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                                                                  Familiar flavors combine in unexpected ways in this sophisticated salad. What to buy: Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and are sold in jars. Look for them in gourmet grocery stores or online.

                                                                  Ingredients
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 2 medium fennel bulb
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 1/3 cup oil cured black olives, and pitted
                                                                  • Yes No 1/2 preserved lemon, rind only, very
                                                                  • Yes No preserved lemon and bitters vinaigrette
                                                                  • Trim leaves from celery stalks and coarsely chop them; set aside. Thinly slice celery stalks on the bias.
                                                                  • Combine celery, celery leaves, fennel, parsley, olives, and lemon rind in a large bowl. Add vinaigrette and toss to coat. Season well with salt and freshly ground black pepper. Mound salad onto a serving platter and, if using, garnish with fennel fronds.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Eastern Europeans love fish and with all the lakes, rivers and seas, the variety is staggering. This recipe for poached fish in shrimp sauce is fast and easy and it works well for a vegetarian family dish or elegant entertaining fare. I use cod because I like the meatiness of the fillets, but white fish or other thin fish fillets can be rolled into a pinwheel and used instead. And whole milk can be substituted for the half-and-half (you might have to increase the flour). Serve over rice / noodles, if desired. Here's a larger image of poached fish in shrimp sauce. Makes 6 servings of Easy Poached Fish in Shrimp Sauce

                                                                  Ingredients
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1 qt half and half
                                                                  • Yes No 1 14 oz sliced mushrooms in can
                                                                  • Yes No 1 1/2 tsp hot paprika
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp white pepper
                                                                  • Yes No 6 4 to 6 oz cod fillet
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 large lb frozen shrimp
                                                                  • In a large saucepan, melt butter and flour. Cook a few minutes until a light-colored roux forms. Add half-and-half and reserved mushroom liquid, stirring completely with a wooden spoon. Switch to a whisk and cook over medium heat until sauce is thickened. Add mushrooms, paprika, 1 teaspoon salt and white pepper if using. Meanwhile, add milk-water mixture and remaining teaspoon salt to a large skillet. Bring to a boil. Add fish fillets and immediately reduce heat to low, cover and simmer for 10 minutes or until fish is done. Add shrimp and parsley to thickened sauce and heat through. Plate the fish fillets and nap with the shrimp sauce, portioning shrimp evenly.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer

                                                                  Notes: Like dates, fresh tamarinds, with their sticky, dense flesh and dry exterior pods, last indefinitely stored at room temperature. You'll find the pods in many supermarkets as well as in Mexican, Asian, and Indian food markets. To use them, pull off and discard the hull; pack the fruit and seeds to measure. Tamarind pulp (with seeds, and often some shell) is sold in solid blocks in the same ethnic markets as the fresh fruit. You'll also find liquid tamarind concentrate from Southeast Asia and Mexico; substitute 1/2 cup concentrate for 1/4 cup pulp. Serve shrimp on hot cooked basmati rice.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup packed tamarind pulp
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1 tbsp salad oil
                                                                  • Yes No 1 1/2 lb shrimp
                                                                  • Yes No 2 scallion
                                                                  • In a small bowl, mix tamarind pulp and 3/4 cup boiling water. Let stand until lukewarm, 8 to 10 minutes; rub pulp with your fingers to mix well and release from seeds. Rub mixture through a strainer into a 10- to 12-inch frying pan; discard residue.
                                                                  • Add sugar, vinegar, soy sauce, and hot sauce to frying pan. Bring mixture to a boil over high heat and stir often until reduced to about 3/4 cup, about 5 minutes. Scrape the reduced sauce back into a bowl (or, if making up to 1 week ahead, into a jar or refrigerator container; cover and chill).
                                                                  • Rinse the frying pan and wipe dry. Place over high heat and add the oil; when hot, add shrimp and stir until they begin to turn pink, about 2 minutes. Pour into a bowl. Add the tamarind sauce to pan and stir until it's boiling vigorously; return shrimp to pan and stir until opaque but still moist-looking in center of thickest part (cut to test), 3 to 6 minutes longer.
                                                                  • Spoon shrimp and sauce onto plates or into a bowl. Garnish with green onions.
                                                                  Cuisine:YesNomalaysian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pour

                                                                  Sweet onion, rich feta cheese, and fresh dill provide dynamic flavor in this easy weeknight meal. The hardest part about making risotto is the constant stirring, so grab a magazine or plan to call out homework while you let this dish simmer, about 30 minutes. Balance the plate with a lively fennel salad.

                                                                  Ingredients
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 3/4 cup chopped vidalia onion
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 3/4 cup sliced asparagus
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 1/2 2 oz cup crumbled feta cheese
                                                                  • Yes No 1 tbsp chopped dill weed
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
                                                                  • Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Stir in rice and garlic; sauté 1 minute. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).
                                                                  • Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.
                                                                  • Fennel salad: Combine 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon crushed fennel seeds, and 1/8 teaspoon freshly ground black pepper in a large bowl. Add 6 cups torn romaine lettuce and 1 cup thinly sliced fennel bulb; toss well to coat.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings (serving size: 1 1/2 cups risotto)
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For the best texture, be sure to choose regular or finely ground cornmeal. Avoid stone-ground cornmeal, as it is too coarse for this delicate bread.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz all purpose flour
                                                                  • Yes No 1 cup fine yellow cornmeal
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 3/4 cup egg substitute
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup canola oil
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat oven to 325°.
                                                                  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring mixture with a whisk.
                                                                  • Place egg substitute, sugar, and oil in a large bowl; beat with a mixer at medium-high speed 1 minute or until well blended. Add thyme, rind, and juice; beat at low speed until combined. Add flour mixture; beat just until combined. Chop 1 tablespoon nuts; stir into batter.
                                                                  • Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle evenly with remaining 1 tablespoon whole nuts. Bake at 325° for 30 minutes. Remove pan from oven (do not turn oven off). Drizzle butter evenly over batter. Bake an additional 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
                                                                  Yields: 12servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 7 oz fresh cow's milk ricotta
                                                                  • Yes No 3 oz italian fontina cheese
                                                                  • Yes No 3 oz fresh mozzarella cheese
                                                                  • Yes No 1/2 cup grated parmigiano-reggiano cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large egg
                                                                  • In a large bowl, combine the ricotta with the Fontina, mozzarella and Parmigiano-Reggiano and season with salt and pepper. Add the egg and stir until incorporated.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 40ravioli
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir

                                                                  Larger carrots cut into pieces can be substituted for the baby carrots.

                                                                  Ingredients
                                                                  • Yes No 6 2 lb baby carrots
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 two inch ginger
                                                                  • Yes No 3 tbsp honey
                                                                  • Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.
                                                                  • Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)
                                                                  • Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 large baking potato
                                                                  • Yes No 1/4 cup diced broccoli
                                                                  • Yes No 1/2 2 oz cup shredded cheddar cheese
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1 tsp salt
                                                                  • Cut a 1-inch-wide strip from the top of each baked potato. Carefully scoop out pulp, leaving shells intact.
                                                                  • Mash pulp. Stir in broccoli and next 6 ingredients. Spoon into shells, and place on a baking sheet.
                                                                  • Bake, covered, at 400° for 30 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover

                                                                  Time: 20 minutes. Sunset food editor Margo True's cousin Francie Van Zile made simple but delicious fruit salad using whatever was in season. Her secret: candied ginger syrup.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp diced candied ginger
                                                                  • Yes No 3 orange
                                                                  • Yes No 3 kiwi
                                                                  • Yes No 1 1/2 cup pineapple
                                                                  • Yes No 2 banana
                                                                  • In a small saucepan, cover ginger with 1/4 cup water and simmer until soft, about 2 minutes. Purée in a blender.
                                                                  • Cut peel and white pith from oranges. Working over a serving bowl, cut between the inner membranes to release segments into bowl. Slice kiwi halves into half-moons and add to bowl along with pineapple and bananas. Pour in ginger syrup and stir gently to blend.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4(makes about 6 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend

                                                                  Salt cod, potatoes, onions and garlic mixed with white wine and spices combine to make a tasty spread. Eat on a slice of warm rustic bread as an appetizer with a glass of white wine.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb salt cod
                                                                  • Yes No 2 medium potato
                                                                  • Yes No 4 oz virgin olive oil
                                                                  • Yes No 1 1/2 onion
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 6 oz white wine
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 spanish sweet paprika
                                                                  • Rinse salt cod under cold water to remove any caked salt from the outside. Cut cod into pieces – about 2 inches square. Place fish in a glass baking dish and cover with water. Place in refrigerator and soak for at least 24 hours, changing water 2-3 times. Soaking for 36-48 hours and changing the water 3-4 times will eliminate overly salty taste.
                                                                  • Pour out water and place fish in a colander, rinsing the pieces of fish under the faucet. Allow to drain for 5 minutes, then pat dry with a paper towel and place on a plate.
                                                                  • Peel and finely chop the onion. Heat a large, heavy bottom frying pan and add a few tablespoons of olive oil. When hot, add onion and sauté until translucent.
                                                                  • Add cod fish to frying pan and cook, stirring often. Fish will have absorbed water while soaking and will release it in the pan. Cook fish for about 15 minutes. Take pan off stove and use a fork to break fish into small flakes. Remove any visible bones.
                                                                  • While onions and cod are cooking, boil potatoes with skin until cooked. Run under cold water and when potatoes are cool enough to touch, peel. Cut potatoes into pieces and smash with a fork.
                                                                  • Add wine, chopped garlic, potato, bay leaf, minced parsley and nutmeg. Mix and cook on medium low until wine is reduced and mixture is not watery. Then remove from stove and allow to cool about 5-10 minutes. Remove bay leaf.
                                                                  • Spoon cod mixture into a food processor and process until mixture is smooth. Spoon the mixture into ramekins and serve, decorating with a roasted red pepper and/or Spanish sweet paprika if desired. Spread over slices of rustic bread.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4 ½servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 day 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3/4 cup raisin
                                                                  • Yes No 3/4 cup non-fat milk
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 4 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 large egg white
                                                                  • Place raisins in a small bowl, and cover with very hot tap water. Let stand 10 minutes; drain well.
                                                                  • Heat milk over low heat in a small, heavy saucepan to between 100° and 110°; remove from heat. Combine warm milk, brown sugar, and yeast in a large bowl, stirring until yeast dissolves. Let stand 5 minutes.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine 4 cups flour, salt, and 1/4 teaspoon cinnamon.
                                                                  • Add egg substitute and 1 tablespoon butter to milk mixture; stir well with a whisk until combined. Add to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Lightly coat dough with cooking spray; cover and let stand 10 minutes. Knead in raisins.
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
                                                                  • Brush a 9 x 5-inch loaf pan with 1 tablespoon butter.
                                                                  • Roll dough into a 14 x 7-inch rectangle on a lightly floured surface; lightly coat surface of dough with cooking spray. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle sugar mixture evenly over dough; lightly recoat with cooking spray. Cover dough with plastic wrap; press to help sugar mixture adhere. Remove and discard plastic wrap. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, into prepared pan. Cover and let rise 40 minutes or until doubled in size.
                                                                  • Preheat oven to 350°.
                                                                  • Uncover loaf; carefully remove exposed raisins, and gently brush dough with egg white. Bake at 350° for 50 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on wire rack.
                                                                  Yields: 1loaf, 18 servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake

                                                                  This tart from Chef Garces takes the savory dessert trend to a whole other level. The combination of spiced figs with salted walnuts and sweet blue cheese makes the dish versatile enough to serve as an appetizer or as an adventurous dessert along with a scoop of ice cream. Game plan: You may need to roll out the puff pastry dough to completely line the tart pan; lightly dust a clean surface with all-purpose flour and gently roll. This recipe was featured as part of our Suckling Pig for the Holidays menu.

                                                                  Ingredients
                                                                  • Yes No 1 3 inch cinnamon
                                                                  • Yes No 2 star anise
                                                                  • Yes No 3 whole black peppercorn
                                                                  • Yes No 3 whole juniper berry
                                                                  • Yes No 1 1/2 cup dry red wine
                                                                  • Yes No 1/2 lb dry black mission figs
                                                                  • Yes No 1 cup raw walnut halves
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 4 oz mild blue cheese
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Yes No 1 vanilla bean, and seeds
                                                                  • Yes No 1 14 oz frozen puff pastry dough
                                                                  • Yes No 1/4 cup honey
                                                                    For the figs:
                                                                  • Place cannella or cinnamon stick, star anise pods, peppercorns, and juniper berries in a 5-by-5-inch piece of cheesecloth and tie tightly with butcher’s twine. Place sachet and wine in a medium saucepan and bring to a boil over high heat. Reduce heat to low, add figs, and cook until plumped, about 10 minutes.
                                                                  • Strain figs through a fine mesh strainer and place in a medium bowl; discard sachet. Cool figs to room temperature; set aside.
                                                                  • Heat the oven to 400°F, arrange a rack in the middle, and place a baking sheet on the rack.
                                                                    For the walnuts:
                                                                  • Place walnut halves in a medium frying pan over medium heat and toast, stirring occasionally, until golden brown, about 5 minutes. Add butter and salt, and allow butter to brown slightly, stirring frequently, about 1 minute.
                                                                  • Remove from heat and cool to room temperature; set aside.
                                                                    For the cheese spread:
                                                                  • Combine cheese, cream, and vanilla seeds in a small mixing bowl and stir until smooth. (Refrigerate, tightly covered, for up to 1 week. Bring to room temperature before using.)
                                                                    To assemble:
                                                                  • Line a 9-inch aluminum tart pan that has a removable bottom with puff pastry dough and trim the edges, leaving a 1/4-inch overhang.
                                                                  • Using a fork, prick the bottom of the dough all over, line with parchment paper, and fill with dry beans or pastry weights. Place on the heated baking sheet and bake until the edges are puffed and beginning to turn golden brown, about 20 minutes.
                                                                  • Remove the parchment paper and beans or weights, and bake for another 10 minutes until the center is golden brown. Remove from the oven and cool on the baking sheet on a wire rack.
                                                                  • Place poached figs, toasted walnuts, and honey in a large bowl and mix to combine.
                                                                  • Evenly spread cheese mixture on the bottom of the cooled tart shell and evenly top with the fig-walnut mixture. Bake on the baking sheet until pastry is cooked all the way through and filling is bubbling, about 10 minutes. Remove from the baking sheet and cool on a wire rack.
                                                                  Yields: 1(9-inch) tart (about 8 to 10 servings)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    poach
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Minute

                                                                  An easy and authentic version of this Maryland classic. The key to Maryland crab cakes is not to over mix and shred the crab. Yields: 6 Maryland Crab Cakes

                                                                  Ingredients
                                                                  • Yes No 1 lb backfin blue crab meat
                                                                  • Yes No 8 saltine cracker
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tsp mustard
                                                                  • Yes No 1/4 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp Old Bay Seasoning
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside. Crush the saltine crackers very fine and mix with all the other ingredients. Gently fold in the crab. Only mix enough to combine ingredients. You don't want to break up the crab into fine shreds. Shape into 6 crab cakes, and refrigerate for at least 1 hour. Heat about 2 tablespoons of vegetable oil in a non-stick frying pan. Sauté until golden brown on each side. This will only take about 3-5 minutes per side. Garnish with tartar sauce, remoulade, or simply with a squeeze of lemon.
                                                                  Cuisine:YesNomaryland
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  Ingredients
                                                                  • Yes No 1/2 oz fino
                                                                  • Yes No 2 orange
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz gin
                                                                  • Rinse a chilled martini glass with the fino sherry and squeeze 1 of the orange twists into the rinsed glass, then discard. Fill two-thirds of a pint glass with ice. Add the gin, Lillet Blanc and orange bitters and stir briskly in one direction for 30 seconds to chill. Strain into the prepared martini glass. Flame the remaining orange twist over the drink and drop it into the glass.
                                                                  Cuisine:YesNoseville
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    flame
                                                                  Ingredients
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 9 oz cup almond paste
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 3 12 oz large plum
                                                                  • Yes No crème fraiche
                                                                  • Yes No slivered almond
                                                                  • Preheat the oven to 350°. Butter and flour a 9-inch springform pan. In a small bowl, mix the cake flour with the baking powder and salt.
                                                                  • In the bowl of a standing mixer fitted with a paddle, beat the sugar with the almond paste until crumbly. Add the butter and beat at high speed until light in color and fluffy, about 2 minutes. Add the eggs, one at a time, beating until fully incorporated between additions. Beat in the vanilla extract and vanilla seeds. Gently fold in the flour mixture until fully incorporated.
                                                                  • Scrape the batter into the prepared pan. Arrange the plums over the top of the batter. Bake for 1 hour and 5 minutes, or until the cake is deeply golden and a toothpick inserted in the center comes out clean.
                                                                  • Transfer the cake to a rack and let cool for 15 minutes. Run a knife around the edge of the cake and remove the outside ring of the pan. Let the cake cool for at least 30 minutes longer. Serve warm or at room temperature topped with crème fraîche and slivered almonds.
                                                                  Yields: 8
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  This popular Japanese condiment is the key sauce on a fried pork tonkatsu sandwich. This recipe first appeared in our April 2011 special Sandwich Issue with the article Finishing Touches.

