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                                                                  Alfajores are unusual and delicious sandwich cookies, made of two shortbread-like cookies and a dulce de leche filling. Alfajores make perfect gifts - they are easy to decorate, and keep well enough to send in the mail. Make them extra special with homemade dulce de leche.

                                                                  Ingredients
                                                                  • Yes No 1 almond shortbread alfajores
                                                                  • Yes No 1 dulce de leche
                                                                  • Yes No 1 royal icing
                                                                  • Yes No food coloring
                                                                  • Yes No decorating bags and tips
                                                                  • Prepare the cookies ( almond shortbread alfajores, or maple shortbread alfajores ) and the dulce de leche (or use purchased dulce de leche). Prepare the royal icing. (recipe here ). Separate half of the cookies, and place them on a flat surface. Divide the icing into 3 bowls. Tint one bowl of icing red, one green, and leave the last bowl of icing white. Fill a piping bag with red icing, another with green, and one with white icing. Decorate the separated cookies as desired (leave other half of the cookies undecorated). Let icing harden enough to handle the cookies. Place a teaspoon or so of dulce de leche on the bottom of one of the undecorated cookies, then press a decorated cookie on top, to make a sandwich. Repeat with remaining cookies. Store cookies in an airtight container.
                                                                  • Prep Time: 2 hours
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    decorate

                                                                  The tart is made with buttermilk which, in times past, was the byproduct of churning butter. (Today it's made commercially by adding special bacteria to nonfat or lowfat milk.) Buttermilk was and still is widely used in recipes across Eastern Europe for breads and desserts. Any fresh berry can be used. Freeze leftover egg whites and save for leftover egg white recipes. Here's a larger photo of berry and buttermilk tart.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 4 oz cup unsalted butter
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 1/4 cup vanilla and sugar
                                                                  • Yes No 1 seeds from 1 vanilla bean
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 3 cup summer berries
                                                                  • To make the crust: In a food processor, combine flour, salt and granulated sugar or superfine sugar. Pulse in the butter until mixture resembles coarse meal. Add the almond extract, if using, and about 1/4 cup cold water (more or less) until mixture begins to clump together. Turn dough out onto a lightly floured surface and bring it together. Don't overwork the dough. It has a tendency to become tough. Wrap in plastic and refrigerate for 1 hour. Heat oven to 350 degrees. On a lightly floured surface, roll dough to 1/8-inch thickness and large enough to accommodate an 8- to 10-inch tart pan. Fit the pastry dough in the pan, creating a double wall of dough around the perimeter, and trimming off excess. Place tart pan on a baking sheet and place parchment paper on top of dough. Fill with pie weights or baking beans and bake blind for 15 minutes. Remove the parchment and beans and bake the tart 5 to 10 minutes more or until lightly golden. Reduce heat to 325 degrees. For the filling: In a medium bowl,combine egg yolks, whole egg, brown sugar, vanilla sugar, vanilla seeds and cornstarch, mixing well. In a small saucepan, gently heat the buttermilk and cream (a microwave is a little too powerful and it will begin to cook the milk solids). Add to the egg mixture and combine thoroughly. Place berries in the parbaked tart shell. Carefully add the warm buttermilk filling and return to the oven (still on the baking sheet) and bake 40-45 minutes or until toothpick tests clean. Let cool at least 10 minutes before slicing. Can be served warm or at room temperature. Source: Adapted from Silvena Rowe's " The Eastern and Central European Kitchen: Contemporary and Classic Recipes " (Interlink Books, 2007)
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 1(8- to 10-inch) tart
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  These classic cookies make great holiday ornaments: Prior to baking, make a hole in the top of each using a wooden pick; string baked, cooled cookies with yarn, and hang them on the tree or mantel.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup molasses
                                                                  • Yes No 1 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp currant
                                                                  • Yes No 1 1/4 cup powdered sugar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 7 ingredients (flour through cloves) in a bowl, and set aside. Combine granulated sugar and butter in a large bowl; beat at medium speed of a mixer 5 minutes. Add molasses and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well-blended. Divide dough in half, and shape each half into a ball, and wrap in plastic wrap. Chill 1 hour.
                                                                  • Preheat oven to 350°.
                                                                  • Working with 1 half of dough at a time (keep remaining half chilled until ready to use), roll the dough to a 1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or girl cookie cutter. Place gingerbread cookies 1 inch apart on baking sheets coated with cooking spray. Arrange currants on cookies as buttons. Bake at 350° for 8 minutes. Remove from pans; cool on wire racks.
                                                                  • Combine the powdered sugar, lemon juice, and vanilla in a small bowl. Spoon into a decorating bag or a heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag, and decorate as desired.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 12(serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    decorate
                                                                  Ingredients
                                                                  • Yes No 1 tbsp active dry yeast
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 cup canned peeled italian tomatoes
                                                                  • Yes No pinch oregano leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 10 oz fresh mozzarella cheese
                                                                  • Yes No 1 large plum tomato, very
                                                                  • Yes No 4 oz very pancetta
                                                                  • Yes No 2 oz gorgonzola dolce
                                                                  • Yes No 2 cup baby arugula
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 8 fig
                                                                  • MAKE THE DOUGH In a large bowl, combine the yeast, sugar, olive oil and water and let stand until foamy, about 5 minutes. Add the salt and 3 cups of flour and stir until a really stiff dough forms. Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Oil the bowl, return the dough to it and let stand, covered, until doubled in bulk, about 2 hours.
                                                                  • Punch down the dough. Roll it into 4 balls. Transfer the balls to a work surface, cover with a towel and let rest for 15 minutes.
                                                                  • MEANWHILE, MAKE THE SAUCE In a blender, puree the canned tomatoes with the oregano; season with salt and pepper.
                                                                  • Light a grill. Work with 1 ball of dough at a time and keep the rest covered: Roll the dough out onto a floured work surface to a 10-inch round, 1/4 inch thick. Transfer the round to a large, oiled baking sheet and brush with oil. Repeat with the remaining 3 balls of dough.
                                                                  • Set all of the toppings near the grill. Rub the grate with oil. Carefully drape two of the pizza dough rounds over the grill and cook over low heat until golden on the bottoms, about 3 minutes. Working quickly, flip the pizza crusts and top each with one-fourth of the tomato sauce, parsley, mozzarella, sliced tomato, pancetta and Gorgonzola. Close the lid and grill over low heat until the pizzas are lightly charred on the bottoms, the cheese is bubbling and the pancetta is just beginning to brown, 4 minutes. Transfer the pizza to a baking sheet. Repeat with the remaining dough and toppings. Return the pizzas to the grill, cover and rewarm until crisp, 1 minute.
                                                                  • In a bowl, toss the arugula with the remaining 1 teaspoon of oil and the balsamic vinegar and season with salt and pepper. Scatter the figs and arugula over the pizzas and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup unsweetened coconut milk
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 4 cardamom pods
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1/2 tsp minced ginger
                                                                  • Yes No 1/4 cup apricot jam
                                                                  • Yes No 2 2 cup large mango
                                                                  • In a medium saucepan, combine the water, unsweetened coconut milk, sugar, crushed cardamom pods, cloves and minced ginger and bring to a simmer over moderate heat; simmer for 5 minutes. Remove from the heat and let cool for 25 minutes. Strain the mixture into a bowl and stir in the apricot jam.
                                                                  • Puree the chopped mango in a blender. Add the spiced coconut-milk mixture and blend thoroughly. Transfer the coconut-mango mixture to a bowl and refrigerate until chilled, about 1 hour.
                                                                  • Scrape the spiced coconut-mango mixture into an ice cream maker and freeze according to the manufacturer's instructions. Keep the mango sorbet in the freezer until ready to serve.
                                                                  Yields: 3 ½cups
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No 1/2 oz grapefruit juice
                                                                  • Yes No 1 lime
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the lime wheel; shake well. Strain into a chilled martini glass; garnish with the lime.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  Return to Healthy Honey Menu.

