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                                                                  With flavors more Mediterranean than Mexican, this luscious recipe gives a crowd-pleasing twist to a Latin favorite.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup sour cream
                                                                  • Yes No 2 oz goat cheese (chèvre)
                                                                  • Yes No 1 1/2 lb tuna steak
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 4 cup baby spinach
                                                                  • Yes No 4 large flour tortilla
                                                                  • Combine sour cream and goat cheese in a bowl, stirring until blended. Set aside.
                                                                  • Sprinkle tuna steaks with salt and pepper. Heat oil in a grill pan or skillet over medium-high heat. Add tuna, and cook 2 minutes per side or until desired degree of doneness. Remove from skillet, and set aside.
                                                                  • Add tomatoes to skillet, and remove from heat. Cook tomatoes with residual heat for 1 minute, stirring constantly. Add spinach; stir 1 minute or until slightly wilted. Remove from skillet.
                                                                  • Warm tortillas according to package directions. Slice tuna across the grain into 1/4-inch strips. Place strips on half of each tortilla. Top with spinach and tomatoes, and drizzle with goat cheese mixture. Fold tortilla, and serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Using the broiler lets you enjoy the taste of kebabs year-round; they are also great cooked on the grill. Serve over rice.

                                                                  Ingredients
                                                                  • Yes No 1 lb boneless sirloin steak
                                                                  • Yes No 8 piece yellow bell pepper
                                                                  • Yes No 8 4 oz small button mushroom
                                                                  • Yes No 8 piece scallion
                                                                  • Yes No 8 cherry tomato
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp canola oil
                                                                  • Preheat broiler.
                                                                  • Divide the first 5 ingredients evenly among 4 (12-inch) skewers, and sprinkle with salt, thyme, and black pepper. Place on a broiler pan coated with cooking spray; drizzle kebabs with oil.
                                                                  • Broil 10 minutes or until desired degree of doneness, turning once.
                                                                  Yields: 4servings (serving size: 1 kebab)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  Meat Ravioli
                                                                   40 m
                                                                  Ingredients
                                                                  • Yes No 2 tsp unsalted butter
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/2 lb chicken
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 oz mortadella
                                                                  • Yes No 1 oz prosciutto
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No 1 large egg
                                                                  • In a skillet, melt the butter in the oil. Add the ground meat, onion and garlic and season with salt and pepper. Cook over moderate heat, stirring to break up lumps, until the meat is cooked and the onion is tender, 10 minutes. Add the wine and cook over moderately high heat until evaporated, 4 minutes.
                                                                  • Scrape the mixture into a food processor and pulse until the meat is finely chopped. Scrape the ravioli filling into a bowl and let cool. Stir in the Parmigiano, mortadella, prosciutto and nutmeg and season with salt and pepper. Stir in the beaten egg.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 40ravioli
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 pint grape tomato
                                                                  • Yes No 4 cup arugula
                                                                  • Combine vinegar, olive oil, salt, and halved grape tomatoes in a medium bowl. Add arugula, and toss.
                                                                  Yields: 4(serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  Chicken Marbella
                                                                   1 h 10 m

                                                                  Chicken marbella calls for an unusal mix of ingredients - like plums, capers, olives, and brown sugar - but it's always a hit, even with kids!

                                                                  Ingredients
                                                                  • Yes No 1 bite size, 12 oz pitted, dried plums
                                                                  • Yes No 1 3.5 oz capers
                                                                  • Yes No 1 0.5 oz dried oregano
                                                                  • Yes No 6 bay leaf
                                                                  • Yes No 1 1 tbsp garlic
                                                                  • Yes No 1 cup pimiento stuffed green olives
                                                                  • Yes No 1/2 cup red wine vinegar
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1 coarse tbsp sea salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 8 lb mixed chicken pieces
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/4 cup parsley
                                                                  • Combine first 10 ingredients in a large zip-top freezer bag or a large bowl. Add chicken pieces, turning to coat well; seal or cover and chill for at least 8 hours (overnight is best), turning chicken occasionally.
                                                                  • Arrange chicken in a single layer in one or two 13- x 9-inch baking pan(s). Pour marinade evenly over chicken, and sprinkle evenly with brown sugar; pour wine around pieces.
                                                                  • Bake at 350° for 50 minutes to 1 hour, basting frequently.
                                                                  • Remove chicken, dried plums, olives, and capers to serving platter. Drizzle with 3/4 cup pan juices; sprinkle parsley evenly over top. Serve with remaining pan juices.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 9servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No nutmeg
                                                                  • Yes No 1 1/2 cup ricotta cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 10 oz frozen chopped spinach
                                                                  • Yes No 1 14 oz tomato sauce
                                                                  • Yes No 4 oz no boil lasagna noodles
                                                                  • Mix mozzarella, Parmesan, garlic powder, 1/4 tsp. pepper and a pinch of nutmeg. In a separate bowl, whisk ricotta with egg and spinach until blended and smooth. Season with salt and pepper.
                                                                  • Spread 1/3 of sauce over bottom of a large, heavy skillet. Arrange 2 pasta sheets on top. Spread half of spinach mixture over pasta, then scatter 1/3 of mozzarella mixture on top. Top with 2 more pasta sheets, then spread with 1/3 of sauce. Sprinkle with 1/3 of mozzarella mixture. Place another 2 sheets on top and pour over remaining sauce. Break remaining sheets of pasta into large pieces and use them to fill in around edges of skillet.
                                                                  • Dollop remaining spinach mixture over top, and sprinkle on remaining mozzarella mixture. Transfer skillet to stovetop and cook, covered, over medium-low heat until top is firm, 20 minutes. Remove from heat and set aside, covered, for 5 to 10 minutes before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 mint
                                                                  • Yes No one 1 inch ginger
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 cup seedless watermelon cubes
                                                                  • Yes No 2 cup strawberry
                                                                  • Yes No ice and sparkling water
                                                                  • In a small saucepan, combine the water with the sugar. Simmer over moderate heat until the sugar has dissolved, about 1 minute. Remove from the heat. Add the 2 mint sprigs, ginger and salt and let stand for 10 minutes.
                                                                  • Strain the syrup into a blender. Add the watermelon and strawberries and puree until smooth.
                                                                  • Fill 8 glasses with ice. Pour the agua fresca into the glasses and top off with sparkling water. Garnish with mint sprigs and serve.
                                                                  Yields: 8drinks
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 cup cubed zucchini
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 1 tbsp bottled minced garlic
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp raisin
                                                                  • Yes No 1 1/4 tsp ginger powder
                                                                  • Yes No 1 1/4 tsp cumin, ground
                                                                  • Yes No 3/4 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 15 1/2 oz chickpeas in can
                                                                  • Yes No 1 14.5 oz no salt added stewed tomatoes
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 cup couscous
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, carrot, and garlic; sauté 5 minutes. Stir in broth and the next 9 ingredients (broth through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender, stirring occasionally.
                                                                  • While the chickpea mixture simmers, prepare couscous. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
                                                                  • Serve the stew over couscous.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 6servings (serving size: 1 cup stew and 1/2 cup couscous)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew

                                                                  This condiment, bright in color and flavor, takes just minutes to make. It combines sweet coconut, peppery cilantro, and a bit of chile heat to create a chutney worthy of pairing with our Shrimp Masala.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup shredded unsweetened shredded coconut
                                                                  • Yes No 3/4 cup cilantro
                                                                  • Yes No 1 small green chili pepper
                                                                  • Yes No 1/2 cup light coconut milk
                                                                  • Yes No 1/2 lime
                                                                  • Pulse coconut, cilantro, chile, and coconut milk or water in a food processor to desired consistency. Squeeze lime over chutney.
                                                                  Yields: 1cup
                                                                  Yes No
                                                                  By:

                                                                  If you like to toast weekend brunch with a bubbly Mimosa but want to change things up, this cocktail—a mimosa with a splash of cran—is perfect. And with its blushed color, it’s a great choice to drink during breakfast in bed with your valentine. This recipe was featured as part of our Valentine’s Day Breakfast in Bed menu.

