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                                                                  Asian preparations are natural for persimmons. You can also serve individual wraps as appetizers.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp peanut oil
                                                                  • Yes No 1/2 cup minced scallion
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1 lb ground chicken
                                                                  • Yes No 1 cup chopped ripe fuyu persimmon
                                                                  • Yes No 1/2 cup chopped water chestnut
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1 tbsp oyster sauce
                                                                  • Yes No 12 boston lettuce leaves
                                                                  • Heat peanut oil in a large skillet over medium-high heat. Add onions, cornstarch, and chicken to pan; sauté for 4 minutes or until chicken is done, stirring to crumble. Add persimmon, water chestnuts, ginger, soy sauce, juice, and oyster sauce to pan; cook for 2 minutes. Remove from heat. Spoon 1/4 cup chicken mixture into center of each lettuce leaf; roll up jelly-roll fashion.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings (serving size: 3 wraps)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll

                                                                  Pasta salad is always a reliable family reunion choice. It's portable and goes with everything from fried chicken to ham. This version with orzo can be served chilled or at room temperature.

                                                                  Ingredients
                                                                  • Yes No 3 cup orzo
                                                                  • Yes No 1 cup frozen green peas
                                                                  • Yes No 3/4 3 oz cup crumbled feta cheese
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Combine all the ingredients in a large bowl, and toss well to coat. Cover bowl and chill for 1 hour.
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Give yourself a head start: Make Simple Collard Greens up to three days ahead.

                                                                  Ingredients
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 cup uncooked quick cooking grits
                                                                  • Yes No 1 cup shredded white cheddar cheese
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/2 cup half and half
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 10 large egg
                                                                  • Yes No 3 cup simple collard greens
                                                                  • Yes No hot sauce
                                                                  • Preheat oven to 375°. Bring salt and 4 cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits. Reduce heat to medium, and cook, whisking often, 5 to 7 minutes or until thickened. Remove from heat, and stir in cheese and butter.
                                                                  • Whisk together half-and-half, next 2 ingredients, and 2 eggs in a medium bowl. Stir half-and-half mixture into grits mixture. Stir in Simple Collard Greens. Pour mixture into a lightly greased 13- x 9-inch baking dish.
                                                                  • Bake at 375° for 25 to 30 minutes or until set. Remove from oven.
                                                                  • Make 8 indentations in grits mixture with back of a large spoon. Break remaining 8 eggs, 1 at a time, and slip 1 egg into each indentation. Bake 12 to 14 minutes or until eggs are cooked to desired degree of doneness. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with hot sauce, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Total Time: 2 hours 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This versatile, spicy yellow sauce is the perfect accompaniment to roasted chicken, vegetables, french fries, and fried yuca. The star ingredient is the aji amarillo chile pepper, a staple in Peruvian cooking. Look for jarred aji amarillo paste in a Latin food market. If you can't find the paste, you can use frozen aji amarillo peppers. Thaw and dice one pepper, and saute it in olive oil until it's soft. Add the cooked pepper to the rest of the sauce ingredients and process.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp aji amarillo paste
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 1 tbsp tomato ketchup
                                                                  • Yes No 2 scallion
                                                                  • Yes No to 2 limes
                                                                  • Yes No salt and pepper
                                                                  • Coarsely chop the white parts of the green onions. Add the chopped onions with all the rest of the ingredients (except the salt and pepper) to the bowl of a food processor or blender. Process until mixture is smooth and creamy. Season sauce with salt and pepper to taste, and chill until ready to serve.
                                                                  • Note: This sauce seems to taste even better after 24 hours in the refrigerator. Store in the refrigerator for up to one week.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 parsley
                                                                  • Yes No 3/4 oz lime juice
                                                                  • Yes No 1 1/2 oz gin
                                                                  • Yes No 1 oz club soda
                                                                  • Yes No 1 lime
                                                                  • In a cocktail shaker, muddle the parsley with the lime juice and Simple Syrup. Add ice cubes and the gin and shake well. Strain into a crushed ice-filled collins glass. Stir in the club soda and garnish with the lime wheel.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 3/4 cup lime juice
                                                                  • Yes No 2 cup dark rum
                                                                  • Yes No 2 cup crushed ice
                                                                  • Yes No slice lime slices and cilantro leaves
                                                                  • In a small saucepan, bring the water, sugar and ginger to a boil. Simmer over moderate heat for 5 minutes. Strain the syrup into a large pitcher, pressing hard on the ginger. Let cool to room temperature.
                                                                  • Stir in the lime juice, rum and the 2 cups of ice. Strain into ice-filled glasses and garnish with lime slices and cilantro.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 8drinks
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  Prep: 10 min., Bake: 10 min., Chill: 2 hr.

                                                                  Ingredients
                                                                  • Yes No 3 cup coarsely chopped pecan
                                                                  • Yes No waxed paper
                                                                  • Yes No 1 1/2 lb chocolate candy coating
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
                                                                  • Line a 15- x 10-inch jelly-roll pan with wax paper. Lightly grease wax paper.
                                                                  • Microwave candy coating, sweetened condensed milk, and salt in a 2-qt. microwave-safe bowl at HIGH 3 to 5 minutes, stirring at 1-minute intervals. Stir until smooth. Stir in vanilla and pecans. Spread in an even layer in prepared pan. Cover and chill 2 hours or until set.
                                                                  • Turn candy out onto cutting board, and cut into squares. Store, covered, at room temperature.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 12(about 3 lb.)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup diced mango
                                                                  • Yes No 2 large jalapeño chili pepper
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 7 cup shredded coleslaw mix
                                                                  • Yes No 3 cup corn flakes
                                                                  • Yes No 6 tbsp slivered almond
                                                                  • Yes No 6 tbsp sesame seed
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tbsp crushed red bell pepper
                                                                  • Yes No 1 1/2 tbsp kosher salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No all purpose flour
                                                                  • Yes No six 5 oz chicken breast half (boneless, skinless)
                                                                  • Yes No vegetable oil
                                                                  • Yes No six 10 inch flour tortilla
                                                                  • MAKE THE MANGO SLAW: In a saucepan, combine the mango, jalapeños, vinegar, sugar, water and shallot. Cover and simmer until the mango is softened, 10 minutes.
                                                                  • Transfer the mango mixture to a food processor and puree; scrape into a large bowl. Stir in the mayonnaise, cilantro, garlic and lime juice and season with salt and pepper. Add the coleslaw mix and toss to coat. Cover and refrigerate.
                                                                  • MAKE THE CONES: Wipe out the food processor. Add the cornflakes, almonds, sesame seeds, sugar, red pepper and salt and pulse until coarsely chopped. Transfer the mixture to a large, shallow bowl. In a second shallow bowl, whisk the eggs with the milk. Fill a third shallow bowl with flour. Dredge the chicken strips in the flour, shaking off any excess. Dip them in the eggs, then roll them in the cornflake mixture.
                                                                  • Set a rack over a rimmed baking sheet. In a large skillet, heat 1/4 inch of oil. Working in batches, fry the chicken over moderately high heat, turning once, until golden brown, 6 minutes; transfer to the rack. Set the fried chicken on the tortillas and top with the mango slaw. Roll up and eat right away.
                                                                  Yields: 6
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry

                                                                  The classic presentation for a roasted rack of lamb calls for frenching the meat?removing the layer of muscle and fat that extends to the end of the rib bones here are step-by-step instructions. It's one of the many lamb cooking techniques and recipes featured in "Lamb Around the World," from SAVEUR's October 2009 issue.

                                                                  Ingredients
                                                                  • Yes No 11 3/4 lb rack of lamb
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp coarsely chopped rosemary
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 10 clove garlic
                                                                  • Heat oven to 450°. Season lamb with salt and pepper. Heat oil in a 12" cast-iron skillet over medium-high heat. Add lamb fat side down and cook, using tongs to flip and sear the bottom and sides of the rack, until browned, about 10 minutes. Turn lamb fat side up in the skillet and scatter herbs over the top. 2. Add garlic to skillet and transfer to oven. Roast until an instant-read thermometer inserted into center of the meat reads 130° for medium rare, about 10 minutes. Let cool for 5 minutes before slicing into chops and serving. Pairing Note: An elegant rack of lamb calls for a rich red bordeaux. The 2005 Château Haut Mayne from Graves shows lovely notes of earth, blackberries, and spice. —Ania Zawieja
                                                                  Cuisine:YesNoworld
                                                                  Yields: 3
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  This simple and delicious pizza margherita is courtesy of chef Mario Batali and can be found in his cookbook, "Italian Grill."