                                                                  Ingredients
                                                                  • Yes No 3 oz walnut halves
                                                                  • Yes No unsalted butter
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 cup raw honey
                                                                  • Yes No 1 cup unsweetened applesauce
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Preheat oven to 350 degrees with rack in center. Spread walnut halves in a single layer on a rimmed baking sheet. Toast in oven until fragrant, tossing occasionally, 5 to 7 minutes. Transfer nuts to a plate; let cool. Pulse nuts in a food processor until finely chopped, about 10 times. Set aside.
                                                                  • Butter and flour an 8 1/2-inch spring-form pan; set aside. In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved. Add eggs, and whisk until fully combined.
                                                                  • Into a medium bowl, sift together flour, baking soda, salt, and ginger. Stir into honey mixture. Using a rubber spatula, fold in walnuts.
                                                                  • Pour batter into prepared pan. Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.
                                                                  • Transfer pan to a wire rack; let cool until sides of cake begin to pull away from pan, about 15 minutes. Remove cake from pan, and place on a serving plate. While cake is still warm, use an offset spatula to gently spread remaining honey on top as a thin glaze. Serve warm.
                                                                  Yields: 10
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze

                                                                  Add Mediterranean flavor to lettuce cups by combining ground chicken with chopped artichoke hearts, oregano, green olives, and fresh mozzarella.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 lb ground chicken
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 cup red onion
                                                                  • Yes No 1/2 cup canned artichoke hearts
                                                                  • Yes No 1/4 cup diced tomato
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 10 pitted green olive
                                                                  • Yes No 1/2 cup diced fresh mozzarella cheese
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 8 bibb lettuce leaves
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, pepper, and salt to pan; cook for 3 minutes, stirring to crumble. Stir in onion and next 5 ingredients (through olives); cook for 3 minutes or until chicken is done. Stir in cheese and juice. Spoon 1/4 cup chicken mixture into each lettuce leaf.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4(serving size: 2 lettuce cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  This easy Moroccan rice recipe is very versatile and can be served as a side or main dish. Adjust the seasoning or quantity of bell peppers to your own family's tastes. Diced beef, lamb or chicken can be added – simply brown the meat with the rice before adding the liquids. Serves 4.

                                                                  Ingredients
                                                                  • Yes No 1 medium cup long grain rice
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1/2 yellow bell pepper
                                                                  • Yes No 1/2 red bell pepper
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 2 1/3 cup water
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No a small piece cinnamon stick
                                                                  • In a deep skillet, saute the rice, onions and peppers in the oil. When the rice begins to brown, add the garlic and tomatoes. Cook for several minutes, stirring frequently.
                                                                  • Add the water, tomato paste, cilantro and spices. Bring the liquids to a boil then reduce the heat, cover the pan, and simmer gently for 25 to 30 minutes without stirring, until the rice has absorbed the liquids.
                                                                  • Remove the rice from the heat and lightly stir to blend the rice and vegetables. Cover, and let sit for at least five minutes before serving.
                                                                  Cuisine:YesNomorroccan
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 15 oz refrigerated piecrusts
                                                                  • Yes No 1 tbsp prepared mustard
                                                                  • Yes No 3 12 oz cup shredded monterey jack cheese
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 large egg
                                                                  • Yes No red and yellow liquid food coloring
                                                                  • Cook first 5 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in ketchup and Worcestershire sauce; cool.
                                                                  • Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard evenly over crust. Stir together meat mixture and 2 cups cheese; spoon onto center of crust, leaving a 2-inch border.
                                                                  • Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving pastry cutouts to use as a stem. Place crust over meat mixture; crimp edges of crust, and fold under. Place stem on top of jack-o'-lantern face.
                                                                  • Whisk together 2 tablespoons water, egg, and 1 drop each of red and yellow food coloring; brush over crust.
                                                                  • Bake at 425° for 20 minutes; remove from oven, and brush again with egg mixture. Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more minutes or until golden brown.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush

                                                                  Roast goose was the traditional Christmas roast long before turkey. It is a lovely bird to eat but has less meat than a turkey and can sometimes be a little dry. This Roast Goose and Chestnut Stuffing recipe makes the most of the flavor & texture of goose but by using a boned goose and cooking in a water bath then roasting the meat remains juicy and moist. Boning a goose is easy when you know how but is time consuming. Ask your butcher to bone it or follow the instructions from Italian food guide Kyle Phillips. The recipe can be made even more festive by adding black truffle, foie gras or both.

                                                                  Ingredients
                                                                  • Yes No 12 350g oz pork sausage meat
                                                                  • Yes No 10 ½ 300g oz canned chestnuts
                                                                  • Yes No 4 100g oz fresh bread crumbs
                                                                  • Yes No 6 175g oz dried apricots
                                                                  • Yes No a few truffle
                                                                  • Yes No 200 gram canned foie gras
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8.8 lb 4kg, goose
                                                                  • Yes No giblets from the goose
                                                                  • Yes No 2 celery stick
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No a handful parsley stem
                                                                  • Serves 8 Ensure the sausage meat is at room temperature, place it in a large mixing bowl with the chestnuts and mix gently. Add the breadcrumbs, apricots, truffles and foie gras (if using). Season with a large pinch of salt and pepper. Place the goose breast-side down and remove any excess fat and sinews. Place a roll of the stuffing down the center of the goose between the breast fillets. Tuck in the legs and wings, then fold in the skin at the sides and edges over the stuffing. Roll tightly and tie with string. Lay the goose on a sheet of foil and pull the edges together and twist at the ends to form a large sausage. Place the goose sausage into a large pan cover with water then add the onion, carrots and celery. Bring to the boil, simmer gently for 1 hour, turning occasionally. Remove the packet from the stock, strain the vegetables and keep them and the stock on one side. Heat the oven to 375F/190C/Gas 5. Place the packet in a roasting tin and roast in a moderate oven for 1 hour 30 mins. Remove the foil from the goose, return it to the roasting tin, place the giblets, vegetable mixture, garlic and herbs around the goose and cook for a further 30 minutes. Remove from the oven. Wrap the cooked goose tightly in a fresh piece of foil and leave on one side to rest. (See note 2) Pour away any fat in the roasting tin. Place the tin on a high heat on the stove, add the stock from the vegetables and stir thoroughly scraping up all the bits on the bottom of the dish. Simmer on a low heat for 20 mins. then strain through a fine sieve. Adjust the seasoning and reduce further to create a slightly thick stock. Just before serving whisk in a few small pieces of very cold butter. Before serving, unwrap the goose, slice into thick slices, being careful not to break the stuffing in the center. Serve with the gravy. See the following notes: Note 1 This recipe can also be used with duck or chicken. Use the following adjusted quantities: 1.5kg bird - 300g sausage meat, 200g chestnuts, 56g breadcrumbs, 140g apricots, 2 liters stock, 1 celery stalk, 1 small onion, 1 carrot, 3 cloves garlic, 1 bay leaf. Cooking time, 1 hour in the stock, 1 hour + another 20 minutes in the oven. Note 2 It is imperative to rest the goose for a minimum of 30 minutes, preferably 1 hour, before slicing. If you attempt to slice the goose straight from a hot oven it will fall into pieces instead of round slices of meat filled with stuffing.
                                                                  Cuisine:YesNoitalian
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  The ingredients for this spread are cooked and then placed in a food processor and chopped, so that the spread is smooth. Makes 1 1/2 cups spread.