                                                                  Ingredients
                                                                  • Yes No 2 oz cranberry juice cocktail
                                                                  • Yes No 1 1/2 oz orange juice
                                                                  • Yes No 3 oz brut champagne
                                                                  • Pour both juices into a champagne flute, top with champagne, and serve.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 lb tomato
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 small carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 3/4 inch thick crustless peasant bread, cubes
                                                                  • Yes No 1/4 cup chopped tarragon
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Preheat the oven to 350°. Bring a pot of water to a boil; fill a large bowl with ice water. Make a shallow X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 30 seconds or just until the skins begin to curl. Transfer the tomatoes to the ice water to cool. Drain the tomatoes and pat dry, then peel.
                                                                  • Halve the tomatoes crosswise. Set a strainer over a medium bowl. Scoop the seeds from the tomato halves into the strainer and press to extract the juices. Coarsely chop the tomatoes and add them to the bowl; discard the seeds.
                                                                  • In a large saucepan, heat 3 tablespoons of the olive oil until shimmering. Add the onion, carrot, celery, thyme sprigs and bay leaf and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomatoes and their juices along with the stock and sugar, season with salt and pepper and bring to a boil. Simmer over moderately low heat until the tomatoes are completely broken down, about 20 minutes.
                                                                  • Meanwhile, in a medium bowl, toss the bread cubes with the remaining 1/4 cup of olive oil and the tarragon and season lightly with salt and pepper. Spread the bread cubes on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
                                                                  • Using a slotted spoon, transfer the solids from the saucepan to a blender. Discard the thyme sprigs and bay leaf. Add the cream to the blender and puree the soup until smooth. Pour the soup back into the saucepan and stir well. Rewarm over moderately low heat and season with salt and pepper. Serve the soup with the croutons on the side. Alternatively, serve the soup lightly chilled.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  "This recipe is great for people who love both (mayonnaise-dressed) coleslaw and Waldorf salad yet need to watch their cholesterol. The raisins and apples, in addition to the cabbage, give this salad a nice crunch. Fruits and nuts also boost the fiber." --CL Reader

                                                                  Ingredients
                                                                  • Yes No 3 cup shredded cabbage
                                                                  • Yes No 3 cup diced granny smith apple
                                                                  • Yes No 6 tbsp raisin
                                                                  • Yes No 3 tbsp coarsely chopped walnut
                                                                  • Yes No 3 tbsp non-fat yogurt
                                                                  • Yes No 2 tbsp fat-free mayonnaise
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tsp prepared horseradish
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine the first 4 ingredients in a medium bowl. Combine yogurt and remaining ingredients, stirring well with a whisk. Pour over cabbage mixture; toss well. Cover and chill 2 hours.
                                                                  Yields: 10servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 lb black seedless grapes, 1 pound
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 1/2 red chili pepper
                                                                  • Yes No 1/2 green chili pepper
                                                                  • Yes No 1 tsp sriracha chile sauce
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No ten 4 to 5 oz to 5 ounce skinless black cod fillets
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 1/2 tbsp white wine vinegar
                                                                  • Preheat the oven to 350°. In a food processor, puree the whole grapes. Pass the puree through a coarse sieve into a large bowl. Add the quartered grapes, scallions, garlic, chiles and Sriracha to the bowl and toss.
                                                                  • In a large nonstick skillet, heat 1 tablespoon of oil until shimmering. Season half of the fillets with salt and pepper and add them to the skillet, skinned side up. Cook over high heat until the fillets are golden brown on the bottom, about 3 minutes. Transfer the fillets to a rimmed baking sheet. Repeat with the remaining oil and fillets. Transfer the fish to the oven and cook until just white throughout.
                                                                  • Add the cilantro and vinegar to the grape salsa and season with salt. Transfer the fish to plates; spoon the salsa on top and serve.
                                                                  Yields: 10
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 lb fresh fava bean, shelled
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 small jalapeño chili pepper
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1/2 tbsp lemon juice
                                                                  • Yes No 1 tbsp minced parmigiano-reggiano cheese
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Fill a large bowl with ice water. In a large saucepan of boiling salted water, blanch the fava beans for 1 minute. Transfer to the ice water, drain, then peel them.
                                                                  • In a small saucepan, heat 1 tablespoon of the olive oil. Add the garlic and cook over low heat until golden, about 2 minutes. Add the jalapeño and cook for 1 minute longer. Season with salt.
                                                                  • In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the fava beans and cook over moderately high heat, without stirring, until blackened, about 1 minute. Transfer to a serving bowl and season with salt.
                                                                  • Add the butter to the skillet and cook over moderately high heat until it just starts to brown, about 30 seconds. Add the shallot and cook over low heat until softened, about 3 minutes. Stir in the lemon juice and remove from the heat.
                                                                  • Add the garlic-jalapeño mixture and warm shallot vinaigrette to the beans along with the cheese and tarragon and toss well to coat. Season the salad with salt and serve.
                                                                  Yields: 9
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Angel food cake is virtually fat-free—it's made with egg whites but no yolks—yet becomes more decadent as it soaks up the sweet juices from a farm-stand-berry compote. Hugo Matheson and Kimbal Musk add, "Don't forget that egg shells are great in compost."

                                                                  Ingredients
                                                                  • Yes No 10 1 1/2 cup large egg white
                                                                  • Yes No 1 1/2 tsp cream of tartar
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp pure vanilla extract
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 pint strawberry
                                                                  • Yes No 2 pint raspberry
                                                                  • Yes No 1 pint blackberry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • MAKE THE CAKE Preheat the oven to 350°. In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until frothy. Add the cream of tartar and beat until firm peaks form. Add the granulated sugar, 2 tablespoons at a time, beating for 10 seconds before adding more. Beat in the vanilla. Once all of the sugar has been added, beat the whites at high speed until stiff, about 4 minutes.
                                                                  • In a medium bowl, whisk the cake flour with the confectioners' sugar and salt. Sift the dry ingredients over the beaten whites in 3 batches, folding gently with a large spatula until incorporated. Spoon the batter into an ungreased 10-inch angel food cake pan (do not use nonstick). Bake for 40 minutes, until the cake is risen and golden. Invert the cake in the pan onto a bottle neck and let cool.
                                                                  • MEANWHILE, MAKE THE COMPOTE In a large saucepan, combine the berries, sugar and lemon juice and simmer until the juices are released, about 10 minutes. Let cool slightly.
                                                                  • Using a knife, loosen the cake from the pan and remove the side of the pan. Loosen the cake from the pan bottom and the tube. Transfer the cake to a plate. Slice the cake and serve with the warm compote.
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp dried rosemary chives
                                                                  • Yes No 1 1/4 tsp dried lavender flowers
                                                                  • Yes No ten 7 inch ply squares of cheesecloth
                                                                  • Yes No 3 tbsp black peppercorn
                                                                  • Yes No ten 6 inch lengths of kitchen string
                                                                  • In a medium bowl, combine the rosemary with the chives and lavender and stir to blend. Lay the cheesecloth on a work surface. Spoon 2 rounded teaspoons of the dried herbs in the center of each square. Add 1 teaspoon of the black peppercorns to each sachet. Gather each square into a neat bundle and secure with kitchen string.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 10sachets
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  Millet is mainly used for bird seed here in the States, but a large portion of the world’s population eats it on a regular basis, and it’s actually tasty stuff. When toasted, millet takes on a deeper flavor that’s fabulous when folded together with a host of veggies. Game plan: The millet can be prepared up to 1 day ahead through step 2. Refrigerate in an airtight container until ready to use. This salad gets better as it sits, so have it ready at least 10 minutes before serving. Or it can be made up to 1 day in advance and refrigerated in an airtight container until ready to serve. This recipe was featured as part of our Whole Grain Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 cup millet
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1/4 tsp orange zest
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup radish
                                                                  • Yes No 1/3 cup diced flat leaf parsley
                                                                  • Yes No 1/3 cup thinly sliced scallion
                                                                  • Yes No 1/4 cup loosely packed black olive
                                                                  • Yes No 1 cup english cucumber
                                                                  • Heat a medium frying pan over medium heat. When it’s heated, add millet and toast, stirring frequently, until lightly browned and aromatic, about 7 minutes. Stir in water and 1/2 teaspoon of the salt and bring to a vigorous simmer. Cover, reduce heat to low, and cook until millet is tender, about 20 minutes.
                                                                  • Remove from heat and let sit covered for 5 minutes. Evenly spread millet in a single layer on a baking sheet and let cool slightly, at least 5 minutes.
                                                                  • Meanwhile, place olive oil, vinegar, orange juice, orange zest, pepper, and remaining 1 teaspoon salt in a large, nonreactive bowl and whisk to combine. Add remaining ingredients and stir to coat. Add cooled millet and stir to thoroughly combine. Let sit at least 10 minutes before serving; serve chilled or at room temperature.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 7servings (about 6 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  This cake is best made using a food processor, as you can simply add everything and blitz it up together, but you can easily make it by hand if you buy ground almonds and grate the chocolate into the mix. Like most desserts, this isn?t exactly the healthiest thing in the world, but it?s absolutely gorgeous. Just make sure you enjoy it as it?s meant to be enjoyed ?a special treat every now and then

