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                                                                  Grilling sturdy hearts of romaine imparts smoky flavor to this popular salad green. You'll love the contrasting textures of the lightly wilted outer leaves and the crisp center. Be sure to keep the core intact to hold the leaves together on the grill.

                                                                  Ingredients
                                                                  • Yes No 3 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 2 romaine heart
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 4 1 oz slice baguette
                                                                  • Yes No caesar dressing
                                                                  • Prepare grill.
                                                                  • Brush chicken with olive oil; sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Coat romaine hearts with cooking spray, and sprinkle with remaining salt and pepper. Coat both sides of bread slices generously with cooking spray.
                                                                  • Place chicken, romaine, and bread on a grill rack coated with cooking spray. Grill chicken 7 to 8 minutes on each side or until done. Grill romaine halves 4 to 5 minutes. Grill bread slices 3 minutes on each side or until toasted.
                                                                  • Cut chicken diagonally into thin slices; cut grilled bread into large cubes. Arrange chicken strips and grilled croutons evenly over romaine halves; drizzle evenly with Caesar Dressing.
                                                                  Yields: 4servings (serving size: 1 romaine heart half, about 4 ounces chicken, 1/4 cup croutons, and 3 tablespoons dressing)
                                                                  • Prep Time: 11 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 1/4 cup apricot jam
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 1/2 lb chicken wings
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp pesto
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 head butter lettuce
                                                                  • Heat grill to medium-low. In a large bowl, combine the jam, vinegar, ginger, cayenne, and 3/4 teaspoon salt. Set aside 1/4 cup of the mixture. Add the chicken wings to the large bowl and toss to coat. Lightly oil the grill and cook the chicken, covered, turning occasionally, until cooked through, 25 to 30 minutes. During the last 10 minutes of grilling, baste the wings with the reserved jam mixture. In a small bowl, whisk together the oil, pesto, and lemon juice. Divide the lettuce among individual plates and drizzle with the pesto vinaigrette. Serve with the chicken wings. Technique: If you don't have access to a grill, you can cook this dish in the broiler on a sheet pan for the same amount of time. (Most grill pans aren't large enough to hold all the wings at once.)
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Hands-on Time: 25 min.; Total Time: 2 hr. Use a serrated knife to trim top and sides of cake.

                                                                  Ingredients
                                                                  • Yes No 1 18.25 oz duncan hines moist deluxe red velvet cake mix
                                                                  • Yes No 1/2 cup seedless raspberry jam
                                                                  • Yes No 1 16 oz duncan hines creamy homestyle cream cheese frosting
                                                                  • Preheat oven to 350°. Prepare cake batter as directed. Pour batter into a greased and floured 13- x 9-inch pan.
                                                                  • Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
                                                                  • Invert cake onto a cutting board. Cut off rounded top of cake. Trim and discard edges of cake.
                                                                  • Cut cake in half crosswise. Cut each piece in half horizontally. Carefully lift top piece off of each cake half.
                                                                  • Stir jam in a small bowl until smooth and spreadable. Spread jam over bottom halves of cakes. Replace top halves of cakes. Cut each cake half into 12 squares. Transfer petits fours to a serving platter or cake pedestal.
                                                                  • Remove lid and foil from frosting. Microwave frosting at HIGH 20 seconds, stirring after 10 seconds. Stir until smooth and spreadable. Transfer frosting to a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe frosting onto top of petits fours, allowing frosting to drip down sides.
                                                                  Yields: 24servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    microwave
                                                                    Equipment:
                                                                  • Yes No
                                                                    duncan hines
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Duncan Hines

                                                                  Dulce de leche is a combination of milk and sugar that has been slowly cooked until the sugars caramelize, producing a thick, creamy, intensely flavored spread. A simple, safe way to make it is by baking sweetened condensed milk in a water bath (no need to constantly monitor the stove or worry about scorching sugar). Dulce de leche is extremely versatile and can be used as an ice cream topping, a dip for fresh fruits, or the filling in Alfajores cookies. This recipe was featured as part of our Argentine Grilling menu.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1/4 tsp salt
                                                                  • Heat the oven to 425°F and arrange a rack in the middle.
                                                                  • Pour milk into a pie plate and sprinkle with salt. Cover tightly with aluminum foil and place in a roasting pan. Place the roasting pan in the oven and add enough hot tap water to reach halfway up the sides of the pie plate. Bake for 1 hour.
                                                                  • Remove the roasting pan from the oven and remove the pie plate. Carefully uncover the plate and whisk the mixture until smooth, about 1 minute. Replace the foil and return the pie plate to the water in the roasting pan. Place back in the oven, adding more hot water so that it remains halfway up the sides of the pie plate. Continue to bake until the dulce de leche is dark golden brown (about the color of peanut butter), about 1 1/2 hours more.
                                                                  • Remove from the oven and transfer the pie plate to a wire rack. Remove the foil and whisk the dulce de leche until smooth, about 3 minutes. Let cool to room temperature, then refrigerate in an airtight container with a tightfitting lid for up to 1 week.
                                                                  Yields: 1cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For the longest time, we only served snap peas fresh or lightly blanched. Why mess with their bright, spring flavor? But then, one day, we gave them a roast and discovered a whole new way to appreciate them. Roasting brings out the sweetness of the peas, and here we've added sesame for a toasty, savory element.

                                                                  Ingredients
                                                                  • Yes No 1 lb sugar snap peas
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No 1/2 tsp black sesame seed
                                                                  • Preheat oven to 475° F
                                                                  • Toss snap peas, sesame oil, and salt in a bowl. Spread in a single layer on a baking sheet.
                                                                  • Place in the oven and roast, turning halfway through, until snap peas are tender and lightly browned, about 10-15 minutes.
                                                                  • Toss with sesame seeds and serve.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  This easy casserole recipe combines four ingredients Eastern Europeans love -- cabbage, noodles, pork and sour cream. Breakfast sausage can be substituted for the ground pork, in which case the garlic should be omitted and the salt reduced to taste. This dish can be made ahead and reheats well. View this larger image. Makes 4 servings of Cabbage-Noodle-Pork Casserole

                                                                  Ingredients
                                                                  • Yes No 1/2 lb wide egg noodles
                                                                  • Yes No 1 lb breakfast sausage
                                                                  • Yes No 1 medium cabbage
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 thick, 1/4 inch carrots, and sliced1/4 inch
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 tbsp chicken base
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 cup sour cream
                                                                  • Yes No 1 tsp caraway seed
                                                                  • In a large Dutch oven or saucepan, brown pork until no longer pink. If there is an excessive amount of fat, drain and return meat to pot. Add cabbage, onion, carrots and garlic, cover and let steam cook until vegetables are tender, about 20 minutes, stirring occasionally. Mix together chicken base, salt, pepper and boiling water and add to cabbage-pork mixture. Bring to a boil and simmer 5 minutes. Mix in sour cream and cooked noodles. Add caraway seeds if desired and serve. This is great with a slice of hearty bread and a side salad or plate of sliced tomatoes.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

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

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

                                                                  Feggous or cucumbers offer crispy contrast to tomatoes in this Moroccan salad ( shlada ) with vinaigrette and fresh mint. Sometimes referred to as shlada 'arobiya (country salad) or shlada nationale (national salad), it can be served as-is or used to make Salade Marocaine. Mixing the salad at least 10 minutes before serving will allow the flavors to blend. A spoon can be offered, but the salad may also be eaten as a dip with Moroccan bread ( khobz ) for scooping it up. Also see Feggous Salad with Orange Flower Water.

                                                                  Ingredients
                                                                  • Yes No 1 lb feggous
                                                                  • Yes No 1 lb tomato
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tsp diced onion
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Lightly peel the feggous so that some dark green skin remains, and finely chop it. (If using regular cucumbers, you'll want to remove the seeds before chopping.)
                                                                  • Peel the tomatoes, seed them, and chop them into small pieces. Mix the tomatoes with the feggous, parsley or mint, onion, vinegar, oil and salt and pepper to taste.
                                                                  • If time allows, leave the vegetables to marinate at room temperature or in the fridge for up to an hour. Serve in small bowls or on individual salad plates.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 5servings.
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    serve

                                                                  It is fitting that wine follows water, if only for alphabetical consistency. Wine has been with us nearly as long as water, but in all that time, no one has attempted to change wine into water. Although not often thought about, wine is the basis for many standard cocktails. Vermouth, Lillet, sherry, and champagne are all technically wine. Young strong wine, which is often heavy on its own, is an excellent partner for juices, soda, and fruit for long, cool drinks. In fact, the earliest wine was always mixed with water, and the ancient Greeks had specific vessels for water, wine, and mixing.