                                                                  Ingredients
                                                                  • Yes No 7 tbsp butter
                                                                  • Yes No 2 cup chopped apple
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 tbsp diced pecans, depending on your taste
                                                                  • Yes No 1/2 tsp salt
                                                                  • Sauté apples and onion in 2 tablespoons of the butter until soft and golden in color. Place in blender or food processor together with nuts and process until smooth or mostly smooth. Mix with remaining butter and salt.
                                                                  • Tip: You can cut back on the butter for a lower calorie spread. Salt to taste or leave out entirely, if you prefer.
                                                                  • This spread freezes well.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread

                                                                  Because they can be assembled ahead and baked at the last minute, stratas make great brunch entrées. Roxanne Chan also likes to serve this at lunch or dinner.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb crusty, italian style bread
                                                                  • Yes No 4 oz prosciutto
                                                                  • Yes No 1/4 cup chopped canned roasted red peppers
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1 14 1/2 oz canned chopped tomatoes
                                                                  • Yes No 1/4 cup pitted black olive
                                                                  • Yes No 1/2 cup shredded mozzarella cheese
                                                                  • Yes No 6 large egg
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 2 tsp italian seasoning
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 2 tbsp drained caper
                                                                  • Spread half the bread cubes level in a lightly oiled 9- by 13-inch baking dish. Top evenly with prosciutto, peppers, green onions, and parmesan cheese. Spread remaining bread cubes level on top, followed by tomatoes, olives, and mozzarella.
                                                                  • In a bowl, whisk eggs, milk, Italian seasoning, salt, and pepper to blend. Pour over layered ingredients. Cover and chill at least 1 hour or up to one day.
                                                                  • Bake in a 325° regular or convection oven until center of strata is set and top is lightly browned, 40 to 50 minutes. Sprinkle evenly with parsley and capers. Let stand 10 minutes, then cut into squares. Serve warm or at room temperature.
                                                                  Cuisine:YesNosicilian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  John Gertsen, bar manager of Drink in Boston, gave us the recipe for this aptly named Prohibition-era cocktail. This recipe was featured as part of our New Year’s Eve Speakeasy Party.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz rye whiskey
                                                                  • Yes No 3/4 oz dry vermouth
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 1/2 oz grenadine
                                                                  • Yes No dash angostura orange bitters
                                                                  • Yes No 1 lemon
                                                                  • Fill a cocktail shaker halfway with ice. Add whiskey, vermouth, lemon juice, grenadine, and bitters and shake vigorously until well chilled, about 20 seconds. Strain into a cocktail glass, squeeze lemon twist over drink, and discard lemon.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  This recipe is handy for entertaining because the initial cooking can be done up to a day ahead. The ribs then can be quickly finished on the grill or in the oven, just before serving. Prep: 10 minutes; Bake: 3 hours; Rest: 20 minutes; Grill: 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb st, louis style ribs
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No bill's blackstrap barbecue sauce
                                                                  • Preheat oven to 350°. Drizzle both sides of ribs with oil; sprinkle with sea salt and pepper. Place on baking rack over rimmed baking sheet. Add 1 1/2 cups water to baking sheet, and cover tightly with foil. Roast 3 hours or until ribs are tender. (Meat should separate easily from bone.)
                                                                  • Remove ribs from oven, and let rest at least 20 minutes.
                                                                  • Brush ribs on both sides with Bill's Blackstrap Barbecue Sauce, and grill over medium heat 5 to 6 minutes per side or until heated through and slightly charred.
                                                                  • Note: Ribs can also be finished in the oven. Preheat oven to 400°. Brush ribs on both sides with sauce, and place in shallow roasting pan. Add 1 cup sauce, and bake at 400° for 10 to 15 minutes or until sauce bubbles and thickens slightly. Serve with remaining sauce.
                                                                  • *St. Louis-Style Ribs are spareribs with a fatty section removed from one side--easier to eat and somewhat leaner than regular spareribs.
                                                                  Cuisine:YesNost. louis
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 cup bourbon
                                                                  • Yes No 1/2 cup sorghum
                                                                  • Yes No 2 qt refrigerated eggnog
                                                                  • Yes No 3 cup milk
                                                                  • Yes No gingersnap cookie
                                                                  • Whisk together bourbon and sorghum. Stir in eggnog and milk. Chill until ready to serve. Sprinkle individual servings with crushed gingersnaps.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12cups
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 tsp single malt scotch
                                                                  • Yes No 1/4 oz honey
                                                                  • Yes No 1/4 chunk grapefruit and 1/2 lime, chunks
                                                                  • Yes No crushed ice
                                                                  • In a pint glass, stir the genever with the Scotch, honey mixture, Cinnamon Syrup and sambal. In a rocks glass, muddle the grapefruit and lime chunks, then fill the glass with ice. Pour the cocktail into the glass and stir well.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour

                                                                  Smoked hocks or a meaty ham bone adds another layer to this sauerkraut soup. Some people thicken the soup with roux or add potatoes, but my mother always used barley, which I've done here. She never used caraway seeds, but others do. It's good in all these variations. Serve with hearty dark rye bread and you've got a meal in a bowl. As with most soups, it tastes better the next day. The soup can also be turned into Creamed Sauerkraut Soup. Here's a larger image of Polish kapusniak. Makes 6 servings of Sauerkraut Soup

                                                                  Ingredients
                                                                  • Yes No 2 lb meaty ham bone
                                                                  • Yes No 2 qt water
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 5 black peppercorn
                                                                  • Yes No 1/4 tsp parsley leaves, dried
                                                                  • Yes No 1/2 cup barley
                                                                  • Yes No 1 14 oz sauerkraut
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp caraway seed
                                                                  • Place pork and water in a Dutch oven or other large pot. Bring to a boil, skimming off foam. Add onion, bay leaf, peppercorns and parsley. Return to a boil, reduce heat to a simmer, and cook about 45 minutes or until meat falls off the bones. Remove meat from broth, dice and return to the pot with barley, sauerkraut and caraway seeds, if using. Return to a boil, reduce heat and simmer, uncovered, for an additional 45 minutes. If soup becomes too thick, add meat stock or water. If a more sour taste is desired, add some reserved kraut juice. Adjust seasonings. Remove bay leaf. Serve in heated bowls with hearty rye bread.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 2 head iceberg lettuce
                                                                  • Yes No 3/4 cup low-fat sour cream
                                                                  • Yes No 1/2 cup reduced fat mayonnaise
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp thinly sliced scallion
                                                                  • Remove any tough outer leaves from lettuce heads and cut each into quarters. Remove tough stem end and core. Put quarters on chilled plates.
                                                                  • Combine sour cream, mayonnaise, vinegar and garlic in a food processor or blender. Add 2 Tbsp. cold water and process until blended and smooth. Add parsley, salt and pepper; pulse briefly to mix. Cover and chill until ready to serve (can be made up to 2 days in advance).
                                                                  • To serve, spoon some dressing on each wedge and sprinkle with scallions, if desired. Serve remaining dressing on the side.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred sauce) for a biscuit-topped Italian rendition of shepherd's pie.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 lb ground sirloin (beef)
                                                                  • Yes No 2 cup tomato sauce
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp crushed rosemary leaves, dried
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1/2 cup milk
                                                                  • Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
                                                                  • In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
                                                                  • Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp ice water
                                                                  • Yes No 2 lb rhubarb stalks
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 3 large egg white
                                                                  • Yes No pinch salt
                                                                  • MAKE THE PASTRY In a food processor, combine the flour with the sugar and salt. Add the butter and pulse just until it is the size of peas. In a small bowl, whisk the egg with the ice water. Drizzle the egg mixture over the dough and pulse just until evenly moistened; do not let it form a ball. Turn the dough out onto a work surface, gather it together and shape into a disk. Wrap in plastic and refrigerate until firm, at least 30 minutes.
                                                                  • MAKE THE FILLING In a medium bowl, toss the rhubarb with 1/2 cup of the sugar; transfer to a strainer. Set it over the bowl and refrigerate overnight to drain.
                                                                  • Preheat the oven to 375°. On a lightly floured surface, roll out the pastry to a 14-inch round. Fit the pastry into a 10-inch tart pan with a removable bottom and trim the overhanging pastry.
                                                                  • Line the pastry with foil and fill with pie weights, dried beans or rice. Bake the tart shell in the lower third of the oven for about 20 minutes, or until the pastry is set. Carefully remove the foil and weights and bake the shell for about 10 minutes, or until cooked and the bottom is lightly golden.
                                                                  • Press on the rhubarb to extract as much liquid as possible. In a bowl, toss the rhubarb with 1/3 cup plus 1 tablespoon of the sugar. Spread the rhubarb in the shell and bake in the center of the oven for 15 minutes, or until the rhubarb is just tender.
                                                                  • In a medium bowl, whisk the cream with the egg yolks and 3 tablespoons of the sugar. Pour the custard over the rhubarb and bake in the lower third of the oven for about 20 minutes, or until set.
                                                                  • Increase the oven temperature to 425° and position a rack in the upper third of the oven. In a large bowl, using a handheld electric mixer, beat the egg whites with the salt until firm peaks form. Gradually add the remaining 1/4 cup of sugar, beating until the whites are stiff and glossy. Spread the meringue over the tart all the way to the side. Bake in the upper third of the oven for 5 minutes, or just until the meringue is lightly browned. Let the tart cool, then remove the ring, slide the tart onto a cake plate and serve.
                                                                  Yields: 110-inch tart
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Look for orange and lemon curds on the grocery aisle with the jams and jellies.

