Yes No vegetable oil
                                                                  • In a large bowl, combine the 1 3/4 cups of warm water with the yeast and let stand for 5 minutes. Using a wooden spoon, stir in the flour, 2 tablespoons of the sugar and the salt. Turn the dough out onto a lightly floured work surface. Knead lightly until the dough is silky. Oil a medium bowl and add the dough. Cover with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours. Punch down the dough, then let it rise again for another 30 minutes.
                                                                  • Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and bake for 10 minutes. In a medium saucepan, combine the remaining 2 cups of sugar and 1 cup of water with the lemon juice and cardamom and simmer over moderate heat until reduced by half; strain. Let cool slightly, then stir in the rose water.
                                                                  • In a large saucepan, heat the vegetable oil to 325°. Meanwhile, divide the dough into quarters. Cut each quarter into 10 pieces. Using wet hands, shape into balls and poke a hole in the center of each. Carefully add the doughnuts to the hot oil in batches and fry until browned, about 1 minute per side. Drain on paper towels.
                                                                  • Dip 1 side of each doughnut in the syrup and sprinkle with the almonds; serve.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 40doughnuts
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
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                                                                  • Yes No
                                                                    Minute

                                                                  Okra is often boiled or fried and served as a simple side in soul food restaurants, but in Charleston it often comes as a luscious vegetable soup with tomatoes, onion, and celery. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 3 strip bacon
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 lb okra
                                                                  • Yes No 6 cup chicken stock
                                                                  • Yes No 1 28 oz peeled tomatoes
                                                                  • Heat oil and bacon in a 6-qt. saucepan over medium-high heat; cook, stirring, until fat renders, about 5 minutes. Add thyme, garlic, onion, celery, and bay leaf, season with salt and pepper, and cook, stirring, until soft, about 5 minutes. Stir in tomato paste; cook, stirring, until caramelized, about 2 minutes. Add okra, chicken stock, and tomatoes; bring to a boil, reduce heat to medium-low, and cook, until okra is very tender and soup thickens slightly, about 45 minutes.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil

                                                                  I grew up drinking Mexican hot chocolate, made from those granular discs of Ibarra Mexican chocolate that were always lurking somewhere in our Los Angeles kitchen. Combined with hot milk and whizzed in the blender, it made a great morning treat. Later on in life, I discovered that a shot of Amaretto in a mug of Mexican hot chocolate made a great late-night treat.

                                                                  Ingredients
                                                                  • Yes No 3 cup half and half
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 5 oz mexican chocolate
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 cup sliced almond
                                                                  • Yes No medium inch saucepan, combine half of the half and half
                                                                  • Yes No
                                                                  • Yes No
                                                                  • Yes No
                                                                  Cuisine:YesNomexican
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1 lb brioche, crusts, bread
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 3 large ripe banana
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1 cup best quality store bought fudge sauce
                                                                  • Yes No butterscotch sauce
                                                                  • Preheat the oven to 350°. Butter a 4-quart glass or ceramic baking dish and coat with sugar, tapping out any excess.
                                                                  • In a saucepan, combine the milk with the cream and bring just to a simmer. Put the brioche in a large bowl, pour the milk evenly over it and let stand until nearly absorbed, stirring once or twice.
                                                                  • In a medium bowl, beat the butter until creamy. Add 1 cup of the sugar; beat until fluffy. Beat in the egg yolks, 1 at a time. Fold the mixture into the soaked brioche, then stir in the bananas.
                                                                  • In a clean bowl, whip the egg whites to soft peaks. Gradually add 2 tablespoons of the sugar and beat until the whites are stiff and glossy, about 2 minutes. Fold the whites into the pudding.
                                                                  • Transfer the pudding to the prepared baking dish; smooth the surface. Dollop spoonfuls of the fudge sauce over the top and swirl it into the pudding. Sprinkle the top with the remaining 1 tablespoon of sugar. Set the baking dish in a large roasting pan and add enough hot water to reach two-thirds of the way up the side. Bake for 1 hour, or until the pudding is set and the top is brown.
                                                                  • Cool the pudding slightly in the water. Transfer to a rack to cool for 15 minutes. Serve with fudge and butterscotch sauce.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  Bangers and Mash is the familiar term for Sausage and Mash, a favorite British food. The name bangers is believed to come from the habit of sausages bursting in the pan with a bang if cooked too quickly. Bangers and Mash is quick and easy to make, and also makes a cheap yet very substantial meal. A great favorite with children. Where once it was only possible to buy beef or pork sausages, there are now many different flavors available, from spicy through to fruity. Ask your local butcher for his recommendations. Any thick rich gravy is perfect for Bangers and Mash but my favorite is an onion gravy

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 8 sausage
                                                                  • Yes No 2 900g lb potato
                                                                  • Yes No 6 tbsp milk
                                                                  • Yes No 1 110g stick butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 medium onions, and thinky
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 1 700ml, ¼ pint ã‚â/ beef stock
                                                                  • Yes No 4 tsp corn starch
                                                                  • Yes No 4 tsp water
                                                                  • Yes No salt and pepper
                                                                  • Serves 4 Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time - about 20 minutes. Once cooked place in an ovenproof dish and keep warm until the mash and gravy are ready. Meanwhile start the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash. While the potatoes are cooking make the gravy - melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent. Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes. Add the stock and boil gently uncovered for 5 minutes. In a heatproof jug or bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve. Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and mash using either a potato masher, a fork or a potato ricer. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper. To Serve: Spoon the mash onto 4 warmed dinner plates, place two fat sausages either on the top or at the side of the mash and pour the hot onion gravy over.
                                                                  Cuisine:YesNobritish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    finish

                                                                  Andy Nusser says these wings, coated with crunchy chopped almonds, are a favorite Casa Mono staff meal. He serves them with a superfast lemon aioli, a mix of store-bought mayonnaise, grated lemon zest and fresh lemon juice.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp sweet paprika
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 3/4 tsp cayenne pepper, ground
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 1/2 tbsp sherry vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1/2 lb chicken wings
                                                                  • Yes No 3/4 cup natural almonds
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 lemon zest
                                                                  • Preheat the oven to 425°. In a large bowl, combine the 1/3 cup of olive oil with the paprika, cumin, cayenne and garlic. Stir in the vinegar and season with salt and pepper. Add the wings and almonds and toss. Spread the wings and almonds on a large baking sheet in a single layer and roast for about 25 minutes, until cooked through.
                                                                  • Meanwhile, in a mini food processor, combine the mayonnaise with the lemon zest and juice. Add the remaining 1/4 cup of olive oil and process until smooth; season the aioli with salt and pepper.
                                                                  • Turn on the broiler and broil the chicken wings, turning once until they are lightly crisp, 2 to 3 minutes. Transfer the wings and almonds to a platter and serve with the lemon aioli.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Biryani nicely made, is a pleasure to behold and eat! Fragrant long-grained rice is layered with meat or vegetables that have been cooked in a mixture of spices. This has to be one of my favorite foods! With Biryani, it is not just the taste that has me going ga-ga! I love how it is a meal in one dish! Serve my Biryani with a yogurt Raita and Kachumbar salad. My Biryani can be made with chicken, mutton, goat meat or mixed vegetables! My personal favorite however, is goat meat so I've used it in this recipe. Follow the same instructions for chicken or mutton if you choose to use them instead. This recipe serves 6.