                                                                  Ingredients
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1 cup organic tomato ketchup
                                                                  • Yes No ¼ cup worcestershire sauce
                                                                  • Yes No 4 tsp soy sauce
                                                                  • Whisk together mustard and 2 tsp. water in a bowl until smooth. Add ketchup, Worcestershire, and soy sauce, and whisk until smooth.
                                                                  Cuisine:YesNojapanese

                                                                  The Bee’s Kiss originally mixed honey with dark rum, but light rum seems to be favored today. Harking back to the days of the speakeasy in the United States and the heyday of the Ritz Bar in Paris, the Bee’s Kiss is a graceful drink that is gaining in popularity along with its cousin the Bee’s Knees. Its name, derived from the poetry of Robert Browning, is a coy Victorian allusion to tickling your beloved with your eyelashes. Both drinks will tickle rather than sting. The Bee’s Kiss is an intimate drink and should be served wherever anyone would be ready to bestow or receive a passionate kiss, or at least have a cheek tickled by someone’s eyelashes. Use a Boston shaker to blend the ingredients fully.

                                                                  Ingredients
                                                                  • Yes No 1 oz heavy whipping cream
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No nutmeg
                                                                  • Yes No 1 1/2 oz light rum
                                                                  • Shake the rum, cream, and honey well with ice; then strain into a chilled cocktail glass. Dust with nutmeg.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dust
                                                                  Ingredients
                                                                  • Yes No 1 tbsp salt capers
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 large jalapeño chili pepper
                                                                  • Yes No 6 large anchovy
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No one 28 oz whole tomatoes in can
                                                                  • Yes No 1/2 lb penne rigate
                                                                  • Yes No 1/2 lb skinless swordfish steak
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a bowl, cover the capers with warm water. Let stand for 20 minutes; drain.
                                                                  • In a skillet, heat the olive oil. Add the garlic and jalapeños and cook over moderate heat until the garlic is golden, about 3 minutes. Add the anchovies and cook, mashing, until dissolved, about 30 seconds. Add the white wine and simmer over moderately high heat for 2 minutes. Add the tomatoes and their juices and simmer until slightly thickened, about 5 minutes.
                                                                  • In a large pot of boiling salted water, cook the penne until al dente. Drain.
                                                                  • Season the fish with salt and pepper and add to the sauce along with the capers. Cover and cook over low heat, turning once, until the fish is just cooked through and can be flaked into large, moist pieces, about 8 minutes. Transfer the fish to a plate. Season the anchovy sauce with salt and pepper. Add the penne to the sauce and simmer over low heat for 1 minute, stirring. Spoon the pasta and sauce into bowls and top with the flaked swordfish. Garnish with the basil and parsley and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Look for a variety of young radishes at your grocery store or farmers' market; they come in different colors, shapes, and sizes.

                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1/2 tsp dill weed
                                                                  • Yes No 1/2 tsp diced tarragon
                                                                  • Yes No 1/2 tsp chives
                                                                  • Yes No 1/2 tsp diced scallion, white part only
                                                                  • Yes No 12 assorted radishes
                                                                  • Yes No 4 slice black bread
                                                                  • Yes No coarse salt
                                                                  • Place eggs in a medium saucepan, cover with cold water, and bring to a boil. Remove from heat; let eggs stand in the water for 12 minutes. Transfer eggs to a bowl of ice water to cool for 10 minutes. Peel eggs and cut in half lengthwise; arrange in a serving dish.
                                                                  • In a small bowl, whisk together mayonnaise, dill, tarragon, chives, and scallions. Place 1/2 teaspoon herb mayonnaise on each egg half; serve with radishes, black bread, and coarse salt.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No organic, skin on, each
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No plain flour
                                                                  • Yes No olive oil
                                                                  • Yes No chorizo
                                                                  • Yes No slice streaky bacon
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 cloves of garlic
                                                                  • Yes No 2 liter 2 litres chicken stock
                                                                  • Yes No 2 pinch 2 pinches of saffron
                                                                  • Yes No 1 tsp 1 teaspoon smoked paprika
                                                                  • Yes No paella rice
                                                                  • Yes No flat leaf parsley
                                                                  • Yes No 2 handfuls peas, fresh
                                                                  • Yes No 10 king prawns
                                                                  • Yes No 500g mussel
                                                                  • Yes No 2 squid
                                                                  • Preheat the oven to 190ºC/375ºF/gas 5. Season the chicken pieces and dust with flour. Heat a little olive oil in a large deep pan and fry the chicken until golden brown on both sides. Place the pieces on a baking tray and into the oven for 30 minutes.Put the pan back on the heat. Add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Then add the onion and garlic and cook until soft. Meanwhile infuse half the hot chicken stock with the saffron. Add the smoked paprika, rice and infused stock and leave to cook on a medium heat, stirring from time to time.After 20 minutes the rice should be nearly cooked. At this point, pour in the rest of the stock along with the peas, prawns, and the mussels and squid if you are using them. Place a lid on the pan and cook for 10 minutes more.Finally, add the cooked chicken and serve sprinkled with chopped parsley and a wedge of lemon.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 2 tsp ancho chile powder
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp hot paprika
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2 tbsp bone steaks
                                                                  • Light a grill. In a small bowl, mix the ancho chile powder, cumin, paprika and garlic powder with 1 tablespoon of salt and 1 teaspoon of pepper. Season the steaks with the spice rub. Grill over moderate heat for 8 minutes per side for medium-rare; transfer to a work surface and let rest for 5 minutes before serving.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No one 14 oz frozen all butter puff pastry
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 small red bell pepper
                                                                  • Yes No 1 small green bell pepper
                                                                  • Yes No 1 tsp sweet pimentón de la vera
                                                                  • Yes No 1/2 lump lb crabmeat
                                                                  • Yes No salt
                                                                  • Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper. On a large, lightly floured work surface, roll out the pastry 1/8 inch thick. Using a pizza cutter or sharp knife, cut out two 12-by-3-inch rectangles and brush off any excess flour. Transfer the rectangles to the prepared baking sheet. From the remaining puff pastry, cut four 12-by-1/4-inch strips and four 3-by-1/4-inch strips. Moisten the border of the rectangles with water. Lay the long strips on the long edges of each rectangle and the short strips on the short edges of each rectangle; press lightly to seal. With a fork, prick the bottom of the pastry shells all over. Freeze the pastry shells for 15 minutes.
                                                                  • Bake the pastry shells for about 30 minutes, until browned and crisp and the borders have risen nicely. If the centers start to puff up, gently tamp them down with a fork during baking.
                                                                  • Meanwhile, in a large skillet, heat the olive oil. Add the garlic and cook over moderate heat for 30 seconds. Add the onion and cook until softened, about 7 minutes. Add the bell peppers, cover and cook, stirring a few times, until the peppers are tender, about 8 minutes. Uncover and stir in the pimentón. Cook, stirring, for 3 minutes. Add the crab and cook, tossing gently, until heated through, about 3 minutes. Season with salt.
                                                                  • Spread the crab filling into the center of each pastry shell. With a serrated knife, cut the pastry shells crosswise into 12 slices each. Arrange the slices on a platter and serve.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 12
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This jambalaya recipe is an easy, delicious version of one of America's great dishes. Jambalaya is soul food at its finest - hearty, satisfying, and deeply comforting. There are many variations of this Creole classic, but this sausage and shrimp version is my favorite jambalaya recipe. The brown rice adds a great texture and nutty flavor, as well as raising the nutritional level of the dish. Makes 4 Portions of Sausage and Shrimp Jambalaya