                                                                  Ingredients
                                                                  • Yes No 2 mini, 2.1 oz frozen phyllo pastry shells
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1/3 cup orange curd
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 1/3 cup lemon curd
                                                                  • Yes No garnish, fresh mint leaves
                                                                  • Bake pastry shells according to package directions; cool completely.
                                                                  • Beat 1/2 cup whipping cream, orange curd, and 1/4 teaspoon almond extract at medium speed with an electric mixer until thickened and soft peaks form. Spoon the mixture evenly into half of pastry shells.
                                                                  • Beat lemon curd, remaining cream, and remaining extract at medium speed with an electric mixer until thickened and soft peaks form. Spoon into remaining shells. Chill tartlets 1 hour. Garnish, if desired.
                                                                  • *Strawberry curd may be substituted.
                                                                  • Note: For testing purposes only, we used Dickinson's Orange Curd and Lemon Curd.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 30tartlets
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 cup pecan
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 1/2 lb granny smith apple
                                                                  • Yes No 1 1/2 lb firm bartlett pears
                                                                  • Yes No 3/4 cup currant
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 tbsp cognac
                                                                  • Yes No vanilla ice cream
                                                                  • Preheat the oven to 350° and butter a 12-inch cast-iron skillet.
                                                                  • MAKE THE TOPPING: In a food processor, combine the sugar with the flour, pecans and cinnamon. Add the butter and pulse until the mixture is fine. Transfer the topping to a bowl and press into clumps.
                                                                  • MAKE THE FILLING: In a large bowl, combine the apples and pears with the currants, sugar, cinnamon, cardamom, honey and Cognac and stir until the sugar is dissolved. Spread the fruit in the skillet and scatter the topping over the fruit.
                                                                  • Bake the crisp in the center of the oven for about 1 hour, until the fruit is bubbling and the topping is browned. Let cool for 20 minutes before serving with ice cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  The classic mimosa is equal parts orange juice and Champagne. In this recipe, pineapple juice and grenadine add a twist of flavor and color.

                                                                  Ingredients
                                                                  • Yes No 2 cup orange juice
                                                                  • Yes No 1 cup pineapple juice
                                                                  • Yes No 2 tbsp grenadine
                                                                  • Yes No 1 750 milliliter sparkling wine
                                                                  • Stir together first 3 ingredients.
                                                                  • Pour equal parts orange juice mixture and Champagne into Champagne flutes.
                                                                  • *2 (12-oz.) cans ginger ale or lemon-lime soda may be substituted.
                                                                  • Note: For testing purposes only, we used Simply Orange 100% Orange Juice.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 6cups
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice

                                                                  A traditional Thanksgiving stuffing. This recipe was featured as part of our Thanksgiving for Beginners menu.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb italian
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 medium yellow onion
                                                                  • Yes No 2 medium apple
                                                                  • Yes No 3 medium celery rib
                                                                  • Yes No 8 sprig thyme
                                                                  • Yes No 1 tbsp diced sage
                                                                  • Yes No 1 1/2 cup low-sodium chicken broth
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
                                                                  • Meanwhile, slice the crust off the bread, cut it into 3/4-inch cubes, and place in a large, heatproof bowl; set aside.
                                                                  • Melt the butter in a large frying pan over medium-high heat until foaming. Add the onions and cook, stirring occasionally, until they’re just starting to brown, about 5 minutes. Add the apples, celery, thyme, and sage and cook, stirring occasionally, until the apples are tender and can be easily pierced with a knife, about 6 minutes.
                                                                  • Add 1 cup of the stock or broth and bring the mixture to a simmer.
                                                                  • Turn off the heat and add the vegetable-apple mixture to the reserved bread cubes. Season with two or three large pinches of salt and two large pinches of pepper, and stir to evenly combine. If the mixture seems too dry, add more stock or broth 1/4 cup at a time (but make sure it doesn’t get mushy).
                                                                  • Transfer the mixture to the prepared baking dish and bake, uncovered, until the top of the stuffing just starts to get brown and crusty, about 30 to 40 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No four 6 oz beef skirt steak
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No one 2 oz anchovy fillets packed in oil
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/4 cup water
                                                                  • Rub the steaks with the lime juice and salt and pepper. Let stand for 10 minutes.
                                                                  • In a skillet, heat the olive oil. Add the steaks and cook over moderately high heat, turning once, until medium-rare, 4 minutes; transfer to plates and keep warm.
                                                                  • Add the anchovies, scallions and garlic to the skillet and cook over moderate heat, stirring, 30 seconds. Add the water and simmer until the sauce has thickened, scraping up the browned bits from the bottom, 30 seconds. Pour the sauce over the steaks and serve with lime wedges.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup chicken broth
                                                                  • Yes No 1/2 cup basmati rice
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 2 tbsp cumin, ground
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 1 tbsp ground fennel seed
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 4 1 1/2 inch thick, 2 lb lamb loin chops
                                                                  • In a medium saucepan, bring chicken broth to a boil. Stir in rice and return to a boil, then reduce heat. Cover and simmer until rice has absorbed all liquid, about 20 minutes.
                                                                  • Preheat broiler. In a bowl, combine olive oil, garlic, cumin, coriander, fennel and salt. Place all four lamb chops in a resealable plastic bag and pour wet rub over them. Seal bag and rub chops so that marinade fully covers them. Let them sit for about 5 minutes.
                                                                  • Place lamb chops on a broiler pan or a foilcovered baking sheet. Broil 4 inches from heat for about 4 minutes per side for medium rare. Remove chops from oven and set aside to rest for 7 to 10 minutes. Serve warm with rice.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  This summer-friendly pie comes together in minutes using store-bought items such as frozen lemonade and a ready-made prepared graham cracker crust. It's the perfect cool-off treat after a hot summer afternoon.

                                                                  Ingredients
                                                                  • Yes No 2 5 oz evaporated milk
                                                                  • Yes No 2 3.4 oz lemon instant pudding mix
                                                                  • Yes No 2 8 oz cream cheese
                                                                  • Yes No 2 3 oz cream cheese
                                                                  • Yes No 1 12 oz frozen lemonade concentrate
                                                                  • Yes No 1 9 oz ready made prepared graham cracker crust
                                                                  • Yes No slice garnishes, cream, fresh mint sprigs, lemon slices
                                                                  • Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.
                                                                  • Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.
                                                                  • Pour into crust; freeze 4 hours or until firm. Garnish, if desired.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze

                                                                  . So we invented something new: reverse tabbouleh!