                                                                  Ingredients
                                                                  • Yes No 1 kg goat meat
                                                                  • Yes No 2 tbsp garlic paste
                                                                  • Yes No 2 tbsp ginger paste
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 2 large red onion
                                                                  • Yes No 30 curry leaf
                                                                  • Yes No 2 green chili pepper
                                                                  • Yes No 2 tbsp coriander seed, ground
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1 tbsp garam masala
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup water
                                                                  • Yes No 50 gram ball of tamarind
                                                                  • Yes No 700 gram basmati rice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 drop orange food color
                                                                  • Yes No 2 drop green food coloring
                                                                  • Yes No 2 large onion
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • I make Biryani in a large vessel called a Handi (basically a deep pot with a nicely fitting lid). The latter part of the cooking process involves putting the Biryani under 'Dum' or pressure. I do this by sealing the dish (see how below) and putting it under the hood of our pre-heated barbecue. I leave it there for about 20 minutes. You could even do this in your oven. Put the goat meat, garlic and ginger pastes in a large bowl and mix well to coat the meat with the pastes. Keep aside for 20 minutes. While the meat is marinating, heat (on medium temperature) the cooking oil (3 tbsps) in a large, deep pot/ pan. Add the finely chopped onions and fry till translucent. Add the curry leaves and green chillies fry for 1 minute. Now add the powdered spices - coriander, cumin, turmeric, and garam masala powders. Mix well and cook for 2-3 minutes. Stir often to prevent burning. Add the marinated meat now. Stir well and often and cook till the meat is browned. Add 1 1/2 cups of hot water, stir, cover, simmer heat and cook till meat is tender. Keep checking for this stage as you do not want the meat overcooked and soft. While the meat is cooking, make the tamarind puree: Put the tamarind in a plastic or glass bowl and pour 1/2 cup of hot water over it. Allow to stand for 5-10 minutes. Now strain the tamarind and water mixture through a sieve (do not use a very fine sieve) into a bowl to get tamarind puree. Add this to the curry when you feel the meat is almost done. Stir well. Once the meat is cooked, keep it aside and prepare the rice. Put the rice in a sieve and wash under running water till the water runs clear. Now put it into a large deep cooking pot (preferably one with handles). Add enough water to fully cover the rice - at least 4" over the surface of the rice. Add 1 tsp of salt to taste. Set the rice up to boil. Cook till almost done. To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm whitish core. Turn off the fire. Strain through a colander and keep aside. Heat 3 tbsps of oil in a pan and fry 2 of the onions till caramalized - golden brown. Drain and keep aside on paper towels for later use. If you are using the food coloring, divide the rice into 3 equal portions and put into separate dishes. Add the orange food coloring to one portion of the rice and the green food coloring to another portion of the rice. Leave the third portion white. With each portion, mix the rice till all the grains are well colored. Keep aside for 10 minutes after which you can mix all 3 portions of rice together in a bowl for use in the next step. Grease a deep dish or pot (which has a nicely fitting cover). Now evenly layer the cooked rice, meat (and its gravy) in the dish/ pot, to form at least 2 sets of layers (rice-meat-rice-meat-rice). Garnish with the previously caramalized onions. Cover the dish tightly. If your dish does not have a cover use 2 layers of aluminium foil (shiny side of both layers pointing down towards the rice) and secure on to dish with baking string. Since I use a Handi (a deep pot with a nicely fitting lid) which has a flat rim, I seal it by making a firm dough with flour and water and pressing this over the joint of the Handi's rim and cover. Now put the dish/ pot in a pre-heated oven set at 350 F/ 180 C/ Gas mark 4 for 20 minutes. As I said earlier, I have even done this stage of the cooking on our barbecue. Just pre-heat the griddle section, set the Handi on it when it is hot and close the hood. Keep for 20 minutes. Turn off the oven/ barbecue and let the dish sit in the oven/ barbecue till you are ready to eat. Only open when you are ready to eat. The way to serve Biryani is to gently dig in with a spoon so you get through the layers. I serve my Biryani with Raita and Kachumbar salad.
                                                                  Cuisine:YesNoindian
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    next step
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    string
                                                                    Brands:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    Next Step

                                                                  This risotto is so packed full of fresh spring veggies, it’s all you’ll need to accompany Roasted Rack of Lamb for a light spring dinner or Easter meal. The farro makes it hearty enough to double as a delicious vegetarian main dish as well. What to buy: Farro is a whole-grain relative of wheat and spelt with a flavor reminiscent of hazelnuts and barley. When cooked, each grain retains a firm, chewy texture, which makes this risotto practically impossible to overcook. You can find farro in most Italian grocery stores and in the bulk section of many health food stores, but if you’re coming up empty-handed, spelt will make a decent substitute. This recipe was featured as part of our Supercharge with Superfoods photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 cup farro
                                                                  • Yes No salt
                                                                  • Yes No 12 oz asparagus
                                                                  • Yes No 1 lb fava beans
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No black pepper
                                                                  • Yes No 2/3 cup dry white wine
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp minced tarragon
                                                                  • Yes No 3 tbsp minced flat leaf parsley
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Soak the farro in cold water for 20 minutes, drain in a colander, and rinse well. Bring a large pot of heavily salted water to a boil over medium-high heat, add the farro, and simmer for 20 minutes. Drain the farro, then cool it by rinsing under cold water; set aside.
                                                                  • Clean the pot used to boil the farro and refill with water, salt heavily, and bring to a boil over high heat. Add the asparagus and cook until just tender, about 3 minutes. Remove the asparagus and place in a single layer on a large plate or baking sheet to cool. Return the water to a boil and add the shelled fava beans; cook until tender but not soft, about 1 minute. Drain and rinse under cold water until the beans are cool enough to touch. Remove the thin, pale green skin that covers each bean and discard. Place the skinned beans on the plate or baking sheet with the asparagus.
                                                                  • Heat the vegetable broth or water in a small saucepan over medium-high heat until it comes to a simmer, then reduce the heat to low so the broth is at a bare simmer while you prepare the risotto.
                                                                  • Heat the olive oil in a medium saucepan over medium-high heat. When it shimmers, add the shallots and season with salt and pepper. Cook, stirring occasionally, until the shallots are softened but not browned, about 2 minutes. Add the cooked farro and stir to coat in the oil; cook until the outer coating of the farro grains is glossy and a toasty aroma rises from the pot, about 3 minutes. Add the wine and stir until it has evaporated.
                                                                  • Add a ladleful of warm broth and cook, stirring frequently, until the farro has almost completely absorbed it, about 2 minutes. Add another ladleful of broth and stir until almost all of it has been absorbed. (Do not let the pan get dry—there should be a constant veil of stock over the farro at all times.) Continue adding ladlefuls of broth, stirring frequently and tasting regularly, until the farro is tender but firm to the bite (the indentation in the farro grain will open and puff when completely cooked), about 15 to 20 minutes.
                                                                  • Remove the saucepan from heat and gently fold in the reserved asparagus and fava beans, lemon zest, tarragon, parsley, and butter. Taste and, if necessary, season with more salt and pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
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                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Chef Bradford Thompson of Mary Elaine's at The Phoenician in Scottsdale, Arizona, combines Spanish blue cheese, toasted walnuts and sweet, drippy peaches with frisée for a delicious salad.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No 4 firm, ripe freestone peaches, and pitted
                                                                  • Yes No 2 1/2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 3 oz arugula
                                                                  • Yes No one 5 oz, 4 cup head frisée
                                                                  • Yes No 3 oz cabrales cheese
                                                                  • Preheat the oven to 350°. Light a grill. Put the walnuts in a pie plate and toast in the oven for 7 minutes, or until they are golden brown. Transfer the walnuts to a plate and let cool, then coarsely chop.
                                                                  • In a medium bowl, toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper. Grill the peaches over a medium-high fire until softened and lightly browned, about 5 minutes per side. Transfer the peaches to a work surface and cut each half in half.
                                                                  • In a medium bowl, mix the vinegar with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and frisée and toss well. Transfer the salad to a platter and scatter the Cabrales and toasted walnuts on top. Arrange the peaches around the salad and serve.
                                                                  Cuisine:YesNoarizona
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Here is how to color Easter Eggs using food colors.