                                                                  Ingredients
                                                                  • Yes No mario batali's pizza dough
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 cup prepared tomato sauce
                                                                  • Yes No 8 oz fresh mozzarella cheese
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 24 basil
                                                                  • Yes No coarse sea salt
                                                                  • Preheat a grill or grill pan.
                                                                  • Divide dough into 4 equal pieces and shape each into a ball. Loosely cover with a kitchen towel or plastic wrap; let stand 15 minutes.
                                                                  • Using a lightly floured rolling pin or your hands, stretch each ball into a 9- to 10-inch round.
                                                                  • Place one round of dough directly on grill and cook until bottom is lightly browned and dry, about 2 minutes. Using tongs, gently turn dough and cook for 30 seconds more. Transfer to baking sheet, browned side down, and set aside. Repeat process with remaining dough.
                                                                  • Divide sauce evenly between pizzas spreading to within 1/2 inch of the edges of the dough. Top with cheese.
                                                                  • Working with 1 or 2 pizzas at a time, place on grill and cook until cheese is melted and bottom is golden brown and crisp, about 2 minutes. Repeat process with remaining pizzas. Transfer pizzas to a cutting board and drizzle with olive oil. Scatter basil leaves over each pizza and sprinkle with salt. Cut using a pizza wheel and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4pizzas
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Arugula, a peppery salad green, makes a tasty bed for pan-seared steak. Asiago garlic bread is a fitting accompaniment. Combine 1 tablespoon olive oil and 1 minced garlic clove; brush evenly over 4 (1-inch-thick) French bread slices. Top each bread slice with 1 tablespoon grated Asiago cheese. Broil 2 minutes or until cheese melts and bread is toasted.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 4 oz beef tenderloin steak
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/2 cup prechopped red onion
                                                                  • Yes No 1 8 oz presliced cremini mushrooms
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 5 oz baby arugula
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle beef with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.
                                                                  • Melt butter in pan; coat pan with cooking spray. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, red onion, and mushrooms to pan; sauté 4 minutes or until mushrooms release their liquid. Combine juice and arugula in a large bowl. Add mushroom mixture to arugula mixture; toss gently to combine. Arrange 1 1/2 cups salad mixture on each of 4 plates; top each serving with 1 steak.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  This is like a cross between a soufflé and a light pudding. A soufflé is an old-fashioned classic that I always try to avoid making these days, as I made so many of them when I was at college! Like a good omelette, a soufflé is the test of a really good cook ? if you don?t get your temperature, speed and stages right you can end up with something as flat as a pancake. But now I?ve come up with a recipe that?s so delicious, with such a beautiful flavor and texture, it doesn?t really matter if it sinks. My favorite bit is getting everyone to make a hole in the top of their hot soufflé and pour in some very cold custard. There?s nothing better.

                                                                  Ingredients
                                                                  • Yes No rhubarb
                                                                  • Yes No caster sugar
                                                                  • Yes No butter
                                                                  • Yes No 6 gingersnap biscuits
                                                                  • Yes No readymade custard
                                                                  • Yes No egg yolk
                                                                  • Yes No 1 tsp 1 teaspoon plain flour
                                                                  • Yes No sea salt
                                                                  • This is like a cross between a soufflé and a light pudding. A soufflé is an old-fashioned classic that I always try to avoid making these days, as I made so many of them when I was at college! Like a good omelette, a soufflé is the test of a really good cook – if you don’t get your temperature, speed and stages right you can end up with something as flat as a pancake. But now I’ve come up with a recipe that’s so delicious, with such a beautiful flavor and texture, it doesn’t really matter if it sinks. My favorite bit is getting everyone to make a hole in the top of their hot soufflé and pour in some very cold custard. There’s nothing better. Preheat the oven to 180°C/350°F/gas 4 and put in a baking tray to heat up. Put the rhubarb into a saucepan with the 100g of sugar. Put a lid on the pan and simmer gently for about 10 minutes, until the rhubarb is soft. Put to one side and leave to cool completely. Get yourself six ramekin dishes and rub their insides with the butter. Put the gingersnap biscuits into a sandwich bag, tie a knot in the top and smash the biscuits with a rolling pin or the bottom of a pan to make quite fine crumbs. Dust the insides of the buttered ramekins with the smashed biscuits, then shake out any excess crumbs and keep them for later. (You can put the dishes into the fridge at this point until you’re ready to put your soufflés together.) Blob a tablespoon of the cooled stewed rhubarb into each ramekin dish. Mix the rest of the rhubarb with the custard, the egg yolk and the flour. In a large, clean bowl, using an electric whisk, beat the egg whites with a pinch of salt until you have soft peaks. Add the remaining 2 tablespoons of sugar and whisk on a high speed until the whites are very stiff – this should take about 3 minutes. Working gently, fold 2 spoonfuls of the stiff egg whites into the rhubarb mixture. Tip this into the bowl containing the remaining egg whites and fold together very carefully. Divide the mixture between the ramekins and level the tops. Wipe the rims of the dishes clean. Remove the hot baking tray from the oven and place the ramekins on it. Put back into the preheated oven and bake for 18 to 20 minutes, or until the soufflés are a lovely golden color and have risen nicely. Serve immediately, sprinkled with your leftover gingersnap crumbs.• from Jamie at Home
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Fresh or frozen raspberries may be used.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 18 oz raspberry
                                                                  • Combine sugar, berries, and 1/2 cup water in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    puree
                                                                  Ingredients
                                                                  • Yes No 2/3 lb red potato
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 inch thick small zucchini
                                                                  • Yes No 1 1/4 inch thick medium yellow squash
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1 large orange bell pepper
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 4 1 oz slice sourdough bread
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/2 cup thinly sliced simply roasted pork
                                                                  • Yes No 1 1/2 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Prepare grill.
                                                                  • Toss potatoes with 1 teaspoon oil. Place potatoes on grill rack coated with cooking spray; grill 4 minutes on each side or until tender. Place zucchini, squash, bell peppers, and onion on grill rack; cook 3 minutes on each side. Place bread slices on grill rack; grill 1 minute on each side or until well marked. Rub both sides of each bread slice with cut sides of garlic. Coarsely chop zucchini, squash, and bell peppers. Combine vegetables and Simply Roasted Pork in a large bowl, tossing gently.
                                                                  • Combine vinegar and remaining ingredients, stirring with a whisk. Gradually add remaining 3 1/2 teaspoons oil, stirring with a whisk. Drizzle vinegar mixture over vegetable mixture, tossing to coat. Serve bread with salad.
                                                                  Yields: 4servings (serving size: 1 3/4 cups salad and 1 bread slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Trail mix can be so measly, with sad-looking peanuts and waxy chocolate, but it doesn’t have to be. Buy some good-quality ingredients, and you’ll be surprised how much this mundane snack can be transformed. Game plan: Store in an airtight container at room temperature until it’s all eaten. See more camping recipes.

                                                                  Ingredients
                                                                  • Yes No 2 cup salted roasted peanut
                                                                  • Yes No 1 cup salted, roasted almonds
                                                                  • Yes No 1 cup salted, roasted cashews
                                                                  • Yes No 1 cup milk chocolate chip
                                                                  • Yes No 1 cup dried blueberries
                                                                  • Yes No 1 cup dried cherry
                                                                  • Yes No 1/4 cup crystallized ginger
                                                                  • Yes No 1/2 cup unsweetened, flaked coconut
                                                                  • Combine all ingredients in a large mixing bowl, and mix until everything is evenly distributed.
                                                                  Yields: 11servings (about 5 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    guittard
                                                                    Brands:
                                                                  • Yes No
                                                                    Guittard

                                                                  These turtle cookies have every indulgent flavor we could pack in a recipe: chocolate, peanut butter, caramel, and toffee. You’re already baking a batch, aren’t you?

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/2 cup domino granulated sugar
                                                                  • Yes No 1/2 cup firmly packed domino light brown sugar
                                                                  • Yes No 2/3 cup creamy usa peanut butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 cup bisquick original all purpose baking mix
                                                                  • Yes No 2/3 dash cup almond toffee bits
                                                                  • Yes No 2/3 cup coarsely chopped usa peanuts
                                                                  • Yes No 2/3 cup nestle toll house milk chocolate morsels
                                                                  • Yes No 10 oz vanilla caramels
                                                                  • Yes No 2 tbsp whipping cream
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2/3 cup nestle toll house milk chocolate morsels
                                                                  • TIP: The chocolate drizzle on the cookies will harden as it cools.
                                                                  • Preheat oven to 350°. Beat first 4 ingredients at medium speed with an electric mixer until creamy. Add egg, beating until blended. Add baking mix, beating at low speed just until blended. Stir in toffee bits, chopped peanuts, and 2/3 cup chocolate morsels.
                                                                  • Drop dough by rounded tablespoonfuls onto ungreased baking sheets; flatten dough with hand.
                                                                  • Bake at 350° for 10 to 12 minutes or until golden brown. Cool cookies on baking sheets 1 minute; remove cookies to wire racks.
                                                                  • Microwave caramels and 2 tablespoons cream in a glass bowl at HIGH 1 minute; stir. Continue to microwave at 30-second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary. Stir in vanilla. Spoon caramel mixture evenly onto tops of cookies; drizzle evenly with melted chocolate.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    domino
                                                                  • Yes No
                                                                    bisquick
                                                                  • Yes No
                                                                    nestle toll house
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Domino's
                                                                  • Yes No
                                                                    Bisquick
                                                                  • Yes No
                                                                    Nestlé Toll House
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Minute

                                                                  I'm not quite sure where I got the inspiration for this recipe ? I think it was actually when I was making bread one day and I incorporated some really sweet caramelized garlic and almonds into a focaccia. There's a slightly Spanish feel to the main ingredients ? think of it as putting a bunch of old friends together and having a good party! My mother's initial reaction was, ?My God, that's a lot of garlic, you'll stink!? but don't let the amount put you off, as when garlic is roasted in its skin the pungent flavour is replaced by a jammy sweetness which is divine.