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 8 oz andouille
                                                                  • Yes No 2 tbsp paprika
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup diced tomato
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 cup brown rice
                                                                  • Yes No 3 cup chicken broth
                                                                  • Yes No 1 large lb shrimp
                                                                  • In a heavy bottomed pot with a lid, melt the butter over medium heat. Add the sliced sausage and cook, stirring, for 5 minutes. Add the paprika, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the green bell pepper, celery, and most of the green onions (reserve some of the dark green slices of the onions to garnish the top); cook, stirring for 5 minutes. Stir in the rice and mix well. Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes. Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer. When the rice is tender, add the shrimp, stir in, and cook covered for 5 minutes. Taste for seasoning, and adjust if needed. Serve the jambalaya in bowls with green onions sprinkled on top. Note: if you decide to substitute white rice in this jambalaya recipe, you will need to check the recipe after 20 minutes, as it cooks much faster than brown rice.
                                                                  Cuisine:YesNocreole
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Trussing the roast promotes even cooking. If you prefer, ask your butcher to do it for you. This recipe goes with Pork Tenderloin With Carolina Apple Compote

                                                                  Ingredients
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 tsp italian seasoning
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 3 lb boneless pork loin roast
                                                                  • Yes No butcher's twine
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 2 lb gala apples, unpeeled
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 2 1/2 tsp orange zest
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No 1 tbsp butter
                                                                  • Combine first 4 ingredients. Rub mixture on all sides of pork roast. Tie pork with kitchen string, securing at 1-inch intervals. Cover and chill 2 hours.
                                                                  • Preheat oven to 375°. Brown roast in hot oil in a large skillet over medium-high heat 2 to 4 minutes on all sides. Place pork on a lightly greased rack in an aluminum foil-lined roasting pan.
                                                                  • Bake at 375° for 1 hour or until a meat thermometer inserted into thickest portion registers 150°. Cover roast with foil, and let stand 15 minutes before slicing.
                                                                  • Meanwhile, cut apples into bite-size pieces; sprinkle with lemon juice.
                                                                  • Add cider and next 4 ingredients to skillet. Cook, over medium heat, stirring occasionally, 10 minutes or until slightly thickened. Add apples, and cook, stirring occasionally, 20 minutes or just until apples are tender and liquid is absorbed. Stir in butter until melted, and remove skillet from heat. Stir any accumulated pan juices from roast into compote. Serve compote immediately with pork.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 9servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 1 hour 46 minutes
                                                                  • Total Time: 2 hours 6 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  Chinese flowering chives add a delicate flavor to this recipe for scrambled eggs with sour cream. Serves 2. You can use regular chives if flowering chives are unavailable. This is a fun fusion recipe. If you're looking for something a little more authentic, try Scrambled Eggs With Chinese Chives, made with lots of Chinese chives and minus the sour cream.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp chinese flowering chives
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 1/2 tsp light soy sauce
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No ground black
                                                                  • Yes No 1 1/2 tbsp vegetable oil
                                                                  • Yes No 2 tbsp sour cream
                                                                  • Wash, drain, and finely chop the flowering chives (the yellow buds are edible). Lightly beat the eggs. Add the soy sauce or salt, 1 teaspoon vegetable oil and the pepper. Heat a heavy skillet on medium-high heat. Add the remaining 1 1/2 tablespoons oil, lifting the frying pan so that the oil covers the bottom of the pan. When the oil is hot, add the chives. Stir-fry for a few seconds, then add the beaten egg mixture. Reduce the heat to medium and gently scramble the eggs with a spatula. When they are beginning to become firm but are still moist, add the sour cream. Remove the scrambled eggs from the heat when they are done. Serve hot.
                                                                  Cuisine:YesNochinese
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Use sweet turkey Italian sausage for sensitive palates. Serve with a spinach salad.

                                                                  Ingredients
                                                                  • Yes No 1 portion homemade pizza dough
                                                                  • Yes No 1 14 oz vidalia onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 lb hot italian turkey sausage links
                                                                  • Yes No 1 3/4 cup pizza sauce
                                                                  • Yes No 113 5 oz cup part skim mozzarella cheese
                                                                  • Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.
                                                                  • Prepare grill to medium-high heat.
                                                                  • Coat onion slices and bell pepper pieces with cooking spray. Place vegetables and sausages on a grill rack coated with cooking spray. Grill vegetables 4 minutes on each side or until browned; grill sausages 8 minutes or until done, turning occasionally to brown on all sides. Remove vegetables and sausages from grill; cool slightly. Cut onion slices in half; cut bell pepper pieces into 1/2-inch strips. Cut sausages diagonally into thin slices.
                                                                  • Preheat oven to 500°
                                                                  • Place dough on a lightly floured surface; divide dough into 4 equal portions. Roll each portion into a 9 x 5-inch rectangle. Spread 1/4 cup New York-Style Pizza Sauce evenly over each rectangle, leaving a 1/4-inch border. Arrange sausage evenly over half of each rectangle; top evenly with onion and bell peppers. Sprinkle each calzone with 1/3 cup cheese. Fold other half of dough over filling; press edges together with a fork to seal.
                                                                  • Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray. Bake at 500° for 15 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut each calzone in half; serve with remaining New York-Style Pizza Sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 1/2 calzone and 5 1/2 teaspoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    york
                                                                    Brands:
                                                                  • Yes No
                                                                    York
                                                                  Ingredients
                                                                  • Yes No 5 lady apples
                                                                  • Yes No 1 8 oz green seedless grapes
                                                                  • Yes No 1 8 oz red seedless grapes
                                                                  • Yes No 2 dry white wine
                                                                  • Yes No 2 cup sparkling apple cider
                                                                  • Yes No 6 tbsp poire william
                                                                  • Put apples and grapes into an ice-filled punch bowl. Pour in wine, cider, and poire William. Gently stir.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir

                                                                  Indulge your whims by using arugula or baby spinach - or whatever tasty greens you have on hand - in this cantaloupe and prosciutto salad recipe. Sweet, juicy melon and dry, cured ham is a classic flavor combination that makes for a surprisingly filling entree salad. This cantaloupe prosciutto salad can be changed and customized with your favorite vinaigrette - try a raspberry or peppercorn version for special punch.

                                                                  Ingredients
                                                                  • Yes No 4 cup arugula
                                                                  • Yes No 1/2 cantaloupe
                                                                  • Yes No 8 thin slice prosciutto
                                                                  • Yes No 4 tbsp vinaigrette
                                                                  • Yes No 4 salad plates
                                                                  • Arrange 1 cup of torn arugula on each chilled plate. Layer the cantaloupe and prosciutto slices on top of the arugula. Drizzle each of the salads with 1 tablespoon of vinaigrette and serve the salads cold.
                                                                  • This cantaloupe and prosciutto salad recipe makes 4 salads.
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1 1/2 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 3/4 lb wheat spaghetti
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 cup chopped mint
                                                                  • In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and then the lamb. Cook until the meat is no longer pink, about 3 minutes. Stir in the cumin, tomatoes, and salt. Cover and simmer for 15 minutes.
                                                                  • In a large pot of boiling, salted water, cook the spaghetti until just done, about 15 minutes. Drain the pasta and toss it with the sauce, pepper, and mint.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 6 oz ham
                                                                  • Yes No 2 leek whites sautéed in butter
                                                                  • Yes No 6 large egg
                                                                  • Yes No 5 oz aged gouda
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Preheat the oven to 400° and brush eight 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
                                                                  • In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the Gouda, ham and leeks.
                                                                  • In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
                                                                  • Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in an 8-cup soufflé at 375° for 40 minutes. Serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Put on a pot of rice when the salmon goes into the oven. Both will be done at the same time, and you'll have a complete dinner, with only one pot to wash.