                                                                  Ingredients
                                                                  • Yes No 1 cup bulgur
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 1/4 cup mint
                                                                  • Yes No two 1/2 cup lemon
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 large tomato
                                                                  • Yes No 2 oz feta cheese
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 2as a main dish or four as a side
                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 small eggplant
                                                                  • Yes No two 6 oz zucchini
                                                                  • Yes No two 6 oz yellow squash
                                                                  • Yes No black pepper
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 1 1/4 lb large romaine lettuce
                                                                  • Yes No 1/4 lb goat cheese (chèvre)
                                                                  • Light a grill. In a mortar, pound the halved garlic to a paste with 1 teaspoon of salt. Stir in 3 tablespoons of the olive oil and the lemon juice.
                                                                  • In a small skillet, cook the pine nuts over moderate heat until toasted, about 3 minutes.
                                                                  • Thread the onion slices onto two parallel 10-inch skewers. Put the eggplant, zucchini and yellow squash slices on 2 large rimmed baking sheets; brush both sides with olive oil and season with salt and pepper. Brush the bell peppers and lettuce with olive oil. Grill the vegetables over a medium hot fire, turning occasionally, until lightly charred and just tender. The onions will take about 5 minutes per side; the eggplant, zucchini and squash, about 3 minutes per side; the peppers, about 3 minutes on each of 4 sides; the lettuce wedges, about 1 minute per side. Scrape the charred skin from the peppers, discard the stems and seeds and cut into strips.
                                                                  • Put a lettuce wedge on each plate. Mound the vegetables on the lettuce and sprinkle with the cheese and toasted pine nuts. Pass the lemon vinaigrette at the table.
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This simple beef-and-cheese dinner makes a great kid-friendly option for busy school nights. Plus, since it calls for onion, bell pepper, tomatoes, kidney beans, and corn, chili mac is a great way to sneak extra veggies into your kids' diets. For more beef dinners, see our complete collection of beef recipes.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground round (beef)
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped green bell pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 cup elbow macaroni
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 14.5 oz whole tomatoes in can
                                                                  • Yes No 1 15 oz kidney beans in can
                                                                  • Yes No 1 8 3/4 oz whole grain dijon mustard
                                                                  • Yes No 1 8 oz tomato sauce
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 1 4 oz cup shredded sharp cheddar cheese
                                                                  • Cook first 4 ingredients in a large Dutch oven over medium-high heat until browned, stirring to crumble beef. Drain well; wipe drippings from pan with paper towels. Return beef mixture to pan; stir in macaroni and next 9 ingredients (macaroni through tomato paste). Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Spoon onto each of 8 plates; top with cheese.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 8servings (serving size: 1 cup beef mixture and 2 tablespoons cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Who says margaritas are just for summer? Celebrate the holidays with this festive frozen drink featuring both cranberry juice cocktail and fresh cranberries. Reserve some of those fresh berries to make a simple garnish.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup cranberry juice cocktail
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup frozen cranberry
                                                                  • Yes No 3/4 cup lime juice
                                                                  • Yes No 3/4 cup tequila
                                                                  • Yes No 1/2 cup orange liqueur
                                                                  • Yes No 3 cup coarsely crushed crushed ice
                                                                  • Pour 1/4 cup cranberry juice into a shallow bowl. Pour 3 tbsp. sugar onto a plate. Dip rims of 4 to 6 widemouthed glasses (6 to 8 oz., suitable for margaritas) into juice, then sugar. Set glasses aside.
                                                                  • Reserve 12 cranberries. In a blender, whirl the remaining cranberries, cranberry juice, and sugar, the lime juice, tequila, orange liqueur, and ice until smooth and slushy. If necessary, blend in 2 batches, then mix together. Divide among glasses and garnish with reserved berries, skewered on toothpicks.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 5
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Resistant starch: 3 grams

                                                                  Ingredients
                                                                  • Yes No 3 oz goat cheese (chèvre)
                                                                  • Yes No 8 slice pumpernickel bread
                                                                  • Yes No 4 greens
                                                                  • Yes No 12 oz lean roast beef
                                                                  • Yes No 4 2 oz roasted red peppers
                                                                  • Yes No 4 tsp balsamic vinegar
                                                                  • Spread the goat cheese on 4 slices of the bread.
                                                                  • Arrange 1 lettuce leaf on each of the 4 cheese-topped bread slices, then layer each with 3 ounces roast beef.
                                                                  • Top with red peppers, drizzle with balsamic vinegar, and cover with second slice of bread. Serve.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  A combination seen on burgers, baked potatoes, and even macaroni and cheese, smoky bacon and sharp cheddar are a natural fit inside a spicy chile. Surrounding everything with more cheese doesn’t hurt either. This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 12 jalapeño chili pepper
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1/4 cup bacon
                                                                  • Yes No 1/4 cup shredded sharp cheddar cheese
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 12 toothpick
                                                                  • Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
                                                                  • Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
                                                                  • Place the cream cheese, bacon, cheddar cheese, and salt in a medium bowl, season with pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of 6.
                                                                  • Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven and remove the toothpicks, if desired. Let cool for 5 minutes before serving.
                                                                  Yields: 5servings as an appetizer
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    toothpick

                                                                  When it comes to cookies, we all have our preferences. Me, I'm a texture girl. I like them soft and chewy. Any soft and chewy cookie automatically has my attention. These snickerdoodles were redesigned with that in mind. I often don't like snickerdoodles that much; they get too crisp, too crunchy. Not these — they'll still be soft days after you've made them.

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1/2 cup dark brown sugar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 cup flour
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 teaspon vanilla extract
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp cinnamon
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Heat the oven to 425°F. Gently melt the butter in a saucepan or in the microwave and let it cool while you mix the dry ingredients. Stir together the sugars, flour, spices, baking soda, and salt. Whisk the eggs into the cooled butter and add the vanilla. Stir the wet ingredients into the dry ingredients, stirring just until it comes together.
                                                                  • In a soup plate or shallow bowl, mix together the white sugar, cinnamon, and nutmeg. Form small 1 1/2-inch balls of dough and roll them in the cinnamon sugar. Place them on an unlined, ungreased baking sheet and flatten slightly. Bake for 7 minutes then remove and let cool on the baking sheet for 5 minutes. Remove to a wire rack.
                                                                  • The dough can be refrigerated for up to 5 days, well-wrapped. It can also be frozen in logs.
                                                                  Yields: 12cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate

                                                                  A hoisin-peanut sauce stands in for the traditional rémoulade in this take on the New Orleans classic.