                                                                  Ingredients
                                                                  • Yes No 3 bulbs of fresh garlic, and skins left on
                                                                  • Yes No 1 white onion
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 285 milliliter double cream
                                                                  • Yes No 1 liter vegetable stock
                                                                  • Yes No 1 of ciabatta bread
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No almonds, toasted in the oven
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No
                                                                  • Yes No 1 of fresh coriander
                                                                  • Yes No 1 of fresh mint
                                                                  • I'm not quite sure where I got the inspiration for this recipe – I think it was actually when I was making bread one day and I incorporated some really sweet caramelized garlic and almonds into a focaccia. There's a slightly Spanish feel to the main ingredients – think of it as putting a bunch of old friends together and having a good party! My mother's initial reaction was, ‘My God, that's a lot of garlic, you'll stink!’ but don't let the amount put you off, as when garlic is roasted in its skin the pungent flavour is replaced by a jammy sweetness which is divine.Roast the garlic cloves in a preheated oven at 180ºC/350ºF/gas 4 for around half an hour until soft to the touch. Meanwhile, take a large pot and slowly fry the white onion in 4 tablespoons of olive oil for about 10 minutes until really soft and translucent. Add the cream and the stock, bring back to the boil and simmer for 10 minutes, awaiting your garlic. Remove the garlic from the oven and allow to cool slightly before squeezing out all the sweet, golden paste. Whisk this into the soup. Discard the garlic skins.Remove the crusts from your ciabatta, rip up the bread into small pieces and throw into the soup. Add the sherry vinegar, then allow the soup to simmer for 5 more minutes. Whiz it until smooth in your food processor with your toasted almonds. Season nicely to taste and serve in big bowls sprinkled with some orange segments, torn up coriander and mint, and drizzled with a good lug of extra virgin olive oil.Try this: You can eat this cold in the summer – it's obviously going to be thick, which I think is a nice thing, but you can thin it with a little milk or stock if you want to.And this: You may want to big up the sherry vinegar to give it that twang you get with a Spanish gazpacho soup.Or this: There's a similar recipe from Spain where sliced white grapes are added to the soup – this contrasts really well with the garlic, so give it a go. A handful will do. Nice when eaten both hot and cold. • from Jamie's Kitchen
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    mother's
                                                                    Brands:
                                                                  • Yes No
                                                                    mother's

                                                                  The slurry (a mixture of flour and water that's whisked together) is the secret to keeping the low-fat crust tender.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 6 tbsp ice water
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 7 tbsp vegetable shortening
                                                                  • Yes No 8 cup thinly sliced braeburn apples
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Preheat oven to 450°.
                                                                  • To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, ice water, and vinegar, stirring with a whisk until well blended to form a slurry. Combine remaining 1 1/2 cups flour, powdered sugar, and 1/2 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist.
                                                                  • Divide dough in half. Gently press each half into a 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap; cover with 2 additional sheets of overlapping plastic wrap. Roll 1 dough half, still covered, into a 12-inch circle. Roll other dough half, still covered, into an 11-inch circle. Chill dough 10 minutes or until plastic wrap can be easily removed.
                                                                  • To prepare filling, combine the apples and lemon juice in a large bowl. Combine 2/3 cup sugar, 3 tablespoons flour, cinnamon, nutmeg, and 1/8 teaspoon salt in a small bowl. Sprinkle sugar mixture over apples; toss well to coat.
                                                                  • Remove top 2 sheets of plastic wrap from 12-inch dough circle; fit dough, plastic wrap side up, into a 9-inch deep-dish pie plate coated with cooking spray, allowing dough to extend over edge. Remove remaining plastic wrap. Spoon filling into dough; brush edges of dough lightly with water.
                                                                  • Remove top 2 sheets of plastic wrap from 11-inch dough circle; place, plastic wrap side up, overfilling. Remove remaining plastic wrap. Press edges of dough together. Fold edges under, and flute. Cut 4 (1-inch) slits into top of pastry using a sharp knife. Brush top and edges of pie with egg white; sprinkle with 1 tablespoon sugar.
                                                                  • Place pie on a baking sheet; bake at 450° for 15 minutes. Reduce oven temperature to 350° (do not remove pie from oven), and bake an additional 40 minutes or until golden. Cool on a wire rack.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 3 cup uncooked wide egg noodles
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 3/4 cup milk
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 10 oz, 2 1/2 cup frozen baby peas
                                                                  • Yes No 4 oz ham
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup chopped miniature pretzel
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Preheat oven to 400°F. Lightly butter a 1 1/2- to 2-quart baking dish.
                                                                  • Cook noodles according to package directions and drain in a colander; do not rinse noodles.
                                                                  • While noodles cook, melt butter in a large saucepan over medium heat, add onion and cook, stirring, until softened, about 5 minutes. Stir milk and cornstarch together in a large cup; whisk into saucepan with onion and cook, whisking, until boiling. Whisk in cream and continue to cook, whisking, until thickened, about 2 minutes.
                                                                  • Stir noodles, peas, ham and salt into sauce mixture, season with pepper and scrape into prepared baking dish. Sprinkle pretzels and Cheddar on top and bake until bubbly and golden on top, about 20 minutes.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle

                                                                  You can substitute dried cherries, cranberries, or raisins for the apricots and use strawberry jam for the preserves.

                                                                  Ingredients
                                                                  • Yes No 3 oz dried apricots
                                                                  • Yes No 1 1/2 lb frozen puff pastry
                                                                  • Yes No 2 tbsp apricot preserves
                                                                  • Yes No 3 tbsp semisweet chocolate chip
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp finely ground coffee
                                                                  • Yes No 1 pint coffee ice cream
                                                                  • Heat oven to 400° F. In a small saucepan, combine the apricots and 1/2 cup of water and bring to a boil. Remove from heat, cover, and let stand 5 minutes. Remove the apricots from the water, let cool, and coarsely chop. On a lightly floured surface, cut the sheet of puff pastry lengthwise into thirds, and cut each third in half (for six 4-by-6-inch pieces). Place 1 teaspoon of the preserves in the lower center of each piece of dough. Top with the chocolate chips and chopped apricots. Brush the edge of each pastry with egg and fold the pastry over the filling, pressing the edges together. Using the tines of a fork, seal the packets securely and brush the tops with the remaining egg. Sprinkle each with 1 teaspoon of sugar. Place the pastries on a cookie sheet lightly coated with vegetable cooking spray and bake 25 to 30 minutes, or until golden brown. In a small bowl, combine the ground coffee with the remaining sugar. Serve the Pastry Pillows warm or at room temperature with the ice cream sprinkled with coffee sugar.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  rocketing up in our garden and the need to cut some before it bolted to seed. So we took great handfuls of arugula, fresh tender rosemary, and chives...

                                                                  Ingredients
                                                                  • Yes No 2 thick slice bread
                                                                  • Yes No 2 handful large baby arugula
                                                                  • Yes No 1 sprig tender rosemary
                                                                  • Yes No several chive stalks
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 egg
                                                                  • Yes No salt and pepper
                                                                  Yields: 1for breakfast or lunch

                                                                  A long-simmered stew made with dried fruit and nuts is typically Catalan. Ferran Adrià's version starts with a store-bought rotisserie chicken—the ones in Spain are superdelicious—finished with a quick fruit-and-nut sauce that uses the flavorful poultry drippings.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 3 oz cup pitted prune
                                                                  • Yes No 1/2 3 oz cup dried apricots
                                                                  • Yes No 1/4 cup dried sour cherry
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 1/2 cup tawny port
                                                                  • Yes No 1 medium cinnamon stick
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1 rotisserie chicken
                                                                  • Heat the olive oil in a large skillet. Add the prunes, apricots, cherries and pine nuts and cook over moderate heat, stirring, until the pine nuts are golden and the fruit is browned in spots, about 3 minutes. Add the port and cinnamon stick and cook over moderate heat until syrupy, about 5 minutes. Add the stock and chicken drippings and bring to a boil.
                                                                  • Meanwhile, in a large nonstick skillet, brown the chicken pieces over high heat until the skin is golden and crisp, about 2 minutes. Scrape the dried fruit sauce and liquid into the skillet with the chicken and bring to a boil, turning the pieces of chicken until they are nicely coated with sauce, about 1 minute. Transfer to plates and serve.
                                                                  Yields: 4
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Add whole fresh strawberries and whole wheat toast for an easy weekend brunch or light supper during the week.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 1/4 cup non-fat milk
                                                                  • Yes No 1 1/2 tsp minced parsley
                                                                  • Yes No 1/2 tsp minced thyme
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 cup loosely packed salad greens
                                                                  • Yes No 1 1/2 tsp red wine vinegar
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 2 tbsp crumbled goat cheese (chèvre)
                                                                  • Yes No 1 1/2 tsp sliced almond
                                                                  • To prepare omelet, combine the first 7 ingredients in a small bowl, stirring with a whisk. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to egg mixture; stir well.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 7 minutes or until browned. Add garlic; sauté 1 minute. Pour egg mixture over onion mixture in pan. Reduce heat, and cook 3 minutes or until set. Loosen omelet with a spatula, and fold in half; cook 1 minute. Cut omelet in half; place one half on each of 2 plates.
                                                                  • To prepare salad, combine salad greens, vinegar, and oil; toss well. Arrange 1 1/2 cups greens on top of each serving; top each serving with 1 tablespoon cheese and 3/4 teaspoon almonds.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This ultra-hot salsa has some intense heat to it. Wear gloves while handling the Habaneros to prevent the oils from burning your skin. It goes great over grilled fish or chicken.