                                                                  Ingredients
                                                                  • Yes No 1 small zucchini
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/4 tsp dill, dried
                                                                  • Yes No 1 lemon
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 6 to 8 oz skinless salmon fillet
                                                                  • Preheat oven to 350 degrees. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
                                                                  • On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper.
                                                                  • To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes. Serve (see note).
                                                                  Yields: 1
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 8 slice white bread
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 4 oz deli ham
                                                                  • Yes No 8 slice cheddar cheese
                                                                  • Yes No 1 cup canned pineapple chunks packed in juice
                                                                  • Yes No mustard
                                                                  • Spread one side of each slice of bread with butter. Lay ham on unbuttered side of 4 of the slices. Top each with 2 slices of cheese and pineapple chunks. Spread unbuttered sides of remaining bread slices with mustard, if desired. Place those 4 slices, buttered sides up, on top of pineapple.
                                                                  • Place sandwiches in a large nonstick skillet over medium-low heat and cook, pressing down on them occasionally with a spatula, until golden on one side, 3 to 4 minutes. Carefully turn and continue to cook until golden on the other side, about 3 minutes longer. Cut each sandwich in half and serve immediately.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  A flaky, buttery tart shell is the perfect vessel for just about any filling you can think of. In this savory version, roasted bell peppers and a creamy ricotta-feta mixture make for an easy, Mediterranean-inspired side dish that also travels well. Serve a wedge along with a green salad tossed in a tangy red wine vinaigrette. Special equipment: You will need a 9-inch round tart pan with a removable bottom to make this dish. What to buy: Store-bought ricotta works fine in this recipe, or you can make your own. For a slacker solution, you can buy a 12-ounce jar of roasted red peppers. Just be sure to drain them well and blot dry with paper towels before using. Game plan: You can make the roasted peppers and line the tart pan with the dough up to 1 day in advance. Store both in the refrigerator until ready to bake. This recipe was featured as part of our Summer Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 medium red bell pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No 1 cup milk ricotta cheese
                                                                  • Yes No 1 1/4 cup crumbled feta cheese
                                                                  • Yes No 2 tsp packed oregano
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup pitted kalamata olive
                                                                    For the peppers:
                                                                  • Heat the broiler to high and arrange a rack in the top third of the oven. Place the peppers directly on the rack. Roast, turning occasionally, until the peppers blacken and blister on all sides, about 20 minutes.
                                                                  • Remove the peppers from the oven and place in a medium heatproof bowl. Cover tightly with plastic wrap and let sit until cool enough to handle and the skins easily peel away, about 30 minutes.
                                                                  • Remove and discard the skins, seeds, and membranes of the peppers. Slice into 1/2-inch-thick strips (you should have about 1 cup), transfer to a small bowl, and season with salt and pepper; set aside.
                                                                    For the dough:
                                                                  • Place the flour and salt in the bowl of a food processor fitted with a blade attachment and pulse several times to combine. Scatter the butter pieces over the flour mixture and pulse until the mixture resembles coarse meal, about 8 to 10 (1-second) pulses.
                                                                  • Remove the lid from the processor and drizzle the ice water evenly over the flour mixture. Replace the lid and pulse until the dough starts to form small clumps, about 15 to 20 (1-second) pulses. (To test the dough, squeeze a small handful together: If it is crumbly and not holding together, add more ice water, 1 teaspoon at a time, and pulse to combine.)
                                                                  • Turn the dough onto a lightly floured work surface and pat into a disk. Roll out to about 12 inches in diameter and 1/8 inch thick. Transfer the dough to a 9-inch round tart pan with a removable bottom and gently pat it into the bottom edges and around the sides of the pan. Trim any excess dough hanging over the sides. Cover the tart shell with plastic wrap and refrigerate until firm, at least 1 hour.
                                                                  • When the tart shell is ready, heat the oven to 350°F and arrange a rack in the middle.
                                                                  • Place the tart shell on a baking sheet and discard the plastic wrap. Line the tart with a piece of parchment paper or aluminum foil large enough to overhang the edge by 1 inch, then fill it with pie weights or dried beans. Bake until the crust is set and light brown, about 20 minutes. Remove the pie weights and parchment paper and continue baking until the crust is dry to the touch, about 10 minutes more. Meanwhile, prepare the filling.
                                                                    For the filling:
                                                                  • Place the ricotta, 1 cup of the feta cheese, the oregano, salt, and pepper in the clean bowl of a food processor fitted with a blade attachment. Process until the mixture is smooth and combined, about 1 minute.
                                                                  • When the tart shell is ready, transfer it and the baking sheet to a wire rack and, while the shell is still warm, add the ricotta mixture and spread it into an even layer. Decoratively arrange the roasted pepper slices across the top of the filling. Evenly sprinkle with the olives and the remaining 1/4 cup feta cheese.
                                                                  • Return the tart (on the baking sheet) to the oven and bake until the feta on top turns golden brown, about 40 minutes. Remove the tart from the baking sheet and place on a wire rack. Cool to room temperature before serving, about 45 minutes.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 8servings
                                                                  • Total Time: 3 hours 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Jackie Patterson, former mixologist at Le Colonial in San Francisco, and creator of this coquettish cocktail, combines three French liquors for a drink that’s deceptively stiff. Floating the champagne allows it to stay separated from the heavier ingredients below, resulting in a soft blush reminiscent of the skin of an Anjou pear. What to buy: St-Germain is an elderflower liqueur that has won over bartenders. It can be found at high-end liquor stores and online. Grey Goose La Poire is a light, smooth vodka infused with Anjou pears; it’s also available at high-end liquor stores and online. Game plan: To float liquid in a cocktail, place the tip of a spoon perpendicular to the inside edge of the glass, turn the curve of the spoon toward the ceiling, and slightly angle the spoon downward. Slowly pour the liquid to be floated down the spoon toward the inside of the glass and, so long as the liquid is less dense than the other liquids in the glass,... read more Jackie Patterson, former mixologist at Le Colonial in San Francisco, and creator of this coquettish cocktail, combines three French liquors for a drink that’s deceptively stiff. Floating the champagne allows it to stay separated from the heavier ingredients below, resulting in a soft blush reminiscent of the skin of an Anjou pear. What to buy: St-Germain is an elderflower liqueur that has won over bartenders. It can be found at high-end liquor stores and online. Grey Goose La Poire is a light, smooth vodka infused with Anjou pears; it’s also available at high-end liquor stores and online.

                                                                  Ingredients
                                                                  • Yes No 2 part lillet blanc
                                                                  • Yes No 1 1/2 part st germain elderflower liqueur
                                                                  • Yes No 1 part grey goose la poire vodka
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 part brut rosé champagne
                                                                  • Yes No 1 pear
                                                                  • Combine Lillet, St-Germain, and vodka in a cocktail shaker and top with ice. Shake vigorously and strain into a chilled cocktail glass.
                                                                  • Carefully float champagne on top of Lillet mixture. Garnish with pear slice and serve.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Mexican chocolate is a solid disk of bittersweet chocolate flavored with cinnamon. It's commonly labeled "hot chocolate" or "drink mix" and is available at most major supermarkets.