                                                                  Ingredients
                                                                  • Yes No 200g good quality dark chocolate
                                                                  • Yes No butter
                                                                  • Yes No soft brown sugar
                                                                  • Yes No almonds
                                                                  • Yes No 2 tbsp 2 tablespoons cocoa powder
                                                                  • Yes No a pinch a pinch of salt
                                                                  • Yes No large 4 eggs
                                                                  • Yes No self raising flour
                                                                  • Yes No fudge
                                                                  • Yes No vanilla ice cream
                                                                  • This cake is best made using a food processor, as you can simply add everything and blitz it up together, but you can easily make it by hand if you buy ground almonds and grate the chocolate into the mix. Like most desserts, this isn’t exactly the healthiest thing in the world, but it’s absolutely gorgeous. Just make sure you enjoy it as it’s meant to be enjoyed –a special treat every now and thenTo make your cake• Preheat the oven to 160°C/320°F/gas 2 • Break up the chocolate, put it into a food processor with the butter, sugar, almonds, 1 tablespoon of the cocoa powder and the salt, and whiz until smooth • Crack your eggs, one at a time, into the food processor and add the flour • Whiz again until smooth To bake your cake• Get a deep baking dish roughly 25 x 25cm in size • Butter the dish really well and sprinkle the remaining tablespoon of cocoa powder over it • Shake it around a bit so it lightly coats the whole surface of the dish • Pour the cake mixture into the dish, using a spatula to scrape it all out of the processor • Break the fudge into pieces and sprinkle these over the top of the cake mix, pushing any larger pieces down into the mixture • Pop the baking dish into the preheated oven and cook for 18 to 20 minutes • Take the cake out of the oven and stick a fork into the middle of it • If there’s a little bit of cake mixture on the fork when you pull it out, that’s okay – you want the cake to still be a little moist inside so that it’s nice and squidgy • However, if it seems a bit wobbly, pop it back into the oven for another 3 to 5 minutes to firm up a bitTo serve your cake• Let your cake cool slightly and serve it warm and gooey • Lovely with a dollop of crème fraîche, a scoop of vanilla ice cream or a bit of double cream• from Jamie's Ministry of Food
                                                                  Cuisine:YesNoworld
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This recipe is based loosely on a dish served by Chef Aitor Elizegi at Restaurante Gaminiz outside Bilbao. He uses fresh morels, but dried also work well. You can substitute fresh mushrooms, if you like.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup dried morels
                                                                  • Yes No 1 cup water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 2 lb chicken thigh
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 3 cup cooked rice
                                                                  • Combine dried mushrooms and water in a bowl; cover and let stand 15 minutes. Drain.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan, and sauté 4 minutes on each side or until browned. Add mushrooms, broth, and bay leaves. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves. Serve with rice.
                                                                  Yields: 4servings (serving size: 2 chicken thighs, about 1/3 cup broth, and 3/4 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Campbell's® Low Sodium Cream of Mushroom Soup provides the base for a wonderful dish featuring chicken, egg noodles, and Parmesan cheese.

                                                                  Ingredients
                                                                  • Yes No 1 10 3/4 oz campbell's condensed cream of chicken and mushroom soup
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No 2 cup cubed turkey
                                                                  • Yes No 3 medium cup egg noodle
                                                                  • Yes No parsley
                                                                  • In large saucepan mix soup, milk, pepper, cheese, chicken and noodles. Over medium heat, heat through, stirring occasionally. Garnish with parsley. TIP: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, 5 min. or until chicken is no longer pink.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell

                                                                  If you roast brussels sprouts in a single layer on a perforated grill pan until they are barely tender, they have a subtle sweetness with none of that harsh sulfurous effect. Look for the smallest buds possible so they cook quickly.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp lemon infused olive oil
                                                                  • Yes No 1 tsp diced thyme
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 lb brussels sprouts, each one at the root end
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tsp champagne vinegar
                                                                  • Prepare the grill for direct cooking over low heat (250° to 350°F) and preheat the grill pan.
                                                                  • In a medium bowl mix the marinade ingredients. Add the brussels sprouts and turn to coat them evenly.
                                                                  • Spread the brussels sprouts in a single layer on the grill pan and grill over direct low heat, with the lid closed as much as possible, until crisp-tender, 10 to 15 minutes, turning several times. Transfer to a serving bowl and add the lemon zest and vinegar. Toss to coat evenly. Season with salt, if desired. Serve warm.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Pan de tres puntas is a specialty of Arequipa, a beautiful city in southern Peru that is surrounded by three dramatic volcanos (read more about Arequipa here ). Pan de tres puntas is a triangular bread with a crispy crust, often prepared in big clay ovens. It's an attractive, tasty bread that's fun to make.

                                                                  Ingredients
                                                                  • Yes No 7 cup all purpose flour
                                                                  • Yes No 1 tbsp rapid rise yeast
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 cup water
                                                                  • Dissolve the yeast in 1 cup of the water. Add the flour, salt, brown sugar, and melted butter to the bowl of a standing mixer, or to a large mixing bowl. Stir to mix ingredients lightly. While stirring, gradually add the 1 cup of water with the dissolved yeast. Add a second cup of water gradually, mixing dough at the same time. Continue to add small amounts of water, until the dough comes together and can be kneaded. Knead dough vigorously (with dough hook attachment if using a standing mixer) until it is smooth and stretchy and does not stick to the counter or bowl. Add more water as necessary if dough seems dry. It should take about 8 minutes to knead the dough in a mixer, and about 20 minutes by hand. Cover bowl with plastic wrap and let dough rise until double in bulk (or overnight in the refrigerator). Divide dough into 16-18 equal pieces. Roll each piece into a ball and let rest for 5 minutes. Preheat the oven to 425 degrees. If you have a pizza stone, place it in the oven. Flatten each ball into a circle on the counter (you can work with half of the balls at a time if you don't have much space). Use a rolling pin to roll the dough circles into flat, 6-inch diameter (approximate) circles. Let dough circles rest for 5 minutes, so the gluten can relax slightly. Using a dough scraper or knife, firmly score a triangle in the circle of dough. Roll the edges of the circle in towards the lines of the triangle and press edges down slightly. You should have a triangle piece of dough with raised edges. Repeat with remaining circles of dough. Place triangles onto a baking sheet (or directly onto the pizza stone, if using) and place into the oven, throwing some ice cubes onto the floor of the oven at the same time to create steam. Bake breads (in batches if necessary) for about 15 minutes, or until they are golden brown on the edges. Remove from oven and let cool. Serve warm with butter.
                                                                  Cuisine:YesNosouthern
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve

                                                                  A great way to get a cool, crisp salad and cheese pizza all in one. If you have a square grill pan, roll the dough into a square for a better fit.