                                                                  Ingredients
                                                                  • Yes No 4 large tomato
                                                                  • Yes No 1 habanero chili pepper
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Seed and dice the tomatoes, discarding most of the seeds and pulp, and place them in a large bowl. Roast the Habanero and then cut it in half and scrape out the seeds and remove the stem area but leave the skin on. Chop the Habanero finely and add it to the tomatoes. Dice the onion and the garlic and add them to the mixture. Sprinkle the lemon juice and the salt over the top, and fold (carefully stir) the mixture to thoroughly incorporate it. Let it rest in the refrigerator for 1-2 hours to let the flavors blend. Enjoy it as a topping on fresh grilled chicken and fish or as a salsa for dipping.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    dip

                                                                  Layers of phyllo are brushed with a mixture of melted butter and oil, then they're sprinkled with graham cracker crumbs and brown sugar. The crumbs help keep the phyllo, which envelopes the moist filling, dry and crisp.

                                                                  Ingredients
                                                                  • Yes No 1 cup apricot nectar
                                                                  • Yes No 1/2 cup chopped dried apricots
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 1/4 tsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3 3 oz dried sweet cherries
                                                                  • Yes No 2 tbsp chopped almond
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 6 14 inch frozen phyllo dough
                                                                  • Yes No 1/4 cup graham cracker
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine the first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until liquid is absorbed, stirring occasionally. Stir in almonds and vanilla. Cool completely.
                                                                  • Preheat oven to 375º.
                                                                  • Combine the butter and oil. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying). Lightly brush phyllo sheet with 1 tablespoon butter mixture. Sprinkle with 1 tablespoon crumbs and 1 1/2 teaspoons brown sugar. Repeat layers once. Top with 1 phyllo sheet. Gently press layers together. Lightly coat top phyllo sheet with cooking spray. Cut stack lengthwise into 4 (3 1/2-inch-wide) strips. Cut each strip in half crosswise. Spoon 2 tablespoons of cherry mixture onto 1 short end of each rectangle, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of rectangle. Tuck edges under triangle. Place triangles, seam side down, on a large baking sheet coated with cooking spray; lightly coat triangles with cooking spray. Repeat procedure with remaining phyllo, butter mixture, crumbs, brown sugar, cherry mixture, and cooking spray.
                                                                  • Bake at 375º for 15 minutes or until golden brown. Remove from baking sheet, and cool on a wire rack.
                                                                  Yields: 16turnovers (serving size: 1 turnover)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake

                                                                  With a buttery crust and custard-like filling, these lemon squares taste as good as they look. A dusting of powdered sugar completes the bar cookie recipe.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 2 1/3 cup all purpose flour
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 1/2 tsp grated lemon peel
                                                                  • Yes No 6 tbsp lemon juice
                                                                  • Yes No 4 large egg
                                                                  • In a bowl, with an electric mixer at medium speed, beat butter and 1/2 cup powdered sugar until smooth. Beat in 2 cups flour until dough is no longer crumbly. Pat into a ball.
                                                                  • Press dough evenly into a buttered and floured 9- by 13-inch baking pan. Bake in a 350° oven until golden, about 20 minutes.
                                                                  • Meanwhile, in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat granulated sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice, and eggs to blend. Pour onto hot crust.
                                                                  • Bake until lemon mixture is no longer runny in the center (cut to test), 35 to 40 minutes. Remove from the oven and dust with remaining 2 tablespoons powdered sugar.
                                                                  • Let cool completely in pan, then cut into 24 bars.
                                                                  • Note: Nutritional analysis is per bar. The lemon squares can be chilled airtight for up to 2 days.
                                                                  Yields: 24bars
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    refrigerate

                                                                  Loaded with fragrant herbs and crunchy vegetables, this salad is perfect for a picnic, potluck, or tailgate party. Pair it with Vinegar and Spice Oven Ribs or Grilled Shrimp-Boil Skewers. This recipe was featured as part of our Tailgating photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup red onion
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 8 oz orzo
                                                                  • Yes No 1 15 oz chickpeas, also known as garbanzo beans
                                                                  • Yes No 1/3 cup celery
                                                                  • Yes No 1/2 cup picholine olives, pitted
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp diced mint
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Place onion and vinegar in a large, nonreactive bowl and stir to combine; set aside.
                                                                  • Bring a large saucepan of heavily salted water to a boil over high heat. Add orzo and cook, stirring occasionally, until al dente, about 8 minutes. Drain and rinse under cold water until cool. Drain well and place in the bowl with the onion-vinegar mixture.
                                                                  • Add chickpeas, celery, olives, olive oil, and herbs and toss to combine. Taste and season with salt, pepper, and additional red wine vinegar as needed. Serve at room temperature.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    serve

                                                                  Steaks on the grill are the iconic summertime meal. We top ours with a compound butter that’s loaded with spicy chiles, black pepper, lime juice, and tequila. Serve the steaks with some grilled corn and stuffed poblano peppers for a satisfying summer nosh. Read more about grilling.

                                                                  Ingredients
                                                                  • Yes No 6 beef rib-eye steak
                                                                  • Yes No olive oil
                                                                  • Yes No chile lime tequila compound butter
                                                                  • Heat a gas or charcoal grill to medium high (about 375°F). Brush both sides of the steaks with olive oil and season well with salt and freshly ground black pepper. Let steaks rest at room temperature at least 15 minutes before grilling.
                                                                  • When the grill is heated, place steaks on the grate and close the lid. After about 4 minutes, rotate steaks a quarter turn to create crosshatched marks. After another 3 to 4 minutes, flip steaks over. After another 4 minutes, rotate steaks a quarter turn and grill to desired doneness. (It will take about 15 minutes of total cooking time to reach an internal temperature of 130°F for medium rare.) Remove steaks from the grill and let rest 7 to 10 minutes before serving.
                                                                  • To serve, slice compound butter into six rounds and top each steak with a round.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Light, herby, and vibrantly flavored, this salad makes a fine addition to a meze spread. Make up to two hours ahead so tastes can meld.