                                                                  Ingredients
                                                                  • Yes No 2 medium apple
                                                                  • Yes No 5 large miniature marshmallow
                                                                  • Yes No 1 oz mexican chocolate
                                                                  • Yes No 2 oz unsalted butter
                                                                  • Yes No 2 tbsp water
                                                                  • Preheat oven to 400 degrees. Halve each apple lengthwise. Using a melon baller or grapefruit spoon, scoop out seeds, forming a small crater in center of each half.
                                                                  • Fill each crater with 1 marshmallow quarter and 1/4 of the chocolate. Cut 2 tablespoons butter into small pieces, and divide among apples, placing over chocolate.
                                                                  • Place water and remaining 2 tablespoons butter in a baking dish. Place filled apples in dish. Bake until a paring knife inserted into apples meets no resistance, 20 to 30 minutes.
                                                                  • Set oven to broil. Top each apple half with 2 marshmallow halves. Broil until golden brown. Drizzle with juices.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  Ingredients
                                                                  • Yes No 3/4 cup chicken stock
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp mirin
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 tbsp ginger
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1/4 lb shiitake mushroom cap
                                                                  • Yes No 1 12 oz small bok choy
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 1/4 chinese noodles
                                                                  • Yes No brown rice
                                                                  • In a small bowl, whisk the low-sodium chicken broth with the soy sauce, mirin and cornstarch slurry.
                                                                  • Heat a nonstick wok or large, deep skillet until very hot, about 3 minutes. Add the canola oil, julienned ginger, garlic and crushed red pepper and stir-fry until fragrant, about 20 seconds. Add the onion and shiitake slices and stir-fry until they are lightly browned and nearly tender, about 3 minutes. Add the sliced bok choy and cook until the leaves are wilted and the stems are crisp-tender, about 2 minutes. Add the shrimp and stir-fry until they are pink and curled and nearly cooked through, about 3 minutes.
                                                                  • Stir the sauce, then stir it into the wok and cook until it is slightly thickened, about 2 minutes. Transfer the shrimp-and-bok choy stir-fry to a medium serving bowl and garnish with the crispy noodles. Serve the stir-fry with brown rice.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  These delicious shaved steak sandwiches are topped with onions and peppers and Cheddar cheese. Serve these great sandwiches with potato salad, chips, or fries, along with sliced tomatoes and pickles.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 lb very steak
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 slice mild cheddar cheese
                                                                  • Yes No chipotle mayonnaise
                                                                  • Yes No 4 sub rolls
                                                                  • Heat 2 tablespoons of butter in a large skillet over medium heat. Cook the sliced onion and peppers until wilted. Remove to a plate and set aside. Heat the remaining butter and add the steak. Cook, stirring, until the beef is cooked to desired doneness, about 2 minutes. Do not overcook. Heat the broiler. Place sub rolls or bulkie roll bottoms on a baking sheet. Spread with mayonnaise. Divide steak evenly among the rolls and top with the cooked onions and peppers. Top each with a slice of cheese. Place them under the broiler just until cheese is melted. Serves 4. *If you can't get shaved steak, slice partially frozen good quality, well marbled steak as thin as possible. Similar Recipes: Roast Beef and Caramelized Onion Po' Boy Corned Beef Sandwich Melt Cheese Steak Sandwiches Steak Sandwich with Mustard Spread
                                                                  Yields: 4
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    roast
                                                                  Ingredients
                                                                  • Yes No 12 large cucumber
                                                                  • Yes No 12 large onion
                                                                  • Yes No 1 pint white vinegar
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 1 tsp mustard seed
                                                                  • Yes No 1 tsp celery seed
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Peel onions. Wash and thinly slice cucumbers and onions. Place in a solution of 1 quart of water mixed with 1/4 cup canning salt. Allow to stand in brine for 3 hours. Combine vinegar, brown sugar, mustard and celery seed. Bring to a boil for 2 minutes. In a bowl, combine ginger, turmeric, salt and pepper. Stir in 1/2 cup of the hot vinegar. Combine with drained pickles. Drain brined cucumbers (do not rinse) and transfer to sterile canning jars. Top with boiling hot vinegar mixture. Put on sterile lid and seal. Alternative method: Ladle hot cucumbers into non-sterilized but clean canning jars and top with hot vinegar/spice mixture, leaving 1/4-inch headspace. Process in a boiling water bath canner for 10 minutes (pints) or 15 minutes (quarts).
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    seal

                                                                  An Egyptian blend of toasted nuts and spices, dukkah is used as a seasoning for lamb stew. Pita bread is also dipped in olive oil and then in dukkah. Use dukkah as a crunchy coating for chicken and fish, or sprinkle it over salads along with a little sumac.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup hazelnut
                                                                  • Yes No 1/4 cup pistachio
                                                                  • Yes No 3/4 cup white sesame seed
                                                                  • Yes No 5 tbsp coriander seed, ground
                                                                  • Yes No 3 tbsp cumin, ground
                                                                  • In a dry skillet, lightly toast hazelnuts and pistachio nuts. Remove from the pan, cool, and chop finely. In the same pan, lightly toast white sesame seeds until fragrant, nutty, and golden brown. Cool, then combine with the nuts, ground coriander, ground cumin, and salt and black pepper to taste.
                                                                  Yields: 1 ¾cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/2 cup firmly packed dark brown sugar
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/3 cup diced bittersweet chocolate
                                                                  • Yes No 1/4 cup creme de marrons
                                                                  • Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with paddle attachment, cream butter and sugar on medium until fluffy. Add egg yolk, vanilla, and salt; beat until combined, scraping down sides of bowl as needed. Add flour, and beat on low speed until just combined. Stir in chocolate. (Dough can be frozen, wrapped in plastic, up to 1 month; thaw before using.)
                                                                  • Form dough into 1-inch balls; place on parchment-lined baking sheets about 2 inches apart. Using thumb or rounded end of a wooden spoon or dowel, make a deep indentation in the center of each cookie. Fill each with about 1 teaspoon creme de marrons or Nutella. Place in freezer or refrigerator until firm, about 15 minutes.
                                                                  • Bake until edges are golden and cookies are firm, about 12 minutes. Transfer cookies to a wire rack to cool completely.
                                                                  Yields: 18
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake

                                                                  Sweet corn is a favorite ice cream flavor in Mexico, where the kernels are usually stirred in whole. We've grated them to extract their sweet, milky liquid and used the kernels and liquid as part of the custard base. Prep and Cook Time: 40 minutes, plus chilling and freezing time.

                                                                  Ingredients
                                                                  • Yes No 2 ear corn
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Set a box grater in a large bowl. Using the large holes, grate corn kernels (and their "milk") off the cobs. Discard cobs.
                                                                  • In a medium saucepan over medium heat, combine cream, milk, and corn. Bring to a simmer. Meanwhile, in a medium bowl, whisk sugar and egg yolks until pale and thick. When cream mixture reaches a simmer, slowly ladle 1/2 cup of it into egg mixture, whisking constantly. Repeat with another 1/2-cup ladleful. Reduce heat to low, whisk warmed egg mixture into saucepan, and cook, whisking, until mixture thickens a bit, about 5 minutes.
                                                                  • Pour mixture into a medium bowl, stir in vanilla, cover with plastic wrap (letting the wrap sit directly on the mixture's surface), and chill at least 2 hours and up to 1 day.
                                                                  • Freeze in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight plastic container and freeze up to overnight.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  Chard is often cooked to tenderize the tough, fibrous stems. Here the crisp leaves are sliced and used as a salad green. To add interest, use a variety of seasonal wild mushrooms, such as oyster, lobster, or chanterelle. Ripert starts with one whole roasting chicken and quarters it; you can purchase the parts separately as the recipe directs. Be sure to check the temperature of the chicken breasts early because they will probably cook a little more quickly than the leg quarters.