                                                                  Ingredients
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 2 tbsp chopped onion
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 3 tbsp hoisin sauce
                                                                  • Yes No 1 tbsp creamy peanut butter
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 1/4 cup thai chile sauce
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 6 oz farm raised catfish fillets
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 2 1/2 oz hoagie rolls, and toasted
                                                                  • Yes No 2 cup shredded napa cabbage
                                                                  • To prepare sauce, heat oil in a small saucepan over medium heat. Add onion and ginger; cook 2 minutes, stirring frequently. Reduce heat to low. Add hoisin sauce, peanut butter, lime juice, and sugar; cook 3 minutes, stirring frequently. Remove from heat; set aside.
                                                                  • Prepare grill or broiler.
                                                                  • To prepare catfish, combine chile sauce and garlic in a large zip-top plastic bag. Add catfish; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
                                                                  • Remove fish from marinade; discard marinade. Place fish on a grill rack or broiler pan coated with cooking spray. Cook 10 minutes or until fish flakes easily when tested with a fork.
                                                                  • Spread 1 tablespoon sauce over bottom half of each hoagie roll; top each serving with 1/2 cup cabbage, 1 catfish fillet, and top half of roll. Serve immediately.
                                                                  Cuisine:YesNonew orleans
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fillet
                                                                  Ingredients
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup acacia honey
                                                                  • Yes No 1/2 lb almond
                                                                  • Yes No hot fudge sauce
                                                                  • In a large bowl, whip the cream with the honey until firm. Fold in the chopped torrone. Transfer the mixture to a large, deep plastic container and press a piece of plastic wrap directly on the surface. Freeze until firm, at least 6 hours.
                                                                  • Spoon the semifreddo into bowls, drizzle with hot fudge sauce and serve.
                                                                  Yields: 8
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  A dish of sautéed apples splashed with Calvados is a quintessential dessert served at French farmhouses. Add a scoop of vanilla ice cream or Chantilly cream for a rustic after-dinner treat.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 1/2 lb cooking apple
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No 1 tbsp calvados
                                                                  • Melt the butter in a large skillet set over medium heat. Add the apples and confectioners’ sugar to the pan and sauté them for 5 to 7 minutes, until they turn golden and tender. Sprinkle the Calvados over the apples and carefully ignite the alcohol with a long match. Stand back and allow the flames to go out. Serve the apples hot.
                                                                  • This sautéed apples recipe makes 4 servings.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup strongly brewed coffee
                                                                  • Yes No 1/4 cup salt
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 8 2 1/2 lb chicken drumstick
                                                                  • In a large bowl, stir together 2 cups water, coffee, salt and sugar until salt and sugar are completely dissolved. Stir in chili powder, red pepper, garlic and cinnamon. Add chicken. Top with a small plate, if needed, to keep chicken submerged. Cover and refrigerate for 2 to 4 hours.
                                                                  • Preheat broiler. Lift chicken from brine and place on a broiler pan. (Discard brine.) Broil 4 to 6 inches from heat source until browned, about 10 minutes. Turn chicken pieces and broil until second side is browned, 10 minutes more.
                                                                  • Set oven to 350°F. Move pan to a rack in middle of oven and bake until drumsticks are no longer pink at bone (cut to test), 10 to 15 minutes longer. Serve hot.
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 qt water
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 1 yellow squash
                                                                  • Yes No 1 leek
                                                                  • Yes No 3 large crimini mushroom (baby portobello)
                                                                  • Yes No 2 thyme
                                                                  • Yes No 2 rosemary
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp celery seed
                                                                  • Yes No 6 whole black peppercorn
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 small shallot
                                                                  • Yes No 3/4 cup arborio rice
                                                                  • Yes No 1 tsp ancho chili pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 4 large shiitake mushroom cap
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No black pepper
                                                                  • In a stockpot, bring the water to a boil with the wine, onion, tomato, carrot, zucchini, squash, leek, white mushrooms, thyme, rosemary, garlic, bay leaf, celery seeds, peppercorns and 1 teaspoon of salt. Reduce the heat to moderately low and simmer for 40 minutes. Strain the stock into a large heatproof bowl. Transfer 4 cups of the stock to a small saucepan and freeze the rest for another use. Bring the reserved stock to a simmer and keep hot.
                                                                  • In a heavy, medium saucepan, heat 1 tablespoon of the oil. Add the shallots and cook over moderately high heat, stirring constantly for 1 to 2 minutes. Add the rice, chile powder and bay leaf and cook, stirring for 2 minutes. Add 1 cup of the hot stock and cook, stirring frequently, until it is nearly absorbed. Continue adding stock, 1/2 cup at a time, and stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is tender and the liquid is creamy.
                                                                  • Meanwhile, in a medium nonstick skillet, heat the remaining 1 tablespoon of oil. Add the shiitakes and brown over moderately high heat, 5 to 6 minutes. Stir the shiitakes, cream, butter and cheese into the risotto. Season with salt and pepper and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This is dead simple, completely versatile and absolutely gorgeous. It?s not a pretty-boy pie; it?s a proper, old-school pie that everyone will be over the moon to see on the table. I?m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.

                                                                  Ingredients
                                                                  • Yes No 2 rashers smoked streaky bacon, the best quality you afford
                                                                  • Yes No fresh thyme
                                                                  • Yes No olive oil
                                                                  • Yes No large, knob a of butter
                                                                  • Yes No chunk 2kg leeks, white end chunks, green end
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 800g white turkey meat
                                                                  • Yes No 2 heaped tbsp 2 tablespoons plain flour
                                                                  • Yes No 2 pint vegetable stock
                                                                  • Yes No 2 tbsp 2 tablespoons of crème fraîche
                                                                  • Yes No 500g 1 x puff pastry
                                                                  • Yes No packed vac chestnuts, roasted
                                                                  • Yes No 2 sprigs fresh sage
                                                                  • Yes No organic
                                                                  • This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and the butter and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry. Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone’s happy!
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve

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

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

                                                                  Moist yet crusty ciabatta and nutty Gruyère cheese set this dish apart from traditional French toast. A vegetable peeler works great for getting thin slices out of the cheese. Rome or Fuji apples would also work.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup apple cider
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 2 tbsp diced shallot
                                                                  • Yes No 2 cup sliced mcintosh apple
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 6 2 oz slice ciabatta bread
                                                                  • Yes No 3 oz gruyère cheese
                                                                  • Yes No 1/2 cup non-fat milk
                                                                  • Yes No 1/3 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 4 tsp butter
                                                                  • Yes No 3 tbsp chopped pecan
                                                                  • Combine cider and cornstarch in a small bowl, stirring with a whisk. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add shallots to pan; cook 1 minute, stirring frequently. Add the cider mixture, apples, and syrup to pan. Bring to a boil, stirring frequently. Reduce heat to low; cook 3 minutes or until apples begin to soften, stirring occasionally. Set aside, and keep warm.
                                                                  • Cut a horizontal slit through bottom crust of each bread slice to form a pocket; stuff 1/2 ounce cheese evenly into each pocket. Combine fat-free milk, buttermilk, and next 5 ingredients (through egg white) in a shallow dish, stirring well with a whisk. Working with 1 stuffed bread slice at a time, place bread slice into milk mixture, turning gently to coat both sides.
                                                                  • Heat a large nonstick skillet over medium-high heat. Melt 2 teaspoons butter in pan. Add 3 coated bread slices to pan, and cook for 2 minutes on each side or until lightly browned. Repeat procedure with remaining 2 teaspoons butter and remaining 3 coated bread slices.
                                                                  • Place 1 French toast slice onto each of 6 plates; top each serving with about 3 tablespoons sauce and 1 1/2 teaspoons pecans.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Apple Strudel
                                                                   2 h 5 m

                                                                  Your family will enjoy the homemade taste and old-fashioned goodness of this apple strudel made in half the time of the traditional version.