                                                                  Ingredients
                                                                  • Yes No 4 oz chardonnay
                                                                  • Yes No 2 oz orange juice
                                                                  • Yes No 1/2 oz galliano
                                                                  • Pour the Chardonnay and orange juice over ice in a chilled collins glass. Stir with a long spoon, and float the Galliano on top.
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    galliano
                                                                    Brands:
                                                                  • Yes No
                                                                    Galliano

                                                                  Unlike our other pizzas, the crust for this is intended to be thick. Use a spatula to serve its substantial squares straight from the pan.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup chopped zucchini
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 1 8 oz mushrooms
                                                                  • Yes No 1/4 cup white wine
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 cup fat free garlic and onion pasta sauce
                                                                  • Yes No 8 oz hot turkey italian sausage
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1 2 1/4 teaspoons active dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp yellow cornmeal
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 1/2 6 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • To prepare sauce, heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add zucchini, onion, and mushrooms to pan; sauté 7 minutes or until vegetables are lightly browned. Add wine and pepper; cook 1 minute or until liquid almost evaporates. Stir in sauce. Remove from heat; cool.
                                                                  • Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain; add to sauce.
                                                                  • To prepare dough, dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/4 cups flour, cornmeal, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). 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. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • Position one oven rack in the middle setting. Position another rack in the lowest setting. Preheat oven to 475°.
                                                                  • Brush a 13 x 9-inch baking pan with oil. Turn dough into pan. Gently press dough into pan and up the sides of the pan. Lightly spray surface of dough with cooking spray. Cover with plastic wrap; let stand for 5 minutes. Remove plastic wrap; discard. Spoon sauce mixture into crust. Bake on the bottom rack at 475° for 20 minutes. Remove from oven.
                                                                  • Combine cheeses; sprinkle evenly over sauce. Bake on middle rack an additional 15 minutes or until crust is golden brown and cheese melts. Cool 10 minutes on a wire rack. Cut into 6 squares.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 square)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    muir glen
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Muir Glen
                                                                  • Yes No
                                                                    Minute

                                                                  Grill up delicious dishes this summer with Crisco® 100% Extra Virgin Olive Oil.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp crisco 100% extra virgin olive oil
                                                                  • Yes No 1 11 inch prepared pizza crust
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 1 8 oz four cheese blend
                                                                  • Yes No 1 6 oz marinated artichoke hearts
                                                                  • Yes No 2 crimini mushroom (baby portobello)
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 12 red bell pepper strips, wide
                                                                  • Yes No 12 black olives, oil cured, pitted
                                                                  • Yes No 1 tsp chopped herbs
                                                                  • SPRAY unheated grill grates with Crisco Olive Oil No-Stick Cooking Spray.
                                                                  • COMBINE Crisco 100% Extra Virgin Olive Oil and minced garlic and brush onto both sides of pizza crust.
                                                                  • PLACE it onto a hot grill for 1 to 2 minutes. Flip and repeat.
                                                                  • REMOVE crust and top with cheese, vegetables, and olives.
                                                                  • RETURN crust to the grill, close the cover, and cook 4 to 6 minutes or until the crust is brown and cheese has melted.
                                                                  • REMOVE and sprinkle with chopped herbs.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    crisco
                                                                    Brands:
                                                                  • Yes No
                                                                    Crisco
                                                                  Ingredients
                                                                  • Yes No 6 oz vermicelli
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 1 tsp szechuan peppercorns, ground
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 4 large scallion
                                                                  • Yes No 2 tbsp finely grated ginger
                                                                  • Yes No 1/3 cup soy sauce
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 1 1/2 tsp chili oil
                                                                  • Bring a large saucepan of water to a boil. In a large bowl, cover the mung bean noodles with warm water and let stand until pliable, about 5 minutes. Drain the noodles and cut them into 4-inch lengths. Boil the noodles until tender but still chewy, about 25 seconds. Drain and return the noodles to the pot. Rinse twice under cold water and drain; let stand in the colander.
                                                                  • Season the shrimp with salt, white pepper and 1/2 teaspoon of the Sichuan peppercorns. In a large, deep skillet, heat 1 tablespoon of the vegetable oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until pink on the outside and white within, about 2 minutes. Transfer the shrimp to a plate.
                                                                  • Add the remaining 2 tablespoons of vegetable oil to the skillet and heat until shimmering. Stir in the scallions and ginger and cook until fragrant, about 1 minute. Stir in the mung bean noodles, soy sauce, vinegar, chile oil and the remaining 1/2 teaspoon of Sichuan peppercorns and cook until heated through, about 1 minute. Add the shrimp and season with salt and white pepper. Transfer to shallow bowls and serve right away.
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Healthy and extremely simple, this variation on the French classic soupe au pistou trades summer beans, squash, and tomatoes for winter cellar staples. Though parsnips, turnips, and celery root are often overlooked, their bright, clean taste and subtle sweetness are the perfect backdrop for the fresh, spicy watercress pistou. This recipe was featured as part of our Soups with Winter Greens.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tsp ground mustard
                                                                  • Yes No 4 cup low sodium vegetable broth
                                                                  • Yes No 3 1 lb medium turnip
                                                                  • Yes No 2 8 oz medium parsnip
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 12 oz medium celeriac
                                                                  • Yes No 1 cup water
                                                                  • Yes No 4 oz watercress
                                                                  • Yes No 5 medium garlic clove
                                                                  • Yes No 1 tbsp finely grated parmesan cheese
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                    For the soup:
                                                                  • Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and just beginning to turn golden brown, about 5 minutes. Add the mustard, stir to coat the onion, and cook until fragrant, about 1 minute.
                                                                  • Add the remaining ingredients, season generously with salt and pepper, and stir to combine. Bring to a boil, then reduce the heat to medium low, cover, and simmer until the vegetables are tender, about 15 minutes.
                                                                    For the pistou:
                                                                  • Meanwhile, combine the watercress, garlic, and Parmesan in a blender. Remove the small cap from the blender top, cover the hole with a kitchen towel, and turn the blender on. Remove the towel and add the oil in a slow, steady stream until evenly incorporated. Stop and scrape down the sides of the blender, then pulse until smooth. Taste and season with salt and pepper as needed.
                                                                    To serve:
                                                                  • Remove the soup from heat and discard the bay leaves. Taste and season with additional salt and pepper as needed. Ladle the soup into serving bowls and top each bowl with a heaping teaspoon of the pistou.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 5servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 x of butter
                                                                  • Yes No dried cranberries, really
                                                                  • Yes No a sprigs of fresh thyme
                                                                  • Yes No 4 fresh rosemary sprigs
                                                                  • Yes No a sprigs of fresh sage
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 clementine
                                                                  • Like a lot of what I’m doing this year, this butter is a job for Christmas Eve. It won’t take long and will guarantee you happiness the day after. A really beautiful turkey like Mr Kelly’s doesn’t need anything more than olive oil and salt and pepper, they’re that good. While the purist in me says leave it alone, the chef in me is curious and wants to experiment. I think the bird, and the occasion, deserve a bit of extra love so if you can add a bit of an edge with something that complements and enhances its natural flavours, why not try it?An experiment of mine I’m happy to say really worked out was this flavoured butter. It looks beautiful, gives a delicate sweetness and holds the skin away from the meat so it gets extra crispy as it cooks. Another bonus is that the butter’s journey out of the bird will give you a self-basting bird. Brilliant. Put your butter into a bowl and add the chopped cranberries. Chop, sweep and run your knife through the herb leaves until really finely chopped, then add to the butter with a pinch of salt and pepper, and the finely grated zest of your clementine. Mix so the butter softens and everything is combined. Divide the butter roughly in half.Get your turkey and use a spoon to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up toward the breastbone and towards the back so you create a large cavity. Pick up half of your butter and push it into the cavity you’ve created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side then rub any leftover butter all over the outside of the bird to use it up. If you’ve got any herb stalks left over, put them in the cavity of the turkey for added flavour as it cooks. Cover the turkey in cling film and put in the fridge until you’re ready to cook it the next day.
                                                                  Yields: 1turkey
                                                                    Steps:
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Fresh lavender, combined with freshly grated orange rind, gives these crunchy cookies an aromatic appeal that's better than any bakery fare. Prep: 13 min.; Cook: 55 min.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 1/2 tbsp coarsely chopped lavender
                                                                  • Yes No 1/2 tsp grated orange rind
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup sliced almond
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Beat first 4 ingredients at medium speed with an electric mixer until well blended. Add eggs, 1 at a time, beating until blended.
                                                                  • Combine flour, baking powder, and salt. Gradually add flour mixture to sugar mixture; beat until blended. Stir in almonds and vanilla.
                                                                  • Using floured hands, shape dough into a 10-inch log on a lightly greased baking sheet, and flatten to 1-inch thickness.
                                                                  • Bake at 350° for 30 minutes. Remove to a wire rack to cool completely. Reduce oven temperature to 300°.
                                                                  • Cut log diagonally into 1/2-inch-thick slices with a serrated knife, using a gentle sawing motion. Place slices on an ungreased baking sheet. Bake at 300° for 20 to 25 minutes (cookies will be slightly soft in center but will harden as they cool). Remove to wire racks to cool completely.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 15cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease

                                                                  When I was young and felt unwell with a cold or a headache, my mum would make this soup to help me feel better. It used to make me feel like a million dollars after I'd eaten it. It's probably one of the simplest soups to make because it just involves slowly boiling a whole chicken in a pot with a few roughly chopped root veg. The fat marbles on top during cooking, but underneath it is nice and clear, like a consommé. Like consommé, if you want to serve this at a dinner party or you want to vary its flavour, the actual soup will always stay the same but the garnish that you add can differ from mushrooms, to florets of cauliflower, to julienned veg. Another nice thing you can do is add a splash of sherry or port just before serving to give it a little twang. All these things are great to try, but I just really like my mum's simple chicken broth. Her secret ingredient was a rasher of smoked bacon, and sometimes she'd add a few sprigs of rosemary for the last ten minutes.

                                                                  Ingredients
                                                                  • Yes No 1 x 1.5kg free range organic chicken
                                                                  • Yes No 2 carrots
                                                                  • Yes No celery
                                                                  • Yes No 1 rasher of smoked bacon
                                                                  • Yes No 2/3 sprigs of fresh rosemary
                                                                  • Yes No a of shitake mushrooms
                                                                  • Yes No a splash sherry
                                                                  • Yes No sea salt
                                                                  • Yes No extra virgin olive oil
                                                                  • When I was young and felt unwell with a cold or a headache, my mum would make this soup to help me feel better. It used to make me feel like a million dollars after I'd eaten it. It's probably one of the simplest soups to make because it just involves slowly boiling a whole chicken in a pot with a few roughly chopped root veg. The fat marbles on top during cooking, but underneath it is nice and clear, like a consommé. Like consommé, if you want to serve this at a dinner party or you want to vary its flavour, the actual soup will always stay the same but the garnish that you add can differ from mushrooms, to florets of cauliflower, to julienned veg. Another nice thing you can do is add a splash of sherry or port just before serving to give it a little twang. All these things are great to try, but I just really like my mum's simple chicken broth. Her secret ingredient was a rasher of smoked bacon, and sometimes she'd add a few sprigs of rosemary for the last ten minutes.Put your chicken, carrot, celery and bacon in a large saucepan, cover with water and bring to the boil. Turn the heat down and simmer slowly for an hour and a quarter, skimming the white residue off the top every now and again. Add your rosemary sprigs, shitake mushrooms and sherry (if you are using it) for the last 10 minutes, then remove the chicken from the pan. It should be perfectly cooked, and will be great for salads or sandwiches or for tearing into slivers to put into the soup. Season the soup with salt and ladle it through a sieve into bowls, trying not to disrupt it too much as you want to keep it reasonably clear. Add the chicken slivers and a few mushrooms to each bowl and drizzle with a little extra virgin olive oil. The finished thing should be a kinda clear consommé. • from Jamie's Dinners
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    finish

                                                                  Beets and goat cheese are the hot new couple. They're well-matched because of the beets' earthy sweetness and the cheese's mild tanginess. Short on time? Use canned pickled beets instead of fresh.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb beet
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 5 oz goat cheese
                                                                  • Yes No 1 tbsp light mayonnaise
                                                                  • Yes No 2 tsp minced tarragon
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 24 slice baguette
                                                                  • Preheat oven to 375°.
                                                                  • To prepare beets, leave root and 1 inch of stem on beets; scrub with a brush. Place beets in an 11 x 7-inch baking dish; add 1 cup water to dish. Cover and bake at 375° for 45 minutes or until tender. Drain and cool. Trim off beet roots; rub off skins. Cut beets lengthwise into quarters, and cut each quarter crosswise into 9 (1/8-inch) slices.
                                                                  • In a medium bowl combine the vinegar, rind, juice, salt and 1/4 teaspoon pepper. Add beets; toss gently to coat.
                                                                  • To prepare cheese spread, combine goat cheese, mayonnaise, tarragon, 1/8 teaspoon pepper, and garlic in a small bowl. Spread each baguette slice with 1 teaspoon cheese mixture; top with 3 slightly overlapping slices of beet.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 2 crostini)
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread

                                                                  Hoisin sauce forms the base of this simple barbecue sauce seasoned with garlic. The Cantonese are particularly fond of using it with barbecued chicken, duck, and pork.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup hoisin sauce
                                                                  • Yes No 3 tbsp rice wine
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 3 tbsp tomato ketchup
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 8 2 lb chicken drumstick
                                                                  • Yes No 8 2 lb chicken thigh
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3/4 cup sauce in a large bowl; cover and chill remaining barbecue sauce.
                                                                  • Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator 8 hours or overnight.
                                                                  • Preheat oven to 375°.
                                                                  • Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with cooking spray. Bake at 375° for 30 minutes. Turn chicken; baste with reserved marinade. Bake an additional 20 minutes or until done. Discard marinade.
                                                                  • Bring remaining 3/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1/2 cup (about 5 minutes). Drizzle chicken with sauce.
                                                                  Cuisine:YesNocantonese
                                                                  Yields: 8servings (serving size: 1 drumstick, 1 thigh, and about 1 tablespoon sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    boil

                                                                  Brussels sprouts are members of the cabbage family. They are in season from late August through March.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 10 oz brussels sprout
                                                                  • Yes No 2 1/2 cup carrot
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No coarse salt
                                                                  • Heat oil in a large skillet over medium heat. Add brussels sprouts and carrots; saute until sprouts start to turn golden brown, about 3 minutes. Add raisins and chicken broth; continue cooking, stirring occasionally, until sprouts are tender when pierced with a paring knife, about 12 minutes. If the skillet becomes too dry before sprouts are tender, add up to 3 tablespoons water, and continue cooking. Remove from heat, and season with salt and pepper. Serve hot.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 3/4 cup clam juice
                                                                  • Yes No 1/2 cup ice water
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No jumbo lump crabmeat
                                                                  • Yes No crème fraîche, tortilla strips and chives
                                                                  • In a blender, puree the Guacamole with the cold buttermilk, bottled clam juice, ice water and lime juice. Season the soup with salt and pepper. Pour the soup into 4 bowls and top with the jumbo lump crab meat. Garnish each bowl of soup with crème fraîche, fried tortilla strips and finely chopped chives.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop

                                                                  Sifting the flour mixture thoroughly three times incorporates the powdered sugar for a light, tender cupcake. This also allows multiple kitchen helpers to give sifting a try. To help with cleanup, place a kitchen towel underneath the sifter and mixing bowl; shake off any mess into the sink or trash can when you're done.