                                                                  Ingredients
                                                                  • Yes No egg
                                                                  • Yes No water
                                                                  • Yes No vinegar
                                                                  • Yes No liquid food colors
                                                                  • To hard boil eggs, place eggs in saucepan. Cover with cold water. Cover pot and bring to a boil. Allow eggs to simmer for 15 minutes. Remove from heat and drain eggs. Rinse with cool water. In coloring eggs, add 1 teaspoon vinegar to 1/2 cup boiling water. Add at least 20 drops of desired color. Dip hard boiled eggs in colored water. The longer in the water the deeper the color. Store eggs in refrigerator. Colors can be mixed to make other colors. (Yellow and red equals orange, red and blue is purple, and so on.) My daughter likes the tie dyed effect. She'll dip her egg in one color. Let it dry and then put tape around the egg. Then dip the egg into another color. She removes the tape to have a two or multiple-toned egg. You can also draw on the egg with a crayon. The wax resists the food colors and you'll have white places on the egg after dipping.
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    tie

                                                                  This not-too-sweet bread is good for breakfast or with coffee or tea in the afternoon. Mini loaves are nice for gifts, but you can also bake the batter in a full-sized loaf pan. Just increase the cooking time.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 cup yellow cornmeal
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup vanilla fat free yogurt
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup chopped mixed dried fruit
                                                                  • Yes No 1/2 cup sunflower seed kernels
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 3 ingredients (through 1/4 teaspoon salt) in a large bowl. Combine yogurt, oil, syrup, honey, and vanilla. Add yogurt mixture to flour mixture, stirring just until moist. Fold in fruit, sunflower seeds, and rind.
                                                                  • Spoon batter into 4 (6-inch) loaf pans coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool completely on wire rack.
                                                                  Yields: 4loaves, 8 servings per loaf (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  "This recipe is great right out of the oven and even better reheated the next day for lunch." - CL Reader

                                                                  Ingredients
                                                                  • Yes No 1 10 oz italian cheese flavored thin pizza crust
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 2/3 cup chopped onion
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 cup salsa
                                                                  • Yes No 1/2 10 oz frozen chopped spinach
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 1/2 2 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 1/2 2 oz cup shredded monterey jack cheese
                                                                  • Preheat oven to 375°.
                                                                  • Place pizza crust on a baking sheet; bake at 375° for 5 minutes or until crisp.
                                                                  • Mash beans with a fork; combine beans and next 4 ingredients (beans through garlic) in medium bowl, stirring to combine. Spread bean mixture over crust, leaving a 1-inch border. Spoon salsa evenly over bean mixture; top with spinach and cilantro. Drizzle with hot sauce; sprinkle with cheeses. Bake at 375° for 15 minutes or until crust is lightly browned.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 2 slices)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    boboli
                                                                    Brands:
                                                                  • Yes No
                                                                    Boboli

                                                                  Add simple, elegant flavor to a roasted beef tenderloin by marinating it in a mixture of vermouth and fresh herbs and serving it with a flavorful horseradish sauce.

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 lb beef tenderloin
                                                                  • Yes No 1 1/2 cup dry vermouth
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup minced shallot
                                                                  • Yes No 1 tbsp tarragon leaves, dried
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 tsp prepared horseradish
                                                                  • Fold under 3 inches of small end of tenderloin, and tie tenderloin with string at 2-inch intervals. Combine 1/2 cup vermouth, oil, and next 6 ingredients (oil through garlic) in a large zip-top plastic bag. Add tenderloin to bag, and seal. Marinate in refrigerator at least 8 hours, turning bag occasionally.
                                                                  • Preheat oven to 450°.
                                                                  • Remove the tenderloin from bag, and discard marinade. Place the tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 450° for 35 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Place tenderloin on a platter, reserving drippings. Cover tenderloin with foil, and let stand 10 minutes. Remove string before slicing tenderloin.
                                                                  • Place 1 cup vermouth in a saucepan; bring to a boil, and simmer until reduced to 1/2 cup (about 9 minutes). Stir in broth; bring to a boil, and simmer 10 minutes. Stir in reserved drippings, tomato paste, and horseradish. Serve sauce with tenderloin.
                                                                  • Note: Buffalo and other game meats may be purchased through D'Artagnan Inc. (800/327-8246).
                                                                  Yields: 8servings (serving size: 3 ounces meat and about 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3 cup sliced peach
                                                                  • Yes No 1/4 cup minced seedless cucumber
                                                                  • Yes No 1/4 cup minced yellow bell pepper
                                                                  • Yes No 1/4 cup diced dried apricots
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 3 tbsp crumbled goat cheese (chèvre)
                                                                  • Yes No 1/4 cup white balsamic vinegar
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 cup diced baguette
                                                                  • Yes No basil
                                                                  • Yes No black pepper
                                                                  • In a bowl, toss the peaches, diced cucumber, yellow pepper and apricots. Add the honey, 3 tablespoons of goat cheese, 1/4 cup of balsamic vinegar and 2 tablespoons of the olive oil. Stir in 1 1/2 teaspoons of salt. Add the garlic. Cover and refrigerate overnight.
                                                                  • Discard the garlic. Transfer the contents of the bowl to a blender and puree. Add 1/4 cup of water and puree until very smooth and creamy; add more water if the soup seems too thick. Season with salt and vinegar. Refrigerate the soup until very cold, about 1 hour.
                                                                  • Meanwhile, in a medium skillet, heat the remaining 1/4 cup of olive oil. Add the diced bread and cook over moderate heat, stirring, until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the croutons to paper towels and season with salt.
                                                                  • Pour the peach soup into shallow bowls and garnish with the sliced cucumber, sliced bell pepper, goat cheese, croutons and basil. Drizzle lightly with olive oil, season with black pepper and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Also called a rainbow cordial, the Pousse Café is an after-dinner drink composed of several colored liqueurs skillfully poured into a narrow, straight cordial glass. Because of their differing weights and densities, the individual layers of ingredients remain distinct.

                                                                  Ingredients
                                                                  • Yes No crème de cacao
                                                                  • Yes No brandy
                                                                  • Yes No light cream
                                                                  • Layer equal parts of the ingredients in a pony glass exactly as they are listed.
                                                                  Yields: 1drink
                                                                  Ingredients
                                                                  • Yes No 16 squid
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 1 1 cup onion
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 1 cup fine dry bread crumb
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 8 oz clam juice
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 2 cup baby spinach
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Remove tentacles from calamari; set tubes aside. Chop tentacles to measure 1 cup.
                                                                  • Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot. Add onion and 1 tablespoon garlic; sauté 4 minutes or until tender. Stir in reserved tentacles, 2 tablespoons oil, breadcrumbs, and next 3 ingredients. Remove from heat; let cool.
                                                                  • Fill calamari tubes about three-fourths full with breadcrumb mixture, and secure the tubes with wooden picks.
                                                                  • Heat remaining 2 tablespoons oil in a large skillet or Dutch oven. Add stuffed calamari; sauté over medium-high heat 1 minute or just until calamari start to brown. Add remaining 1 tablespoon garlic; sauté 1 minute. Stir in clam juice and wine. Bring broth to a boil; add tomato and next 4 ingredients. Cook 2 minutes (do not overcook). Remove broth from heat; add butter, stirring until butter melts. Remove wooden picks.
                                                                  • Place 4 calamari in each of 4 individual bowls. Pour broth evenly over calamari; sprinkle with cheese.
                                                                  • Note: If calamari are large, prepare 12 and count 3 to a serving.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 lb plum
                                                                  • Yes No 1/2 cup turbinado sugar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 8 oz cup mascarpone cheese
                                                                  • MAKE THE CAKE Preheat the oven to 325°; butter a 10-inch cast-iron skillet. In a bowl, toss the plums with 2 tablespoons of the sugar and the lemon juice.
                                                                  • In a food processor, pulse the flour with the baking powder, salt, cinnamon, cardamom and the remaining 1/2 cup of sugar. Add the butter and process until finely chopped. Add the eggs and vanilla and process until incorporated. With the processor on, gradually add the milk in a thin stream and process until the batter is smooth. Add the batter to the plums, gently folding them in.
                                                                  • Transfer the batter to the prepared skillet and smooth the surface. Bake the cake for about 1 hour, until the top is golden and a toothpick inserted in the center comes out clean. Let cool in the pan.
                                                                  • MAKE THE HONEY MASCARPONE In a medium bowl, beat the heavy cream with the honey at medium-high speed until softly whipped. Beat in the mascarpone at medium-low speed.
                                                                  • In a food processor, pulse the Hazelnut Brittle until coarsely chopped.
                                                                  • Cut the cake into wedges and transfer to plates. Spoon a dollop of the honey mascarpone on top, sprinkle with the chopped nut brittle and serve.
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  A delicious dish that?s perfect for the Summer season.