                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 3 1/2 tsp olive oil
                                                                  • Yes No 1 2/3 cup all purpose flour
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 2 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 2 1/2 cup coarsely chopped arugula
                                                                  • Yes No 1 1/2 cup chopped tomato
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 2 tsp balsamic vinegar
                                                                  • Yes No 1 1/2 tsp dijon mustard
                                                                  • Yes No 1 14 oz artichoke hearts
                                                                  • Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Stir in 1 1/2 teaspoons oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, oregano, and thyme. Add to yeast mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).
                                                                  • 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, 45 minutes or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Roll each half into a 9-inch circle on a floured surface.
                                                                  • Heat a grill pan coated with cooking spray over medium heat. Place one dough portion on pan; cook 10 minutes. Turn dough over; sprinkle with 1/4 cup mozzarella and 2 tablespoons Parmesan. Cook 10 minutes; remove from pan. Repeat procedure with remaining dough and cheeses.
                                                                  • Combine 2 teaspoons oil, arugula, and remaining ingredients in a medium bowl. Spoon 2 cups salad onto each pizza crust using a slotted spoon. Cut each pizza into 4 wedges. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 2 wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  I'm always on the lookout for good persimmon recipes, especially ones that use Fuyu (the round, squat ones) as this one does. Fresh, crunchy and cooling, this salad goes equally well with spicy or rich food. I'm really looking forward to adding it to my Thanksgiving table this year!

                                                                  Ingredients
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 3 large medium fuyu persimmon, firm and slightly underripe
                                                                  • Yes No 4 tbsp plain full fat yogurt
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • In a small frying plan over medium heat, gently saute the shallots and ginger in the olive oil until soft, about five minutes. Turn off heat and let cool.
                                                                  • While the ginger and shallots are cooking, slice the tops off of the persimmons and peel. Cut in half and slice into thin pieces and place into a bowl. Chop or shred the mint and set aside.
                                                                  • Add the shallot-ginger mixture to the persimmons, followed by the yogurt and soy sauce. Toss gently and season with the pepper. Garnish with the mint and serve at room temperature or slightly chilled.
                                                                  • For another great persimmon recipe from Eric, visit his article in the San Francisco Chronicle.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 4as a side dish
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Prep: 20 min., Cook: 11 min.

                                                                  Ingredients
                                                                  • Yes No 1/2 large onion
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 cup frozen corn kernel
                                                                  • Yes No crowder peas
                                                                  • Yes No 1/2 cup crowder peas liquid
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No garnish, fresh thyme
                                                                  • Sauté onion and bell peppers in hot oil in a large skillet over medium heat 5 to 7 minutes or until tender. Stir in corn and Crowder Peas; cook 2 minutes or until thoroughly heated. Stir in 1/2 cup reserved Crowder Peas liquid, green onions, thyme, and salt; cook 1 to 2 minutes or until thoroughly heated. Garnish, if desired. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Chocolate Cake Roll

                                                                  Ingredients
                                                                  • Yes No 6 baker's semi sweet chocolate
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 4 oz Philadelphia Brand cream cheese
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 3 cup cool whip whipped topping
                                                                  • Spray 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray.
                                                                  • Microwave 3 chocolate squares and butter in medium microwaveable bowl on High 1-1/2 to 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Beat eggs in large bowl with mixer on high speed 3 min. or until thickened. Blend in chocolate mixture. Add 1/4 cup flour and baking soda; beat just until blended. Add remaining flour alternately with water, beating well after each addition. Spread evenly into prepared pan.
                                                                  • Bake 15 min. or until top of cake springs back when touched; sprinkle with 1/4 cup powdered sugar. Immediately invert cake onto clean towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together; cool completely on wire rack.
                                                                  • Beat cream cheese and remaining powdered sugar in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups COOL WHIP.
                                                                  • Unroll cake carefully; remove towel. Spread cream cheese mixture onto cake, completely covering top of cake. Roll up cake; place, seam-side down, on platter.
                                                                  • Microwave remaining chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 2 min.; spread onto cake. Refrigerate 1 hour.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 10
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 2 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    philadelphia
                                                                  • Yes No
                                                                    cool whip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand
                                                                  • Yes No
                                                                    Cool Whip

                                                                  This recipe is very loosely based on a Philippine -style adobo. Mounting with a bit of butter (optional) adds a round creaminess to the tantalizingly salty and tangy elements imbued by the soy sauce, vinegar and chile.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 lb extra firm tofu, dry
                                                                  • Yes No 3/4 lb sugar snap peas, and threaded, about 3 cups
                                                                  • Yes No 3/4 lb snow peas, and threaded, about 4 cups
                                                                  • Yes No 1/3 cup soy sauce
                                                                  • Yes No 3 tbsp white vinegar
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 2 tbsp butter
                                                                  • Heat oil in a large sauté pan over medium-high heat. Add garlic and shallots and cook until fragrant, but making sure not to burn, about 30 seconds. Add snow peas, sugar snap peas and tofu and stir to combine. Add soy sauce, vinegar and chili flakes and stir to incorporate. Cook until peas are tender -crisp, 2-3 minutes. Add butter and incorporate until melted. Cook an additional minute.
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Golden eggplant slices sandwich tangy, melting cheese, all set off by a fast tomato sauce flavored with the unusually complementary tarragon.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 3 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1 1/2 tsp tarragon leaves, dried
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup dry bread crumb
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 2 eggplant
                                                                  • Yes No 4 egg
                                                                  • Yes No cooking oil
                                                                  • Yes No 1/2 lb mild goat cheese
                                                                  • In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, tarragon, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper.
                                                                  • Meanwhile, heat the oven to 350°. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
                                                                  • Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels.
                                                                  • Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 lb ground chuck (beef)
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 16 oz pinto beans
                                                                  • Yes No 1 15 1/4 oz whole grain dijon mustard
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 10 oz diced tomato and green chilies in can
                                                                  • Yes No 1 1 1/4 oz taco seasoning mix
                                                                  • Yes No 1 1 oz ranch style dressing mix
                                                                  • Yes No 2 cup water
                                                                  • Yes No 4 large baking potato
                                                                  • Yes No toppings, cheddar cheese, sour cream, green onions
                                                                  • Cook ground beef and onion in a Dutch oven, stirring until beef crumbles and is no longer pink; drain and return to pan. Stir in pinto beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes.
                                                                  • Scrub potatoes; prick several times with a fork.
                                                                  • Microwave potatoes 1 inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes. Let stand 2 minutes. Split potatoes, and top evenly with chili. Serve with desired toppings.
                                                                  • NOTE: If you like less chili on your potato, freeze half of mixture up to 3 months. Thaw in refrigerator, and microwave at HIGH, stirring occassionally, until thoroughly heated.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 38 minutes
                                                                  • Total Time: 48 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 large fennel bulb
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 2 navel orange
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1/2 cup grapefruit juice
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp chives
                                                                  • In a bowl, whisk the lemon juice and harissa with 2 tablespoons of the olive oil. Add the fennel, celery and orange slices, season with salt and pepper and toss. Transfer the salad to plates.
                                                                  • In a large skillet, heat the remaining 1 tablespoon of olive oil until smoking. Season the shrimp with salt and pepper and add to the skillet. Cook, stirring once, until just pink and curled, about 2 minutes. Transfer the shrimp to a plate.
                                                                  • Add the grapefruit juice to the skillet and cook until reduced by half. Swirl in the butter, then add the chives and shrimp; simmer for 2 minutes, stirring. Top the salad with the shrimp and serve.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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