                                                                  Ingredients
                                                                  • Yes No 1 cup bulgur
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 cup chopped tomato
                                                                  • Yes No 1 1/4 cup chopped cucumber
                                                                  • Yes No 1 cup chopped parsley
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Combine bulgur and 1 cup boiling water in a medium bowl. Cover and let stand 30 minutes or until tender. Stir in juice, oil, and garlic. Cool to room temperature.
                                                                  • Combine bulgur mixture, tomato, and remaining ingredients in a large bowl; toss gently to coat.
                                                                  Yields: 8servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 1/4 cup old fashioned oats
                                                                  • Yes No 1/2 cup low-fat yogurt
                                                                  • Yes No 1 banana
                                                                  • Yes No 1/2 cup non-fat milk
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • In a blender, combine oats, yogurt, banana, fat-free milk, honey, and cinnamon; puree until smooth. Serve immediately.
                                                                  Yields: 1
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup fine dry bread crumb
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 4 slice french bread
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 1/8 tsp white pepper
                                                                  • Yes No 20 select oysters
                                                                  • Yes No 4 rosemary
                                                                  • Yes No parsley
                                                                  • Combine breadcrumbs and cheese in a small bowl; set aside.
                                                                  • Spread butter on 1 side of each bread slice. Combine 1/8 teaspoon salt and black pepper; sprinkle over butter. Place bread slices, buttered side up, on a baking sheet. Bake at 350º for 15 minutes or until lightly browned and crisp. Set aside.
                                                                  • Combine cream and shallot in a 10-inch, ovenproof skillet; bring to a boil over medium-high heat, stirring often. Cook 15 minutes or until reduced to 1 cup, stirring often. Stir in remaining 1/8 teaspoon salt, chopped rosemary, and white pepper. Add oysters; cook 1 minute or until edges of oysters begin to curl. Remove from heat. Sprinkle with breadcrumb mixture. Broil 3 inches from heat 2 to 3 minutes or until golden brown.
                                                                  • To serve, spear a rosemary sprig through each toasted bread slice; place a bread slice in each of 4 individual shallow bowls. Spoon oyster mixture around bread. Sprinkle with parsley. Serve immediately.
                                                                  Cuisine:YesNonew orleans
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This simple version of a popular Chinese takeout dish will work with just about any vegetable.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 14 oz water packed extra firm tofu
                                                                  • Yes No 5 cup broccoli floret
                                                                  • Yes No 1 1/2 cup carrot
                                                                  • Yes No 1/2 cup broccoli stems
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 1/2 cup sliced scallion
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup snow peas
                                                                  • Yes No 1 14 oz baby corn
                                                                  • Yes No 1 8 oz sliced water chestnuts
                                                                  • Yes No 1/2 cup vegetable broth
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 cup short-grain rice
                                                                  • Combine first 5 ingredients, tossing to coat; cover and marinate in refrigerator 1 hour. Drain in a colander over a bowl, reserving marinade.
                                                                  • Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes; drain. Plunge into ice water. Drain.
                                                                  • Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add tofu; stir-fry 5 minutes or until lightly browned on all sides. Stir in onions, ginger, and garlic; stir-fry 30 seconds. Stir in broccoli mixture, snow peas, corn, and water chestnuts; stir-fry 1 minute. Combine broth and cornstarch, stirring with a whisk. Add cornstarch mixture, reserved marinade, and salt to pan; bring to a boil. Cook 2 1/2 minutes or until slightly thick, stirring constantly. Serve over rice.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 6servings (serving size: about 1 1/3 cups stir-fry and 2/3 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 lb fingerling potatoes
                                                                  • Yes No 6 medium tomato
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 tbsp ancho chile powder
                                                                  • Yes No 1 tbsp hot pimentón de la vera
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup unsalted roasted pumpkin seeds
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt
                                                                  • In a large pot of boiling salted water, cook the potatoes over high heat for 5 minutes. Drain and let cool slightly, then halve the potatoes lengthwise.
                                                                  • In a large saucepan, combine the tomatoes, garlic, shallot, ancho chile powder, pimentón and water and bring to a boil. Simmer over moderate heat for 25 minutes, then transfer to a food processor. Add the pumpkin seeds and 1/4 cup of the oil and puree. Season the romesco with salt.
                                                                  • Meanwhile, preheat a large cast-iron griddle on the grill. In a bowl, toss the potatoes with the remaining 1/4 cup of oil and season with salt. When the griddle is very hot, add half of the potatoes in a single layer, cut sides down. Cook them over high heat until browned, 10 minutes. Turn the potatoes and cook until the skins are browned in spots, 5 minutes longer. Transfer the potatoes to a platter. Cook the remaining potatoes. Alternatively, preheat the oven to 425°. Arrange the potatoes cut side down on 2 baking sheets. Roast for about 25 minutes, switching the position of the pans halfway through, until the potatoes are browned.
                                                                  • Drizzle the potatoes with some of the romesco sauce and serve, passing the remaining sauce at the table.
                                                                  Cuisine:YesNola vera
                                                                  Yields: 10
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  When buying the racks of lamb, be sure to ask the butcher to "french" (or trim away meat and fat from) the bones. This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."

                                                                  Ingredients
                                                                  • Yes No 1/2 cup dijon mustard
                                                                  • Yes No 3 tbsp packed golden brown sugar
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 1 1/4 lb racks baby lamb chops
                                                                  • Yes No mint
                                                                  • Yes No 1 1/2 cup red currant jelly
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 cup coarsely chopped mint
                                                                  • Prepare the lamb: Stir together mustard, brown sugar, salt, and pepper in a small bowl. Brush mixture all over lamb. Transfer to a large resealable plastic bag, and refrigerate at least 6 hours (or up to overnight).
                                                                  • Meanwhile, make the dipping sauce: Whisk together jelly, vinegar, and the water in a medium bowl until smooth. Fold in mint. (Sauce can be refrigerated, covered, up to 6 hours before serving.)
                                                                  • Preheat oven to 450 degrees. Bring lamb to room temperature. Transfer to a rimmed baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part (avoiding bone) registers 125 to 130 degrees for medium-rare, 15 to 20 minutes. Remove from oven, and tent with foil. Let rest 10 minutes.
                                                                  • Just before serving, cut lamb racks into individual chops. Garnish with mint sprigs. Serve with dipping sauce.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    foil

                                                                  This recipe yields a rich broth and vegetables for soup, plus cooked chicken to use in other recipes. Use the white meat for our Asian Chicken Salad and the dark meat for our Tortilla Pie.

                                                                  Ingredients
                                                                  • Yes No 1 3 to 4 lb whole chicken
                                                                  • Yes No 1 lb carrot
                                                                  • Yes No 1 lb parsnip
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 4 tsp coarse salt
                                                                  • Yes No wide egg noodles
                                                                  • In a large pot, combine chicken, carrots, parsnips, and onions. Add water to just cover. Stir in salt. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes (skim off foam). Transfer chicken to a plate to cool; refrigerate (see note, below). To serve soup, add noodles to broth, and season with salt, if desired.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 55 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This fish in toasted pecan butter sauce recipe takes the homey flavors of a backcountry Cajun fish fry and merges them with the elegant nuances of a New Orleans restaurant. Pureed toasted pecans add incredible depth and silky texture to a garlic and hot pepper-infused butter sauce. This fantastic meal can be made so easily that it works for a thrown-together weeknight meal or a planned dinner party. Cook’s note: This recipe calls for trout fillets, but any firm-fleshed fish will do.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 2 tbsp chopped yellow onion
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Yes No 3/4 tsp worcestershire sauce
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 tsp cajun seasoning
                                                                  • Yes No 6 4 oz trout fillets, 4 ounces each
                                                                  • Yes No oil
                                                                  • Yes No 1/3 cup chopped pecan
                                                                  • To make the sauce:
                                                                  • Blend the butter, 1/2 cup toasted pecans, onion, lemon juice, garlic, and hot pepper sauce in a food processor until it is smooth. The sauce is ready when it is completely smooth and has thickened a bit. Set the sauce aside at room temperature while the fish cooks.
                                                                  • To fry the fish:
                                                                  • Heat 1/2 inch of oil in a deep skillet to 350F. Mix the Worcestershire sauce, milk, and egg together. Stir together the flour and Cajun seasoning. Pat the fish fillets dry and dredge them first in the egg mixture and then in the flour mixture.
                                                                  • Fry the fillets in 2 batches of 3 each, for 3 to 4 minutes on each side. The fish is done when it is deep golden brown and flakes easily when tested with a fork. Serve the fish hot, garnished with the toasted pecan butter sauce and toasted pecans.
                                                                  • This fish with toasted pecan butter sauce recipe makes 6 servings.
                                                                  Cuisine:YesNocajun
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 26 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    serve

                                                                  Make sure you get hold of good-quality canned Spanish anchovies for this, otherwise it?s not worth making it.

                                                                  Ingredients
                                                                  • Yes No 4 anchovy fillets
                                                                  • Yes No 1/2 a fresh red chili
                                                                  • Yes No 1 tsp 1 teaspoon capers
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No zest and 1/2 a lemon
                                                                  • Yes No 3 tbsp 3 tablespoons tomato sauce
                                                                  • Yes No 3 oz 3 oz mozzarella
                                                                  • Yes No 1 tbsp 1 tablespoon fresh flat leaf
                                                                  • Yes No parsley
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Make sure you get hold of good-quality canned Spanish anchovies for this, otherwise it’s not worth making it.Cut the anchovy filets in half lengthwise and add to a bowl with the sliced chili – feel free to use as much as you like – the capers, a couple of tablespoons of extra virgin olive oil, and the lemon zest. Squeeze a little lemon juice on as well and mix up. Let the anchovies sit in the marinade for 15 minutes. Smear the tomato sauce evenly over the pizza base and scatter torn-up pieces of mozzarella over the top. Evenly lay on the anchovy fillets, scatter over the capers and chili, and sprinkle with a little parsley and seasoning. Drizzle with the leftover marinating oil and cook until crisp and golden.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 2 8 oz cream cheese
                                                                  • Yes No 8 oz sharp cheddar cheese
                                                                  • Yes No 2 4 oz blue cheese
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1 1/2 tbsp worcestershire sauce
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 2 cup diced pecan
                                                                  • Yes No 2 cup diced parsley
                                                                  • Process cream cheese and next 5 ingredients in a food processor 1 to 2 minutes until combined, stopping to scrape down sides.
                                                                  • Stir together cheese mixture, 1 cup pecans, and 1/2 cup parsley. Cover and chill 1 hour.
                                                                  • Shape cheese mixture into 4 (7-inch) logs.
                                                                  • Combine remaining 1 cup pecans and 1 1/2 cups parsley. Roll logs in parsley mixture; cover and chill until ready to serve. Serve with crackers.
                                                                  • Note: For testing purposes only, we used Cracker Barrel cheese for Cheddar cheese. Cheese logs may be prepared ahead and frozen, if desired. Thaw in refrigerator overnight.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 24appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    cracker barrel
                                                                    Brands:
                                                                  • Yes No
                                                                    Cracker Barrel

                                                                  Brining overnight in a salt-and-cider mixture makes this chicken incredibly flavorful and moist; basting with reduced apple cider adds a hint of sweetness to the finished roasted chicken. Use tongs to carefully remove skin from the hot chicken.