                                                                  Ingredients
                                                                  • Yes No 2 chicken breast half (bone-in, skinless)
                                                                  • Yes No 2 chicken legs
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1 2/3 cup sliced fuji apple
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 8 oz swiss chard leaves
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 4 1/4 cup cubed butternut squash
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 8 oz wild mushroom
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 tbsp walnut
                                                                  • Preheat oven to 400°.
                                                                  • To prepare chicken, loosen skin from breast halves and leg quarters by inserting fingers, gently pushing between skin and meat. Combine 1/2 teaspoon salt and 1/4 teaspoon black pepper; rub salt mixture evenly under loosened skin. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, to pan; cook 5 minutes or until brown. Bake at 400° for 28 minutes or until a thermometer registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat layer reaches opening. Reserve drippings and 2 tablespoons fat; discard remaining fat.
                                                                  • To prepare salad, combine apple, juice, and chard in a large bowl; toss to coat. Melt butter in a large skillet over medium-high heat. Add squash to pan; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook 10 minutes or until tender, turning to brown on all sides. Remove from heat; stir in maple syrup. Add squash mixture to apple mixture. Sprinkle salad with remaining 1/8 teaspoon black pepper; toss.
                                                                  • To prepare vinaigrette, heat reserved 2 tablespoons chicken fat in pan over medium heat. Add bacon to pan; cook 4 minutes or until crisp, stirring occasionally. Add mushrooms and garlic to bacon mixture; cook 3 minutes, stirring frequently. Stir in cider vinegar, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates. Stir in reserved chicken drippings and broth; bring to a boil. Remove from heat. Arrange 2 cups apple mixture on each of 4 plates; drizzle each serving with 1/4 cup vinaigrette. Top each serving with 1 chicken breast half or 1 leg quarter, and sprinkle each serving with 2 1/4 teaspoons walnuts.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  You don’t need much salt when you marinate chicken in a mixture of big-flavor ingredients such as lemon juice, garlic, molasses and Worcestershire sauce.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 8 2 lb chicken thigh
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No lemon
                                                                  • Yes No parsley
                                                                  • Combine first 4 ingredients in a dish; add chicken. Cover and marinate in refrigerator 1 hour, turning occasionally.
                                                                  • Preheat oven to 425°.
                                                                  • Remove chicken from dish; reserve marinade. Arrange chicken in a shallow roasting pan coated with cooking spray. Pour reserved marinade over chicken; sprinkle with salt and pepper.
                                                                  • Bake at 425° for 20 minutes; baste chicken with marinade. Bake an additional 20 minutes or until chicken is done. Serve with lemon wedges and garnish with parsley, if desired.
                                                                  Yields: 4servings (serving size: 2 chicken thighs)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

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

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 3 1/2 oz boil in brown rice
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 8 1 3/4 lb boneless skinless chicken thigh
                                                                  • Yes No 1 1/2 tsp chopped thyme
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 tbsp whipping cream
                                                                  • Yes No 1/3 1 1/2 oz cup shredded parmesan cheese
                                                                  • Preheat oven to 450°.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Add garlic; sauté 30 seconds. Remove rice from bags; add to pan. Sauté 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13 x 9-inch baking dish coated with cooking spray.
                                                                  • Arrange chicken thighs in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture.
                                                                  • Bake at 450° for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken is done.
                                                                  Yields: 4servings (serving size: 2 chicken thighs and 1 cup rice)
                                                                  • Prep Time: 37 minutes
                                                                  • Total Time: 37 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 1/2 lb turkey breakfast sausage
                                                                  • Yes No 1 1/2 cup 1% low-fat milk
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3/4 cup quick cooking grits
                                                                  • Yes No 3/4 3 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 3 tbsp minced parsley
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Yes No 3 egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup red bell pepper
                                                                  • Cook sausage in a nonstick skillet over medium-high heat until browned, stirring to crumble. Drain and set aside.
                                                                  • Combine milk and water in a saucepan; bring to a boil over medium-high heat. Stir in grits; cover, reduce heat, and simmer 7 minutes or until thick, stirring frequently. Combine grits mixture, sausage, cheese, parsley, salt, garlic, and peppers in a large bowl; set aside.
                                                                  • Beat egg whites at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg whites into grits mixture; gently fold in remaining egg whites. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray. Bake at 375° for 25 minutes or until set and lightly browned.
                                                                  • Place a medium nonstick skillet over medium-high heat until hot. Add bell pepper, and sauté 4 minutes or until tender; serve warm with grits.
                                                                  Yields: 6servings (serving size: 1 cup grits and 1/3 cup bell pepper)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 10 oz citrus flavored vodka
                                                                  • Yes No 1/2 cup rose's lime juice
                                                                  • Yes No 2 cup cranberry juice
                                                                  • Yes No 4 ice trays
                                                                  • Combine vodka, lime juice, and cranberry juice in a pitcher with 2 cups water and stir to blend. Divide between ice cube trays and freeze at least 4 hours or overnight (the drink cubes will freeze only partially). Just before serving, empty trays into a large bowl and using a fork, break up cubes to loosen ice crystals (the ice will be slushlike). Spoon slush into tall stemmed glasses and serve immediately.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  Pair this fiery entrée with cool, crunchy carrot and celery sticks.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 lb chicken breast tenders
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1/2 cup fat-free mayonnaise
                                                                  • Yes No 1/4 1 oz cup crumbled blue cheese
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • To prepare chicken, combine buttermilk and hot sauce in a shallow dish. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a shallow dish. Dip chicken in buttermilk mixture, and dredge chicken in flour mixture.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove from pan. Set aside, and keep warm.
                                                                  • While chicken cooks, prepare the dressing. Combine fat-free mayonnaise and next 5 ingredients (through black pepper) in a small bowl. Serve with chicken strips.
                                                                  Yields: 4servings (serving size: about 3 chicken tenders and 2 tablespoons dressing)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup low-sodium soy sauce
                                                                  • Yes No 1/2 cup mirin
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1/4 cup thinly sliced ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 lb pork belly
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No salt
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 2 scallion
                                                                  • In a large resealable plastic bag, combine the soy sauce, mirin, lime juice, brown sugar, ginger and garlic. Cut the pork belly in half crosswise, roughly into two 6-inch squares. Add the pork belly to the marinade and seal the bag, pressing out any excess air. Refrigerate overnight.
                                                                  • Preheat the oven to 325°. Remove the pork from the bag and pat dry with paper towels; reserve the marinade. In a large enameled cast-iron casserole, heat the oil. Add the pork and cook over moderately low heat, turning occasionally, until browned all over, about 10 minutes; transfer to a plate.
                                                                  • Pour off all but 1 tablespoon of fat from the casserole. Add the onion, season lightly with salt and cook over moderate heat, stirring, until softened, about 5 minutes. Add the marinade and chicken broth and scrape up any bits stuck to the bottom of the casserole. Return the pork to the casserole and bring to a boil. Cover and braise in the oven for 2 hours, until the meat is nearly tender. Uncover and braise for 1 hour longer, until the meat is very tender.
                                                                  • Transfer the pork to a baking sheet fat side up. Strain the broth into a heatproof bowl and spoon off the fat. Return the broth to the casserole and simmer until reduced to 2 cups, about 5 minutes.
                                                                  • Preheat the broiler. Broil the pork 8 inches from the heat until crisp, about 2 minutes; cut it into twelve 1/2-inch-thick slices and arrange in shallow bowls. Spoon the broth all around and garnish with the scallions. Serve with Pickled Radishes and rice.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    paper

                                                                  This classic meal is economical and easy to prepare. Although we call for thyme, you can use any fresh herbs you have on hand—tarragon, chives, rosemary, or a mix of any of them will work in the potatoes.

                                                                  Ingredients
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 whole chicken
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 1/2 lb red potato
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp minced thyme
                                                                  • Grate rind from lemons to measure 2 tablespoons. Reserve lemons. Combine 5 teaspoons rind, 3/4 teaspoon salt, pepper, and 2 minced garlic cloves in a small bowl.
                                                                  • Remove and discard chicken giblets and neck. Loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Rub rind mixture under loosened skin over flesh. Tuck wing tips under chicken. Place chicken in a shallow dish; refrigerate, uncovered, 4 hours or overnight.
                                                                  • Preheat oven to 425°.
                                                                  • Quarter reserved lemons. Place lemon quarters and 6 crushed garlic cloves into chicken cavity; tie ends of legs together with cord. Place chicken, breast side up, in a roasting pan. Bake at 425° for 25 minutes. Reduce oven temperature to 375° (do not remove chicken from oven). Bake 40 minutes or until a thermometer inserted into meaty portion of thigh registers 165°. Remove from oven; let stand 15 minutes.
                                                                  • Place potatoes in a saucepan; cover with cold water. Bring to a boil. Cook 10 minutes or until tender; drain. Combine potatoes, 1 teaspoon rind, 1/4 teaspoon salt, 2 minced garlic cloves, butter, and thyme. Discard chicken skin; carve.
                                                                  • Wine note: With all the bright lemon woven through this comfort dish, you need a wine with a great squeeze of citrus at its core. Look no further than Columbia Crest's 2009 Two Vine Pinot Grigio (Washington, $8). Lemon expands to pink grapefruit and peach, with a refreshing, zesty finish--all of which make the citrus and thyme on the chicken and potatoes pop. --Sara Schneider
                                                                  Cuisine:YesNowashington
                                                                  Yields: 4servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick, and 1/2 cup potatoes)
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    finish

                                                                  These homemade bitters combine grapefruit with Campari, vodka, and vermouth for a sweet, tart, and very bitter concoction. Try it with sparkling wine in Nick’s Sparkling Campari Cocktail. Game plan: These bitters will last up to 1 month when refrigerated in an airtight container. This recipe was featured as part of our Bringing Bitters Back project.