                                                                  Ingredients
                                                                  • Yes No 2 oz cake flour
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 3/4 cup egg white
                                                                  • Yes No 3/4 tsp cream of tartar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1 tbsp 1% low-fat milk
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No raspberry
                                                                  • Preheat oven to 350°.
                                                                  • Place 16 paper muffin cup liners in muffin cups. Set aside.
                                                                  • Weigh or lightly spoon cake flour into a dry measuring cup; level with a knife. Sift together flour and 3/4 cup powdered sugar into a medium bowl; repeat procedure twice.
                                                                  • Beat egg whites, cream of tartar, and salt with a mixer at high speed until frothy. Add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Fold in vanilla and rind. Divide batter evenly among prepared muffin cups.
                                                                  • Bake at 350° for 18 minutes or until lightly browned. Remove from pan; cool completely on a wire rack.
                                                                  • To prepare frosting, beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar, beating at low speed just until blended. Add milk and lemon juice; beat until spreading consistency. Spread 2 tablespoons lemon frosting over each cupcake. Garnish with fresh raspberries, if desired.
                                                                  • Young Chefs can:
                                                                  • Place liners in muffin cups
                                                                  • Help sift flour mixture
                                                                  • Older Chefs can:
                                                                  • Add sugar slowly to egg whites
                                                                  • Spread frosting over each cupcake
                                                                  Yields: 16servings (serving size: 1 cupcake)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 lb chicken sausage
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 qt water
                                                                  • Yes No 2 cup homemade stock
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/2 lb potato
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1 lb kale, leaves
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a large pot, heat the oil over moderately low heat. Add the sausage and cook, turning, until browned, about 10 minutes. Remove the sausage from the pot and, when it is cool enough to handle, cut it into slices. Pour off all but 1 tablespoon fat from the pan.
                                                                  • Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic to the pan and cook, stirring, for 1 minute longer.
                                                                  • Add the water, broth, and salt and bring the soup to a boil. Add the sausage, potatoes, and red-pepper flakes and bring back to a simmer. Cook, partially covered, for 2 minutes. Add the kale and bring the soup back to a simmer. Cook, partially covered, until the potatoes and kale are tender, about 6 minutes longer. Add the black pepper.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Roasting tames the peppery nature of the turnips and concentrates their sugars.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/8 tsp ginger powder
                                                                  • Yes No dash allspice, ground
                                                                  • Yes No 3 6 oz turnip
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400°.
                                                                  • Combine first 7 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 400° for 35 minutes or until tender, stirring every 10 minutes.
                                                                  Yields: 4servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 6 tbsp 6 tablespoons extra virgin olive oil
                                                                  • Yes No 3 tbsp 3 tablespoons lemon juice
                                                                  • Yes No 1 tbsp 1 tablespoon good honey
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Mix everything together in a bowl and season to taste.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix

                                                                  Prep and Cook Time: about 1 1/2 hours. Notes: To toast the hazelnuts, place whole nuts in a baking pan and bake in a 350° oven until golden brown under skins, 10 to 12 minutes. Pour nuts onto a clean kitchen towel and rub to remove loose skins. Lift nuts from towel (discard skins). You can store these chocolate-coated cookies airtight for up to 3 days.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tbsp grated orange peel
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 cup chopped hazelnut
                                                                  • Yes No 1 1/4 cup semisweet chocolate chip
                                                                  • In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Beat in eggs, orange peel, and vanilla until well blended, scraping down sides of bowl as needed.
                                                                  • In another bowl, mix flour and baking powder. Stir or beat into butter mixture until well blended. Stir in hazelnuts.
                                                                  • Spoon 1 cup dough in dollops down the length of a buttered or cooking parchment-lined 12- by 15-inch baking sheet, 1 inch from edge. Spoon another 1 cup dough down the length of the other side of the sheet. With floured fingers, pat each strip of dough into a flat 13-inch loaf, about 1/2 inch thick and 2 inches wide. Repeat with remaining dough (dough can stand while first loaves bake).
                                                                  • Bake loaves in a 350° oven until golden, 15 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
                                                                  • With a sharp knife, cut loaves crosswise into 3/4-inch-thick slices. Separate slices slightly and tip each onto a cut side.
                                                                  • Return to oven and bake until cookies are slightly darker and firm and dry to the touch, 15 to 20 minutes longer. Gently slide biscotti onto racks to cool completely.
                                                                  • In a bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate chips often until melted and smooth, about 5 minutes. Spread chocolate on one side of each biscotti. Place cookies in a single layer, chocolate side up, on baking sheets, and chill until chocolate is firm, about 20 minutes.
                                                                  • Note: Nutritional analysis is per cookie.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 60cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate

                                                                  Prep: 20 min., Bake: 10 min., Cool: 10 min., Cook: 15 min.

                                                                  Ingredients
                                                                  • Yes No 1 cup uncooked regular oats
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup 1% low-fat milk
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No toppings, butter, maple syrup
                                                                  • Preheat oven to 350°. Bake oats in a single layer in a shallow pan 10 minutes or until lightly toasted, stirring after 5 minutes. Let cool on a wire rack 10 minutes. Process oats in a blender or food processor 30 seconds or until finely ground.
                                                                  • Sift together flour, baking powder, and salt in a large bowl; stir in ground oats.
                                                                  • Beat egg whites at high speed with an electric mixer until soft peaks form.
                                                                  • Whisk together egg yolks, milk, butter, and honey in a medium bowl; gently stir into oat mixture. Gently fold in egg whites just until blended.
                                                                  • Cook batter in a preheated, oiled waffle iron until golden. Serve each waffle with 1 tsp. butter and 1 Tbsp. maple syrup, if desired.
                                                                  • Note: Nutritional analysis totals include 1 tsp. butter and 1 Tbsp. maple syrup.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 8waffles (serving size: 1 waffle)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  The dough develops a yeastier, more complex flavor from a 24-hour resting period in the refrigerator. You can also use store-bought dough and begin with step 3.

                                                                  Ingredients
                                                                  • Yes No 10 oz bread flour
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp cornmeal
                                                                  • Yes No 1 1/4 5 oz cup shredded fontina cheese
                                                                  • Yes No 4 oz prosciutto
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 3 cup packed baby arugula
                                                                  • Yes No 4 lemon
                                                                  • Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Combine flour, 3/4 cup warm water, thyme, oregano, and garlic in the bowl of a stand mixer with dough hook attached; mix until combined. Cover and let stand for 20 minutes.
                                                                  • Dissolve yeast in the remaining 1/4 cup warm water in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture and salt to flour mixture; beat at low speed 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover dough with plastic wrap coated with cooking spray. Refrigerate 24 hours.
                                                                  • Remove the dough from refrigerator. Let stand, covered, for 1 hour or until the dough comes to room temperature. Punch dough down. Divide dough into 4 equal portions. Press each portion into a 7-inch circle on a baking sheet sprinkled with cornmeal. Cover loosely with plastic wrap.
                                                                  • Preheat grill to medium-high heat.
                                                                  • Place pizza dough rounds, cornmeal side up, on grill rack coated with cooking spray, and grill for 3 minutes or until blistered. Turn dough over; grill for 3 minutes. Remove from grill.
                                                                  • Sprinkle about 5 tablespoons fontina over each pizza. Top evenly with prosciutto and pepper. Combine oil and lemon juice in a bowl; add arugula, and toss gently. Divide arugula mixture evenly among pizzas. Serve immediately with lemon wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 pizza)
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Pumpkin Bars with Cream Cheese Frosting is perfect for those fall gatherings.

                                                                  Ingredients
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 15 oz pumpkins in can
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1/2 tsp ginger
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 1/4 cup powdered sugar
                                                                  • Preheat oven to 350 degrees F. Combine first four ingredients in a large bowl. Using a wire whisk, mix together flour, baking powder, baking soda, salt, and spices; add to pumpkin mixture and mix well. Pour into greased and floured jelly roll pan. Bake for 20 to 25 minutes. Cool. Beat together the cream cheese, butter, and vanilla extract, gradually add powdered sugar. Frost cooled cake. Cut into bars. * May substitute all these ingredients with 1 tablespoon and 1/2 teaspoon pumpkin pie spice.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll

                                                                  Serve these simple pressed sandwiches with a pickle and some vegetable chips.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz ciabatta
                                                                  • Yes No 4 tsp dijon mustard
                                                                  • Yes No 4 tsp balsamic vinegar
                                                                  • Yes No 1 1/3 8 oz cup thinly sliced fresh mozzarella cheese
                                                                  • Yes No 12 basil
                                                                  • Yes No 8 oz 33% less sodium deli ham
                                                                  • Yes No 2 sweetened hot cherry peppers
                                                                  • Yes No 1 large plum tomato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Brush cut side of the bottom bread half with mustard; brush cut side of top half with vinegar. Top bottom half with mozzarella, basil, ham, peppers, and tomato. Top with remaining bread half.
                                                                  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwich to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden. Cut sandwich into 6 wedges.
                                                                  Yields: 6servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    healthy choice
                                                                    Brands:
                                                                  • Yes No
                                                                    Healthy Choice

                                                                  Using egg whites instead of whole eggs (or yolks) in the batter creates a crispier coating; cooking the shrimp in batches (so as not to crowd the pan) also helps.