                                                                  Ingredients
                                                                  • Yes No 3 qt water
                                                                  • Yes No 1 qt apple cider
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 6 lb roasting chicken
                                                                  • Yes No 2 cup apple cider
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 flat leaf parsley sprigs
                                                                  • Yes No 4 garlic clove
                                                                  • Combine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.
                                                                  • Preheat oven to 400°.
                                                                  • Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.
                                                                  • Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place the onion halves, parsley, and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan. Bake at 400° for 1 hour and 30 minutes or until thermometer registers 175°. Remove from oven (do not turn oven off). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400° oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a platter.
                                                                  • Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Serve jus over chicken.
                                                                  Yields: 8servings (serving size: about 4 ounces chicken and about 1 tablespoon jus)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Have fun with all the family with this scrumptious lamb and sweet potato pizza topped with fresh herbs and feta cheese. This basic pizza dough, which is ready in under an hour, makes for a crispy, thin base.

                                                                  Ingredients
                                                                  • Yes No pizza dough
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No topping
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium sweet potato
                                                                  • Yes No 1 red onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 tbsp cumin, ground
                                                                  • Yes No 1/2 tsp smoked paprika
                                                                  • Yes No 1/4 tsp dried chili flakes
                                                                  • Yes No 2 tsp coriander seed, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 600 gram ground lamb
                                                                  • Yes No 1/4 cup tomato passata
                                                                  • Yes No 1/2 cup crumbled feta cheese
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 2 tbsp diced coriander seed, ground
                                                                  • Make the dough. Pour 3/4 cup warm water into small bowl; stir in yeast and let stand until yeast dissolves -- for about 5 minutes.
                                                                  • Brush a large bowl lightly with a little olive oil. Set aside. Combine 2 cups flour, sugar, and salt in food processor. Add yeast mixture and 3 tablespoons olive oil and process until dough forms a sticky ball.
                                                                  • Transfer dough to lightly floured surface. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky for about 1 minute. Transfer to oiled bowl and turn dough in bowl to coat lightly in oil.
                                                                  • Cover bowl with plastic wrap and allow the dough rise in warm and dark, draft-free area until it doubles in volume or for about 1 hour.
                                                                  • While you're waiting for the dough to rise, start preparing the topping. Pre-heat the oven to 390F (200C).
                                                                  • Steam the sweet potato for about 3 minutes or until a little soft. Set aside to cool.
                                                                  • Heat olive oil in a large frying pan over a medium heat. Cook the onion, stirring occasionally, for 5 minutes or until golden. Add the cumin, paprika, chili and coriander and cook, stirring, for 1 minute. Next, add the ground lamb. Stir to break it up with a fork, and cook for 5 minutes or until almost all moisture has evaporated. Season with salt and pepper and remove from heat. Set aside to cool.
                                                                  • Punch the dough down then roll out starting in center of dough, working out toward edges but not rolling over them until you form a large circle shape.
                                                                  • Brush the surface of the dough with a little olive oil then spread on tomato passata then top with lamb mixture, slices of sweet potato and feta cheese. Bake for 15 minutes. Remove from oven and scatter with chopped parsley and coriander. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4 ½
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  • Yes No
                                                                    Minute

                                                                  The carrots in this recipe are coarsely mashed with leeks and parsley for a quick, bright dish that sings of spring, even when it’s still cold outside. Because the carrots are mashed, not mushed, they’re a far cry from the baby food texture that makes so many cringe.

                                                                  Ingredients
                                                                  • Yes No 5 lb carrot
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 3/4 cup medium leek, white and pale green parts only, and thinly sliced crosswise
                                                                  • Yes No 3/4 cup half and half
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Bring a large pot of heavily salted water to a boil over high heat. Once water boils, add carrots and cook until very tender, about 12 to 15 minutes.
                                                                  • Drain carrots and let sit, undisturbed, so they “steam dry” for a few minutes. Return pot to stovetop over medium-low heat and add butter. Once butter foams, add leeks, season well with salt and freshly ground pepper, and cook until leeks are soft and wilted, about 2 minutes.
                                                                  • Add carrots and stir to coat. Pour in half-and-half and, using a potato masher or large fork, coarsely mash up the mixture. Mix in parsley, taste and adjust seasoning as needed, and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  The chivito is the national sandwich of Uruguay. It's importance in Uruguay is on a par with the cheesesteak in Philadelphia. The chivito (whose name translates to "little goat") is a serious sandwich filled with meat. The star ingredient is a slice of churrasco (grilled, thin sliced beef), which is topped with slices of ham, bacon, lettuce and tomato, melted mozzarella cheese, and a fried egg. Optional toppings include cooked onions, olives, peppers, and pickles. Salsa golf, a mixture of ketchep and mayonnaise that is popular in Argentina and Uruguay, is the perfect condiment for this sandwich.

                                                                  Ingredients
                                                                  • Yes No 4 extra large very large sandwich buns
                                                                  • Yes No 4 thin slice steak
                                                                  • Yes No 8 piece bacon
                                                                  • Yes No 4 slice deli ham
                                                                  • Yes No 4 slice tomato
                                                                  • Yes No 4 slice mozzarella cheese
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No lettuce
                                                                  • Yes No mayonnaise
                                                                  • Yes No tomato ketchup
                                                                  • Yes No salt and pepper
                                                                  • Place a large skillet over medium heat and cook the bacon slices until crispy. Set aside on paper towels to cool. If using the filet steaks, drain the excess bacon fat out of the skillet. Slice each filet in halve crosswise, to make 2 thin steaks (4 total). Sprinkle with coarse salt, and use a mallet to pound the steaks even thinner. Heat the skillet over medium high heat until hot, and place steaks on the skillet. Cook for about 2 minutes per side, or until desired doneness. Remove to paper towels to cool. Wipe the skillet clean. Melt the butter in over medium heat, and fry eggs sunnyside up until desired doneness. Preheat the broiler. Assemble sandwiches: Spread inside of buns with ketchup and mayonnaise. Place lettuce slices over bottom half of buns. Top with a slice of beef, 2 bacon slices, a slice of ham, a slice of tomato, and a slice of mozzarella. Place sandwiches (uncovered) under the broiler briefly (keeping a close eye on them) to melt the cheese. Remove from oven and add the fried egg over the cheese, then top with the other half of the bun. Serve immediately.
                                                                  • Makes 4 large sandwiches.
                                                                  Cuisine:YesNophiladelphia
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Introduce a nontraditional cocktail recipe to a summertime party with this bourbon-infused drink. Fresh mint adds a fragrant note, while turbinado sugar adds festive sparkle.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz bourbon
                                                                  • Yes No 1/2 cup blood orange juice
                                                                  • Yes No 8 mint
                                                                  • Yes No 1 wedge orange
                                                                  • Yes No turbinado sugar
                                                                  • In a shaker, mix together the bourbon, blood orange juice, and mint leaves. Serve over ice in a low glass and garnish with a sprig of mint. Rub the rim of the glass with the orange wedge, then dip the edge in a dish of turbinado sugar (also called sugar in the raw).
                                                                  Yields: 1serving
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  Ingredients
                                                                  • Yes No 2 maraschino cherry
                                                                  • Yes No 1 orange
                                                                  • Yes No 2 oz bourbon
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz club soda
                                                                  • In a rocks glass, muddle the 2 cherries with the orange slice, Simple Syrup and bitters. Add the bourbon, then fill the glass with ice and add the club soda. Pour the drink back and forth between the rocks glass and a pint glass 3 times, then pour it into the rocks glass. Garnish with the skewered cherry and orange wheel.
                                                                  Cuisine:YesNokentucky
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  This top-rated spinach-ravioli lasagna uses convenience items, like store-bought pesto sauce, jarred Alfredo sauce, and frozen cheese-filled ravioli, to deliver a delicious main dish with little time and effort on your part.