                                                                  Ingredients
                                                                  • Yes No 2 lb asparagus
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Heat the oven to 450°F and arrange a rack in the upper third.
                                                                  • On a baking sheet, toss the asparagus with the olive oil until evenly coated. Arrange in a single layer and season with salt and pepper.
                                                                  • Roast for 5 minutes, shake the pan, then roast until just tender when pierced with a knife, about 5 minutes more.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  Cheese Grits
                                                                   25 m
                                                                  Ingredients
                                                                  • Yes No 4 cup low-sodium chicken broth
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup old fashioned grits
                                                                  • Yes No 4 oz extra sharp cheddar cheese
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a medium saucepan, bring the chicken broth to a boil. Add the garlic and slowly stir in the grits. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes. Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper and serve immediately.
                                                                  Yields: 6
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This recipe calls for a small amount of alcohol, so it's really more of a fun canapé than a beverage. If you want to make a nonalcoholic version, omit the vodka and add an extra 1/4 cup veggie juice and a bit more lemon juice.

                                                                  Ingredients
                                                                  • Yes No 10 live oysters
                                                                  • Yes No 1 cup vegetable juice
                                                                  • Yes No 3 tbsp vodka
                                                                  • Yes No 1 tbsp prepared horseradish
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Scrub oysters thoroughly, and rinse under cold running water until all grit is removed. Shuck oysters (leaving the meat on the half shells); carefully cut the foot of each oyster with the shucking knife.
                                                                  • Combine vegetable juice and next 5 ingredients (through salt) in a liquid measuring cup. Stir in hot sauce, if desired. Fill each of 10 shot glasses with 2 1/2 tablespoons juice mixture. Place the meat from one oyster in each glass. Discard shells.
                                                                  Cuisine:YesNowashington
                                                                  Yields: 10servings (serving size: 1 shooter)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  Every Southern lady has a recipe in her arsenal that's guaranteed to please. It's nothing fancy, easy to put together, yet it always wows a crowd. This chicken and wild rice salad is my go-to dish. Before that it was my mother's, passed along to her by her best friend.

                                                                  Ingredients
                                                                  • Yes No 1 6 oz wild rice
                                                                  • Yes No 3 cup cooked and shredded chicken
                                                                  • Yes No 1 cup green grape
                                                                  • Yes No 1/2 cup sliced almond
                                                                  • Yes No 1/2 cup light mayonnaise
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  Cuisine:YesNosouthern
                                                                    Equipment:
                                                                  • Yes No
                                                                    uncle ben
                                                                    Brands:
                                                                  • Yes No
                                                                    Uncle Ben's

                                                                  This recipe was inspired by a classic egg cream. We know, we know: The formula for a true egg cream contains no cream at all—just milk—but the tartness of the blackberry syrup requires that cream be used here; anything else will curdle. Feel free to adjust our proportions to make a soda that suits your tastes. This recipe was featured as part of our Cooking with Summer Ingredients story.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup blackberry syrup
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 cup soda water
                                                                  • In a tall glass, add blackberry syrup, followed by cream. Top with cold soda water, stir gently with a straw, and enjoy.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    drinking straw

                                                                  BLD Restaurant's pastry chef, Mariah Swan, bakes buttery brioche for this crisp French toast, which she tops with a warm berry compote. The compote comes together in less than 10 minutes but tastes surprisingly complex for something so quick.

                                                                  Ingredients
                                                                  • Yes No 1 lb mixed fresh berries
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No unsalted butter
                                                                  • Yes No twelve 2 small thick brioche
                                                                  • Yes No crème fraiche
                                                                  • Preheat the oven to 225°. In a medium saucepan, combine the berries with 1/4 cup of the sugar and the water and bring to a simmer. Cook over moderate heat until the berries are softened and the sugar is dissolved, about 8 minutes.
                                                                  • In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the ground spices. Transfer to a 9-by-13-inch baking dish.
                                                                  • Heat a large cast-iron griddle and lightly butter it. Working in batches, dip half of the brioche in the egg mixture, turning once, until moistened but not soggy. Transfer the bread to the griddle and cook over moderate heat, turning once, until golden and cooked through, about 4 minutes. Transfer the French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you cook the rest. Serve the French toast with the berry compote and crème fraîche.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  With its sweet mandarin flavor and touch of acidity, this digestif will have you wishing the meal could end faster. What to buy: We chose Everclear 151 grain alcohol to use in our digestifs; it picks up the flavoring elements much faster than vodka. This recipe was featured as part of our Make Your Own Digestifs project.

                                                                  Ingredients
                                                                  • Yes No 5 medium mandarin orange
                                                                  • Yes No 2 cup grain alcohol
                                                                  • Yes No 1 1/2 cup simple syrup
                                                                  • Using a vegetable peeler, remove mandarin peel in wide strips, making sure to avoid the white pith.
                                                                  • Place peels in a 1-quart glass jar with a tightfitting lid, add alcohol, cover, and let steep, at room temperature, undisturbed, for 6 days.
                                                                  • After 6 days, remove peels and add rich simple syrup. Stir to combine. Store in the freezer.
                                                                  Yields: 1/3cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 2 cup chopped pitted prune
                                                                  • Yes No 1 3/4 cup port wine
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/4 cup low-fat yogurt
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Combine prunes and port in a small saucepan; bring to a boil. Cover and remove from heat; let stand 30 minutes.
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 5 ingredients (all-purpose flour through cinnamon) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Drain prunes in a colander over a bowl, reserving liquid. Combine reserved liquid, oil, and next 4 ingredients (oil through eggs); stir well with a whisk. Stir in prunes. Add to flour mixture, stirring just until moist.
                                                                  • Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with turbinado sugar. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.
                                                                  Yields: 12servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 2 6 oz cans of tuna packed in water
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/3 cup roasted red peppers
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1 tsp red wine vinegar
                                                                  • In a medium bowl, combine the tuna, pepper, olive oil, peppers, basil leaves, and vinegar. Spread the mixture on your favorite bread or roll
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1/2 cup corn kernel
                                                                  • Yes No 4 cup snap peas
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1/3 cup loosely packed mint
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 2 1/2 tbsp olive oil
                                                                  • Yes No 1 1/2 tbsp red wine vinegar
                                                                  • In a large pot of boiling, salted water, cook corn and snap peas until crisp-tender, about 6 minutes. Drain vegetables; rinse under cold water, and dry. Transfer to a large bowl.
                                                                  • Add Parmesan, mint, scallions, oil, and vinegar; season with salt and pepper.
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  Ingredients
                                                                  • Yes No 3 small, 12 oz standard oysters
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1/2 cup chopped green bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 14.5 oz fat free, less sodium chicken broth
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No 1 12 oz evaporated fat free milk
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No black pepper
                                                                  • Drain the oysters in a colander over a bowl, reserving 1 cup oyster liquid.
                                                                  • Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion, celery, bell pepper, and garlic; saute 5 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to onion mixture; cook 1 minute, stirring constantly. Gradually add reserved oyster liquid and broth, stirring with a whisk until blended. Stir in thyme and bay leaf, and bring to a boil. Add oysters, green onions, and milk; cook 3 minutes or until edges of oysters curl. Gently stir in crabmeat, salt, and 1/4 teaspoon black pepper; cook 1 minute or until thoroughly heated. Discard bay leaf. Sprinkle with freshly ground black pepper.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7servings (serving size: about 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Among fruit-based brandies, apricot brandy is one that happily combines with a variety of juices and spirits. Because of its subtle complexity, apricot brandy has been used as the basis for a number of Apricot Cocktails. The most popular, and most straightforward, is a simple but elegant mixture of lemon juice, orange juice, and gin, although vodka may be used. Game plan: You will want to use an all-metal shaker for the Apricot Cocktail to get it as cold as possible. This is a drink that you may want to experiment with, since its proportion of spirits is a question of individual taste.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz apricot brandy
                                                                  • Yes No 3/4 oz orange juice
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 1 oz gin
                                                                  • Yes No maraschino cherry
                                                                  • Shake the brandy, orange juice, lemon juice, and gin well with ice; then strain into cocktail glass. Garnish with a maraschino cherry, if desired.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  Fresh, buttery ricotta is delicious spread on a sliced and toasted baguette, sprinkled with salt and olive oil. For added complexity, top the cheese with earthy, nutty, bitter greens like nettles. What to buy: Store-bought ricotta is fine to use here, or you can make your own. This recipe was featured as part of our Recipes for Spring Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 baguette
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Yes No sautéed stinging nettles
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Place the baguette slices on a baking sheet and bake until lightly toasted and crisp, about 8 minutes. Let cool.
                                                                  • Lightly brush each baguette slice with olive oil, then sprinkle with salt and pepper.
                                                                  • Spread about a 1/4-inch layer of ricotta over each slice of bread. Season with salt and pepper and top with nettles. Drizzle the crostini with olive oil and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 28pieces
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  Cooking halibut and vegetables en papillote (in paper) with a little bit of sherry preserves all the flavor of the delicate fish and the crisp-tender asparagus, sugar snaps and carrots, with only a little fat.

                                                                  Ingredients
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 3/4 lb thin asparagus
                                                                  • Yes No 1/2 lb sugar snap peas
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 lb crimini mushroom (baby portobello)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1/2 lb skinless halibut fillet
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Preheat the oven to 375°. In a saucepan of boiling water, cook the carrots for 1 minute. Add the asparagus and sugar snaps and cook until crisp-tender, 2 minutes. Drain and spread on a plate to cool.
                                                                  • In a nonstick skillet, heat the 2 tablespoons of oil until shimmering. Add the onion and mushrooms, season with salt and pepper, and cook over moderately high heat, stirring until softened, 7 minutes. Transfer to the plate; let cool slightly.
                                                                  • Heat 2 large, sturdy baking sheets in the oven. Lay out eight 14-inch-long sheets of parchment paper and brush with olive oil. Mound some of the vegetables on half of each sheet. Set the fillets on the vegetables and season with salt and pepper. Fold each packet in half, then fold up 2 sides to seal, leaving 1 side open. In a small bowl, combine the stock and sherry; spoon 1 1/2 tablespoons into each packet. Fold up the last side, sealing tightly.
                                                                  • Transfer the packets to the preheated baking sheets. Bake for 9 minutes, until the fish is cooked through. Open the packets and transfer the fish, vegetables and broth to plates. Serve at once.
                                                                  Yields: 8
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 2 4 oz feta cheese
                                                                  • Yes No 2 tsp minced parsley
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No garnishes, fresh parsley, basil, and thyme sprigs
                                                                  • Beat first 3 ingredients at medium speed with an electric mixer until smooth. Shape into a 10- x 2-inch log; coat with pepper. Wrap in plastic wrap; freeze 15 minutes. Serve with crackers or garlic toast. Garnish, if desired.
                                                                  • NOTE: A food processor may be used instead of a mixer.
                                                                  • Dried Tomato Mock Goat Cheese: Omit pepper; roll log 1/4 cup drained and chopped dried tomato in oil.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1log
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop

                                                                  Grilling plum tomatoes gives them a smoky flavor -- ideal for use in many recipes.

                                                                  Ingredients
                                                                  • Yes No 3 lb greenhouse grown plum tomato
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Heat grill to high. In a bowl, toss tomatoes with oil and thyme; season generously with salt and pepper.
                                                                  • Starting with cut sides down, grill tomatoes until soft and charred, 8 to 12 minutes per side.
                                                                  • Return to bowl; cut into rough pieces with kitchen shears.
                                                                  Yields: 1quart
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill

                                                                  If you're sure you dislike cabbage, try this quick dish. The vegetable retains some texture and has none of that sulfury taste and mushiness of cabbage that has been improperly cooked. This also makes a great snack or breakfast when served with a couple of fried eggs on top. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 tsp olive or avocado oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tomato
                                                                  • Yes No 1 inch ginger
                                                                  • Yes No 1/4 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 10 cup small green cabbage
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Heat a 14-inch skillet over medium-high heat, and then add the oil and onion. Saute to soften the onion slightly, about 2 minutes. Stir in the tomato, ginger if using, and red-pepper flakes. Cook for an additional 2 minutes.
                                                                  • Add the cabbage and 1 1/2 teaspoons salt. Stir to combine. Cover, and reduce the heat to medium low. Cook, stirring occasionally as the cabbage begins to collapse. Add a little water, 2 tablespoons at a time, as needed if the cabbage becomes too dry. (This depends on the moisture level of the cabbage. You don't want it too wet.) Cook for approximately 13 minutes, or until the cabbage is just tender. Salt to taste and serve.
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  The success of this simple recipe lies in the quality of the wine. Choose a full-bodied red and you'll be rewarded with a richly colored, flavorful sauce.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 4 2 lb, 1 inch thick salmon steak
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup red wine
                                                                  • Yes No 2 scallions, bulbs and green separately
                                                                  • Yes No 3 tbsp butter
                                                                  • Heat the oven to 450°. Put the oil in a small stainless-steel, enameled, or nonstick roasting pan and heat in the oven for 5 minutes. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the fish in the hot pan; cook in the oven until just done, about 8 minutes.
                                                                  • Remove the fish from the pan and transfer to paper towels to drain. Pour off any oil remaining in the pan. Put the pan over moderate heat and add the wine and the chopped scallion bulbs. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Cook until the wine is reduced to approximately 3 tablespoons, 1 to 2 minutes.
                                                                  • Reduce the heat to low and whisk in the butter. Season the sauce with a pinch each of salt and pepper. Put the fish on plates, browned-side up. Sprinkle the scallion greens over the top. Spoon the sauce around the fish.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  When chef Louis Lambert was growing up in West Texas, his grandmother Lucille served citrus-and-avocado salad whenever she hosted the Odessa bridge club. Today, Louis embellishes her recipe with a few extra ingredients, adding watercress and toasted pine nuts for crunch and goat cheese for a bit of tang.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 tbsp sour cream
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tsp poppy seed
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp pine nut
                                                                  • Yes No 2 red grapefruits
                                                                  • Yes No 2 navel orange
                                                                  • Yes No 2 hass avocados
                                                                  • Yes No 2 oz goat cheese (chèvre)
                                                                  • Yes No 2 thick watercress
                                                                  • Yes No 2 tbsp minced chives
                                                                  • In a small bowl, whisk the honey with the lime juice, oil, sour cream and vinegar. Stir in the poppy seeds and season with salt and pepper.
                                                                  • In a small skillet, toast the pine nuts over moderate heat, shaking the pan, until golden brown, about 2 minutes.
                                                                  • Using a sharp knife, peel the grapefruits and oranges, being sure to remove all of the bitter white pith. Working over a large bowl, cut in between the membranes to release the sections. Reserve the grapefruit and orange juices for another use. Pat the citrus sections dry with paper towels and return them to the bowl.
                                                                  • Add the avocados, goat cheese and watercress to the bowl and toss gently. Add the minced chives, toasted pine nuts and the honey dressing and toss again. Serve immediately.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 vidalia onion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 cup cilantro
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3/4 tbsp salt
                                                                  • Yes No 1 1/4 lb beef flank steak
                                                                  • Yes No 4 small zucchini
                                                                  • Yes No 8 eight inch flour tortilla
                                                                  • Yes No 2 head romaine lettuce
                                                                  • Yes No 6 tomato
                                                                  • Yes No 4 radish
                                                                  • Yes No 4 lime
                                                                  • Yes No olive oil cooking spray
                                                                  • Halve an onion crosswise, and place one half in the bowl of a food processor. Add jalapeno pepper, garlic, 1 cup cilantro, olive oil, and 1/2 teaspoon salt; puree about 1 minute. Cut remaining onions into 1/4-inch-thick rounds.
                                                                  • Preheat oven to 400 degrees. In a bowl, coat flank steak, onions, and zucchini with cilantro puree. Cover; marinate at least 30 minutes.
                                                                  • Place tortillas on baking sheets, two at a time, and place in oven until dry and golden brown, 10 to 12 minutes. If baking two trays at a time, rotate halfway through baking. Repeat with remaining tortillas.
                                                                  • Preheat a grill, or set a grill pan coated with olive-oil cooking spray over medium-high heat until hot. Place steak on grill; cook about 10 minutes. Turn and cook until medium rare, about 10 minutes more. Remove from heat; set aside. Place zucchini and onions on grill. Cook until tender and browned, 8 to 12 minutes; turn as needed.
                                                                  • Thinly slice beef. Toss lettuce with 1/2 cup cilantro. Layer each tortilla with tomatoes, lettuce, zucchini, beef, onions, and radishes. Garnish with remaining 1/2 cup cilantro; squeeze half a lime over each tostada, and sprinkle each with a pinch of salt.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For best results, slice the radishes as thinly as possible. If you have a mandoline, this is the time to use it, but you can also slice them by hand (small ones are easiest to cut by hand). Chill the radishes and lemon juice at least 30 minutes, and keep in mind that the longer you chill them, the pinker they'll become.