                                                                  Ingredients
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/4 cup sesame seed
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 medium lb shrimp
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 4 scallion
                                                                  • In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.
                                                                  • Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.
                                                                  • Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Crumb Crust
                                                                   1 h 5 m

                                                                  Here is a recipe for a crumb crust. It is typically found on Dutch Apple Pies, but it can be used on the top of any baked fruit pie.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup organic sugar, granulated
                                                                  • Yes No 1/2 cup organic flour
                                                                  • Yes No 1/2 cup organic butter
                                                                  • Preheat oven to 425 degrees F. Use a food processor, a pastry blender or two knives in scissor fashion to combine the above ingredients. Once blended, the mixture should look like coarse crumbs. Top fruit pie with crumbs. Bake pie for 10 minutes. Reduce temperature to 350 degrees F. and cook for 30 or more minutes until done. Tent pie during last 20 minutes, if necessary.
                                                                  Cuisine:YesNodutch
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook

                                                                  his buttery, two-cheese casserole featuring one of the South’s favorite foods is a must for holiday brunches or to serve at dinner with shrimp or ham.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup uncooked regular grits
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 10 oz sharp cheddar cheese
                                                                  • Yes No 1 4 oz smoked gouda cheese round
                                                                  • Yes No 2 large egg
                                                                  • Bring grits, chicken broth, and next 3 ingredients to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 4 to 5 minutes or until thickened. Stir in butter and cheeses until melted.
                                                                  • Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring constantly. Pour grits mixture into a lightly greased 2 1/2-qt. baking dish.
                                                                  • Bake at 350° for 35 to 40 minutes or until golden brown and bubbly around edges. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 48 minutes
                                                                  • Total Time: 58 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Aromatic jasmine rice cooks to a moist texture, which makes for perfect rice pudding. Use a pan with a heavy bottom to prevent scorching.

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1 1/2 cup jasmine rice
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 3 cup 2% reduced fat milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 1 cup dried sour cherry
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • To prepare pudding, combine first 4 ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until rice is tender. Drain.
                                                                  • Return rice and cinnamon stick to pan; stir in milk, 1/2 cup sugar, and ground cinnamon. Bring to a simmer over medium heat, stirring constantly. Reduce heat to medium-low; cook 30 minutes or until thick, stirring frequently. Discard cinnamon stick. Remove from heat; stir in 1 teaspoon vanilla and 1/2 teaspoon almond extract.
                                                                  • To prepare sauce, combine cherries and 1 1/2 cups water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in 2 tablespoons sugar; cook 5 minutes. Combine 1 tablespoon water and cornstarch. Add to cherry mixture; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat; stir in 1/2 teaspoon vanilla and 1/4 teaspoon almond extract. Serve pudding with sauce.
                                                                  Yields: 8servings (serving size: 3/4 cup pudding and about 2 1/2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This Thai-style halibut is easy to make and also quite flexible - you can either grill or pan-fry for equally delicious results. Other types of white-fleshed fish can be used as well, including tilapia, cod, snapper, basa, etc... This dish comes complete with a fresh mango sambal, as well as an optional vegetable side dish of spinach which takes only minutes to fry up. This beautiful meal is very light, satisfying and uplifting - perfect for any night of the week, but gourmet enough for special occasions. (Note: 'sambal' is actually Indonesian in origin, but is now used throughout much of SE Asia as a generic name for sauce. I've chosen to use it here instead of the Thai 'nam jim', simply because it's better understood among us foreigners). ENJOY!

                                                                  Ingredients
                                                                  • Yes No 2 halibut fillet
                                                                  • Yes No 5 tbsp regular oyster/oyster favored sauce
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 1/4 tsp dried chili
                                                                  • Yes No 2.5 tbsp brown sugar
                                                                  • Yes No 1 mango
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Yes No 1/4 tsp dried chili
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 to medium small tomato
                                                                  • Yes No 1/4 cup diced shallot
                                                                  • Yes No handful fresh coriander/cilantro
                                                                  • Stir marinade ingredients together in a cup and slather over the halibut. Set aside to marinate at least 10 minutes, or cover and refrigerate for up to 24 hours.
                                                                  • Scoop out of the flesh from the mango and dice up. Place in a small mixing bowl and add all other Sambal ingredients. Toss well. Taste-test for spiciness and sweetness, adding more chili or sugar if desired. Set aside or place in the refrigerator until ready to serve.
                                                                  • If Grilling: Heat up your grill and brush with a little vegetable oil. Grill halibut until lightly browned on the outside and inner flesh turns opaque and separates easily (10 to 20 minutes depending on thickness). Baste with a little of the leftover marinade the first time you turn it. If Pan-Frying: Heat a wok or large frying pan over medium-high heat. Add 2 Tbsp. vegetable oil and swirl around, then carefully place halibut in the oil. Allow to fry at least 1 minute before disturbing, or skin will tear. The marinade will drip down and fry with the fish, which is delicious; however, if it becomes too dry in the pan and threatens to burn, add a little water or a splash of white wine in and around the fish. Cover with a lid for faster cooking, or if pieces are very thick. When cooked, fish will turn light golden-brown on the outside and opaque on the inside, and flesh will separate easily.
                                                                  • Serve over a bed of rice and top with the fresh mango sambal. Sprinkle with a little more fresh coriander, and ENJOY! (Note: for an additional treat, serve with Easy Thai Coconut Rice.)
                                                                  Cuisine:YesNothai
                                                                  Yields: 2 ½for dinner
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City. This recipe first appeared in our June/July 2011 BBQ issue.

                                                                  Ingredients
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No ½ cup flour
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 2 oz velveeta
                                                                  • Yes No 2 cup grated extra sharp cheddar cheese
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 3 lb frozen corn kernel
                                                                  • Yes No salt and pepper
                                                                  • Heat oven to 375°. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic, and cook until fragrant, about 1 minute. Add flour, and cook, stirring, for 1 minute. Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth. Remove from heat and stir in corn; season with salt and pepper. Transfer mixture to a 9″ × 13″ baking dish and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    velveeta
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Velveeta
                                                                  • Yes No
                                                                    Minute

                                                                  Swedes traditionally serve gingerbread cookies and saffron buns with glögg. Holiday Saffron Cake, a much easier version of the traditional saffron buns, is a subtly flavored treat.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 1 3/4 cup flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 10 almond
                                                                  • Yes No 1 tsp pearl sugar
                                                                  • Preheat oven to 350°.
                                                                  • Place butter and all but 1 teaspoon sugar in a bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add egg; beat until well combined.
                                                                  • Heat milk in a small pot over medium heat. Crush saffron with remaining 1 teaspoon sugar in a mortar or small dish. Remove milk from heat; add saffron sugar to pot, and stir. Cover and let steep 5 minutes.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl.
                                                                  • Add flour mixture and milk mixture alternately to sugar mixture, beginning and ending with flour mixture, blending well after each addition. Stir in raisins.
                                                                  • Scrape batter into a lightly greased 8-inch round cake pan. Arrange almonds on top of batter; sprinkle evenly with pearl sugar.
                                                                  • Bake at 350° for 25 minutes or until tester inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove cake from pan. Cool completely on wire rack.
                                                                  • Learn About Saffron: These yellow-orange stigmas from a small purple crocus make up the world's most expensive spice because it is extremely labor-intensive--each flower provides only three stigmas, which must be hand-picked then dried. Fortunately, a little saffron goes a long way. This spice is integral in many traditional dishes such as the Swedish saffron buns mentioned, risotto milanese, bouillabaisse, and paella. Powdered saffron loses its flavor and can often be adulterated with imitations. Buy a small quantity of high-quality threads, and crush or steep just before using. Store saffron airtight in a cool, dark place.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 1(8-inch) cake
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle

                                                                  Pairing sweet watermelon with earthy tomatoes and fresh grilled shrimp yields a flavor combination that will surprise and delight your taste buds.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 6 cup baby spinach
                                                                  • Yes No 2 large yellow tomato
                                                                  • Yes No 1 wedge seedless red watermelon
                                                                  • Yes No 1 red onion
                                                                  • Whisk together vinegar, honey, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; slowly whisk in 1/4 cup olive oil. Set aside.
                                                                  • Toss shrimp with garlic and 1 tablespoon olive oil. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Grill over medium-high heat 3 to 5 minutes or until done.
                                                                  • Divide arugula among 4 serving plates; top with tomatoes, watermelon, and onion. Top evenly with shrimp, and drizzle with vinaigrette.
                                                                  • Pour: Carolina Grunner, co-owner of The Wine Room of Forest Hills, a boutique wine shop located in Forest Hills, New York, suggests serving this summery dish with Marchesi di Barolo Gavi Le Lune. “It's a dry, crisp, and refreshing white wine with great acidity, making it a perfect match for the balsamic vinaigrette and the goat cheese,â€� she says.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    york
                                                                    Brands:
                                                                  • Yes No
                                                                    York
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 5 oz prosciutto
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 1/2 lb pork tenderloin
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 lb arugula
                                                                  • Yes No 1 lb plum tomato
                                                                  • In a very large skillet, heat the olive oil. Add the prosciutto and garlic and cook over moderate heat, stirring, until the garlic is golden, about 4 minutes. Transfer to a plate.
                                                                  • Season the pork medallions with salt and pepper, add them to the skillet and cook over moderately high heat until well browned on the outside and medium within, 3 to 4 minutes per side. Transfer the medallions to a plate and keep warm.
                                                                  • Add the balsamic vinegar to the skillet and cook until nearly evaporated, scraping up any browned bits from the bottom of the skillet. Add the arugula and toss until wilted, about 2 minutes. Add the tomatoes and the prosciutto and garlic. Cook over high heat for 2 minutes, stirring occasionally; season with salt and pepper. Transfer the arugula to a platter, top with the pork and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Grilled Trout
                                                                   38 m
                                                                  Ingredients
                                                                  • Yes No 1 tbsp fine sea salt
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 4 7 oz rainbow trout
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 1 oz dill sprigs
                                                                  • Yes No 2 medium limes, each
                                                                  • Combine 2 cups water, sea salt, and sugar in a shallow dish; add fish. Let stand 20 minutes. Drain.
                                                                  • Prepare charcoal fire in a chimney starter; let coals burn until flames die down. Pour hot coals out of starter; pile on one side of grill. Coat grill grate with cooking spray; put grate in place over coals.
                                                                  • Sprinkle 1/4 teaspoon salt and pepper over fish flesh. Divide dill and lime slices evenly among fish cavities. Coat outside of fish with cooking spray. Place fish over direct heat; grill 4 minutes. Turn over; move to indirect heat. Grill 12 minutes or until done.
                                                                  Yields: 4servings (serving size: 1 fish)
                                                                  • Total Time: 38 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Add a dash of cumin or paprika to the onions, if you'd like. You can also use purchased rotisserie chicken to cut down on the prep time.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 2 cup chopped roasted skinless, boneless chicken breast
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 4.5 oz green chilies in can
                                                                  • Yes No 1 petite, 14.5 oz diced tomato in can
                                                                  • Yes No 2 cup 2% reduced fat milk
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 8 inch fat free flour tortillas
                                                                  • Yes No 2 8 oz cup shredded swiss cheese
                                                                  • Preheat oven to 350°.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.
                                                                  • Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
                                                                  • Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons cheese down center of each tortilla; roll up. Arrange filled tortillas in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup cheese. Bake at 350° for 25 minutes or until cheese is bubbly. Remove from oven.
                                                                  • Preheat broiler.
                                                                  • Broil casserole for 3 minutes or until cheese begins to brown.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 6servings (serving size: 1 enchilada and about 1/3 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    broil

                                                                  Coarse-grained and a light golden color, turbinado sugar has a mild molasses taste. Look for it near granulated sugar in the supermarket. If you can't find turbinado, use 1/2 cup unpacked light brown sugar. The fiery kick from the crushed red pepper enlivens the fruits' sweetness. Omit it if you're sensitive to spiciness.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup turbinado sugar
                                                                  • Yes No 1/8 tsp crushed red bell pepper
                                                                  • Yes No 4 slice ginger
                                                                  • Yes No 3 star anise
                                                                  • Yes No 1 2 inch cinnamon stick
                                                                  • Yes No 1/2 cup riesling
                                                                  • Yes No 1/2 tsp grated orange rind
                                                                  • Yes No 3 cup cubed mango
                                                                  • Yes No 3 cup cubed papaya
                                                                  • Yes No 1 cup sliced starfruit (carambola)
                                                                  • Bring water and sugar to a boil in a medium saucepan; cook 3 minutes or until sugar dissolves. Add pepper, ginger, anise, and cinnamon. Reduce heat; cook until reduced to 1/2 cup (about 20 minutes). Remove from heat; stir in wine and rind. Cool completely. Strain mixture through a small sieve over a bowl; discard solids.
                                                                  • Combine wine mixture and fruit in a bowl, and toss gently. Chill 30 minutes.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp. This recipe first appeared in SAVEUR Issue #140, along with Roberto Santibañez's story Burning Bright.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/4 cup unsalted roasted peanuts
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 6 driedárbolchiles
                                                                  • Yes No 8 black peppercorn
                                                                  • Yes No 6 whole allspice berry
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 small white onion
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Heat oil in an 8″ skillet over medium heat; add peanuts, thyme, chiles, peppercorns, allspice, garlic, and onion, and cook, stirring, until onion is soft, about 4 minutes. Transfer to a blender and add vinegar, salt and 1/2 cup water; blend until very smooth, about 2 minutes. Let cool.
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend

                                                                  This dish was on the menu in a little restaurant called La Gondola in one of the roughest parts of Palermo. I thought the combination of flavors was great, and very accessible to us back home in Britain. You can buy very high-quality frozen prawns in supermarkets these days, so it?s a win-win situation, but if you can get hold of some super-fresh ones and peel them yourself this can all of a sudden become very luxurious in flavour. A real crowd-pleaser. Finish off with good-quality olive oil and wild rocket full of flavor and you?ll be laughing. PS If using frozen prawns, make sure they?re thawed out.

                                                                  Ingredients
                                                                  • Yes No 455g dried spaghetti
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No 1–2 dried red chillies
                                                                  • Yes No raw prawns
                                                                  • Yes No 1 wineglass of white wine
                                                                  • Yes No 6 tbsp sun dried tomatoes
                                                                  • Yes No zest and 1 lemon
                                                                  • Yes No 2 handfuls of rocket
                                                                  • This dish was on the menu in a little restaurant called La Gondola in one of the roughest parts of Palermo. I thought the combination of flavors was great, and very accessible to us back home in Britain. You can buy very high-quality frozen prawns in supermarkets these days, so it’s a win-win situation, but if you can get hold of some super-fresh ones and peel them yourself this can all of a sudden become very luxurious in flavour. A real crowd-pleaser. Finish off with good-quality olive oil and wild rocket full of flavor and you’ll be laughing. PS If using frozen prawns, make sure they’re thawed out.Cook your spaghetti in a large pan of salted boiling water according to the packet instructions. Meanwhile, heat 3 good lugs of extra virgin olive oil in a large frying pan and toss in the garlic and chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and the tomato purée and simmer for a couple of minutes. When the pasta is ready, drain it in a colander, reserving a little of the cooking water. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.• from Jamie's Italy
                                                                    Steps:
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Beet salad! Yum!

                                                                  Ingredients
                                                                  • Yes No 5 cup makes
                                                                  • Yes No 1 cup dry pearl barley
                                                                  • Yes No 4 medium beet
                                                                  • Yes No 1/2 4 oz feta
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No scallion
                                                                  Ingredients
                                                                  • Yes No 1 15 oz refrigerated piecrusts
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/4 cup firmly packed golden brown sugar
                                                                  • Yes No 1 cup walnut
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1 16 oz pumpkins in can
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No cream
                                                                  • Roll 1 piecrust to press out fold lines; cut out leaves with a leaf-shaped cutter. Brush leaves with lightly beaten egg, and place on a baking sheet; set aside.
                                                                  • Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
                                                                  • Bake leaves at 350° for 10 to 12 minutes or until golden. Bake piecrust for 6 minutes or until lightly browned. Remove leaves and piecrust from oven; let cool. Increase oven temperature to 425°.
                                                                  • Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on the bottom of baked piecrust.
                                                                  • Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at medium speed with an electric mixer. Add flour, cinnamon, ginger, allspice, and nutmeg, beating until blended. Spoon pumpkin mixture over walnut mixture.
                                                                  • Bake at 425° for 15 minutes. Reduce temperature to 350°, and bake 30 more minutes or until pie is set. Remove pie to a wire rack; cool. Arrange leaves on top of pie. Serve warm or chilled with whipped cream, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  This colorful, healthy avocado and grapefruit salad recipe features an exciting array of tastes and textures. It has peppery arugula lettuce, a simple and light yogurt dressing, sharp curls of Parmesan cheese, and toasted pine nuts. These ingredients really go wonderfully with the silky avocado, and the sweet and tangy grapefruit. Makes 4 Avocado and Grapefruit Salads