                                                                  Ingredients
                                                                  • Yes No 1 6 oz fresh baby spinach
                                                                  • Yes No 1/3 cup refrigerated pesto sauce
                                                                  • Yes No 1 15 oz alfredo sauce
                                                                  • Yes No 1/4 cup vegetable broth
                                                                  • Yes No 1 25 oz frozen cheese filled ravioli
                                                                  • Yes No 1 cup shredded italian six cheese blend
                                                                  • Yes No garnishes, fresh basil, paprika
                                                                  • Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
                                                                  • Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
                                                                  • Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
                                                                  • *Chicken broth may be substituted.
                                                                  • Note: For testing purposes only, we used Santa Barbara Original Basil Pesto and Bertolli Alfredo Sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  This delicious jam recipe is courtesy of Gretchen Sweet, Martha's friend from Maine.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb frozen raspberry
                                                                  • Yes No 3 3/4 cup sugar, granulated
                                                                  • Yes No 1 small lemon
                                                                  • Place 5 clean 8-ounce jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1 inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
                                                                  • In a large saucepan filled with water, bring to a boil over high heat and reduce to a simmer, add clean lids and lid rings. Simmer for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and rings; set aside.
                                                                  • Combine all ingredients in a medium saucepan and bring to a boil over high heat. Cook, stirring and skimming foam from surface, until mixture reaches 221 degrees on a candy thermometer, 5 to 10 minutes. To test, remove mixture from heat. Pour a small amount of jam on a cold plate and transfer to freezer, for 2 to 3 minutes. If mixture gels, it is ready to fill. If not, return to heat and retest.
                                                                  • Fit a jar with a wide-mouth funnel. Ladle jam mixture into jar up to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not over-tighten. At this point, jam may be kept refrigerated, up to 1 month.
                                                                  • To store jars at room temperature for up to one year, reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.
                                                                  • Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 5 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet and invert, spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
                                                                  • Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jar has cooled completely.
                                                                  • Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for up to one year. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate jam after opening.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 58-ounce jars
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover

                                                                  Sorbet is a classic brunch offering and palate cleanser. This Champagne sorbet recipe elevates the dessert by turning the crisp, dry sparkling wine into a frozen cocktail. The addition of lemon zest isn’t paramount to the recipe, but it does add flavorful tangy notes, perfectly harmonizing with the wine, to the sorbet. Garnish a scoop of it with fresh strawberries for a lovely, light dessert.

                                                                  Ingredients
                                                                  • Yes No 2 cup champagne
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup sparkling water
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 8 strawberry
                                                                  • In medium saucepan over medium heat, bring the champagne, sugar, and sparkling water to a simmer. Lower the heat slightly, and continue simmering the champagne for about 8 minutes, until the sugar has dissolved.
                                                                  • Remove from the heat and cool the mixture to room temperature. Add the lemon juice and lemon zest, if using, and stir the mixture thoroughly. Chill it until very cold, for about 2 hours. Freeze in an ice cream maker according to the manufacturer’s instructions. Serve garnished with strawberries, if desired.
                                                                  • This Champagne sorbet recipe makes 4 servings.
                                                                  • Prep Time: 2 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  A highball is any spirit served with a carbonated beverage over ice. The origin of the term highball is about as difficult to pin down as a champagne bubble. New York bartender Patrick Duffy claimed to have invented it in 1895, and since no one has challenged him, he holds the title. A random poll in most bars would indicate that people have no idea what a highball is—yet it is right in front of them. Scotch and Soda, Gin and Tonic, Coolers, Daisies, and so on are all highballs. A highball is primarily any alcoholic drink meant to refresh. The highball is served in a highball glass, but that goes without saying. Mixing the drink into an old-fashioned glass makes it a lowball. “Build” the drink in the glass by slowly adding ingredients one at a time. Avoid overstirring freshly opened carbonated beverages. A flat highball is a foul ball.

                                                                  Ingredients
                                                                  • Yes No 1 oz whiskey
                                                                  • Yes No 5 oz ginger ale
                                                                  • Yes No lemon peel
                                                                  • Pour the whiskey into a chilled highball glass over ice. Add ginger ale to fill; then garnish with lemon peel.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No custard
                                                                  • Yes No 500g plain flour
                                                                  • Yes No 100g icing sugar
                                                                  • Yes No a pinch sea salt
                                                                  • Yes No unsalted butter
                                                                  • Yes No large 2 eggs
                                                                  • Yes No a splash a splash of milk
                                                                  • Yes No 10 granny smith apples
                                                                  • Yes No juice
                                                                  • Yes No 7 tbsp 7 tablespoons caster sugar
                                                                  • Yes No blueberry
                                                                  • Yes No 1 heaped tbsp 1 tablespoon plain flour
                                                                  • Yes No organic
                                                                  • Yes No a of demerara sugar
                                                                  • Even though it has a strong British heritage, America has embraced the apple pie to the point that it’s now considered a quintessentially American dessert. American pies often look like the ones from those Desperate Dan comics – big, robust and full of attitude. The crumble-like topping sprinkled over my pie is an idea I’ve been playing about with, and I think it helps make it unique. Because huckleberries grow wild in Wyoming, I felt it was only right to use them, but feel free to use fresh or frozen blueberries in their place for equally delicious results. Assembling your pie is dead easy, and I’ll talk you through it step by step, but if you’d like to see how it’s done before you start, check out the How to video for a demonstration.You can make your pastry by hand, or simply pulse all the ingredients in a food processor. If making by hand, sieve the flour, icing sugar and salt from a height into a large mixing bowl. Use your fingertips to gently work the cubes of butter into the flour and sugar until the mixture resembles breadcrumbs. Transfer a handful of this mixture to a separate bowl, rub it between your fingers to get larger crumbs, then put aside. Add the eggs and milk to the main mixture and gently work it together until you have a ball of pastry dough. Don’t work it too much at this stage – you want to keep it crumbly and short. Sprinkle a little flour over the pastry, then wrap it in cling film and pop it into the fridge to rest for 1 hour.Meanwhile, put the apples into a large pan with the zest and juice of 1 orange, a splash of water and 5 tablespoons of caster sugar. Cover the pan and simmer on a medium heat for 10 minutes, until the apples have softened but still hold their shape. Remove from the heat and leave to cool. Scrunch a handful of berries in a bowl with the remaining caster sugar and the zest and juice of your remaining orange. Add the rest of the berries. Toss the cooled apples and their juices in a large bowl with the berries and the flour, then put aside.Preheat your oven to 180ºC/350ºF/gas 4. Take your ball of pastry out of the fridge and let it come up to room temperature. Get yourself a pie dish around 28cm in diameter. Flour a clean surface and a rolling pin. Cut off a third of your pastry and put that piece to one side. Roll the rest into a circle just over 0.5cm thick, dusting with flour as you go. Roll the circle of pastry up over your rolling pin, then gently unroll it over the pie dish. Push it into the sides, letting any excess pastry hang over the edge. Tip in the fruit filling and brush all around the edge of the pastry with some of the beaten egg. Roll out the smaller ball of pastry about 0.5cm thick and use your rolling pin to lay it over the top of the pie. Brush it all over with more beaten egg, reserving a little. Sprinkle over the reserved crumble mixture and the demerara sugar.Fold the scruffy edges of pastry hanging over the sides back over the pie, sealing the edge by twisting or crimping it as you like. Brush these folded edges with your remaining beaten egg. Using a small, sharp knife, cut a cross into the middle of the pie. Place on the bottom of the oven and bake for 45 to 55 minutes, until golden and beautiful. Serve with ice cream, cream or custard.Wine suggestion:Italian sweet white – a Moscato d’Asti from Piedmont.Find out more about Jamie’s American Road Trip tv show and Jamie’s America Book
                                                                  Yields: 11
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  More than a meal, it’s an event to roast a suckling pig. Oftentimes the pig is roasted in a wood-burning oven or outdoors, making it infeasible for most people. But this recipe from Chef Garces makes it doable in a home kitchen. By brining the young pig before roasting it, Garces has developed a nearly foolproof method for achieving tender, moist meat. What to buy: Suckling pig should be ordered from a quality butcher. This recipe will accommodate a 12- to 20-pound pig, but most ovens won’t easily fit a pig that’s more than 18 pounds. Game plan: Suckling pig has a more distinct pork flavor than most commercial pork cuts, and the taste can take some getting used to. You’re dealing with a large amount of raw meat here, so be sure to clean up thoroughly afterward. Take the internal temperature of the pig by inserting a thermometer into the thigh (be sure the thermometer doesn’t touch any bone). You can use foil to hold the pig’s mouth in place during roasting or the more traditional apple. This recipe was featured as part of our Suckling Pig for the Holidays menu.