                                                                  Ingredients
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 2 large granny smith apple
                                                                  • Yes No 2 tbsp raisin
                                                                  • Yes No 1/2 17.3 oz, 1 sheet 17.3 ounce pepperidge farm puff pastry sheets
                                                                  • Yes No powdered sugar
                                                                  • Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
                                                                  • Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
                                                                  • Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.
                                                                  • Ingredient Note: For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.
                                                                  • Recipe Note: The strudel may be served with Vanilla Sauce: Stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for at least 1 hour. Remove the vanilla bean. Makes about 1 3/4 cups.
                                                                  Cuisine:YesNoaustrian
                                                                  Yields: 6
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 2 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms
                                                                  Ingredients
                                                                  • Yes No 2 pint vanilla ice cream
                                                                  • Yes No 3 oz bourbon
                                                                  • Yes No 1/2 pint heavy whipping cream
                                                                  • Yes No 3/4 oz sweet vermouth
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No dash angostura bitters
                                                                  • Yes No three 12 oz liter
                                                                  • Yes No maraschino cherry
                                                                  • Put the ice cream in a food processor. With the machine on and working quickly, add the bourbon and process just until combined. Spread the ice cream in a large, shallow plastic container and freeze until firm enough to scoop, about 20 minutes.
                                                                  • Meanwhile, whip the heavy cream with the vermouth, sugar and bitters until soft peaks form. Refrigerate until chilled.
                                                                  • Pour the cherry soda into 4 tall glasses, filling them two-thirds full. Scoop the ice cream into each glass and top with a dollop of the whipped cream. Garnish with the cherries and serve.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Garlic Bread
                                                                   20 m
                                                                  Ingredients
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 24 inch long baguette
                                                                  • Preheat oven to 350 degrees. Make garlic paste: Coarsely chop garlic, and gather into a pile. Sprinkle generously with coarse salt. Place flat side of knife blade on top of garlic, with sharp side of blade away from you; press down firmly while pulling knife toward you. Repeat until a paste forms.
                                                                  • Combine garlic paste, butter, and 1/8 teaspoon each salt and pepper in a small bowl. Brush butter mixture on cut sides of bread; sandwich together. Place on a baking sheet, and bake until heated through and crispy, about 12 minutes. Slice and serve.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 lb bacon
                                                                  • Yes No 1 lb turkey cutlets
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 10 oz prewashed spinach
                                                                  • Yes No 1/2 cup homemade stock
                                                                  • Yes No 3/4 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 lb wide egg noodles
                                                                  • Yes No 1 tbsp butter
                                                                  • In a large frying pan, cook the bacon, stirring occasionally, until golden brown and just crisp, about 5 minutes. Remove and drain on paper towels. Pour off all but 2 tablespoons of the fat from the pan.
                                                                  • Heat the remaining bacon fat over moderately high heat. Sprinkle the turkey with 1/4 teaspoon each of the salt and pepper. Add the turkey to the pan, in two batches if necessary, and cook, stirring frequently, until golden brown and just cooked through, about 3 minutes. Transfer to a plate.
                                                                  • Remove any tough stems from the spinach. Add the broth, rosemary, and the remaining 1/2 teaspoon salt to the pan and bring to a simmer, stirring to dislodge any brown bits that cling to the bottom of the pan. Add the spinach and cook, stirring, just until wilted, 1 to 2 minutes.
                                                                  • In a large pot of boiling, salted water, cook the noodles until just done, about 3 minutes. Drain. Add the noodles, butter, and the remaining 1/4 teaspoon pepper to the frying pan and stir until the butter melts. Stir in the turkey with any accumulated juices and the bacon.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 lb boneless pork shoulder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 12 oz beer
                                                                  • Yes No 1 14 oz canned chopped tomatoes
                                                                  • Yes No 3 14 oz cans white hominy
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Sprinkle pork with salt and pepper. Warm oil in a large skillet over medium-high heat. Cook pork, in batches if necessary, browning on all sides, about 10 to 15 minutes. Add to slow cooker and drain off all but 1 Tbsp. fat. Add onion, chili powder and garlic to skillet and cook, stirring, until softened, 2 minutes. Stir in beer and cook for 1 minute, scraping up browned bits from bottom of pan with a wooden spoon. Add mixture to slow cooker
                                                                  • Add tomatoes to slow cooker. Cover and cook on low until meat is just tender, about 6 hours. Stir in hominy and oregano and cook 1 hour more. Remove pork from pot with tongs. When cool enough to handle, shred pork. Skim fat from top of broth, stir in shredded pork, and serve.
                                                                  Yields: 8servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 7 hours
                                                                  • Total Time: 7 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1/2 tbsp light soy sauce
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 4 cup vegetable
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 8 oz pineapple chunks, canned in juice
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 2 cup grain noodles
                                                                  • Preheat a wok or large skillet on low. In a bowl, combine chicken broth, vinegar, soy sauce and brown sugar. Turn heat up to high. Pour in 1 Tbsp. canola oil and, once hot, add half of chicken and sauté until cooked through, about 5 minutes. Remove to a plate. Repeat with 1/2 Tbsp. oil and remaining chicken.
                                                                  • Add vegetables and 1 1/2 Tbsp. oil to wok; sauté until tender, about 3 minutes. Add garlic; sauté 1 minute.
                                                                  • Return chicken to wok; add pineapple, if desired. Pour in chicken broth mixture and stir well. Add cornstarch and stir until sauce thickens and becomes shiny. Serve over brown rice or whole-grain noodles.
                                                                  Yields: 4
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The original version of these ribs isn’t that hard to make, but not every backyarder has a smoker that will run all day at 275°F and have enough room to comfortably spread out three slabs of ribs. So this is a good substitute for using a kettle, a smaller smoker, or a gas grill. The only catch is that you’ll have to adjust the times and temperatures to your cooker. It may be a little tricky at first, but take notes and you’ll have it down perfectly after a few tries. The first couple of batches will be pretty good anyway.

                                                                  Ingredients
                                                                  • Yes No 3 baby back ribs
                                                                  • Yes No 1/2 cup turbinado sugar
                                                                  • Yes No 1 cup time barbecue rub
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 1 1/2 cup apple juice
                                                                  • Yes No 2 thick cup and sticky barbecue sauce
                                                                  • Prepare your cooker for indirect grilling at about 325°F, using cherry and hickory wood for flavor.
                                                                  • In a bowl, stir together turbinado sugar and Big-Time Barbecue Rub, and spread it on the ribs (use about 2/3 on the meaty side and 1/3 on the bony side). Let rest at room temperature for about 30 minutes.
                                                                  • Put ribs in the smoker, meaty side up (use a rib rack if necessary so that there is enough space). Cook ribs slowly until they are nicely caramelized, about 1 to 1 1/2 hours, depending on your equipment.
                                                                  • Remove ribs and place on a platter or baking sheet; brush on both sides with the honey.
                                                                  • To tenderize ribs, pour apple juice in the bottom of an aluminum foil roasting pan to a depth of about 1 inch and add the ribs, standing them on end in the pan if necessary to fit.
                                                                  • Cover with aluminum foil, and put the pan on the grill over indirect heat at about 325°F until ribs are tender (this step can also be done in the oven). Test ribs by sticking them with a toothpick; they should be soft and tender. It should take about 1 hour, but this will vary depending on your equipment. If you have a hard time keeping your grill on low, check the apple juice frequently to make sure it doesn’t cook off; replenish as needed. At this point the ribs can be allowed to cool, wrapped separately, and reheated later. This is a great way to take ribs to a tailgate party or to prepare ahead for a party at home.
                                                                  • When ready to serve, transfer the cooked ribs to a medium-hot grill. Brush with Thick and Sticky Barbecue Sauce and heat for just a few minutes, flipping several times, and brushing again with sauce, if you desire, until they are heated through and the sauce is caramelized. Cut into pieces and serve.
                                                                  Cuisine:YesNost. louis
                                                                  Yields: 7servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    toothpick
                                                                  Mock Gin
                                                                   15 m

                                                                  No bathtubs are required to make this aromatic ersatz gin. Nick Fauchald simply infuses vodka with the botanicals professional distillers use, including juniper berries and orange peel. The fragrant, amber-colored (and lawful) result is delicious in martinis and other gin-based cocktails.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 liter neutral tasting vodka
                                                                  • Yes No 1/2 30 gram cup juniper berry
                                                                  • Yes No 1/3 6 gram cup dried orange peel
                                                                  • Yes No 1 4 gram tbsp grains of paradise
                                                                  • Yes No 1 4 gram tbsp cardamom pods
                                                                  • Yes No one 1 inch, 2 gram dried ginger root
                                                                  • Yes No 1 2 gram tsp coriander seed
                                                                  • Yes No 1 2 gram tsp orris root
                                                                  • In a small saucepan, combine the 350 milliliters of vodka with the juniper berries, orange peel, grains of paradise, cardamom, ginger root, coriander and orris root. Bring to a simmer, cover and cook over moderately low heat for 10 minutes. Remove from the heat and let steep for at least 6 hours or overnight.
                                                                  • Strain the essence through a double layer of cheesecloth into a large pitcher. Add the 3 1/2 liters of vodka and stir to combine. Pour the gin into bottles and seal.
                                                                  Yields: 3 ½liters
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal

                                                                  This is a casserole version of the classic individual pastries. It's much quicker to assemble with less fuss, and it's just as tasty.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 1/4 cup minced white onion
                                                                  • Yes No 3/4 cup minced scallion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 9 cup chopped swiss chard
                                                                  • Yes No 6 tbsp chopped parsley
                                                                  • Yes No 3 tbsp minced mint
                                                                  • Yes No 1 4 oz cup crumbled feta cheese
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 10 14 inch frozen phyllo dough
                                                                  • Preheat oven to 350°.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add white onion; sauté 7 minutes or until golden. Add green onions and garlic, and sauté 1 minute. Stir in chard; cook 2 minutes or until chard wilts. Stir in parsley and mint, and cook 1 minute. Place in a large bowl; cool slightly. Stir in cheeses, salt, pepper, and egg whites.
                                                                  • Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 3 additional sheets.
                                                                  • Cut phyllo stack into a 14-inch square. Place square in center of a 13 x 9-inch baking dish coated with cooking spray, allowing phyllo to extend up long sides of dish. Cut 14 x 4-inch piece into 2 (7 x 4-inch) rectangles. Fold each rectangle in half lengthwise. Place a rectangle against each short side of dish. Spread the chard mixture evenly over phyllo.
                                                                  • Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with remaining phyllo sheets. Place 18 x 14-inch phyllo stack over chard mixture. Fold phyllo edges into center. Coat with cooking spray. Score phyllo by making 2 lengthwise cuts and 3 crosswise cuts to form 12 rectangles. Bake at 350° for 40 minutes or until golden.
                                                                  • Note: Cut the phyllo stacks so they fit in and up the long side of the baking dish. Arrange folded section against short edges of dish to encase filling.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 10 min.; Soak: 8 hr.; Cook: 6 hr., 15 min.; Stand: 1 hr. You can find dried peanuts in the produce section of your local supermarket or at a farmers market. Store cooked peanuts in the refrigerator up to three days. If you prefer your peanuts warm, heat them in the microwave, covered, at 80% power for 3 to 5 minutes, stirring once.

                                                                  Ingredients
                                                                  • Yes No 2 lb dried raw peanuts
                                                                  • Yes No 1/2 cup salt
                                                                  • Soak peanuts in water to cover in a large stock pot at least 8 hours or up to 24 hours. (You may need to weigh down peanuts with a large plate or lid to ensure that they are fully submerged.) Drain and rinse.
                                                                  • Place peanuts and desired amount of salt in stock pot with 4 1/2 qt. water; bring to a boil over high heat. Cover, reduce heat to medium-low, and cook 6 hours or until peanuts are tender, adding water as needed to keep peanuts covered; stir occasionally.
                                                                  • Remove from heat; let stand 1 hour.
                                                                  • Cajun Boiled Peanuts: Proceed with Step 1, adding 1/2 cup Cajun seasoning to water. Proceed with Step 2, using 1/2 cup salt and 5 to 7 Tbsp. liquid Cajun crab boil before bringing to a boil. Proceed with recipe as directed.
                                                                  • Ham-Flavored Boiled Peanuts: Proceed with Step 1. Omit Step 2, and bring 6 qt. water and 2 smoked ham hocks to a boil in a large stock pot. Reduce heat, and simmer 3 hours. Remove and discard ham hocks. Cool broth; chill 8 hours. Skim fat from broth. Add peanuts and 1/2 cup salt to broth. Bring to a boil over high heat. Cover, reduce heat, and cook 6 hours or until tender, adding water as needed to keep peanuts covered; stir occasionally. Remove from heat; let stand 1 hour.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 14cups
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate

                                                                  This is the classic Buffalo chicken wing sauce recipe. The Buffalo chicken wing was invented at the Anchor Bar in Buffalo, New York. Makes 1 Cup Buffalo Chicken Wing Sauce

                                                                  Ingredients
                                                                  • Yes No 8 tbsp louisiana hot sauce
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 1/2 tbsp white vinegar
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp garlic powder
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No salt
                                                                  • Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
                                                                  Cuisine:YesNonew york
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    frank's
                                                                  • Yes No
                                                                    brand
                                                                    Brands:
                                                                  • Yes No
                                                                    Frank's
                                                                  • Yes No
                                                                    brand

                                                                  In a traditional trifle, liqueur moistens cake that's layered with custard and fruit. In our lighter, parfait-like version, we used the sweet juice from mashed blackberries and blueberries to soak into the cake and lime zest to flavor the whipped topping. Fresh strawberries and raspberries will also work well in this recipe.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp grated lime rind
                                                                  • Yes No 2 cup reduced calorie frozen whipped topping
                                                                  • Yes No 1 1/2 tbsp lime juice
                                                                  • Yes No 1 1/4 cup blackberry
                                                                  • Yes No 1 1/4 cup blueberry
                                                                  • Yes No 2 cup cubed angel food cake
                                                                  • Fold lime rind into whipped topping; set aside.
                                                                  • Place lime juice and 1 cup each blackberries and blueberries in an 8-inch square glass dish. Mash berry mixture using the back of a spoon.
                                                                  • Layer half of cake cubes evenly in each of 4 dessert glasses. Top evenly with half of berry mixture and half of reserved topping mixture. Repeat layers with remaining half of cake cubes, berry mixture, and topping mixture. Top each trifle with 1 tablespoon each remaining blackberries and blueberries.
                                                                  • Shortcut kitchen tip
                                                                  • Mashing the berries releases their juice, which adds flavor and moisture to the cake. To easily mash the berries, place them in an 8-inch square glass dish or other container with a wide, flat bottom, and use the back of a spoon.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 4servings (serving size: 1 mini trifle)
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mash
                                                                  Ingredients
                                                                  • Yes No 6 large ripe passion fruit
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No one 3 lb pineapple
                                                                  • Yes No 8 ripe kiwis
                                                                  • Yes No 3 medium banana
                                                                  • Yes No 15 pitted prune
                                                                  • Set a fine sieve over a small saucepan. Working over the sieve, scoop the seedy pulp from 5 of the passion fruits. Press on the solids to extract as much juice as possible. Add the sugar to the juice in the saucepan and cook over moderate heat, stirring to dissolve the sugar, about 2 minutes. Transfer the passion fruit syrup to a medium bowl and stir in the lemon juice. Let cool. Scoop out the seedy pulp from the remaining passion fruit into the syrup and stir.
                                                                  • In a bowl, toss the pineapple with the kiwis, bananas and prunes. Add the passion fruit syrup, toss well and serve right away.
                                                                  Yields: 10
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Try this easy-to-make recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook for a surefire kid-pleaser.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3/4 cup popping corn kernels
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Heat a 4-quart pot with a tight-fitting lid over. Add oil and swirl to coat bottom of pot. Add 1 popcorn kernel to pot. If popcorn kernel sizzles immediately, add remaining kernels to pot, cover, and shake. Swirl pot over burner once or twice until kernels begin to pop. Cook, swirling continuously, until popping stops. Transfer popcorn to a large bowl.
                                                                  • Pour melted butter over popcorn and toss to coat. Sprinkle with cheese and salt; toss until well combined.
                                                                  Yields: 4quarts
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine

                                                                  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 1/4 cup vegetable oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 1/4 cup dried red chili pepper
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 1/2 tsp red wine vinegar
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/2 tsp asian sesame oil
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 3 1/2 lb chicken drumettes
                                                                  • Yes No salt and pepper
                                                                  • Yes No all purpose flour
                                                                  • Yes No dry roasted peanut
                                                                  • In a medium saucepan, heat the 1/4 cup of vegetable oil. Add the garlic and ginger and cook over moderately high heat, stirring, until fragrant, about 1 minute. Add the chiles and cook until they turn dark red, about 2 minutes. Lower the heat to moderate, add the sugar, soy sauce, tamari, sherry and vinegar and simmer until the sugar dissolves, about 5 minutes. Remove the sauce from the heat, cover and let stand for 1 hour.
                                                                  • Strain the sauce and return it to the saucepan. Bring to a boil over moderately high heat. Whisk in the cornstarch mixture and bring back to a boil. Remove from the heat, stir in the sesame oil and scallions and transfer to a bowl.
                                                                  • Preheat the oven to 400°. In a large pot, bring 3 inches of oil to 325°. Season the chicken drumettes with salt and pepper and dust generously with flour. Set a rack over a rimmed baking sheet near the stove. Working in batches, fry the drumettes until browned and crisp, about 7 minutes. Drain the drumettes on the rack and keep warm on a platter in the oven while you fry the rest. Sprinkle with the chopped peanuts and serve with the kung pao sauce.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 10