                                                                  Ingredients
                                                                  • Yes No jersey royals
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No natural yogurt
                                                                  • Yes No zest and 1 lemon
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No cucumber
                                                                  • Yes No a of fennel tops
                                                                  • Yes No small a of fresh basil
                                                                  • Yes No hot smoked salmon
                                                                  • A delicious dish that’s perfect for the Summer season.Cut any large potatoes in half. Bring a pan of salted water to the boil and add the potatoes. Bring back to the boil and simmer for 15 minutes until nicely cooked. Meanwhile, make your dressing by mixing the yogurt with the lemon zest and juice, a good pinch of salt and pepper and glug of extra virgin olive oil. Drain the potatoes well, tip into a mixing bowl and season immediately with salt and pepper. Drizzle with a little olive oil and, after 5 minutes, stir in most of the dressing. Leave the potatoes to cool. Halve the cucumber lengthways, remove the seeds and cut into ½cm slices. Roughly chop the fennel. Add the cucumber, fennel and basil leaves to the potatoes and mix well. Divide the salad evenly between four plates and flake over the salmon. Drizzle with a little olive oil. Tip: Make sure you season the potatoes while they’re still hot – they’ll absorb more flavour.
                                                                  Cuisine:YesNonew jersey
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop

                                                                  Broccoli is part of the cabbage family. Although its origins are from the Mediterranean, it was not a popular vegetable in Spain. A few years ago, we tasted a broccoli dish that has typically Spanish ingredients in it. We liked it, so decided to modify slightly to our taste and began to prepare our own version. Since then, it has become a staple at our table during the cooler months and we’d like to share it with you. Onions and broccoli are sautéed in olive oil, then white wine, paprika and olives are added, giving this dish a Spanish flavor.

                                                                  Ingredients
                                                                  • Yes No 1 lb broccoli
                                                                  • Yes No 1 medium white onion
                                                                  • Yes No 3 tbsp virgin olive oil
                                                                  • Yes No 8 oz dry white wine
                                                                  • Yes No 1 tsp spanish paprika
                                                                  • Yes No 1 dozen spanish black olives
                                                                  • Yes No salt
                                                                  • This broccoli recipe makes approximately 4 servings.
                                                                  • Substitution Notes: If you cannot purchase Spanish black olives, substitute Kalamata olives. Broccoli crowns may be substituted for the bunches.
                                                                  • Trim broccoli stalks to about 3 inches. Cut flowers with stalks attached lengthwise. Peel and coarsely chop onion.
                                                                  • In a large heavy-bottomed frying pan, pour olive oil and heat on medium. When hot, add onion and sauté until onion is almost browned, stirring often. Add broccoli and stir to coat in oil. Add wine, paprika and olives. Cover and cook 5 minutes on low heat, stirring occasionally. Serve warm.
                                                                  Cuisine:YesNomediterranean
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This tangy side dish with sweet onions and honey pairs beautifully with burgers or steak. This salad is best chilled but can stay at room temperature for up to two hours. You can also use sweet-hot mustard in place of the Dijon and honey for a zesty flavor.

                                                                  Ingredients
                                                                  • Yes No 3 small lb red potato
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 2 cup diced vidalia onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 tbsp dijon mustard
                                                                  • Yes No 2 tbsp reduced fat mayonnaise
                                                                  • Yes No 1 1/2 tbsp honey
                                                                  • Yes No 1 1/2 tbsp sherry vinegar
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Preheat oven to 400°.
                                                                  • Combine first 4 ingredients in a large bowl; toss to coat. Arrange potatoes in a single layer on a jelly-roll pan. Bake at 400° for 40 minutes or until potatoes are tender, stirring once. Transfer potatoes to a large bowl.
                                                                  • Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; cook 15 minutes or until golden brown and caramelized, stirring frequently. Add garlic to pan; cook 30 seconds. Add onion mixture and bacon to potatoes; toss gently. Let stand 15 minutes.
                                                                  • Combine mustard, mayonnaise, honey, and vinegar in a small bowl; stir with a whisk. Add mustard mixture and parsley to potato mixture; toss gently.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  This flavorful Ethiopian -inspired chicken stew recipe uses Berbere, an Ethiopian spice blend. Store extra spice mix covered in a cool, dark place for up to two weeks. Use leftovers on salmon, flank steak, or chicken for fiery flavor. Serve with basmati rice. Lycopene count: 12 milligrams per serving.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 2 1/2 lb chicken drumstick
                                                                  • Yes No 2 3/4 lb chicken thigh
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 2 tsp berbere
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 6 oz no salt added tomato paste
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 4 lemon
                                                                  • Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes.
                                                                  • Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently. Add 2 teaspoons Berbere, remaining 1/4 teaspoon salt, butter, ginger, nutmeg, and cardamom; cook 1 minute. Add wine, broth, and tomato paste; stir until well blended. Add chicken mixture; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally. Stir in cilantro. Serve with lemon wedges.
                                                                  • Note: Nutritional analysis includes 1 teaspoon Berbere per serving.
                                                                  Cuisine:YesNoafrican
                                                                  Yields: 4servings (serving size: 3 ounces chicken, about 1 cup sauce, and 1 lemon wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A four-bite version of the classic Mexican sandwich. We used flap meat, a thin steak that marinates and grills quickly.

                                                                  Ingredients
                                                                  • Yes No 1 lime
                                                                  • Yes No 1 1/2 tsp ancho chile powder
                                                                  • Yes No 4 tsp vegetable oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 lb beef skirt steak
                                                                  • Yes No 8 small dinner roll
                                                                  • Yes No 1 cup shredded monterey jack cheese
                                                                  • Yes No 1 avocado
                                                                  • Yes No 2 4 oz sliced jalapeños
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Mix lime juice, chile powder, oil, and salt in a medium bowl. Add steak, turning to coat evenly with marinade. Chill at least 30 minutes and up to 3 hours.
                                                                  • Heat grill to high (450° to 550°). Cook steak, covered, turning once, until grill marks appear and steak is slightly pink in the center, about 4 minutes. Transfer to a cutting board, tent with foil, and let rest 10 minutes, then slice thinly to fit in rolls.
                                                                  • Open rolls and sprinkle each with about 2 tbsp. cheese. Grill rolls, cut sides up and covered, until crisp and cheese starts to melt, about 1 minute.
                                                                  • Fill rolls with steak, avocado, half the jalapeños, and a drizzle of crema. Serve with remaining jalapeños on the side.
                                                                  • *Available at most Latino markets.
                                                                  • Note: Nutritional analysis is per sandwich.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 2 jalapeño peppers, seeds
                                                                  • Yes No 1 1/2 lb zucchini
                                                                  • Yes No 2 1/4 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 qt homemade stock
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 1/2 cup drained diced tomato in can
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/2 lb ground beef
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 1/2 tbsp dry bread crumb
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1 tbsp lime juice
                                                                  • In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapeños and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini,1 1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.
                                                                  • Add the broth, water, tomatoes, 1 1/4teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.
                                                                  • Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeño, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
                                                                  • Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes. Stir in the lime juice and the remaining 1 tablespoon fresh oregano, if using.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  Horseradish is used in two forms--prepared and wasabi powder (Japanese horseradish). Prepare the salmon, through Step 3, up to one day ahead. Bake just before serving.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 3 tbsp prepared horseradish
                                                                  • Yes No 1 1/2 tsp chopped thyme
                                                                  • Yes No 1 tsp wasabi powder
                                                                  • Yes No 8 6 oz skinless salmon fillet
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup instant potato flakes
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400°.
                                                                  • Combine first 4 ingredients in a small bowl. Sprinkle salmon evenly with salt and pepper; brush both sides of salmon with mustard mixture.
                                                                  • Place potato flakes in a shallow dish; dredge salmon in potato flakes.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Lightly spray salmon with cooking spray. Add salmon to pan; cook 2 minutes on each side or until golden. Wrap handle of skillet with foil. Bake at 400° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve immediately.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 8servings (serving size: 1 fillet)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Thanks to Aileen for sharing her recipe for Blackberry Bundt Cake. It's one of those recipes that everyone used to make all of the time, but have forgotten about. That's a shame because this cake is very flavorful.