                                                                  Ingredients
                                                                  • Yes No 1 12 to 18 lb whole suckling pig
                                                                  • Yes No 15 qt water
                                                                  • Yes No 6 1/2 cup kosher salt
                                                                  • Yes No 4 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Rinse pig in cold water and set aside. Line a 32-gallon garbage bag with 2 more 32-gallon garbage bags. Place water, salt, and sugar in the tripled-up garbage bags and stir to dissolve, taking care not to puncture the bags. Place pig in the bags, remove excess air, and tie tightly. Place in a 15-quart container in the refrigerator and brine 12 to 24 hours, turning once.
                                                                  • Heat the oven to 250°F and arrange a rack on the lowest level. Remove the pig from the brine and pat dry with paper towels; discard brine. Lay the pig on its side and stuff the interior with 15 to 20 large (20-inch-long) pieces of lightly crumpled aluminum foil until it’s filled out. (This will prevent caving during roasting.)
                                                                  • Transfer the pig to a baking sheet fitted with a roasting rack. Arrange it stomach down with the back legs tucked underneath and pointing forward, and the front legs tucked underneath and toward its sides. (You may need to add more foil if it is not sitting properly.) Prop up the head with foil or a large ramekin to keep the back aligned. Cover tightly with aluminum foil and place in the oven.
                                                                  • Roast the pig, rotating once, until it reaches 130°F, about 2 1/2 to 3 hours. Remove the foil, baste with oil, and increase the oven temp to 400°F.
                                                                  • Roast, basting every 15 minutes with oil and rotating once more, until the internal temperature reaches 160°F, about 45 minutes to 1 hour more. (If the ears or snout become too brown, cover with foil.) Remove from the oven and let rest 20 minutes before carving.
                                                                  Yields: 10servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Colcannon is a favorite Irish recipe and a particular St Patrick 's Day favorite. As you can see from this Colcannon recipe, it is quick, easy and simple to make. Colcannon was traditionally used for predicting marriage on Halloween. Charms were hidden in the Colcannon and any unmarried girl who found on would place socks with spoonfuls of Colcannon and the charms on their front door handle. The first man to enter the house was their intended. Watch how to make Colcannon on my video.

                                                                  Ingredients
                                                                  • Yes No 1 lb potato
                                                                  • Yes No 4 100g oz curly kale, chopped
                                                                  • Yes No 1/2 cup scallion
                                                                  • Yes No 1/4 cup scallion
                                                                  • Yes No 1 100g stick butter
                                                                  • Yes No salt and pepper
                                                                  • Simmer the potatoes in lightly salted water until cooked - when pierced with a sharp knife the potato is soft in the middle. Blanch the curly kale in boiling water for one minute. Drain and reserve. Chop half of the spring onions roughly and the other half finely. Add the roughly chopped scallions/ spring onions to the drained kale and pulse in a blender for 10 seconds. Drain the potatoes and add the butter. When the butter has melted, mash the potatoes until smooth and creamy. Add the kale mixture and mix. Finally, add the finely chopped scallions/spring onions and season to taste.
                                                                  Cuisine:YesNoirish
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 16 1 lb large shrimp
                                                                  • Yes No 1 large fennel bulb, one, three quarters
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1/2 cup semisweet white wine
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No pinch saffron
                                                                  • Yes No salt and pepper
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Bring a large saucepan of water to a boil. Add the rice and cook, stirring a few times, until just al dente, 16 minutes. Drain well.
                                                                  • Meanwhile, in a medium saucepan, heat the oil. Add the shrimp shells; cook over moderately high heat, stirring often, until beginning to brown, about 3 minutes. Add the chopped fennel, onion, celery, carrot, garlic, fennel seeds and Aleppo pepper and cook over moderately high heat, stirring often, until the onion is golden, about 6 minutes. Add the wine and boil until almost evaporated. Add 2 cups of the chicken stock and simmer over moderate heat for 12 minutes. Strain.
                                                                  • In another medium saucepan, combine the cream with the saffron, 1/2 cup of the shrimp stock and the remaining 1 cup of chicken stock and bring to a simmer. Add the parboiled rice and cook over moderate heat, stirring, until the sauce has thickened and the grains are tender, about 3 minutes. Season with salt and black pepper, cover and remove from the heat.
                                                                  • In a large skillet, bring the remaining shrimp stock to a simmer. Add the shrimp and cook over moderately low heat, turning once, until pink and curled, about 3 minutes. Remove the skillet from the heat and stir in 4 tablespoons of the butter, 1 tablespoon at a time. Season with salt and black pepper.
                                                                  • In a small bowl, toss the sliced fennel and scallion with the lemon juice and season with salt and black pepper.
                                                                  • Rewarm the rice and stir in the remaining 1 tablespoon of butter. Transfer the rice to shallow bowls. Spoon the shrimp and sauce over the rice. Top with the fennel salad, garnish with the thyme and serve.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 4
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    parboil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  This lightly spiced coffeecake with a streusel topping may be the most familiar kuchen to Americans.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1 1/2 tbsp margarine
                                                                  • Yes No 1 2/3 cup all purpose flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2/3 cup buttermilk (1% fat)
                                                                  • Yes No 1/3 cup egg substitute
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 tbsp amaretto
                                                                  • Yes No 2 1/2 tbsp vanilla extract
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No 3/4 cup dried tart red cherries
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 375°.
                                                                  • Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine with 1/4 cup brown sugar and cinnamon in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Set streusel mixture aside.
                                                                  • Lightly spoon 1 2/3 cups flour into dry measuring cups, and level with a knife. Combine with granulated sugar and next 4 ingredients (granulated sugar through salt) in a large bowl. Combine buttermilk and next 6 ingredients (buttermilk through almond extract), and stir with a whisk. Add the buttermilk mixture to the flour mixture, stirring until blended. Gently fold in dried cherries. Spoon batter into a 9-inch round cake pan coated with cooking spray. Sprinkle streusel mixture evenly over top.
                                                                  • Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  This recipe for hush puppies is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Serve this and a side of sour slaw with braised pork chops for a delicious meal.

                                                                  Ingredients
                                                                  • Yes No 2 cup cornmeal
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/2 cup grated onion
                                                                  • Yes No 1/4 cup sliced scallion
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 6 large egg white
                                                                  • Yes No canola oil
                                                                  • In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt. Stir in onions. Combine egg yolk and buttermilk; stir into cornmeal mixture until combined.
                                                                  • In the bowl of an electric mixer fitted with the paddle attachment, beat egg whites until stiff. Gently fold into cornmeal mixture.
                                                                  • Fill a large deep skillet with 2 to 3 inches oil. Heat oil until it reaches 375 degrees on a deep-fry thermometer. Working in batches, drop batter, 1 teaspoon at a time, into the oil and cook, turning once, until the hush puppies rise to the surface and are golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 large tomato
                                                                  • Yes No 2 medium red onions rounds
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, arrange tomatoes and onions in rows, overlapping slightly. Drizzle with oil and season with salt and pepper. Bake until tomatoes are lightly browned and onions are tender, about 45 minutes. Serve warm or at room temperature.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 55 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Because Neil Perry has a passion for wine, he uses Sauternes in every component of this dessert, from the cake to the sauce. He also adds olive oil to the batter, which creates a delightfully moist crumb.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup olive oil
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup sauternes
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 2 tbsp finely grated lemon zest
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 4 2 lb firm pears
                                                                  • Yes No 1/3 cup sauternes
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/2 cup sauternes
                                                                  • MAKE THE CAKE Preheat the oven to 350°. Lightly oil a 10-by-5-inch loaf pan with olive oil. In a large bowl, using an electric mixer, beat the sugar and eggs at medium speed until pale yellow and fluffy, about 2 minutes. Add the 3/4 cup of olive oil along with the Sauternes, milk and lemon zest and beat at low speed until blended. Beat in the flour, baking powder and salt. Scrape the batter into the prepared pan and bake for 50 minutes, until golden on top and a toothpick inserted in the center comes out clean. Let cool on a rack for 30 minutes, then unmold the cake onto the rack to cool completely.
                                                                  • MEANWHILE, PREPARE THE PEARS In an 8-by-11-inch baking dish, toss the pears with the Sauternes, olive oil and sugar. Roast in the oven along with the cake for about 40 minutes, until the pears are tender and the edges begin to brown. Remove from the oven and let the pears stand until cool, about 1 hour.
                                                                  • MAKE THE SYRUP n a small saucepan, combine the sugar with the water and cook over moderate heat until an amber caramel forms, about 7 minutes. Remove from the heat, stir in the Sauternes and continue to stir until smooth. Transfer to a heatproof measuring cup to cool.
                                                                  • Slice the cake and serve with the roasted pears and a drizzle of the syrup.
                                                                  Yields: 8
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  U.S.-farmed or wild shrimp are a good sustainable seafood choice. For pretty slivers of fennel, use a mandoline to slice the bulb.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup fresh blood orange juice
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 24 jumbo, 1 1/2 lb shrimp
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 blood orange
                                                                  • Yes No 2 cup thinly sliced fennel bulb
                                                                  • Yes No fennel fronds
                                                                  • Combine orange juice, lemon juice, 1 1/2 tablespoons oil, 1/4 teaspoon salt, and pepper, stirring well with a whisk.
                                                                  • Prepare grill to medium-high heat.
                                                                  • Combine shrimp, remaining 1 1/2 teaspoons oil, and remaining 1/4 teaspoon salt; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove shrimp from skewers; keep warm.
                                                                  • Divide orange slices evenly among 4 plates; top each serving with 1/2 cup fennel and 6 shrimp. Drizzle 1 tablespoon dressing over each serving. Sprinkle with fennel fronds, if desired. Serve immediately.
                                                                  Yields: 4servings