                                                                  Ingredients
                                                                  • Yes No 2 cup thinly sliced radish
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp plain greek style fat free yogurt
                                                                  • Yes No 1 lump cup crabmeat
                                                                  • Yes No 1/4 cup diced celery
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 24 butter lettuce leaves
                                                                  • Combine radishes, 2 teaspoons juice, and 1/4 teaspoon salt in a bowl; toss. Cover and chill at least 30 minutes.
                                                                  • Place eggs in a medium saucepan, and cover with cold water to 1 inch above eggs; bring to a boil. Reduce heat, and simmer 10 minutes. Place eggs in ice water, and cool completely. Gently crack eggshells; peel under cold running water. Cut each egg in half lengthwise. Remove yolks. Press yolks through a sieve into a bowl. Set aside 1 tablespoon yolks. Combine remaining 1 teaspoon juice, remaining yolks, 1/4 teaspoon salt, and pepper in a bowl; gradually add oil, stirring well with a whisk until oil is incorporated. Stir in yogurt. Add crabmeat, celery, and mustard; stir gently until combined. Taste crab filling and adjust seasoning, if necessary.
                                                                  • Arrange a fan of 3 lettuce leaves on each of 8 plates. Cut a thin slice from the bottom of each egg white half to help them sit flat. Pile the crab filling evenly into egg white halves. Place 2 egg white halves on each plate to one side of lettuce. Sprinkle reserved 1 tablespoon yolk over egg white halves. Arrange 1/4 cup radish mixture on the other side of each serving.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  . They are simple, airy biscuits that include yeast, baking powder and baking soda. They may be the perfect dinner roll, with the light lift of a yeast roll, and the rich, tender crumb of a biscuit. Also? They are foolproof, easy to make, and perfect for making ahead of time.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 tsp active dry yeast
                                                                  • Yes No 2 cup low-fat milk
                                                                  • Yes No 1 lemon
                                                                  • Yes No 5 cup flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Stir the yeast into 1/2 cup tepid water in a small bowl. Stir to dissolve. In a large measuring cup, measure out the milk and add the lemon juice. Set aside.
                                                                  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the lemon zest and rub it through the dry mixture with your fingers. Cut the butter into about 16 small cubes and add to the flour. Use your fingers to work the butter through the dough until it resembles large crumbs. (Alternatively, you can blend the flour mixture with the butter in the food processor.) Add the yeast mixture and the milk with the lemon juice. Quickly stir to combine. Stir just until moist, folding the flour mixture up from the bottom to thoroughly combine.
                                                                  • Cover and refrigerate the dough for at least 2 hours, and up to 24 hours.
                                                                  • Heat the oven to 450°F. Turn the refrigerated dough out onto a heavily floured surface. Knead lightly just a few times, or until the dough becomes smooth enough to pat out easily. Pat the dough out to a 3/4-inch thickness and cut into rounds with a glass or a biscuit cutter.
                                                                  • Place on an ungreased baking sheet and bake at 450°F for 12 minutes or until golden.
                                                                  • Serve warm with jam, butter, or a braised chicken.
                                                                  Yields: 12biscuits. adapted from abbie at
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    braise

                                                                  These sea scallops are crisp and glazed outside, then seared to keep tender and moist inside. For a simple meal, serve with orzo tossed with chopped tomato, feta cheese, basil, salt, and black pepper.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp marjoram, ground
                                                                  • Yes No 1 1/2 lb sea scallop
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No parsley
                                                                  • Combine first 3 ingredients in a large zip-top plastic bag; add scallops. Seal bag, and shake to coat.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Remove from pan; keep warm.
                                                                  • Add wine and vinegar to pan; cook 3 minutes or until slightly thick, stirring with a whisk. Stir in scallops; remove from heat. Garnish with parsley sprigs, if desired.
                                                                  Yields: 4servings (serving size: 5 ounces scallops)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  Meringue powder replaces egg whites in some recipes, especially those that aren't cooked. It's available at wilton.com or well-stocked cooking stores. If you would like to tint the icing, add gel-paste food coloring. Use these flowers to decorate our Coconut-Almond Egg-Shaped Cake.

                                                                  Ingredients
                                                                  • Yes No 2 tsp meringue powder
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tsp water
                                                                  • Whisk together meringue powder, sugar, and 1 teaspoon water in a small bowl until smooth. (The icing must be very thick for the details on the flowers to show. If icing is loose, add more sugar.) Transfer to a pastry bag fitted with a small petal tip.
                                                                  • Cut twenty-four 2-inch squares of wax paper. Working with one at a time, hold the piping bag at a 45-degree angle to the paper with the tip's wide end pointed away and slightly to the left. Move the tip 1/8 inch forward and back again while pivoting to the right to create a ruffled petal. Make four or five petals per flower, overlapping each petal slightly and rotating the paper as you pipe. Switch to a small plain round tip; pipe a dot in the center of each bloom. Let flowers dry overnight. Carefully remove flowers from paper with an offset spatula.
                                                                  Yields: 24
                                                                  Yes No
                                                                  By:
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Our contributing editor Rick Bayless suggested this recipe for a bloody mary made with beer, citrus, and tequila.