                                                                  Ingredients
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No salt
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1 arugula
                                                                  • Yes No 2 pink grapefruit
                                                                  • Yes No 2 avocado
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No wedge parmesan cheese
                                                                  • Yes No black pepper
                                                                  • Yes No blackberry
                                                                  • In a small bowl, whisk together the yogurt, lemon juice, olive oil, water, salt, and cayenne. Set aside until needed. Divide the arugula on to 4 chilled plates. Top each plate with the grapefruit and avocado. Using a potato peeler, peel thin slices of cheese off the wedge of Parmesan (about 4-5 thin slices per salad. Drizzle over the yogurt dressing, and sprinkle over the pine nuts. Finish each salad with a light grind of fresh ground black pepper, and top with a fresh blackberry if desired. Serve immediately.
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 2 tbsp shedd's spread country crock calcium
                                                                  • Yes No 2 medium red bell pepper
                                                                  • Yes No 1 10 oz button mushroom
                                                                  • Yes No 2 cup ragu old world style pasta sauce
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 medium onion
                                                                  • Season chicken, if desired, with salt and black pepper. Melt Shedd's Spread Country Crock® Calcium plus Vitamin D in 12-inch nonstick skillet over medium-high heat and brown chicken, turning once. Remove chicken and set aside. Add green peppers, mushrooms and onion to same skillet and cook over medium-high heat, stirring occasionally, 5 minutes or until mushrooms are golden. Stir in Pasta Sauce and oregano and bring to a boil. Reduce heat to low and return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Preparation time: 10 Minute(s) Cook time: 25 Minute(s)
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    ragu
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Ragù
                                                                  • Yes No
                                                                    Minute

                                                                  A staggeringly uncomplicated drink to make, the Screwdriver is universally available. A drink with a lethal name—or a practical one, depending on your point of view—the Screwdriver is a basic mix of vodka and orange juice. The vodka version of the Orange Blossom, the Screwdriver has been around for a while. It was most likely the brainchild of master marketer John Martin, who popularized it to promote vodka after World War II. John Mariani, in his Dictionary of American Food and Drink, cites two sources for the drink’s creation. According to one, oil-rig workers in the Middle East used screwdrivers to open cans of orange juice, which they then mixed with vodka to keep cool. The other source relates that a California bartender was experimenting with the new drinks at the request of an orange juice salesman. Upon asking one of his customers what he thought, the man is said to have replied, “I’d just as soon swallow a screwdriver.” Let’s face it, though, it’s just orange juice and vodka, and it was probably just a nameless refresher before it became the Screwdriver. Give credit to Martin, though, for promoting it and transforming it into a classic cocktail. Along with the Bloody Mary and the Moscow Mule, the Screwdriver is in Martin’s hat trick in the annals of marketing mixology. Of course, if you count the Vodka Martini—which he called the Vodkatini—Martin also hit for the cycle. If you do intend to mix a Screwdriver, mix it right. Never settle for ready-made... read more A staggeringly uncomplicated drink to make, the Screwdriver is universally available. A drink with a lethal name—or a practical one, depending on your point of view—the Screwdriver is a basic mix of vodka and orange juice. The vodka version of the Orange Blossom, the Screwdriver has been around for a while. It was most likely the brainchild of master marketer John Martin, who popularized it to promote vodka after World War II. John Mariani, in his Dictionary of American Food and Drink, cites two sources for the drink’s creation. According to one, oil-rig workers in the Middle East used screwdrivers to open cans of orange juice, which they then mixed with vodka to keep cool. The other source relates that a California bartender was experimenting with the new drinks at the request of an orange juice salesman. Upon asking one of his customers what he thought, the man is said to have replied, “I’d just as soon swallow a screwdriver.” Let’s face it, though, it’s just orange juice and vodka, and it was probably just a nameless refresher before it became the Screwdriver. Give credit to Martin, though, for promoting it and transforming it into a classic cocktail. Along with the Bloody Mary and the Moscow Mule, the Screwdriver is in Martin’s hat trick in the annals of marketing mixology. Of course, if you count the Vodka Martini—which he called the Vodkatini—Martin also hit for the cycle. If you do intend to mix a Screwdriver, mix it right. Never settle for ready-made orange juice when you can squeeze it fresh. It takes a little more time, but it makes a richer cocktail. And stay away from bargain-basement vodkas—they only lay the groundwork for a highway to Hangoverville. INGREDIENTS 2 ounces vodka 5 ounces fresh orange juice Slice of orange INSTRUCTIONS Pour vodka and orange juice over ice into a chilled highball glass. Garnish with orange slice.

                                                                  Ingredients
                                                                  • Yes No 2 oz vodka
                                                                  • Yes No 5 oz orange juice
                                                                  • Yes No slice orange
                                                                  • Variations:
                                                                  • Cordless Screwdriver: Pour chilled vodka into a shot glass. Drink, and follow by biting into an orange wedge coated with superfine sugar.
                                                                  • Melon Ball: Substitute 1 ounce Midori melon liqueur for 1 ounce of the vodka, and garnish with a small slice of honeydew melon.
                                                                  • Southern Screw: Substitute 1 ounce Southern Comfort for 1 ounce of the vodka.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    southern comfort
                                                                    Brands:
                                                                  • Yes No
                                                                    Southern Comfort

                                                                  Even non-sardine-lovers will enjoy this excellent salad with its garlicky sauce. We think one can of sardines is just the right amount, but if you're a big fan of the little fish, go ahead and use two.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb potato
                                                                  • Yes No 2 red bell peppers, 1
                                                                  • Yes No 1/2 lb plum tomato
                                                                  • Yes No 1/3 cup almond
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1 1/2 tsp white wine vinegar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 4 oz boneless, skinless sardines
                                                                  • Yes No 1/3 cup chopped parsley
                                                                  • Put the potatoes in a medium pot of salted water. Bring to a boil. Boil until the potato slices are barely tender, about 5 minutes. Drain the potatoes thoroughly.
                                                                  • Meanwhile, heat the broiler. Stand the whole bell pepper upright and cut the flesh from each of the sides, leaving the stem, seeds, and core behind. Put the pepper and the plum-tomato halves on an aluminum-foil-lined baking sheet, cut-side down. Broil until charred, about 5 minutes. Peel off and discard the blackened skin.
                                                                  • Put the roasted pepper and tomatoes in a food processor or blender. Add the almonds, garlic, paprika, cayenne, vinegar, oil, 3/4 teaspoon of the salt, and the black pepper. Puree until almost smooth.
                                                                  • In a large glass or stainless-steel bowl, toss the sardines with the potatoes, the bell-pepper strips, and the remaining 1/4 teaspoon salt. Toss the salad with 1 cup of the romesco sauce and sprinkle the parsley over the top. Pass the remaining romesco sauce at the table.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  This gorgeous slow-cooked lamb ragu is served tossed with fresh pappardelle noodles. The recipe uses chunks lamb shoulder which are stewed in a plum tomato-based sauce for two hours until tender. Lamb shoulder is considered to be the most flavorful and is a great choice when stewing or slow-cooking.

                                                                  Ingredients
                                                                  • Yes No 600 gram boneless lamb shoulder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 tsp dried chili flakes
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 250 milliliter dry white wine
                                                                  • Yes No 1 x 400gm of plum tomatoes
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No pappardelle pasta
                                                                  • Yes No 1/3 cup parmesan cheese
                                                                  • Yes No serves 4
                                                                  • Combine lamb with ½ tsp of sea salt and ¼ tsp freshly ground black pepper in a non-reactive bowl. Cover with plastic wrap and refrigerate for a minimum of 2 hours.
                                                                  • Heat oil in a heavy-based saucepan over medium heat, add garlic, chili flakes and bay leaves, cook while stirring for 1 minute. Turn the heat to high and add lamb, stirring occasionally until brown for 3-4 minutes each side.
                                                                  • Add white white and cook until it's almost evaporated, or for about 8-10 minutes.
                                                                  • Add chopped plum tomatoes and juices, tomato paste and finely sliced peppers (capsicum). Cover with a lid, reduce heat to low and cook for 2 hours. Stir ragu occasionally and add a little extra water if the liquid dries out.
                                                                  • About half way through cooking, taste the ragu and add a little salt if necessary. After two hours of cooking, remove the saucepan from the stove and allow the ragu to cool slightly. Use a slotted spoon to transfer the lamb chunks from the saucepan onto a clean chopping board. Use two forks to shred the tender meat then place it back into the saucepan. Add chopped parsley and stir well. Set aside while you cook the pasta.
                                                                  • Bring salted (1 Tbsp of salt) water to the boil in a large saucepan. If using fresh pappardelle, cook it for several minutes until it is al dente and then drain. If using packet Pappardelle, cook it according to packet instructions -- usually longer than fresh pasta.
                                                                  • Toss pasta with lamb ragu and serve immediately with freshly shaved Parmesan cheese.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    shave
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    ragu
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Ragù