                                                                  Ingredients
                                                                  • Yes No 1 medium grapefruit
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup campari
                                                                  • Yes No 1 cup vodka
                                                                  • Yes No 3/4 cup sweet vermouth
                                                                  • Halve the grapefruit. Juice one half, reserve the juice, and discard the rind. Coarsely chop the remaining half (pulp and rind) and reserve.
                                                                  • Combine sugar and water in a medium saucepan over medium heat. Stir until sugar dissolves, and let syrup simmer until it thickens slightly, about 2 minutes. Add chopped grapefruit and cook until the grapefruit releases all its juice, about 5 minutes. Remove from heat and let cool to room temperature.
                                                                  • Combine cooled grapefruit syrup (including chopped fruit), reserved grapefruit juice, Campari, vodka, and sweet vermouth in a large container with a tightfitting lid. Stir well, cover, and refrigerate at least 1 hour before using.
                                                                  Yields: 1quart
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  The secret to excellent tomato sauce? According to F&W's Grace Parisi, the trick is starting with superlative whole (not crushed) tomatoes and simmering them with whole (not chopped) garlic cloves. The result: A classic marinara that can quickly be spun into all sorts of variations.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No one 35 oz peeled italian tomatoes
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No 2 basil
                                                                  • Yes No salt and pepper
                                                                  • In a large saucepan, heat the oil. Add the garlic and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar and basil, season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 3cups (enough for 1 pound of pasta)
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Double or triple this recipe, depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup or pumpkin seeds, and smaller pie pumpkins will yield about the same amount. These can also be cooked over low to medium-low heat in the skillet.

                                                                  Ingredients
                                                                  • Yes No 1 cup pumpkin seed
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick! Toss seeds with the butter, sugar, and spices. Heat oven to 300°. Spread coated seeds in a shallow baking sheet (I line a baking sheet with nonstick foil to make cleanup easier), turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Add a bit of exotic flavor to a basic grilled chicken wrap by marinating the chicken in a yogurt-curry mixture and topping the chicken with mango chutney, ginger, and fresh mint.

                                                                  Ingredients
                                                                  • Yes No 1 cup non-fat yogurt
                                                                  • Yes No 3 tbsp curry powder
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 10 cilantro
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 cup chopped nectarine
                                                                  • Yes No 3/4 cup thinly sliced scallion
                                                                  • Yes No 1/3 cup mango chutney
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 1.9 oz light whole wheat flatbreads
                                                                  • Yes No 24 slice cucumber
                                                                  • Yes No 1 1/2 cup loosely packed baby arugula
                                                                  • Yes No 1 cup red onion
                                                                  • Combine yogurt, curry, and 1 tablespoon lime juice in a large heavy-duty zip-top plastic bag; squeeze bag to mix. Cut 3 shallow slits in each chicken breast. Add chicken, cilantro sprigs, and garlic to bag, squeezing to coat chicken. Seal and marinate in the refrigerator for 2 hours, turning occasionally.
                                                                  • Combine remaining 2 tablespoons lime juice, nectarines, and next 6 ingredients (through red pepper) in a bowl; toss gently. Cover and set aside.
                                                                  • Preheat grill to medium-high heat.
                                                                  • Remove chicken from bag; discard marinade. Sprinkle chicken with salt; place chicken on grill rack coated with cooking spray. Cover and grill for 4 minutes on each side or until chicken is done. Let stand 5 minutes. Cut chicken across the grain into thin slices.
                                                                  • Place 1/3 cup nectarine chutney in center of each flatbread. Divide chicken evenly among flatbreads. Top each with 4 cucumber slices, 1/4 cup arugula, and about 2 1/2 tablespoons red onion; roll up. Cut each wrap in half diagonally.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings (serving size: 1 wrap)
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll

                                                                  coverage. Now and then when I'm too tired to cook anything too labor-intensive, I'll pick up some pork chops, mix together this simple rosemary-based spice rub, and slather it across my chops. A few minutes later we're having beautifully grilled pork for dinner. No grill or grill-pan? No worries, just use a skillet.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb pork loin chops
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 tbsp rosemary
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/4 tsp cumin seed

                                                                  Pomegranate molasses, which is a syrup made by boiling pomegranate juice with sugar and lemon juice, is a staple of Turkish cooking. It lends intense fruity and tangy flavors to this tomato, scallion and herb salad. Serve lots of bread for mopping up the wonderful tart dressing.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 7 oz cup walnut
                                                                  • Yes No 1/2 cup pomegranate molasses
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Yes No 2 lb tomato
                                                                  • Yes No 4 1 lb scallion
                                                                  • Yes No 2 cup chopped flat leaf parsley
                                                                  • Yes No 1 cup chopped mint
                                                                  • Yes No 1 medium cucumber
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Preheat the oven to 350°. Spread the pistachios on a rimmed baking sheet and toast in the oven for about 8 minutes, or until lightly browned; let cool.
                                                                  • In a small bowl, whisk the pomegranate molasses with the olive oil until blended. Season the dressing with salt.
                                                                  • In a large bowl, toss the tomatoes with the scallions, parsley, mint, cucumber and jalapeños. Add the dressing and toss well. Season with salt. Spoon the salad onto a platter, sprinkle the pistachios over the top and serve.
                                                                  Cuisine:YesNoturkish
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Top off our Smoky Beef Tacos with this salsa.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz frozen corn
                                                                  • Yes No 1 cup quartered grape tomato
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Combine corn, grape tomatoes, vegetable oil, and red-wine vinegar. Season with salt and pepper.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 3cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  Celebrate autumn with two of its stars--squash and apples.

                                                                  Ingredients
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1 cup thinly sliced leek
                                                                  • Yes No 1 tbsp curry powder
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 6 cup chopped butternut squash
                                                                  • Yes No 6 cup water
                                                                  • Yes No 4 cup chopped granny smith apple
                                                                  • Yes No 1/3 cup whipping cream
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2/3 cup minced cilantro
                                                                  • Heat the oil in a large Dutch oven over medium heat. Add leek and next 5 ingredients (leek through garlic), and cook 2 minutes, stirring frequently. Add squash, water, and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender.
                                                                  • Place half of soup in a blender; process until smooth. Pour puréed soup into a large bowl. Repeat procedure with the remaining soup. Return soup to pan; stir in cream and salt. Cook 1 minute or until thoroughly heated. Sprinkle each serving with about 1 tablespoon cilantro.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 10servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Warm potatoes and cool greens are a perfect combination for a late-summer meal.

                                                                  Ingredients
                                                                  • Yes No 12 1 lb, 6 oz small red potato
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 tsp sherry vinegar
                                                                  • Yes No 1 6 oz watercress
                                                                  • Yes No a a lemon
                                                                  • Heat oven to 375 degrees. Arrange potatoes in a roasting pan and add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; roll
                                                                  • potatoes to coat. Roast until potatoes are tender, about 40 minutes. Remove from oven and let stand just until cool enough to handle.
                                                                  • Meanwhile, whisk together lemon juice, vinegar, remaining 2 tablespoons olive oil, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
                                                                  • Break each warm potato in half and place in a serving bowl. Add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, and serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp whole grain mustard
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 3 naval oranges
                                                                  • Yes No 4 small bunch watercress
                                                                  • Yes No 6 large radish
                                                                  • In a small bowl, whisk together vinegar, mustard, salt and pepper. Whisk in oil in a steady stream, until emulsified. (Dressing may be made up to 1 week ahead; cover and refrigerate.)
                                                                  • Using a small sharp knife, remove a thin slice from top and base of each orange. Set each fruit on its base and cut from top to bottom to remove both rind and white pith in thick strips. Working over a bowl, cut between membranes to release orange sections, removing seeds as you go. Reserve juice for another u