                                                                  Ingredients
                                                                  • Yes No one yellow cake mix
                                                                  • Yes No one single serving blackberry gelatin
                                                                  • Yes No 1 cup chopped walnut
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 2 cup blackberry wine
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 pint blackberries
                                                                  • Preheat oven to 325 degrees F. Grease and flour bundt cake pan. In a large mixing bowl, combine cake mix and powdered gelatin mix. Stir to combine. Place nuts in a small bowl. Scoop out 1/4 cup of the cake mixture to add to nuts. Stir to combine and set aside. To the cake mixture bowl add eggs, oil and 1 cup wine. Mix until just combined. Then mix for 2 minutes until mixture is smooth. Hand stir in coated nuts. Pour into prepared pan and bake for 50 to 60 minutes. Remove cake from oven an cool in pan for 10 minutes on wire rack. Remove from pan and finish cooling on rack. In medium saucepan, melt butter. Add remaining 1 cup wine and sugar. Stir until combined. Cook until mixture comes to a boil. Grizzle warm glaze over cake. Garnish with whole blackberries.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    glaze
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 tbsp brandy
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 4 firm, ripe peaches, pitted
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • MAKE THE SHORTCAKE Preheat the oven to 375°. Spray a 9-inch cake pan with vegetable spray. In a small bowl, stir 1 tablespoon of the sugar with the cinnamon. In a large bowl, whisk the flour with the remaining 1/2 cup of sugar, the baking powder, nutmeg, salt and baking soda. Using a pastry blender or 2 knives, cut in the cold butter until it is the size of small peas. Make a well in the center of the flour and butter mixture and add the buttermilk and the beaten eggs. Stir with a fork, until a dough forms. Scrape the dough into the prepared cake pan and bake for 35 minutes, until the top is golden. Brush the top of the hot shortcake with the melted butter and sprinkle all over with the cinnamon sugar. Transfer the shortcake to a rack to cool for 10 minutes.
                                                                  • MEANWHILE, MAKE THE FILLING In a small bowl, pour the brandy over the raisins and let stand for 20 minutes. In a large skillet, melt the butter. Add the peaches, cover and cook over moderately low heat until just softened, about 6 minutes. Reserve 1 tablespoon of the brandy. Add the remaining brandy, raisins, brown sugar and cinnamon to the skillet. Cook the peaches over moderate heat, stirring often, until glazed and crisp-tender, about 8 minutes.
                                                                  • In a medium bowl, whip the cream with the reserved 1 tablespoon of brandy until soft peaks form. Remove the shortcake from the pan and transfer to a plate. Using a serrated knife, slice the cake in half horizontally; slide the top of the cake onto a plate. Spoon the peaches and sauce over the bottom of the shortcake. Top with the other half. Cut the cake into wedges and serve with a dollop of brandy whipped cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve

                                                                  Use this simple sandwich spread from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" to make their classic Coleslaw.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp organic red wine vinegar
                                                                  • Yes No 1/4 tsp coarse salt
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 1 large organic egg yolk
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 3/4 cup canola oil
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • In a large bowl, whisk together vinegar and salt until salt is dissolved. Whisk in egg, egg yolk, and mustard until fully combined. Whisking constantly and vigorously, very slowly drizzle in both oils until mixture is fully emulsified and thickened. Season with pepper.
                                                                  Yields: 1 ¾cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    emulsify

                                                                  Take a look at these cookies. Have you ever seen a more modest, unassuming cookie? Each one is slightly misshapen and a little crooked. Well, who cares what they look like. They are wafer-thin explosions of taste and spice and warmth, and as soon as the weather gets cold, they are what we bake.

                                                                  Ingredients
                                                                  • Yes No 8 oz unsalted butter
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/3 cup molasses
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 2 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tsp cinnamon
                                                                  • Yes No 3 tsp ginger powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Cream butter and sugar until very soft and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-incorporated. Add the dry ingredients to the mixture. On low speed, mix until it all just comes together.
                                                                  • Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm, preferably overnight. Unwrap and remove dough from the pan. Slice brick into very, very thin slices, no more than 1/8". Place on a parchment-lined sheetpan and bake at 350 degrees until the edges turn dark brown, about 12 minutes.
                                                                  • These are lovely when just slightly burned on the edges.
                                                                  Yields: 12, depending on thickness.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake

                                                                  Swap fried cabbage for coleslaw at your next cookout for a tasty twist on this classic side for grilled food.

                                                                  Ingredients
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 large cabbage
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Cook bacon in a large skillet 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon.
                                                                  • Add cabbage to hot drippings in skillet; sprinkle with salt and pepper. Sauté cabbage over medium-high heat 10 to 12 minutes or until tender. Sprinkle with bacon.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The onion is puréed so that its flavor carries throughout the biscuits. You can make and freeze the biscuits up to a week ahead. When ready to serve, thaw, wrap in foil, and heat in a 325º oven for 10 to 12 minutes or until thoroughly heated.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 3/4 cup non-fat milk
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp basil leaves, dried
                                                                  • Yes No 1/4 cup butter
                                                                  • Preheat oven to 425°.
                                                                  • Heat a small skillet coated with cooking spray over medium heat. Add onion; cook 6 minutes or until tender, stirring frequently. Spoon onion into a blender. Add milk; process until smooth. Cool.
                                                                  • Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through basil) in a large bowl; cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add onion mixture; stir just until moist. Turn dough out onto a heavily floured surface (dough will be sticky), and knead lightly 5 times with floured hands. Roll dough to a 1/2-inch thickness; cut into 10 biscuits with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until golden.
                                                                  Yields: 10servings (serving size: 1 biscuit)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake

                                                                  These hand pies are easy to transport, making them perfect for picnics and hostess gifts.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 oz cream cheese
                                                                  • Yes No 2 tbsp buttermilk (1% fat)
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup apple butter
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 cup sugar. Beat on medium speed until light and fluffy, about 5 minutes. Add egg to the sugar-butter mixture, and beat until just blended.
                                                                  • Add cream cheese, buttermilk, and vanilla extract, and beat until well combined. Combine flour, baking soda, baking powder, lemon zest, and salt, and add to the cream-cheese mixture. Beat until completely blended. Transfer the dough to a piece of plastic wrap, and using your hands, press the dough into a 1-inch-thick patty, wrap well, and refrigerate for at least one hour. If preparing ahead of time, the dough can be stored at this point for up to one month in the freezer.
                                                                  • Divide the refrigerated dough in half. On a lightly floured work surface, roll out one half of the dough to 1/8-inch thickness. Using a 4 1/2-inch-round biscuit cutter, cut seven circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining half of dough.
                                                                  • Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 2 tablespoons apple butter onto one half of each circle of dough. Using your fingers or the back of a spoon, spread out apple butter. Keep apple butter on half the circle, and spread until it is about 1/2 inch from the edge, making sure apple butter is not completely flattened. Quickly brush a little cold water around the circumference of the dough, and fold it in half so the other side comes down over the apple butter, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat process with remaining dough. Place the hand pies on a parchment-lined baking sheet, and return to the refrigerator to chill for another 30 minutes.
                                                                  • Heat oven to 375 degrees. Combine the remaining 1/4 cup of sugar and the cinnamon in a small mixing bowl. Remove the chilled hand pies from the refrigerator, and lightly brush with cold water. Sprinkle the cinnamon sugar generously over the pies, and place pies in the oven to bake. Bake until the hand pies are golden brown and just slightly cracked, about 20 minutes. Remove the pies from the oven, and let stand to cool slightly before serving.
                                                                  Yields: 14
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 lb sea scallop
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 lb oyster mushroom
                                                                  • Yes No 1 large leek, white and tender green parts only
                                                                  • Yes No 2 tbsp ginger
                                                                  • Yes No 1 qt chicken stock
                                                                  • Yes No 1 tbsp coarsely chopped cilantro
                                                                  • Preheat the oven to 400°. Thinly slice the scallops crosswise. Spread them in 4 ovenproof soup plates. Melt the butter in a medium saucepan. Brush the scallops with some of the butter and season with salt and pepper.
                                                                  • Add the mushrooms to the remaining butter in the saucepan. Season with salt and pepper and cook over moderately high heat until lightly browned, about 5 minutes. Add the leek and ginger and cook, stirring, until wilted, about 3 minutes. Add the stock and bring to a boil. Season with salt. Keep hot.
                                                                  • Bake the scallops in the oven for about 30 seconds, or until the bowls are hot. Pour the hot soup over the scallops, garnish with the cilantro and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Deliver with a tossed green salad and French bread.

                                                                  Ingredients
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 2 cup chopped cooked chicken
                                                                  • Yes No 2 10 1/2 oz cream of mushroom soup
                                                                  • Yes No 1 8 oz sliced water chestnuts
                                                                  • Yes No 1 3 1/2 oz sliced mushrooms in can
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 cup sliced almond
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup crushed cornflakes cereal
                                                                  • Yes No garnish, fresh parsley
                                                                  • Cook rice according to package directions. Stir together cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cereal.
                                                                  • Bake at 350° for 30 minutes or until golden and bubbly. Garnish, if desired.
                                                                  • Note: Freeze casserole up to 1 month, if desired. Thaw casserole in refrigerator overnight. Bake, covered with aluminum foil, at 350° for 45 minutes. Remove foil, and bake 15 minutes more or until thoroughly heated.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  "These beans can be made ahead and frozen either whole or refried. They taste great as a side dish or in tacos, burritos, quesadillas, and nachos. They're best when they've sat overnight, which makes them softer and better for mashing." —Theresa Marquez

                                                                  Ingredients
                                                                  • Yes No 3 cup dried pinto beans
                                                                  • Yes No 20 cup water
                                                                  • Yes No 2 oz salt pork
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1 1/2 6 oz cup shredded sharp cheddar cheese
                                                                  • Sort and wash beans; place in a pressure cooker. Add 10 cups water. Close lid securely; bring to high pressure over high heat (about 7 minutes). Cook 3 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid. Drain beans, discarding liquid.
                                                                  • Return beans to the pressure cooker. Add 10 cups water, salt pork, and garlic. Close lid securely; bring to high pressure over high heat (about 7 minutes). Adjust heat to medium or level to maintain high pressure; cook 1 hour. Remove from heat; place pressure cooker under cold running water. Remove lid.
                                                                  • Discard salt pork. Cool the beans to room temperature.
                                                                  • Drain beans, reserving 1 cup cooking liquid. Heat a large nonstick skillet over medium heat. Add the beans, reserved cooking liquid, and salt. Mash the bean mixture with a potato masher to desired consistency. Cook 5 minutes or until thoroughly heated. Sprinkle with cheese.
                                                                  • Note: To prepare in a pan: Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above the beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans. Add beans, 10 cups water, salt pork, and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes or until beans are tender. Continue with discarding salt pork and complete the recipe as directed.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 12servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup organic all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp organic sugar, granulated
                                                                  • Yes No 8 tbsp organic unsalted butter
                                                                  • Yes No 2 tbsp ice water
                                                                  • In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
                                                                  • Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
                                                                  • Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
                                                                  • Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.
                                                                  • Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
                                                                  Cuisine:YesNomississippi
                                                                  Yields: 1crust
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The cream cheese and salmon in these wraps make for decadent breakfast burritos. If you're in the mood for meat, you could easily substitute bacon or sausage for the fish. CAMP TIP: To warm big tortillas, roll them up, then wrap in foil and heat directly over the stove, turning often.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 8 large egg
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1 cup diced tomato
                                                                  • Yes No 8 oz smoked salmon
                                                                  • Yes No 1/2 cup cream cheese
                                                                  • Yes No 4 large flour tortilla
                                                                  • Yes No salsa
                                                                  • Heat oil in a cast-iron skillet over high heat. Add eggs and milk; scramble in skillet. Cook until barely set, then stir in salt, pepper, chives, jalapeño, tomato, and salmon.
                                                                  • Spread 2 tbsp. cream cheese onto center of each tortilla. Spoon warm egg mixture over cheese, dividing evenly. Roll up burritos, tucking in ends. Serve with salsa if you like.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  Convenience products make this one-dish comfort food quick and easy to get on the dinner table.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1/3 cup tomato ketchup
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 8 oz frozen mixed vegetables
                                                                  • Yes No 1/4 cup shredded cheddar cheese
                                                                  • Yes No 1 16 oz frozen and mashed potatoes
                                                                  • Heat oven to 400° F. Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes. Spoon off and discard any fat. Stir in the ketchup and Worcestershire. Add the vegetables and cook, stirring, for 1 minute. Spoon the beef mixture into a baking dish. Mix the cheese (if using) with the potatoes in a medium bowl. Spread the potatoes over the beef and bake until heated through, 10 minutes. Divide among individual plates.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  include miso and tahini.

                                                                  Ingredients
                                                                  • Yes No roasted vegetables
                                                                  • Yes No use as a dip
                                                                  • Yes No add to tofu while sautéing
                                                                  • Yes No spread on tofu and bake
                                                                  • Yes No udon noodles
                                                                  • Yes No thin
                                                                  • Yes No 1/3 cup tahini
                                                                  • Yes No 1 tsp lemon juice
                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 gherkin
                                                                  • Yes No 1 tbsp chopped scallion
                                                                  • Yes No 12 slice cocktail size pumpernickel slices
                                                                  • Yes No smoked salmon
                                                                  • Combine mayonnaise with hard-cooked egg, gherkins, and chopped scallion or chives. Spread on pumpernickel slices. Top each with a small piece of smoked salmon.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    smoked
                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 1 cup brown rice
                                                                  • Yes No 2 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 1/4 1 oz cup sliced unsalted roasted almonds
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 6 minutes. Stir in the rice and cook for 1 minute. Add the broth and bring to a boil. Reduce heat and simmer, covered, until the rice is tender and the broth is absorbed, 20 to 25 minutes. Stir in the parsley, almonds, 1/2 teaspoon salt, and 1/4 teaspoon pepper and transfer to a serving bowl.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This basic guacamole can be made with or without diced tomatoes, and it's the perfect dip for parties or snacking. It also makes a great topping for turkey burgers or burritos. Large Photo of This Guacamole

                                                                  Ingredients
                                                                  • Yes No 3 ripe haas avocados
                                                                  • Yes No 1/2 1 tbsp lime
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 1 heaping tbsp cilantro
                                                                  • Yes No 1 small jalapeño chili pepper
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 small tomato
                                                                  • Cut avocados in half and remove seeds. Scoop the avocado out of the peels and mash with the lime, red onion, cilantro, finely chopped jalapeno or serrano pepper, garlic, cumin, salt, and pepper. Cover with plastic wrap and refrigerate until serving time. If desired, top with diced tomatoes or stir tomatoes into the guacamole before serving. Makes about 1 1/2 to 2 cups. Guacamole Recipes Basic Guacamole Guacamole Guacamole Dip
                                                                  Cuisine:YesNomexican
                                                                  Yields: 1 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip

                                                                  Compound butter is just regular butter pumped up with flavor. Extra ingredients can range from herbs and lemon to wine or cheese, mixed into softened butter that is then rolled into a log and sliced to create an instant sauce on top of steak, fish, or chicken. Ours is chock-full of spicy chiles, lime juice, black pepper, and tequila, and adds a punch to our recipe for grilled rib-eye steaks, but it would be equally good over fish or grilled veggies. Game plan: The compound butter can be refrigerated for up to 1 month or frozen for up to 3 months. This recipe was featured as part of our Chile Pepper Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 tsp minced jalapeño chili pepper
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tsp tequila
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Place butter in a medium bowl and, using a rubber spatula, soften until it’s very spreadable. Add remaining ingredients and mix until thoroughly combined.
                                                                  • Place compound butter on a sheet of plastic wrap. Roll into a log and twist the ends to seal. Place butter in the refrigerator to harden.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal

                                                                  Substitute any herbs in this creamy salad.

                                                                  Ingredients
                                                                  • Yes No 2 lb yukon gold potato
                                                                  • Yes No 2/3 cup mayonnaise
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tbsp chives
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No salt and pepper
                                                                  • Put the potatoes in a large saucepan, cover with water and bring to a boil. Simmer the potatoes over moderate heat until tender, about 30 minutes. Drain and let cool. Peel the potatoes and cut them into 1-inch cubes.
                                                                  • In a large bowl, whisk the mayonnaise with the sour cream and mustard. Add the celery, parsley, chives and tarragon and season with salt and pepper. Fold in the potatoes, mashing lightly. Refrigerate until chilled before serving.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 lb green asparagus
                                                                  • Yes No salt
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No 6 thin slice black forest
                                                                  • Yes No 1 cup shredded gruyère cheese
                                                                  • Preheat the oven to 350° and lightly butter a 9-by-13-inch shallow baking dish. Bring 8 cups of water to a boil in a very large, deep skillet. Add the asparagus peels and salt the water. Add the asparagus bundles to the skillet and cook over high heat until tender, about 12 minutes. Transfer the asparagus to a platter and pat dry. Strain the asparagus broth into a large glass measuring cup.
                                                                  • Melt the butter in a medium saucepan. Whisk in the flour and cook over moderately high heat for 1 minute. Add 1 1/2 cups of the asparagus broth and cook over moderate heat, whisking constantly, until the sauce thickens, about 5 minutes. Season the sauce with salt, pepper, lemon juice and nutmeg.
                                                                  • Remove the strings from the asparagus and loosely roll a slice of ham around each bundle. Transfer the asparagus and ham bundles to the prepared baking dish and pour the sauce on top. Sprinkle with the cheese and bake the gratin in the upper third of the oven for about 25 minutes, or until the cheese is melted and the sauce is bubbling.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    gratin
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb skinless salmon fillet
                                                                  • Yes No 2 tbsp oyster sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 long red chili pepper
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 tbsp dry white wine
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 3 tbsp chopped basil
                                                                  • Yes No lemon
                                                                  • In a large bowl, toss the salmon cubes with the oyster sauce and season them lightly with salt and pepper.
                                                                  • In a large nonstick skillet, heat the oil. Add the salmon and cook over moderately high heat, turning once, until browned but barely cooked through, about 6 minutes. Reduce the heat to moderate; add the chile and scallions. Cook until the scallions soften, about 2 minutes. Stir in the wine and water and simmer until the salmon is just cooked through, 1 minute. Stir in the basil. Transfer the salmon to plates and serve with rice and lime wedges.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Italian bread salad is the inspiration for this simple stuffing that bakes in a dish alongside the hens until crisp and golden brown.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb firm country bread
                                                                  • Yes No 2 rock cornish game hen
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 cup drained diced tomato in can
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 6 tbsp chopped flat leaf parsley
                                                                  • Yes No 2 tsp rosemary leaves, dried
                                                                  • Set the oven at 425°. Put the bread cubes in the oven while it heats and toast them until golden brown, about 6 minutes.
                                                                  • Twist the wings of the Cornish hens behind their backs and tie the legs together. Put the hens, breast-side up, in a roasting pan. Coat the hens with 1 tablespoon of the oil; sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon pepper. Dot with the butter. Roast the hens until just done, about 40 minutes.
                                                                  • Meanwhile, oil a deep 1-quart baking dish. In a large bowl, toss the tomatoes with the garlic, parsley, rosemary, the remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add the toasted bread cubes and the remaining 2 tablespoons oil and stir well to combine. Put the stuffing in the prepared baking dish and cover with a lid or with aluminum foil. Bake for 20 minutes. Remove the cover; bake until the stuffing is crisp and golden brown, about 12 minutes longer.
                                                                  • When the hens are done, transfer them to a plate and leave to rest in a warm spot for about 10 minutes. Pour off the fat from the roasting pan and add any accumulated juices from the hens. Cut the hens in half and serve with the stuffing and the pan juices.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This is an important dish to serve for Chinese New Year. Many parents encourage their children to eat more of it so they won't fight as much, and thus start the new year in harmony.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup diced oyster mushroom cap
                                                                  • Yes No 1 8 oz thai style flavored tofu
                                                                  • Yes No 1/2 cup carrot
                                                                  • Yes No 1/2 cup frozen corn kernel
                                                                  • Yes No 1/2 cup canned water chestnuts
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 1/2 tsp rice vinegar
                                                                  • Yes No 2/3 cup scallion
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Heat a large skillet or wok coated with cooking spray over medium-high heat. Add ginger and garlic cloves; stir-fry 30 seconds. Add mushrooms and tofu; stir-fry 2 minutes. Add carrot, corn, and water chestnuts; stir-fry 1 minute. Stir in soy sauce and vinegar; cook 2 minutes. Stir in green onions, sesame oil, pepper, and salt.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 1/4 lb 4 1/4 pounds smoked ham
                                                                  • Yes No a of bay leaves
                                                                  • Yes No small a of fresh thyme
                                                                  • Yes No a sprigs of fresh flatleaf parsley, leaves
                                                                  • Yes No picked, stalks
                                                                  • Yes No a peppercorns
                                                                  • Yes No 6 carrots, tops left on
                                                                  • Yes No 1 fennel
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 1 celery heart, yellow
                                                                  • Yes No 14 oz bigger potatoes
                                                                  • Yes No 6 turnips, sea salt and freshly ground black pepper
                                                                  • Yes No 4 handfuls of
                                                                  • Yes No summer greens
                                                                  • Yes No a good of purple sprouting broccoli, stalks
                                                                  • Yes No extra virgin olive oil
                                                                  • I love this old-school English dish because it's good value, simple to make and tastes absolutely delicious. All you have to do is spend 5 minutes getting everything prepared and then you can let your oven or stove do the work for you! If you can get your ham with the bone in it, your broth will be tastier.Put your ham bone into a large deep pot, cover with water and place over a medium heat. As soon as the water comes to the boil, drain the ham and discard the water – this will get rid of any excess salt in the meat. Tie the bay, thyme and parsley stalks together in a little bunch.Put the ham back into the pot with the herb bunch and peppercorns. Cover with enough water to submerge the ham. Bring to the boil, then reduce the heat and simmer very gently for around 1 1/2 hours. Add the carrots, fennel, shallots, celery, potatoes and turnips to the pot, season and bring back to the boil. Simmer for about 45 minutes until cooked.Remove the ham and vegetables from the pot using a long pair of tongs or a slotted spoon and keep to one side in a large deep warm dish while you cook the greens. Add the shredded greens and broccoli to the pot and bring the stock back to the boil. Cook for 5 minutes until tender.Check the seasoning of the boiling stock, then remove the greens and broccoli to the warm dish. Pull the meat apart using two forks, then take the bowl to the table, divide the meat and vegetables between your serving bowls and ladle over plenty of broth. Scatter over the reserved fennel tops, parsley leaves and celery leaves and drizzle over some good extra virgin olive oil. Lovely with a little bit of English mustard on the side.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 6yo 8
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This recipe goes with Lentils and Rice, Stuffed Peppers, Red Bean and Spinach Burritos

                                                                  Ingredients
                                                                  • Yes No 1 2 cup small butternut squash
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 3/4 cup unsweetened coconut milk
                                                                  • Yes No 1 cup frozen edamame
                                                                  • Yes No 3 cup cooked rice
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 scallion
                                                                  • Yes No watercress and mushroom salad
                                                                  • In a saucepan, cover the squash with water and boil until tender, about 5 minutes. Drain and set aside. Heat half the oil in a skillet over medium heat. Add the eggs and cook, stirring, until they're scrambled. Remove from the pan and set aside. Add the remaining oil and the onion to the skillet and cook for 2 minutes. Add the coconut milk and simmer for 2 minutes. Add the squash, edamame, rice, and salt and cook, stirring gently, until heated through and all the liquid is absorbed, about 2 minutes. Remove from heat. Add the scallions and eggs, toss, and serve.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  When you really want to impress your guests, pull out this amazing paella dinner. It calls for chopped fresh vegetables, mussels, littleneck clams, shrimp, and chorizo, plus traditional saffron threads and Arborio rice. We won't lie; this dish isn't easy on the wallet and requires a lot of time—about 2 hours from start to finish. However, the end result is well worth the extra effort!

                                                                  Ingredients
                                                                  • Yes No 2 lb tomato
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 5 tsp sweet spanish paprika
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 4 cup arborio rice
                                                                  • Yes No 24 mussel
                                                                  • Yes No 24 littleneck small clam
                                                                  • Yes No 24 medium, 3/4 lb shrimp
                                                                  • Yes No 1 1/4 lb semicured spanish chorizo
                                                                  • Yes No 1 tsp saffron
                                                                  • Yes No 9 cup reduced sodium chicken broth
                                                                  • Yes No 2 cup dry white wine
                                                                  • Yes No 7 tbsp olive oil
                                                                  • Yes No flat leaf parsley
                                                                  • Yes No allioli
                                                                  • Coarsely grate tomatoes into a bowl and discard skins. Put onion and bell peppers in another bowl. Measure garlic, paprika, and salt into a small bowl. Put rice, seafood, and chorizo each in a separate bowl.
                                                                  • Toast saffron in a large saucepan over medium heat, stirring, for 2 minutes. Add 6 cups broth and the wine, cover, bring to a boil, and keep hot. In a small saucepan, boil remaining broth; keep hot.
                                                                  • Heat grill to medium (350° to 450°). Bring prepped ingredients to grill, along with a long-handled wooden spoon, a slotted spoon, and oven mitts. For charcoal add 15 briquets to fire just before cooking and cook with lid off until adding seafood. For gas keep lid closed as you cook.
                                                                  • Heat a 17-in. paella pan on grill. Add 3 tbsp. oil to pan, then brown chorizo, stirring occasionally, 5 minutes. Using slotted spoon, transfer chorizo back to bowl.
                                                                  • Sauté onion and peppers in pan until onion is softened, 5 minutes. Stir in tomatoes and cook, stirring often, until liquid evaporates and paste turns a shade darker, 10 to 12 minutes. Stir in the remaining 1/4 cup oil and the garlic mixture; cook, stirring, for 30 seconds. Stir in rice, then pat it level.
                                                                  • Carefully pour hot saffron liquid over rice and scatter chorizo on top. Adjust position of grill if necessary so grill and liquid in pan are level. Maintain a steady simmer for 12 minutes, reducing heat (for gas) or airflow through vents (for charcoal grill) if needed.
                                                                  • Pour enough hot plain broth over paella so rice is just covered. Arrange mussels around rim of pan, almost touching, pushing them into liquid. Distribute remaining seafood over paella.
                                                                  • Cover grill. Cook until clams and mussels open and rice is al punto (al dente), 6 to 10 minutes. Remove paella from grill, drape with paper towels, and let stand about 5 minutes. Scatter parsley on top. Serve with the allioli.
                                                                  • *Find sweet (unsmoked) Spanish paprika in the spice aisle or at spanishtable.com
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 12
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    paper

                                                                  To make more than 24 cupcakes, prepare the batter in two separate batches.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 2/3 cup corn starch
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 6 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 tbsp finely grated orange zest
                                                                  • Yes No pinch salt
                                                                  • Preheat the oven to 350°. Line 24 muffin cups with paper liners. Melt the butter in a small saucepan and keep warm over low heat.
                                                                  • In a small bowl, whisk the flour with the cornstarch. In a large stainless steel bowl, whisk the sugar, eggs, vanilla, orange zest and salt. Set the bowl over a pot of barely simmering water and whisk the mixture constantly until warm to the touch. Remove from the heat.
                                                                  • Using a handheld electric mixer, beat the mixture at high speed until pale, thick and tripled in volume, about 5 minutes. Sprinkle the dry ingredients on top and fold them into the batter.
                                                                  • Pour the warm butter down the side of the bowl, letting it sink to the bottom. Working quickly, fold the butter into the batter until blended. Immediately spoon the batter into the muffin cups until three-quarters full. Bake the cupcakes for about 12 minutes, until light golden and springy to the touch. Let cool slightly in the pans, then transfer the cupcakes to racks to cool.
                                                                  • Frost each cupcake with a scant 1 1/2 tablespoons of the Orange Cream Cheese Icing and sprinkle with 1 tablespoon of the Macadamia Nut Crackle.
                                                                  Yields: 24cupcakes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 tbsp ancho chile powder
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 1 1/4 lb beef flank steak
                                                                  • Preheat broiler or prepare a medium-hot charcoal fire. In a small bowl, combine chili powder, garlic, cinnamon, cumin, onion powder, salt and pepper. Stir to combine and set aside.
                                                                  • Arrange steaks on a work surface. Using a sharp knife, make several small shallow incisions along surface of each steak, cutting against the grain. Rub chili mixture into both sides of steaks.
                                                                  • Broil or grill steaks about 6 inches from heat source for 4 to 5 minutes per side (for medium-rare). Remove steaks to a cutting board and let stand for 5 minutes. Cut into thin slices, working against the grain.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Top a creamy chilled avocado soup with fresh corn and grilled chicken for colorful and flavorful main dish entrée.

                                                                  Ingredients
                                                                  • Yes No 2 ripe avocados
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 12 oz chicken breast (boneless, skinless)
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 1/2 cup corn kernel
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 1/3 cup chopped scallion
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 4 lime
                                                                  • Peel and coarsely chop 1 avocado; place in a blender. Add water, orange juice, honey, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper, if desired; blend until smooth. Place in freezer to chill while chicken cooks.
                                                                  • Heat a grill pan over medium-high heat. Brush chicken with oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides of garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces.
                                                                  • Peel and dice remaining avocado. Stir diced avocado, corn, bell pepper, and onions into chilled avocado puree. Spoon chowder into bowls; top with chicken and cilantro. Serve with lime wedges.
                                                                  Yields: 4servings (serving size: 1 1/4 cups chowder, about 2 ounces chicken, 1 tablespoon cilantro, and 1 lime wedge)
                                                                  • Total Time: 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  Ginger, spring onions, and soy sauce give these tiny skewers a tasty Asian twist. Pass a plate of these on the deck while sipping chilled sake or iced green tea. Be sure to soak the skewers in water a few hours before using so they won't splinter or burn.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp thinly sliced ginger
                                                                  • Yes No 1/2 head garlic clove
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 24 large shrimp
                                                                  • Yes