                                                                  Ingredients
                                                                  • Yes No 1 cup tomato juice
                                                                  • Yes No 1 oz orange juice
                                                                  • Yes No 1 oz grapefruit juice
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No 1/2 oz pomegranate juice
                                                                  • Yes No kosher salt
                                                                  • Yes No 4 oz tequila blanco
                                                                  • Yes No 1 12 oz mexican beer
                                                                  • Yes No Tabasco® Brand Pepper Sauce
                                                                  • Yes No worcestershire sauce
                                                                  • Yes No 4 pickled jalapeño pepper
                                                                  • Combine juices in a pitcher; set aside. Spread salt on a plate. Rub the rim of 4 beer mugs with a lime wedge. Dip rims of mugs into salt. Fill mugs with ice and divide juice mixture between mugs.
                                                                  • Add 1 oz. tequila and 3 oz. beer to each. Season with Tabasco and Worcestershire, stir, and add a jalapeño to each glass.
                                                                  • MAKES 4 COCKTAILS
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  We anticipate sweet summer fruit all year long, so as soon as it arrives we celebrate by baking up a few shortcakes, stuffing them with fruit goodness, and topping it all with freshly whipped cream. Long live summer! Game plan: The dough for the shortcakes is slightly dry and crumbly; resist the temptation to overmix it to get it to come together. Just pack the dough lightly until it forms a circle and gently shape it with a rolling pin.

                                                                  Ingredients
                                                                  • Yes No 6 cup assorted berries
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Heat the oven to 425°F and arrange a rack in the middle. Place a large, clean metal or glass bowl and a clean whisk in the freezer while you prepare the fruit and shortcakes. Combine berries and 1/4 cup of the sugar in a medium bowl. Let sit until sugar dissolves and berries release some juice, at least 10 minutes.
                                                                  • Combine flour, baking powder, 2 tablespoons of the sugar, and the salt in a large bowl and whisk to aerate and break up any lumps. Grate the butter on the large holes of a box grater and add to the flour mixture along with 1 cup plus 1 tablespoon of the cream. Mix briefly with your hands or a wooden spoon until the dough just comes together, about 1 minute. (The dough will be dry and slightly crumbly.)
                                                                  • Turn dough out onto a dry, clean surface and pat into a circle. Using a rolling pin, shape dough to about 3/4-inch thickness. Using a 3-inch biscuit cutter, stamp out as many shortcakes as possible. Reroll and stamp dough until you have a total of 6 shortcakes.
                                                                  • Place shortcakes on a baking sheet and bake until they are puffed and the tops are golden and flecked with brown, about 20 minutes. Remove to a wire rack to cool slightly.
                                                                  • Meanwhile, combine vanilla, remaining 2 tablespoons sugar, and remaining cream in the chilled bowl and whisk with the chilled whisk until thick and fluffy and medium peaks have formed, about 3 minutes.
                                                                  • Split a shortcake in half horizontally and set the bottom half on a serving plate. Scatter berries over the shortcake and top with a dollop of whipped cream. Close with remaining shortcake half and serve. Repeat to make 6 servings.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and toss with cavatappi and asparagus.

                                                                  Ingredients
                                                                  • Yes No 2 2 lb asparagus
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 12 oz cavatappi
                                                                  • Yes No 1 5 oz small soft goat cheese
                                                                  • Yes No 2 tbsp chives
                                                                  • Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
                                                                  • While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
                                                                  • In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup spinach
                                                                  • Yes No 1/3 cup grated cheddar cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 english muffin
                                                                  • In a large nonstick skillet over medium-high heat, cook bacon until browned, about 4 minutes per side. Drain slices on paper towels, then crumble. Reserve rendered fat in skillet for hash browns, if desired.
                                                                  • Heat broiler. In a medium bowl, whisk together eggs and milk, then whisk in the remaining ingredients (except muffins and 4 tablespoons cheese).
                                                                  • Heat an ovenproof 10-inch nonstick skillet over medium-low heat. Pour in the egg mixture, and cook until bottom is set, about 7 minutes. Transfer to broiler, and cook until top is set and puffy, about 1 minute. Remove from oven, and immediately slide onto a cutting board; let rest 1 minute.
                                                                  • Using a biscuit cutter or inverted glass, cut out four rounds, or cut into four wedges with a knife. Place one portion on the bottom half of each of the English muffins. Transfer to a baking sheet.
                                                                  • Sprinkle remaining 4 tablespoons cheese over the sandwiches; broil until cheese is melted and bubbling, about 30 seconds. Place top half of muffins on each sandwich, and serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 8 oz fettuccine
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1/2 large lb shrimp
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/2 tsp chopped sage
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 2 tbsp parmesan cheese
                                                                  • Preheat broiler.
                                                                  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 20 minutes. Peel and chop; set aside.
                                                                  • Cook fettuccine according to the package directions, omitting salt and fat; drain well. Set aside; keep warm.
                                                                  • Heat 2 tablespoons olive oil and butter in a large skillet over medium-high heat. Add chopped onion and garlic to pan, and cook for 4 minutes or until the onion is tender, stirring frequently. Add shrimp to the pan, and cook for 2 minutes. Add bell peppers and 1/4 cup lemon juice to the pan, and cook for 4 minutes or until the shrimp are done and half of the liquid has evaporated. Add chopped parsley and the next 5 ingredients (through 1/2 teaspoon crushed red pepper) to the shrimp mixture. Remove pan from heat.
                                                                  • Combine cooked fettuccine and 1 teaspoon olive oil in a large bowl; toss well. Add shrimp mixture, tossing gently to coat. Top each serving with cheese.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 4servings (serving size: 1 1/2 cups shrimp and pasta mixture and 1 1/2 teaspoons cheese)
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cauliflower
                                                                  • Yes No flour
                                                                  • Yes No vegetable oil
                                                                  • Yes No a piece of potato
                                                                  • Yes No small a of fresh flat leaf parsley
                                                                  • Yes No sea salt
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tsp 1 teaspoon cumin seeds
                                                                  • Yes No 2 tsp 2 teaspoons black mustard seeds
                                                                  • Yes No 2–3 dried red chillies
                                                                  • Yes No 1 tsp 1 teaspoon black peppercorns
                                                                  • Yes No self raising flour
                                                                  • Yes No ½ tsp teaspoon turmeric
                                                                  • Yes No beer
                                                                  • Yes No sea salt
                                                                  • This is a really unusual but delicious way to eat cauliflower. The Japanese are brilliant at making lovely crispy batter for their tempura, so when I was over there I wanted to discover their secret. It turns out there are lots of different techniques, such as using cornflour instead of plain flour, or ice-cold sparkling water instead of tap water. In this recipe I’m going to use beer, though, as it gives such a nice color and goes well with the spices. However, the best advice I was given is to fry the fritters in small batches and eat them straight away, so they’re crunchy and hot.PS: This batter recipe can be used for all sorts of things, like fish filets or thin chicken strips or any finely cut vegetable. You can leave the spices out if you prefer it plain.First make your batter. Smash up the cumin and mustard seeds, chillies and peppercorns in a pestle and mortar until you have a powder. Put the flour into a mixing bowl and stir in the ground spices and the turmeric. Pour in most of the beer and whisk gently. Check the consistency – you want it to be the thickness of double cream. If it’s too thick, whisk in the rest of the beer. Don’t worry too much about having little lumps in the batter, as they’ll just become nice crunchy bits when you start frying. Season with sea salt and put to one side.Trim the bottom off the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 2cm pieces – this way it will all cook at the same rate. Wash the cauliflower, drain it and pat dry with kitchen paper. Place the cauliflower pieces in a bowl and dust with a little flour.Pour the oil into a deep saucepan – you want it to be about 10–12cm deep – and heat it to 180°C. If you don’t have a thermometer don't worry, just drop a piece of potato into the oil. When it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.Shake any excess flour off the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don’t get splashed. It’s best to fry them in batches so you don’t overcrowd the pan (but serve them as soon as each batch is ready). Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters). Fry the pieces gently, turning them a couple of times with a slotted spoon. When they’re browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen paper. Dust with sea salt and squeeze over a little lemon juice.• from Jamie at Home
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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