                                                                  These messy, robust burgers are just as delicious and satisfying as a meatball sub. To remove sausage from its casing, cut the casing lengthwise with kitchen scissors.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup red bell pepper
                                                                  • Yes No 2 cup green bell pepper strips
                                                                  • Yes No 2 cup onion
                                                                  • Yes No 1 1/2 cup fat free italian herb pasta sauce
                                                                  • Yes No 12 oz hot turkey italian sausage
                                                                  • Yes No 12 oz ground turkey breast
                                                                  • Yes No 6 2 oz wheat hamburger buns
                                                                  • Yes No 3/4 3 oz cup shredded sharp provolone cheese
                                                                  • Prepare grill or broiler.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and onion; sauté 10 minutes. Add pasta sauce, and cook 1 minute or until thoroughly heated. Keep warm.
                                                                  • Remove casings from sausage. Combine sausage and turkey in a large bowl. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
                                                                  • Place patties on a grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until done.
                                                                  • Place 1 patty on bottom half of each hamburger bun; top each patty with 2/3 cup bell pepper mixture, 2 tablespoons cheese, and top half of each hamburger bun.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    muir glen
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Muir Glen
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup pomegranate juice
                                                                  • Yes No 1 1 inch wheat pitas, 1 pita pieces
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No 3/4 tsp paprika
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1 16 oz roasted red pepper
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • In a medium skillet, simmer pomegranate juice over medium-high until thick, syrupy, and beginning to brown slightly around edges, 13 minutes (you should have about 2 tablespoons syrup).
                                                                  • Meanwhile, in a food processor, process torn pita until coarse crumbs form. Add walnuts, paprika, cumin, and cayenne and process until finely chopped. Add peppers, lemon juice, and syrup and process until mixture is a smooth paste. With machine running, slowly pour oil through feed tube and process until combined. Season with salt and serve with remaining pitas, toasted and cut into wedges.
                                                                  Yields: 16
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  It may seem odd to eat peppermint sweets post-December, but this combination of dark chocolate cookie and semisweet coating is a year-round affair. Delicious at room temperature, our take on a Girl Scout Thin Mint may be even better straight from the freezer. Special equipment: We’re assuming that you have basic tools like a rubber spatula, bowls, and measuring cups. The other items you’ll need are a kitchen scale and a chocolate thermometer such as CDN ’s. What to buy: For this recipe, we preferred the pure minty flavor of peppermint oil rather than peppermint extract, which has a slightly chemical aftertaste. Peppermint oil can purchased at many nutrition stores or online. Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used El Rey 58.5 percent dark chocolate Discos; they can be found at many specialty grocery stores or... read more It may seem odd to eat peppermint sweets post-December, but this combination of dark chocolate cookie and semisweet coating is a year-round affair. Delicious at room temperature, our take on a Girl Scout Thin Mint may be even better straight from the freezer. Special equipment: We’re assuming that you have basic tools like a rubber spatula, bowls, and measuring cups. The other items you’ll need are a kitchen scale and a chocolate thermometer such as CDN ’s. What to buy: For this recipe, we preferred the pure minty flavor of peppermint oil rather than peppermint extract, which has a slightly chemical aftertaste. Peppermint oil can purchased at many nutrition stores or online. Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used El Rey 58.5 percent dark chocolate Discos; they can be found at many specialty grocery stores or online.

                                                                  Ingredients
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/2 tsp peppermint oil
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 24 oz lb semisweet chocolate couverture
                                                                    For the cookies:
                                                                  • Place egg yolk, peppermint oil, and vanilla extract in a small bowl and whisk to break up the yolk.
                                                                  • Combine flour, sugar, cocoa powder, and salt in the bowl of a food processor fitted with a blade attachment and pulse a few times to aerate and break up any lumps. Add butter and pulse until the mixture looks like sand, about 25 1-second pulses. Add yolk mixture and pulse just until the dough forms into a ball, about 15 1-second pulses.
                                                                  • Turn dough out onto a clean work surface and roll into 2 logs, each about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate until just firm but still pliable, about 1 hour. (The logs will flatten slightly while chilling. If you have a paper towel tube available, cut it in half lengthwise and nestle the cookie dough in there; this will help the dough keep its cylindrical shape while it chills.) Reshape the logs so they are perfectly round and refrigerate until firm, about 1 hour more.
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.
                                                                  • Remove a dough log from the refrigerator, remove the plastic wrap, and slice the dough into 1/8-inch coins. Place the cookies 1/2 inch apart on the prepared baking sheet. (About 30 cookies will fit on 1 sheet.) Rewrap the extra cookie dough in plastic and refrigerate until ready to bake the second batch. Bake the cookies until the edges are firm but the tops are still soft, about 9 to 11 minutes. Remove to a wire rack to cool completely. Repeat with the remaining dough. (You can use the same piece of parchment paper.)
                                                                    For the coating:
                                                                  • Line two baking sheets with parchment paper; set aside.
                                                                  • Prepare an ice water bath by filling a large bowl with 2 inches of cold water and adding 3 to 4 ice cubes; set aside.
                                                                  • Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off the heat. Place 24 ounces of the chocolate couverture in a dry, heatproof bowl. Set the bowl over the saucepan and stir until the chocolate is completely melted and has reached 118°F. (Make sure the chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate will no longer be usable.)
                                                                  • Remove the bowl from the saucepan. Add the remaining 8 ounces chocolate and stir until all the chocolate has melted and the temperature has cooled to 80°F. To speed up the cooling process—but only after all of the chocolate has melted—place the bowl over the reserved ice water bath.
                                                                  • Once cooled, return the bowl of chocolate to the saucepan and stir until the chocolate reaches 88°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 87°F and 89°F. (The chocolate must remain in this temperature range while dipping the cookies or it will not set properly.) Keep the saucepan of water over low heat and, when needed, set the bowl of chocolate over it to reheat.
                                                                  • To test if the chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118°F, then down to 80°F, then up again to 88°F.)
                                                                  • Using a dinner fork, dip the cooled cookies one at a time into the chocolate until covered. Lift each cookie out of the chocolate and tap the fork several times on the edge of the bowl. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate.
                                                                  • Place the cookies on the prepared baking sheets by tilting the fork so that the edge of each cookie touches the parchment-lined pan, then pull the fork out. Repeat until all the cookies have been dipped. Let sit at room temperature until completely set, about 20 minutes. Store in an airtight container at room temperature for 1 week or in the freezer for up to 1 month.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 80cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé

                                                                  If you can't find cipollini onions, substitute pearl onions. To make peeling the onions easier, drop them into boiling water and cook for one minute. Drain, rinse with cold water, and trim the ends; the peels will easily slip off. Prepare this dish up to a day in advance; reheat in a skillet over medium heat, adding one to two tablespoons water if necessary.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 1/4 lb cipollini onions
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 tsp crushed coriander seed
                                                                  • Yes No 1 1/2 lb carrot
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Add onions, and sauté 3 minutes or until golden. Add water and next 6 ingredients (through carrots); bring to a boil. Reduce heat; simmer 18 minutes or until vegetables are tender and liquid almost evaporates, stirring occasionally. Remove from heat; stir in cilantro, salt, and pepper.
                                                                  Yields: 8servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/3 cup ancho chile powder
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 1/2 tsp oregano leaves, dried
                                                                  • Yes No water
                                                                  • Yes No salt
                                                                  • Yes No six 12 oz, 1 inch thick boneless rib eye steaks
                                                                  • Yes No 1 3 oz dried chorizo
                                                                  • Yes No 1 large white onion
                                                                  • Yes No two 15 oz black beans in can
                                                                  • Yes No slice avocado slices and lime
                                                                  • In a small saucepan, heat 1 tablespoon of the vegetable oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the chile powder, vinegar, 1 teaspoon of the oregano and 3/4 cup of water and cook over very low heat, whisking occasionally, until the marinade is slightly thickened, about 3 minutes. Season with salt. Transfer the marinade to a large baking dish and let cool completely. Add the steaks and turn to coat. Cover and refrigerate overnight.
                                                                  • Light a grill. In a large saucepan, heat the remaining 1 tablespoon of oil. Add the chorizo and cook over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the chorizo to a bowl; reserve it for another use. Add the onion to the saucepan along with the remaining 1/2 teaspoon of oregano and cook until softened, about 6 minutes. Add the beans with their liquid and simmer until slightly thickened, about 10 minutes. Season lightly with salt.
                                                                  • Grill the rib eye steaks over moderately high heat, turning once, about 12 minutes for medium-rare meat. Serve the steaks with the black beans, avocado slices and lime wedges.
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute