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                                                                  Ingredients
                                                                  • Yes No 1/2 cup smoked sweet paprika
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 1 tbsp granulated onion
                                                                  • Yes No 1 tbsp dehydrated granulated garlic
                                                                  • Yes No 1 tbsp crushed red bell pepper
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 4 8 lb racks of baby back ribs
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 3/4 cup dry sherry
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp sriracha chile sauce
                                                                  • Yes No 2 dash angostura
                                                                  • MAKE THE RIBS: Preheat the oven to 350°. In a small bowl, mix the paprika, salt, onion, garlic, crushed red pepper, cumin, coriander, black pepper and oregano; rub all over the ribs. Transfer the ribs to a large roasting pan and cover tightly with foil. Roast for 2 hours, until the ribs are very tender.
                                                                  • MEANWHILE, MAKE THE GLAZE: In a saucepan, whisk the honey, sherry, soy sauce, tomato paste, salt, Sriracha and bitters. Boil until reduced by half, 8 minutes.
                                                                  • Increase the oven temperature to 400°. Uncover the ribs and transfer to 2 large rimmed baking sheets. Let cool to room temperature. Cut the racks into individual ribs. Brush the ribs with the glaze and roast in the upper and lower thirds of the oven for 15 minutes, until richly lacquered; brush the ribs halfway through with the remaining glaze. Serve the ribs hot or warm.
                                                                  Yields: 8
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Although the tomato mixture and tangy lemon marinade complement the full-flavored chicken thighs, you can use this same preparation with tuna steaks. Roast the tomatoes while the chicken marinates. Garnish with fresh parsley.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 8 1 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup grape tomato
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Prepare grill.
                                                                  • To prepare chicken, combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 15 minutes, turning the bag occasionally.
                                                                  • Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
                                                                  • Preheat oven to 425°.
                                                                  • To prepare tomatoes, combine tomatoes and 2 teaspoons oil in an 8-inch square baking dish; toss gently. Bake at 425° for 18 minutes or until tomatoes are tender. Combine tomato mixture, parsley, and remaining ingredients, stirring gently. Serve with chicken.
                                                                  • Wine note: Chicken on its own is a flexible partner for wine, but the capers, lemon, and parsley in this dish call for a varietal that can handle the briny, tart, and herbal qualities of these ingredients: sauvignon blanc. Try Dry Creek Vineyard Fume Blanc 2006 from Sonoma County, California ($14.50). —Karen MacNeil
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 4servings (serving size: 2 chicken thighs and 1/4 cup tomato mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1 1/4 lb carrot
                                                                  • Yes No 5 large garlic clove
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 4 large egg
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/3 coarse cup fresh bread crumbs
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Preheat the oven to 350°. Butter a 10-inch glass pie plate and sprinkle it lightly with Parmesan cheese.
                                                                  • In a large saucepan, steam the carrots and garlic until very tender, about 25 minutes. Transfer the carrots and garlic to a food processor and puree until smooth. Pour in the heavy cream and milk and process to blend. Add the eggs, 2 tablespoons of the Parmesan cheese, 1 teaspoon of salt and 1/4 teaspoon of pepper and process the mixture until thoroughly blended.
                                                                  • Pour the flan mixture into the prepared pie plate. Set the pie plate in a shallow roasting pan and add enough hot water to the pan to reach halfway up the side of the pie plate. Bake for 40 minutes, or until the flan is just set.
                                                                  • Meanwhile, in a small bowl, toss the bread crumbs with the melted butter, thyme and the remaining 2 tablespoons of Parmesan cheese. Season the thyme crumbs with salt and pepper.
                                                                  • Remove the flan from the water bath. Preheat the broiler. Sprinkle the flan with the thyme crumbs and broil for 30 seconds, or until golden brown. Cut into 6 wedges and serve warm.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  This spicy Caribbean dish is flavored with allspice, soy sauce, and sugar. It?s best grilled over hardwood charcoal with the addition of pimento wood chips. (For a source, go to www.pimentowood.com.)

                                                                  Ingredients
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 4 tbsp dark brown sugar
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp thyme leaves, dried
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 4 tsp allspice, ground
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 8 habanero chili pepper
                                                                  • Yes No 8 scallion
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 whole skin on, bone in chicken legs and thighs
                                                                  • Combine the oil, lime juice, sugar, vinegar, thyme, soy sauce, allspice, garlic, chiles, scallions, shallots, ginger, and salt and pepper in the bowl of a food processor and process until smooth. Place chicken in a 9" x 13" baking dish and pour marinade over it; massage marinade into chicken, making sure to push it under the skin. Cover chicken with plastic wrap and refrigerate for 8 hours or overnight.
                                                                  • Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Alternatively, heat a grill pan over medium-high heat. Place chicken on grill over direct heat and cook, turning occasionally, until it begins to brown, about 10 minutes. Transfer chicken to indirect heat, or reduce heat to medium-low, and continue cooking, turning occasionally, until chicken is cooked through, about 45 minutes. To serve, transfer chicken to a plate.
                                                                  • SERVES 6 – 8
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No pinch salt
                                                                  • Yes No 3 tsp grated lemon zest
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 16 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 lemon
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 16 tbsp unsalted butter
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Make the lemon curd: In a bowl set over a pan of simmering water, whisk together lemon juice, butter, sugar, eggs and salt until butter melts and mixture thickens and coats back of a wooden spoon, about 25 minutes (do not let it boil). Strain through a fine-mesh sieve into another bowl and stir in zest. Cover with plastic wrap, pressing directly onto surface, let cool to room temperature, then refrigerate until chilled.
                                                                  • Make cake: Preheat oven to 350°F. Mist 2 8-inch round cake pans with cooking spray and line with parchment paper. In a medium bowl, whisk together flour, baking powder and salt. Using an electric mixer on medium speed, beat butter until soft. Gradually add sugar and lemon zest and beat until light and fluffy, about 5 minutes, stopping once to scrape down sides and bottom of bowl. Add eggs one at a time, beating well before each addition. Stir in ¹/3 of flour mixture, then half of sour cream. Repeat, ending with last ¹/3 of flour mixture. Stir in lemon juice.
                                                                  • Divide batter between pans, spreading evenly. Bake until a toothpick inserted in center of cake comes out clean, 25 minutes. Cool in pans on wire rack for 5 minutes, then turn out cakes onto rack to cool completely.
                                                                  • Make frosting: Using an electric mixer on medium speed, beat together butter, cream cheese and zest until light and fluffy. Scrape down sides and bottom of bowl with a flexible spatula. Gradually add sugar. Continue to beat until light and fluffy. Cover with plastic wrap and let sit at room temperature until the cake has cooled. If frosting becomes too warm, refrigerate it until it firms up, but don't allow it to become too stiff to spread.
                                                                  • Assemble cake: Using a serrated knife, carefully slice both cakes horizontally into 2 layers. Place one layer on a platter. Spread ¹/3 of lemon curd over cake. Top with second cake layer and spread with another ¹/3 of curd. Place third cake layer on top and spread with remaining curd. Top with final cake layer. Frost top and sides of cake. Chill cake for up to 2 hours before serving.
                                                                  Yields: 16servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 lb red bell pepper
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No 6 5 oz chicken sausages
                                                                  • Yes No 3 long hero rolls
                                                                  • Heat a large cast-iron or nonstick griddle (you can also use 2 cast-iron or nonstick skillets). Add the oil, bell peppers, onion, garlic, oregano and crushed red pepper and season with salt. Cook over moderate heat, stirring occasionally, until the peppers are softened and just beginning to brown, 6 minutes. Push the vegetables to the back of the griddle, cover with an inverted heatproof bowl and keep warm over low heat; stir occasionally as you cook the sausages.
                                                                  • Prick the sausages with a knife and cook over moderate heat, turning occasionally, until no trace of pink remains, 10 minutes. Add the sausages to the vegetables and keep warm. Brush the rolls with oil and toast on the griddle. Fill the rolls with the sausages and peppers, cut each one in half and serve.
                                                                  Cuisine:YesNorhone
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  These flavorful vegetarian tacos are filled with savory mushrooms, spicy poblano peppers, and sweet onions. A variety of garnishes make this a fun hands-on meal. What to buy: Queso fresco is a mild white cheese that doesn’t melt when heated. It can be found in the refrigerated cheese case of most grocery stores or at specialty cheese shops or Latin markets.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 pasilla chili pepper
                                                                  • Yes No 1/2 medium yellow onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/2 lb portobello mushroom
                                                                  • Yes No 1 medium roma tomato
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 8 corn tortilla
                                                                  • Yes No 1/2 cup crumbled queso fresco cheese
                                                                  • Yes No 1 medium avocado
                                                                  • Yes No pickled jalapeño pepper
                                                                  • Yes No lime
                                                                  • Heat oil in a large sauté pan over medium heat until shimmering. Add cumin and oregano and cook until fragrant, about 1 minute. Add chile, onion, garlic, and 1 teaspoon of the salt and cook until onion is tender, about 7 minutes.
                                                                  • Add mushrooms and remaining 1/2 teaspoon salt and cook, stirring occasionally, until mushrooms are browned and tender, about 6 minutes.
                                                                  • Remove the pan from heat and stir in tomato, cilantro, and lime juice. Season with salt and freshly ground black pepper. Divide mixture among tortillas and serve with optional garnishes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8tacos
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 12 oz broccoli slaw
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • In a large bowl, combine broccoli slaw, scallions, and red onion. Reserve 2 cups of the broccoli mixture for another day. Whisk together buttermilk, sour cream, Dijon mustard, kosher salt, and black pepper. Add the dressing to the remaining broccoli mixture, toss well, and serve.
                                                                  Yields: 4small servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Blanquette de Veau
                                                                   2 h 20 m
                                                                  Ingredients
                                                                  • Yes No 2 lb boneless veal shoulder
                                                                  • Yes No 1 1/2 qt low sodium vegetable broth
                                                                  • Yes No 3 parsley stem
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 1/2 tsp coriander seed
                                                                  • Yes No 1 small white onion
                                                                  • Yes No 1 leek, white part only
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 medium celery rib
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp minced chives
                                                                  • In a medium enameled cast-iron casserole, cover the veal with the broth and bring to a simmer over moderately high heat. Tie the parsley stems, thyme sprigs, bay leaf, peppercorns and coriander seeds in a piece of cheesecloth and add the bundle to the casserole along with the onion. Simmer over low heat for 1 hour, skimming occasionally. Add the leek, carrot and celery and simmer until the veal is tender, 45 minutes longer. Drain the meat and vegetables, reserving the broth. Discard the bundle and onion. Cover the meat and vegetables to keep them from drying out.
                                                                  • Return the broth to the casserole; you should have about 4 cups. Boil the broth over high heat until reduced by half, about 8 minutes. Add the heavy cream and simmer over moderately low heat until reduced by a third, about 6 minutes.
                                                                  • In a small bowl, blend the butter and flour to form a paste. Whisk 1/2 cup of the hot liquid into the paste until smooth, then whisk into the remaining liquid in the casserole. Simmer over moderate heat, whisking often, until the sauce is thickened and no floury taste remains, about 5 minutes. Add the veal and vegetables along with the lemon juice and cayenne and simmer over low heat until the meat is hot. Season the stew with salt and pepper. Stir in the chopped parsley and chives and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  You can start marinating the tofu mixture a full day ahead.

                                                                  Ingredients
                                                                  • Yes No 20 oz firm tofu
                                                                  • Yes No 12 oz asian eggplant
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 1/4 cup reduced sodium soy sauce
                                                                  • Yes No 5 tbsp vegetable oil
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 1 cup dill sprigs
                                                                  • Yes No 1 red jalapeño chile
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No rice and soy sauce
                                                                  • Make tofu and eggplant: Seal ingredients in a resealable plastic bag, turn, and chill at least 1 hour.
                                                                  • Heat grill to high (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Divide tofu mixture among 4 large squares of foil and seal securely. Grill bundles, turning once, until eggplant is tender when pierced, about 10 minutes.
                                                                  • Make salad: Mix all ingredients except rice and soy sauce. Unwrap bundles and top with salad. Serve with rice and soy sauce.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    foil

                                                                  Most cooks reserve gravy-making for their annual Thanksgiving turkey pan drippings. But delicious gravy doesn’t need the Thanksgiving holiday or a bird. Tease out flavor from sautéed shallots and marry them with a light roux and some chicken stock. Spoon it over mashed potatoes or serve as a dip with potato tots.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp organic unsalted butter
                                                                  • Yes No 1/4 cup diced shallot
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp organic all purpose flour
                                                                  • Yes No 2 cup organic low-sodium chicken broth
                                                                  • Yes No black pepper
                                                                  • Melt the butter in a medium saucepan over medium heat. Add the shallots, season with a pinch of salt, and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour over the shallots and whisk until the flour has a toasted aroma and is light brown in color, about 2 minutes.
                                                                  • While whisking, slowly pour in the chicken broth and whisk until the flour is incorporated and the mixture is smooth. Season with pepper and simmer until the gravy thickens and the flavors meld, about 20 minutes. Taste and season with additional salt and pepper as needed.
                                                                  Yields: 1 ¾cups
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer

                                                                  . These little fist-sized gems called out to me so I bought an armful without knowing how I'd cook them. I didn't want to torture them too much, but wanted a warm, comforting dish to go with some grilled pork chops on a rainy night.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb baby cabbages
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/4 cup chicken stock
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 2 tbsp bread crumb

                                                                  Baby leeks are just small leeks and there are two things that are exciting about them: a) the fact that they haven't had the time to develop many green leaves or the fibrous structure that can sometimes make them stringy, and b) they're definitely sweeter. For me, they signify late spring to summer cooking. The purpose of quickly boiling them in water and then roasting them, as I've done in this recipe, is to make them deliciously soft and then to caramelize them so they develop a robustness that makes them wonderful served over or next to fish and meat. They will also add an interesting flavor to pastas or soups. When I have friends round for dinner, I do everything in the method below in advance apart from roasting them, so all I need to do is flash them in the oven for 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 20 baby leeks
                                                                  • Yes No olive oil
                                                                  • Yes No red wine vinegar
                                                                  • Yes No 1 tsp 1 teaspoon fresh thyme leaves
                                                                  • Yes No 2 cloves of garlic
                                                                  • Baby leeks are just small leeks and there are two things that are exciting about them: a) the fact that they haven't had the time to develop many green leaves or the fibrous structure that can sometimes make them stringy, and b) they're definitely sweeter. For me, they signify late spring to summer cooking. The purpose of quickly boiling them in water and then roasting them, as I've done in this recipe, is to make them deliciously soft and then to caramelize them so they develop a robustness that makes them wonderful served over or next to fish and meat. They will also add an interesting flavor to pastas or soups. When I have friends round for dinner, I do everything in the method below in advance apart from roasting them, so all I need to do is flash them in the oven for 10 minutes.Preheat your oven to 200°C/400°F/gas 6. I like to serve 4 or 5 baby leeks per person, depending on their size. Lightly trim both ends and peel back the first or second layer of leaves and discard. Drop the leeks in a pan of boiling salted water for 2 to 3 minutes to soften - this is called blanching. Drain them well (if there's too much water in them they won't roast properly) and toss in a bowl with a good glug of olive oil, a splash of red wine vinegar, the chopped thyme leaves and the garlic. Arrange the leeks in one layer in a baking tray or earthenware dish and roast in the preheated oven for about 10 minutes until golden and almost caramelized. Keep your eye on them - I've seen many chefs burn baby leeks when cooking them this way and it drives me mad!• from Cook With Jamie
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake

                                                                  Cooking these slightly sharp-flavored onions agrodolce style (in a sweet-and-sour sauce) turns them into meltingly sweet little morsels. They’re substantial enough to work on their own as a side to your next roast, and the leftovers are tasty when rewarmed, chopped coarsely, and tossed with mixed salad greens for something akin to a warm bacon vinaigrette. What to buy: Cipollini are small, flat red or yellow onions, commonly seen in markets from late fall through winter. Game plan: To make cutting the bacon easier, chill it in the freezer about 20 to 25 minutes until it firms up. This recipe was featured as part of our Cooking with Winter Ingredients story.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb cipollini onions
                                                                  • Yes No 2 1/2 thick oz smoked bacon
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 6 tbsp dry red wine
                                                                  • Yes No 6 tbsp red wine vinegar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup golden raisins, also known as sultanas
                                                                  • Yes No 1 bay leaf
                                                                  • Heat the oven to 450°F and arrange a rack in the middle. Combine onions, bacon, and olive oil in a 13-by-9-inch baking dish, stir to coat onions in oil, season with salt and freshly ground black pepper, and place in the oven.
                                                                  • Roast, stirring occasionally, until onions are golden and start to become tender, about 30 minutes. Meanwhile, combine remaining ingredients in a small saucepan over medium heat, stir until sugar is dissolved, then continue cooking until reduced by 1/2, about 20 minutes.
                                                                  • When onions are done, remove from the oven, pour sauce over them, reduce oven temperature to 400°F, and return the baking dish to the oven. Roast onions, basting occasionally, until sauce is thick and syrupy, about another 8 minutes. Remove from the oven and stir onions to coat in sauce. Return to the oven and continue roasting until fork tender, about 8 minutes more. Serve hot or lukewarm.
                                                                  Yields: 3 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

                                                                  Fresh mint brightens the flavor of this cooler.

                                                                  Ingredients
                                                                  • Yes No 3 cup coarsely chopped mango
                                                                  • Yes No 1 cup ice cube
                                                                  • Yes No 1 cup mango nectar
                                                                  • Yes No 3/4 cup white rum
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Place mango in freezer for 1 hour. Combine mango, ice cubes, and remaining ingredients in a blender; process until smooth. Serve immediately.
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  There's just nothing like the aroma of muffins coming out of the oven first thing in the morning. I just know you'll enjoy this muffin recipe. Want to make these muffins extra special? Serve them with Orange-Cream Cheese Butter.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 1/3 cup flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tbsp poppy seed
                                                                  • Yes No 2 tbsp orange zest
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Heat oven to 400 degrees F. Grease 12 cup muffin pan. Cream butter and sugar. Add egg and sour cream. Combine completely. In separate bowl, combine flour, salt and baking soda. Add to wet mixture. Combine only until ingredients are just moist. Stir in seeds, orange zest and juice. Fill muffin cups 2/3 full. Bake for 17 to 20 minutes. Serve warm with Orange-Cream Cheese Butter.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 15 min., Chill: 1 hr. Pico de Gallo is best when made the day you plan to serve it. Prepare it early the morning of the party and spoon atop a fried egg or in an omelet; just be sure to save enough for the pork. This recipe goes with Tortilla-Crusted Pork

                                                                  Ingredients
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 1 medium avocado
                                                                  • Yes No 1/4 cup diced white onion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Toss together first 6 ingredients in a medium bowl. Cover and chill 1 hour. Season with salt to taste.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 3cups (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  At Blue Hill at Stone Barns in Pocantico Hills, New York, chef Dan Barber prepares this soup with seasonal chicken (raised in late spring, summer and fall), using wings, backs, necks and feet. His recipe yields almost eight quarts of broth, so there's plenty to freeze. He likes serving the soup with fluffy matzo balls laced with rosemary.

                                                                  Ingredients
                                                                  • Yes No 5 lb chicken wings
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 4 large onion
                                                                  • Yes No 7 lb chicken backs, necks and feet
                                                                  • Yes No 6 thick, 2 1/2 inch carrots 4
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 5 bay leaf
                                                                  • Yes No 2 head garlic
                                                                  • Yes No 5 large thyme
                                                                  • Yes No 2 rosemary
                                                                  • Yes No 2 tsp black peppercorn
                                                                  • Yes No water
                                                                  • Yes No 1/4 cup sherry vinegar
                                                                  • Yes No salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1/4 cup club soda
                                                                  • Yes No 2 scallions, white and tender green parts only
                                                                  • Yes No 1/2 tsp minced rosemary
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup matzo meal
                                                                  • Yes No 2 leek, white and tender green parts only
                                                                  • Yes No 2 1 1/4 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 2 10 oz boneless skinless chicken thigh
                                                                  • MAKE THE STOCK Preheat the oven to 425°. Spread the chicken wings in a large roasting pan and roast for about 30 minutes, until golden brown.
                                                                  • Meanwhile, in a large stockpot, heat the vegetable oil. Add the onions, cover and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring frequently, until the onions are lightly browned, about 5 minutes longer. Add the chicken backs, necks and feet, the diced carrots, celery, bay leaves, garlic, thyme, rosemary, peppercorns and 8 quarts of water and bring to a light boil, skimming any scum that rises to the surface.
                                                                  • Add the roasted chicken wings to the stockpot. Place the roasting pan over 2 burners, add the vinegar and 2 cups of water and simmer over high heat, scraping up any browned bits. Add the liquid to the pot and simmer gently over moderate heat for 2 1/2 hours. Carefully strain the stock into another large pot and discard the solids, including the wings. You should have about 8 quarts. Let the stock cool, then spoon off all of the chicken fat and reserve it for the matzo balls. Season the chicken stock lightly with salt.
                                                                  • MEANWHILE, MAKE THE MATZO BALLS In a medium bowl, whisk the eggs with the chicken fat, club soda, scallions, rosemary and salt. Whisk in the matzo meal. Refrigerate for 1 hour, until slightly firm.
                                                                  • MAKE THE SOUP Bring a small saucepan of salted water to a boil. Add the sliced carrot and leeks and cook over high heat until tender, about 7 minutes; drain. In a saucepan, bring 2 cups of the stock to a simmer. Add the diced chicken breast and thighs and cook over moderately low heat until just white throughout, about 6 minutes. Transfer the chicken to a plate; reserve the broth for another use (see Note).
                                                                  • Bring a large saucepan of the chicken stock to a simmer. Scoop rounded tablespoons of the matzo mixture into balls (about 2 dozen balls) and add them to the simmering stock. Cover and cook over very low heat until the matzo balls are tender, fluffed and cooked through, about 25 minutes. Using a slotted spoon, transfer the matzo balls to a clean pot. Add the chicken, carrots and leeks and 8 cups of the stock and bring to a simmer. Ladle the soup and matzo balls into bowls and serve.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans. This recipe first appeared in SAVEUR Issue #140, along with Roberto Santibañez's story Burning Bright.

                                                                  Ingredients
                                                                  • Yes No 8 oz tomatillo
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 3 dried chipotle chiles
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Heat oven to 500°. Place tomatillos on a foil-lined baking sheet and roast, turning halfway through cooking, until blackened in spots and cooked through, about 20 minutes; let cool.
                                                                  • Meanwhile, heat a 12″ cast-iron skillet over medium-low heat; add garlic and chiles, and toast, turning, until chiles and garlic are blistered and blackened in spots, about 10 minutes. Transfer to a blender along with tomatillos, salt, and 1/2 cup water; blend until smooth. Let cool.
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 16 oz won ton wrappers
                                                                  • Yes No 1 15 oz sweetened sweet potatoes
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No salt
                                                                  • Arrange 1 won ton wrapper on a clean, flat surface. (Cover remaining wrappers with plastic wrap or a damp towel to prevent drying out.) Lightly moisten wrapper with water. Place about 1 Tbsp. mashed sweet potatoes in center of wrapper; fold 2 opposite corners together over mashed sweet potatoes, forming a triangle. Press edges together to seal, removing any air pockets. Cover with plastic wrap or a damp cloth. Repeat procedure with remaining wrappers and mashed sweet potatoes.
                                                                  • Cook pockets, in 2 batches, in boiling water to cover in a large Dutch oven over medium-high heat 3 minutes. Remove with a slotted spoon, and drain well.
                                                                  • Sauté pockets, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side or until golden brown. Drain well. Arrange pockets on a serving platter.
                                                                  • Melt butter in skillet over medium heat; stir in sage. Cook, stirring occasionally, 4 minutes or until butter is lightly browned. Pour over pockets, and add salt to taste.
                                                                  • *1 (15-oz.) can cut sweet potatoes in syrup, mashed, may be substituted.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4 ½servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 7 whole graham cracker
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No pinch salt
                                                                  • Yes No one 10 1/2 oz fresh goat cheese
                                                                  • Yes No 1/2 5 oz cup crème fraiche
                                                                  • Yes No 1 unflavored gelatin
                                                                  • Yes No 2 1/2 tbsp water
                                                                  • Yes No 3 tbsp orange muscat, rosé, pinot noir and tawny port
                                                                  • Yes No 4 tsp sugar, granulated
                                                                  • MAKE THE CHEESECAKES Preheat the oven to 325°. Line a baking sheet with parchment paper. Cut out four 3-inch rounds of shirt cardboard. Brush the insides of four 3-inch-round and 2 1/2-inch-deep ring molds with butter. In a food processor, grind the crackers with the melted butter and 1 tablespoon of the sugar. Set the molds on the baking sheet and line the bottoms with the cardboard rounds, trimming to fit. Pack the crumbs into the molds; press to compact. Bake for 10 minutes. Let cool.
                                                                  • Meanwhile, in a bowl, using an electric mixer, beat the egg, egg yolk, salt and the remaining 1/2 cup of sugar at medium speed until pale and fluffy, about 2 minutes. Add the goat cheese and beat until smooth. Fold in the crème fraîche. Spoon the mixture into the molds and smooth the tops. Bake for about 30 minutes, until the cheesecakes are just set but not browned. Let the cheesecakes cool, then refrigerate them until chilled, at least 1 hour.
                                                                  • Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the blade around the edge of each cheesecake. Pressing up on the cardboard, ease the cheesecakes out of the molds; return to the baking sheet. Cut four 11-by-2 1/2-inch strips of parchment paper. Wrap the paper around the perimeter of each cheesecake to form a collar that extends 1 inch above the surface; secure with tape.
                                                                  • MAKE THE WINE GELéES In a small bowl, sprinkle the gelatin over the cold water and let soften. Microwave at high power for about 15 seconds or just until the gelatin is melted. Put the 4 wines in separate ramekins. Add 2 teaspoons of the sugar to the rosé and to the Pinot Noir and microwave for 20 seconds; stir to dissolve the sugar. Stir 1 teaspoon of the melted gelatin into each of the 4 wines. Let the wines stand until cooled, about 10 minutes. Pour one of the wine gelées over each cheesecake and refrigerate until chilled and set, about 20 minutes.
                                                                  • Remove the parchment-paper collar from each cheesecake. Carefully remove the cardboard bottoms and serve.
                                                                  Yields: 43-inch cakes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    cardboard
                                                                  Ingredients
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 5 scallions, white and light green parts
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 cup corn kernel
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No salt
                                                                  • Yes No 2 cup grated pepper jack cheese
                                                                  • Yes No 1 10 oz enchilada sauce
                                                                  • Preheat oven to 350°F. Stack tortillas, wrap in foil and bake until softened, 8 to 10 minutes.
                                                                  • While tortillas are baking, oil a 7-by-11-inch glass baking dish. Warm 1 Tbsp. oil in large skillet over medium-high heat. Add scallions and garlic, and cook until fragrant, about 1 minute. Stir in corn and milk and cook, stirring occasionally, until thickened, 7 to 10 minutes. Season with salt.
                                                                  • Remove tortillas from foil. Set aside 1/2 cup cheese. Spoon a heaping tablespoon of corn mixture in center of a tortilla. Sprinkle with a heaping tablespoon of cheese. Roll up tortilla and set in dish, seam side down. Repeat with remaining tortillas, overlapping them slightly. Pour enchilada sauce over tortillas and sprinkle with reserved 1/2 cup cheese. Bake until bubbling, about 20 minutes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 31 minutes
                                                                  • Total Time: 41 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 8 min. This delicious snack also doubles as a sandwich spread for grilled chicken, steak, and veggies.

                                                                  Ingredients
                                                                  • Yes No 2 7 oz hummus
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp chopped parsley
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No red chili pepper, ground
                                                                  • Combine first 6 ingredients. Drizzle with olive oil, and sprinkle with red pepper to taste.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 1 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  Mojito Shrimp
                                                                   30 m

                                                                  These sweet, juicy shrimp taste of fragrant mint and lime, their aromas amplified by rum.

                                                                  Ingredients
                                                                  • Yes No 1 lb shrimp
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No mint
                                                                  • Prepare a gas or charcoal grill for high heat (you can hold your hand 1 to 2 in. above cooking grate only 1 to 2 seconds). Meanwhile, put shrimp in a 1-gal. resealable plastic bag and pour in marinade. Seal and marinate at room temperature 15 to 20 minutes.
                                                                  • Remove shrimp, reserving marinade. Thread shrimp onto 6 or 7 (10- to 14-in.) metal or bamboo skewers.
                                                                  • Arrange shrimp on grill and baste with marinade (dab some mint and shallot onto shrimp); close lid. Cook until shrimp are just beginning to brown, 1 to 2 minutes. Turn shrimp over, baste again, and close lid. Cook 1 to 2 minutes until browned but still moist in center (cut to check). Transfer shrimp to a platter, drizzle with lime juice, and garnish with mint sprigs.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 5servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  A small amount of cream is all it takes to make these mushrooms taste luxurious.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 lb crimini mushroom (baby portobello)
                                                                  • Yes No coarse salt
                                                                  • Yes No 3/4 cup low-sodium chicken broth
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No polenta
                                                                  • Yes No 1 lb asparagus
                                                                  • Heat broiler, with rack 5 inches from heat. In a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Season with salt and pepper. Add broth and cook until reduced by half, about 4 minutes. Stir in cream and cook 2 minutes. Remove from heat.
                                                                  • Place a rimmed baking sheet in oven to heat, 5 minutes. Pat polenta wedges dry with a paper towel and lightly brush both sides with 1 1/2 teaspoons oil. Toss asparagus with 1/2 teaspoon oil.
                                                                  • Carefully place asparagus on one half of hot sheet and season with salt and pepper; place polenta on other half of sheet.
                                                                  • Broil until polenta is golden brown and asparagus is crisp-tender, about 6 minutes, rotating sheet and tossing asparagus halfway through. Serve polenta wedges with asparagus and creamy mushrooms.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Creamy yogurt with okra is a delicious pairing.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp peanut oil
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 2 tbsp chopped garlic
                                                                  • Yes No 1 tbsp hot paprika
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tsp turmeric, ground
                                                                  • Yes No 1 1/2 lb okra pods
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp indian chickpea flour
                                                                  • Yes No 3/4 cup greek yogurt
                                                                  • Heat oil in a 12" skillet over high heat. Add cumin; cook, stirring, until fragrant, about 30 seconds. Add garlic, paprika, sugar, and turmeric; cook until garlic is soft, about 2 minutes. Add okra and season with salt; cook until okra is coated in the spice mixture, about 45 seconds.
                                                                  • Stir in 3 cups water and bring to a simmer; cook until okra is crisp-tender, about 4 minutes. Stir in chickpea flour and cook until thickened, 2–3 minutes. Remove from heat; let cool for 5 minutes. Stir in yogurt.
                                                                  • SERVES 6
                                                                  Cuisine:YesNoindian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer

                                                                  Mix together diced plums, crystallized ginger, and vanilla ice cream for a frozen dessert that is packed with unique flavors.

                                                                  Ingredients
                                                                  • Yes No 4 cup vanilla low fat ice cream
                                                                  • Yes No 1 cup diced plum
                                                                  • Yes No 1 tbsp diced crystallized ginger
                                                                  • Yes No 6 gingersnap cookie
                                                                  • Combine first 3 ingredients in a freezer-safe container. Cover, and freeze until firm. Spoon ice cream into 6 small bowls, and crumble 1 gingersnap over each serving.
                                                                  Yields: 6servings (serving size: 2/3 cup ice cream and 1 gingersnap).
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  We tried this recipe with fresh strawberries first, but they didn't hold their shape as well as frozen ones.

                                                                  Ingredients
                                                                  • Yes No 2 10 oz frozen unsweetened strawberries
                                                                  • Yes No 1 1/2 cup ruby port
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1 1 3/4 oz powdered fruit pectin
                                                                  • Yes No 4 cup sugar, granulated
                                                                  • Chop or crush thawed strawberries in a 4-cup measuring cup. Add water to strawberries to measure 2 1/2 cups.
                                                                  • Stir together strawberry mixture, ruby port, grated lemon rind, and ground nutmeg in a large saucepan. Stir in fruit pectin.
                                                                  • Bring mixture to a full rolling boil, and boil, stirring constantly, 1 minute. Add sugar, stirring constantly, and bring to a full rolling boil. Boil 1 minute. Remove from heat, and skim off any foam.
                                                                  • Pour hot jam immediately into hot, sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
                                                                  • Process in boiling-water bath 10 minutes.
                                                                  • Note: Ruby port is a deep red-colored sweet wine typically enjoyed as an after-dinner drink. It's usually sold in liquor stores because of a higher alcohol content than other wines.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 7(1/2-pint) jars
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3/4 tsp hot paprika
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 1/4 tsp ground fennel seed
                                                                  • Yes No 1/8 tsp turmeric, ground
                                                                  • Yes No pinch cinnamon
                                                                  • Yes No pinch fenugreek, ground
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 small lb okra
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, cinnamon and fenugreek.
                                                                  • In each of 2 large nonstick skillets, heat 1 tablespoon of the oil. Add the okra, cut side down, and cook over high heat for 2 minutes. Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer. Turn the okra and cook over low heat until tender, 2 minutes. Season with salt and sprinkle with the spice mixture. Cook, stirring, until fragrant, 30 seconds. Drizzle the lemon juice over the okra and serve.
                                                                  Yields: 4
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  ! Seriously, I hope I don't sound like a broken record, but simple yet fresh potato salads are one of the best summer side dishes. They can even double as lunch or dinner, especially with a little shredded chicken thrown in. This is yet one more quick potato salad, a warm hash of potatoes, shallots, and cumin — there's only about six main ingredients, but it tastes so deliciously toasty and complex!

                                                                  Ingredients
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 2 lb red potato
                                                                  • Yes No 1 cilantro
                                                                  • Yes No 3 large shallot
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 1/2 tbsp cumin
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No black pepper
                                                                  • Bring a large pot of water to boil over high heat. Stir in 2 tablespoons of kosher salt. Add the diced potatoes and cook for 8 to 10 minutes, or until they are tender but not yet mush. Drain and return to the pot.
                                                                  • Chop the cilantro roughly and stir it into the hot potatoes. Slice the shallots thinly and stir them in too.
                                                                  • Pour the olive oil oil into a small skillet and heat over medium-high heat. When the oil is quite hot, stir in the 1 1/2 tablespoons of whole cumin seeds. Cook for about 45 seconds, stirring frequently, until the cumin and oil smell toasty and the cumin has darkened slightly. Pour the contents of the skillet over the potatoes (watch out, as some of the seeds may pop as they hit the cooler pan). Stir thoroughly.
                                                                  • Juice the 1/2 lemon and stir the juice in as well. Season to taste with black pepper, and any additional salt, if needed. Serve warm, room temperature, or cold.
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 lb ripe bartlett pears
                                                                  • Yes No 4 cup sugar, granulated
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1 tbsp green cardamom pods
                                                                  • Yes No 1 tbsp honey
                                                                  • In a large glass or ceramic bowl, toss the pears with the sugar and lemon juice. Cover and refrigerate overnight.
                                                                  • Put a metal spoon in the freezer. Transfer the pears and their liquid to a wide, heavy pot and bring to a boil. Put the crushed cardamom in a tea ball and add it to the pot. Cook the pears over high heat, stirring frequently, until the liquid starts to thicken and the pears become translucent, about 10 minutes. Remove the pot from the heat.
                                                                  • Transfer one-third of the pears to a food processor or a food mill and puree until smooth. Add the puree to the pot. Boil over moderately high heat, stirring, until the jam is very thick, about 5 minutes. To test the jam, drop a small amount on the chilled spoon and freeze for about 30 seconds. When you tilt the spoon, the jam should be thick and run down the spoon slowly. If the jam is runny, cook it for a few minutes longer, then test again. Remove the tea ball and stir in the honey.
                                                                  • Ladle the jam into three clean, 1-pint jars and let cool completely. Tightly close the jars and store the pear jam in the refrigerator for up to 2 months.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 2 ½pints
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stir

                                                                  Susan Spicer, Bayona. Susan has been one of New Orleans' most popular chefs ever since she opened Bayona in 1990. Despite apprenticing in New Orleans and Paris, her recipes extend far beyond just French and Creole cooking to incorporate all the best flavors she can find, as in this salad, which uses a simple dressing to accentuate fresh vegetables and fruit. Prep: 20 minutes; Cook: 7 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 navel orange
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 5 oz arugula
                                                                  • Yes No 1 3 cup medium fennel bulb
                                                                  • Yes No 1 1/2 cup small sweet onion
                                                                  • Yes No black pepper
                                                                  • Slice off top and bottom of each orange with a serrated fruit knife or sharp paring knife, removing some flesh with the peel, and reserve. With flat end of orange on a cutting board, cut off peel with a sawing motion from top to bottom, working all the way around oranges. Working over a bowl to collect juice, cut between membranes to separate orange segments, and set aside.
                                                                  • Squeeze juice from orange tops, bottoms, and membranes into bowl (you should have about 1/2 cup), and strain into a sauté pan. Add vinegar, and bring to a boil over medium-high heat. Reduce heat to low, and simmer until reduced to about 1/4 cup, about 7 minutes. Pour hot liquid into a bowl, and whisk in olive oil in a slow, steady stream. Stir in salt and pepper.
                                                                  • Toss arugula with fennel, onion, and 1/4 cup of dressing. Divide among 4 plates, and divide reserved orange segments among plates. Drizzle with additional dressing, and top with olives. Serve immediately.
                                                                  Cuisine:YesNonew orleans
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This is a delicious complement to holiday ham and turkey. Spread it on a grilled chicken sandwich or over the crust of a quiche before adding the filling. Straight from the jar, it makes a bold and spicy dip for egg rolls. Look for bargains on packets of dry mustard at wholesale clubs and specialty markets, or order online at www.penzeys.com.

                                                                  Ingredients
                                                                  • Yes No 2 cup organic sugar, granulated
                                                                  • Yes No 1 1/2 cup mustard powder
                                                                  • Yes No 2 cup organic white vinegar
                                                                  • Yes No 3 large organic egg
                                                                  • Yes No 1/2 cup honey
                                                                  • Whisk together sugar and mustard in a heavy 3-quart saucepan; gradually whisk in vinegar and eggs until blended.
                                                                  • Cook mustard mixture over medium heat, whisking constantly, 10 to 12 minutes or until smooth and thickened. Remove from heat, and whisk in honey. Let cool, and store in airtight containers in the refrigerator for up to 1 month.
                                                                  • Cranberry-Pecan Chicken Salad: Stir together 8 cups chopped cooked chicken; 3 celery ribs, diced; 5 green onions, thinly sliced; 1 1/2 cups chopped, toasted pecans; 1 (6-ounce) package sweetened dried cranberries; 1 cup mayonnaise; and 1/2 cup Sweet-Hot Honey Mustard. Season with salt and pepper to taste. Cover and chill up to 3 days. Makes 6 to 8 servings. Prep: 20 min.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4cups
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 17 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Look for orange blossom water in the extract or cosmetics section of specialty grocery stores. Be sure bottles from the cosmetics section are labeled safe for food use. Or purchase at kingarthurflour.com.

                                                                  Ingredients
                                                                  • Yes No 6 navel orange
                                                                  • Yes No 2 tbsp orange blossom water
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No cinnamon, ground
                                                                  • Place orange slices in 6 bowls or serving plates. Sprinkle evenly with orange blossom water, and drizzle with honey. Sprinkle each with a pinch of cinnamon.
                                                                  Yields: 6servings
                                                                  • Prep Time: 7 minutes
                                                                  • Total Time: 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Try this easy-to-make sauce over pasta or as a dip for breadsticks. This recipe goes with Parmesan-crusted Calamari Kebabs

                                                                  Ingredients
                                                                  • Yes No 1 7 oz roasted red bell peppers
                                                                  • Yes No 1 8 oz tomato sauce
                                                                  • Yes No 1/4 cup basil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 tsp balsamic vinegar
                                                                  • Place all ingredients in container of a food processor, and pulse several times until well blended. Place mixture in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.
                                                                  Yields: 1 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook

                                                                  Fresh lemon juice offers a tart tang to this beverage.

                                                                  Ingredients
                                                                  • Yes No 2 16 oz fresh strawberries
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 1/2 cup lemon juice
                                                                  • Yes No 4 cup ice cube
                                                                  • Stir together sliced strawberries and sugar; let stand 30 minutes.
                                                                  • Process half of strawberry mixture, 1 cup water, 3/4 cup lemon juice, and 2 cups ice in a blender until smooth. Repeat procedure with remaining ingredients. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2quarts
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Seafood lovers will rave about this unique twist on classic grilled pizza. Grill homemade pizza crust dough over high heat until blistered, then top with littleneck clams that have been sautéed with shallots, garlic, and dry white wine. If you're short on time, use canned whole baby clams instead. Use the cooking liquid from the clams—which contains the clams' flavorful liquor—to make clam chowder, or as the sauce base for linguine with white clam sauce. The liquid can be frozen for up to three months.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 10 oz bread flour
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 10 tsp olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp yellow cornmeal
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/3 cup chopped shallot
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 5 dozen small clams in shells
                                                                  • Yes No 1/2 2 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tbsp diced oregano
                                                                  • Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
                                                                  • Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
                                                                  • Prepare grill to high.
                                                                  • Heat a Dutch oven over medium-high heat. Add remaining 2 tablespoons oil to pan; swirl to coat. Add butter; swirl until butter melts. Add shallots; sauté 2 minutes. Add garlic; sauté 1 minute. Stir in wine and clams; bring to a boil. Cover and cook 8 minutes or until shells open; discard any unopened shells. Remove clams from pan using a slotted spoon. Strain cooking liquid through a fine sieve over a bowl, reserving solids. Reserve cooking liquid for another use. Remove clams from shells; discard shells. Chop clams; toss with reserved solids.
                                                                  • Place pizza dough, cornmeal side up, on grill rack coated with cooking spray; grill 4 minutes or until blistered. Turn dough over; grill 3 minutes. Remove from grill. Spread clam mixture evenly over top side of crust, leaving a 1/2-inch border; top with cheese. Return pizza to grill rack; grill 4 minutes or until thoroughly cooked. Remove from grill. Sprinkle with parsley and oregano. Cut pizza into 10 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings (serving size: 2 wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Scoop this creamy dip with pita chips and carrot, celery, red bell pepper, and jicama sticks. Prepare up to eight hours in advance, and refrigerate in an airtight container. To further simplify your evening, use precut vegetables from the produce section.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup non-fat yogurt
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp diced jalapeño chili pepper
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 ripe avocados
                                                                  • Yes No 1 garlic clove
                                                                  • Place all the ingredients in a food processor or blender, and process until smooth.
                                                                  Yields: 16servings (serving size: 2 tablespoons)

                                                                  Put on a show with a display of these patriotic cookies.

                                                                  Ingredients
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No red, white, and blue royal icing
                                                                  • Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl.
                                                                  • Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.
                                                                  • Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a floured surface. Cut out cookies using a 1 3/4-, 2 1/4-, 2 3/4-, or 3 1/2-inch round cookie cutter, rerolling scraps once. Transfer to a baking sheet. Refrigerate until firm, about 30 minutes.
                                                                  • Bake until edges just start to brown, 17 to 19 minutes. Transfer cookies to a wire rack, and let cool completely.
                                                                  • Decorate the cookies: Pipe an outline of white icing around edge of 1 cookie, leaving a 1/4-inch border, then "flood" with more white icing to cover.
                                                                  • Immediately pipe a red or blue dot in the center of cookie. Then pipe concentric rings of colors around the center dot (using the same color as the dot, or alternating colors).
                                                                  • Immediately drag a toothpick through the colors to create bursts, starting from the center dot and working toward the edge, then alternate dragging inward and outward as you work around the cookie. (Or drag around the cookie in 1 direction or curve the lines for a pinwheel effect.) Let dry. Repeat with remaining cookies and icings.
                                                                  Yields: 121 3/4-inch cookies, 5 dozen 2 1/4-inch cookies, 30 2 3/4-inch cookies, or 13 3 1/2-inch cookies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Adding fresh ricotta to the batter makes these pancakes incredibly moist and light.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 3/4 cup milk
                                                                  • Yes No 6 oz ricotta cheese
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No unsalted butter
                                                                  • Yes No 2 cup frozen blueberry
                                                                  • Yes No maple syrup
                                                                  • In a small bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients and whisk until the batter is smooth.
                                                                  • In a large bowl, using an electric mixer, beat the egg whites at medium speed until frothy. Beat at high speed until soft peaks form. Fold the egg whites into the batter until no streaks remain.
                                                                  • Preheat the oven to 225°. Heat a griddle, then lightly butter it. For each pancake, ladle a scant 1/4 cup of the batter onto the griddle; be sure to leave enough space between the pancakes. Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries and press lightly. Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer. Transfer the pancakes to plates and keep them warm in the oven while you make the rest. Serve the pancakes with maple syrup.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A hot toddy is a cool-weather glass of cheer with limitless combinations of spirits. Few ask whence the “toddy” in hot toddy comes. This is good, because nobody knows. The closest connection seems to be the name for the sap of an Asian palm tree, but no mention of this ingredient appears in the recipe. Although popular at ski resorts and inns, the hot toddy is not common in most cocktail lounges. This homey drink is best prepared at home. Despite its name, the hot toddy should not be served too hot. Heat the mixture in a chafing dish or saucepan until just before boiling, and let it cool a few moments. For added flair, you may also use a hot poker.

                                                                  Ingredients
                                                                  • Yes No 1 oz brandy
                                                                  • Yes No 1 oz honey
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No cinnamon stick
                                                                  • Combine the brandy, honey, and lemon slice in a mug or punch cup, and add hot water to fill. Stir with a cinnamon stick, if desired.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir

                                                                  Though the Romans claim to have invented this astonishingly simple and mouth watering dish, some say spaghetti alla carbonara was developed by Umbrian charcoal burners. Others say it was invented as a way to use bacon and eggs bought on the black market from American service personnel during the Second World War. In any case, spaghetti alla carbonara is one of the few dishes in which bacon can be substituted for the pancetta or guanciale.

                                                                  Ingredients
                                                                  • Yes No 1/4 100 gram lb bacon
                                                                  • Yes No 1/2 25 gram cup grated pecorino romano cheese
                                                                  • Yes No 4 egg yolks and 2 egg whites
                                                                  • Yes No 1/4 60 milliliter cup heavy whipping cream
                                                                  • Yes No olive oil, salt, and pepper
                                                                  • Yes No a 400 gram a little spaghetti
                                                                  • Set pasta water to boil. Meanwhile, dice the meat, sauté it in a tablespoon of oil till it's well cooked, and drain the pieces on a paper towel. As soon as the water boils, salt it and add the pasta. While the pasta's cooking, lightly beat the yolks and one or two whites (just one white if you're using the cream). As soon as the yolks and whites are combined, beat in the cheese, pinches of salt and pepper, and the cream, if you're using it. When the pasta's done, drain it and transfer it immediately to a heated bowl. Add the pancetta and pour the egg mixture over the pasta, stirring briskly (the heat of the pasta will cook the eggs). Serve immediately. One thing -- given the risk of salmonella from commercially produced eggs, you may want to use dried eggs unless you buy from a trusted delicatessen or have access to true farm-fresh eggs. Unfortunately, I have no experience with egg substitutes. Another thing -- Romans use guanciale, cured pig's jowl, which is more delicate than pancetta, and also leaner. If you can find it, by all means use it. Otherwise, either pancetta or bacon will work well. Want something richer? Try mock carbonara sauce. The wine? A white, from the Castelli Romani.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings spaghetti carbonara
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Time: 5 minutes, plus 30 minutes to steep.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 qts, fresh unfiltered apple juice
                                                                  • Yes No 3 2 1/2 inch cinnamon stick
                                                                  • Yes No 12 whole cloves, whole
                                                                  • Yes No 6 whole allspice, ground
                                                                  • Yes No 1 1/2 cup spiced rum
                                                                  • Yes No whipping cream
                                                                  • Combine apple juice and whole spices in a saucepan and bring to a simmer. Remove from heat and let sit 30 minutes. To serve, reheat juice, then strain into heatproof mugs, dividing evenly. Add 1/4 cup rum to each and top with whipped cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup whole milk yogurt
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2 lb boneless leg of lamb
                                                                  • Yes No 1 1/2 tsp pure chile powder
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No kosher salt
                                                                  • Yes No six 1 by 2 inch lemon peel
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • In a large bowl, whisk 1 cup of the yogurt with the water. Add the lamb cubes, toss to coat and refrigerate overnight.
                                                                  • Light a grill. Drain the lamb and pat dry with paper towels. In a large bowl, whisk the remaining 1 cup of yogurt with the chile powder, turmeric, garlic, cayenne and 1 teaspoon of salt. Add the lamb, toss to coat and let stand for 10 to 20 minutes.
                                                                  • On each of 6 metal skewers, thread a piece of the lemon peel. Thread the lamb cubes onto the skewers and season with salt. In a small bowl, combine the ghee with the lemon juice.
                                                                  • Grill the skewers over moderately high heat, turning, until starting to char all over, about 3 minutes. Continue to grill, turning and basting with the ghee and lemon juice, until medium-rare, about 4 minutes longer. Serve the lamb on or off the skewers.
                                                                  Yields: 5
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Pisco is a very unusual tasting grape brandy made from the muscat grape in Peru and Chile. The Pisco Sour is the leading cocktail in both countries, and like the Bloody Mary in this country, everyone thinks his or her recipe is the best, including me. This recipe was featured as part of our Best Picture Cocktails story.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz pisco
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 1 oz simple syrup
                                                                  • Yes No 1 small egg white
                                                                  • Yes No several drops angostura bitters
                                                                  • Shake all the ingredients with ice and strain into a small cocktail glass. Garnish with several drops of angostura bitters on top of the foam.
                                                                  Cuisine:YesNoperuvian
                                                                  Yields: 1drink

                                                                  What's better than a chocolate brownie? A chocolate-glazed brownie.

                                                                  Ingredients
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 2/3 cup organic butter
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 4 cup Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No 1 tsp organic vanilla extract
                                                                  • Yes No 1 1/2 cup organic all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 large organic egg
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Cook first 3 ingredients in a large saucepan over high heat, stirring constantly, until sugar melts. Add 2 cups chocolate morsels and vanilla extract, stirring until mixture is smooth. Let cool 15 minutes.
                                                                  • Add flour, baking soda, and salt to cooled chocolate mixture, stirring until blended; stir in eggs and chopped pecans until blended. Spread brownie batter into a greased and floured 13- x 9-inch pan.
                                                                  • Bake at 325° for 30 minutes. Sprinkle remaining 2 cups chocolate morsels evenly over warm brownies, and let stand 5 minutes to soften. Spread over top. Cool on a wire rack.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 18brownies
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  Caramallows, true to their name, bring together gooey caramel and home-made marshmallows, and then enrobe both in chocolate. Get the packaging how-to for the Chocolate-Dipped Caramallows.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup heavy whipping cream
                                                                  • Yes No 4 cup sugar, granulated
                                                                  • Yes No 2 cup light corn syrup
                                                                  • Yes No 6 oz unsalted butter
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 1/2 tsp gelatin
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No salt
                                                                  • Yes No tempered chocolate
                                                                  • Yes No white nonpareils
                                                                  • Make first caramel layer: Coat a rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, then coat parchment with spray.
                                                                  • Place 2 cups cream, 2 cups sugar, 1 cup corn syrup, and 6 tablespoons butter in a large pot. Bring to a boil, stirring until sugar dissolves and butter melts, about 5 minutes. Cook over medium heat, stirring often, until mixture registers 245 degrees on a candy thermometer, about 20 minutes. Remove pot from heat, and stir in 3/4 teaspoon salt and 1/2 teaspoon vanilla. Pour into prepared pan without scraping bottom of pot. Let stand.
                                                                  • Make the marshmallow layer: Sprinkle gelatin over 1/3 cup water in a mixer bowl, and let soften, about 5 minutes.
                                                                  • Mix sugar and remaining cup water in a small saucepan over medium-high heat, stirring until sugar dissolves. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until mixture registers 238 degrees on a candy thermometer, about 10 minutes. (You may have to tilt pan to get an accurate read.) Remove pan from heat, and whisk sugar syrup and a pinch of salt into gelatin. Pour into a mixer bowl, and whisk on medium-high until cool and thick, about 10 minutes. Spread marshmallow evenly over caramel to cover, and let stand for 30 minutes.
                                                                  • Prepare second caramel layer with remaining ingredients as in step 2. Pour over marshmallow layer, covering entire surface, and let stand, uncovered, until set, about 8 hours.
                                                                  • Using a 1 1/4-inch round cutter, cut out 70 rounds. Using a fork, dunk each round in chocolate (pictured, page 228). Scrape bottom of fork against edge of bowl to remove excess, and place dipped candies on a parchment-lined baking sheet. Sprinkle nonpareils on top, and let stand until set. Caramallows will keep, covered and refrigerated, for up to 5 days.
                                                                  Yields: 70pieces
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    refrigerate

                                                                  Fancy buttercream flourishes topped with nonpareil gumdrops make this dainty cake look grand. Fill a five-inch cake pan with two cups of your favorite batter, then cut finished cake in half horizontally to form layers. Bake leftover batter into mini cupcakes.

                                                                  Ingredients
                                                                  • Yes No yellow cake
                                                                  • Yes No unsalted butter
                                                                  • Yes No chocolate icing
                                                                  • Yes No 1 cup swiss meringue buttercream
                                                                  • Yes No red gel paste food coloring
                                                                  • Yes No white gumdrops
                                                                  • Prepare batter for Yellow Cake as directed; fill a 5-inch-round, 3-inch-deep buttered cake pan with 2 cups batter, and use the remaining batter to fill 64 cups of three 24-cup mini muffin tins lined with paper liners (1 tablespoon batter per cup). Bake until golden and a cake tester inserted in middle comes out clean, 10 to 11 minutes for the cupcakes and 45 to 50 minutes for the cake.
                                                                  • Using a serrated knife, trim top of cake level, then cut in half horizontally. Place 1 cake layer on a small cake stand or a cardboard round wrapped in parchment paper. Spread with 1/3 cup frosting. Top with remaining layer. Thinly coat top and sides with 1/4 cup frosting. Refrigerate 10 minutes. Remove from refrigerator, and frost with 1/2 cup frosting. Refrigerate 10 minutes. Frost mini cupcakes with remaining frosting (about 1 1/2 teaspoons frosting per cupcake).
                                                                  • Place 1 cup buttercream in a small bowl; tint buttercream pink. Transfer to a pastry bag fitted with a coupler and a small plain round tip (such as Ateco #5). Using a toothpick, make an outline of a garland on the side of the cake. Pipe buttercream over design, doubling back and forth over the line to create a crocheted effect. Ruffles along the bottom border of the cake can be made by switching to a ribbon tip (such as Ateco #44). Gently press rounded gumdrop halves into frosting at the top of each garland strand; reserve flat gumdrop halves for another use.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 15-inch round cake and 64 mini cupcakes; cake serves about 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    cardboard
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    ribbon
                                                                  Chili-Beef Soft Tacos
                                                                   12 h 15 m
                                                                  Ingredients
                                                                  • Yes No 2 16 oz medium tomato based salsa
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 5 tsp chili powder
                                                                  • Yes No 1 1/2 lb beef chuck pot roast
                                                                  • Yes No 12 6 inch corn tortilla
                                                                  • Yes No 3/4 cup sour cream
                                                                  • Yes No 3 cup shredded lettuce
                                                                  • Yes No 1 avocado
                                                                  • Spoon 1 cup salsa into a small bowl; reserve. In a slow cooker, combine remaining salsa with vinegar and chili powder. Add beef, cover and turn heat to low. Cook until beef shreds easily with a fork, 10 to 12 hours. Shred meat, using two forks, and spoon into a serving bowl.
                                                                  • Preheat oven to 300°F. Stack tortillas, wrap in foil and bake until warm, about 10 minutes. Place sour cream and lettuce in bowls. Just before serving, pit, peel and dice avocado and place in a small bowl. Put out bowls (including salsa) and assemble tacos at table.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 12 hours
                                                                  • Total Time: 12 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Here is apple cake that is simple to make but elegant enough to serve for Sunday brunch or bring to a pot luck. Sized to fit an American 9 by 13 inch pan, this apple cake will lend itself to many variations. Add cinnamon to the apples or the glaze, or make the glaze with brown sugar for a New World twist. Makes one, 13 x 9 inch cake, about 15 pieces. see larger image

                                                                  Ingredients
                                                                  • Yes No fruit
                                                                  • Yes No 3 1 lb apple
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No batter
                                                                  • Yes No 1 240 milliliter cup whipping cream
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 tsp vanilla and sugar
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 3/4 cup flour
                                                                  • Yes No 1 tsp double acting baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No glaze:
                                                                  • Yes No 4 1/2 tbsp butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 1/4 cup ground almonds, hazelnuts
                                                                  • Toss together apple slices and lemon juice. Set aside.
                                                                  • Beat cream, sugars and lemon peel together until light and fluffy. Beat in eggs, one at a time until smooth. Sift together flour, baking powder and salt, then briefly stir into cream until smooth.
                                                                  • Smooth batter into a 9 by 13 inch, greased and floured pan. Layer apple slices on top of the batter (or toss them haphazardly, if you are so inclined). Bake at 350°F for 20 minutes.
                                                                  • While the cake is baking, bring butter, sugar and milk (or cream) to a boil in a small saucepan. Boil until sugar is dissolved. Stir in nuts and keep warm.
                                                                  • Remove cake from oven. Drizzle glaze over cake. If you double the glaze recipe, it will cover all the apples but if you make the amount given, it will cover just half the cake. Bake for a further 25-35 minutes at 350°F, or until cake springs back when touched and glaze is browned.
                                                                  • Cool for ten minutes before cutting.
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    cover

                                                                  When pastry chef Lara Atkins was little, her mother made this cake for her bridge club; Atkins remembers how she and her brothers would have to wait (and wait and wait) for their slices until all the ladies of the club had served themselves. Atkins now makes the cake for her son, who never has to wait for his piece.

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 1/4 cup vegetable oil
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 large granny smith apple
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp brandy
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 3 large granny smith apple
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No vanilla ice cream
                                                                  • MAKE THE CAKE Preheat the oven to 325°. Butter and flour a 9-inch springform tube pan. In a medium bowl, whisk the flour with the salt and baking soda. In a large bowl, whisk the oil with the granulated sugar. Whisk in the eggs one at a time. Add the dry ingredients and whisk until smooth. Fold in the diced apples with a rubber spatula. Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool slightly.
                                                                  • Meanwhile, in a medium saucepan, combine the butter, cream and brown sugar and bring to a boil over moderate heat, stirring. Remove the toffee glaze from the heat and stir in the vanilla.
                                                                  • Place the warm cake (still in its pan) on a rimmed baking sheet. Pour the hot glaze over the cake and let it seep into the cake, poking lightly with a toothpick. Let the cake cool completely, about 2 hours. Invert the cake onto a plate, and invert again onto another plate, right side up.
                                                                  • MEANWHILE, MAKE THE TOFFEE SAUCE In a medium saucepan, combine the sugar and water and bring to a boil over high heat, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook without stirring until a medium-amber caramel forms, about 5 minutes. Remove from the heat and quickly but carefully stir in the cream and butter. Simmer the sauce over moderate heat for 2 minutes, then remove from the heat and stir in the brandy. Pour the toffee sauce into a pitcher.
                                                                  • MAKE THE CARAMELIZED APPLES In a large skillet, melt the butter and the brown sugar. Add the apples and cinnamon and cook over moderately high heat, turning the apples once or twice, until they are tender and caramelized, about 10 minutes. Add the water to dissolve the caramel in the skillet, then transfer the caramelized apples to a plate.
                                                                  • Slice the cake and serve with the caramelized apples, toffee sauce and vanilla ice cream.
                                                                  Yields: 11
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  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

                                                                  Served on a mound of couscous, with plenty of steaming broth poured over the top, this hearty Moroccan-inspired stew is a flavorful combination of chicken, chickpeas, vegetables, and spices.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 8 chicken drumstick
                                                                  • Yes No 3 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 turnip
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 6 cup water
                                                                  • Yes No 3 carrot
                                                                  • Yes No 1 2/3 cup drained chickpeas in can
                                                                  • Yes No 1/2 cup packed flat leaf parsley
                                                                  • Yes No 1 1/3 cup couscous
                                                                  • In a large deep frying pan or Dutch oven, heat the oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and the black pepper. Put the chicken in the pan and brown well, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low.
                                                                  • Add the onion and turnip and cook, stirring occasionally, for 3 minutes. Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 teaspoons of the salt. Cook, stirring, for 1 minute. Stir in 4 cups of the water and the carrots. Add the chicken and bring to a simmer. Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes. Stir in the chickpeas and the parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
                                                                  • Meanwhile, in a medium saucepan, bring the remaining 2 cups water to a boil. Add the remaining 1/4 teaspoon salt and the couscous. Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork. Serve the stew with its broth over the couscous.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 lb rigatoni pasta
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 10 oz frozen spinach
                                                                  • Yes No 2 cup ricotta cheese
                                                                  • Yes No 5 tbsp grated parmesan cheese
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 6 oz fontina cheese
                                                                  • Heat the oven to 450°. Oil a 9-by-13-inch baking dish.
                                                                  • In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
                                                                  • Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper. Stir in half the fontina.
                                                                  • Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir

                                                                  This piquant herb sauce gets depth from anchovies and brightness from lime juice. To tone down the contrast, start by using less of each and taste and add as you go. If your grill is large enough, you can cook the vegetables and chicken all at once. Serve with a scoop of brown rice, and you're all set.

                                                                  Ingredients
                                                                  • Yes No 2 cup packed cilantro
                                                                  • Yes No 1 cup packed parsley
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 4 canned anchovy fillets
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 6 tbsp water
                                                                  • Yes No 1 lb jicama
                                                                  • Yes No 1/2 lb radish
                                                                  • Yes No 8 scallion
                                                                  • Yes No 2 tbsp grapeseed oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 12 oz boneless skinless chicken thigh
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Preheat grill to high heat using both burners. After preheating, turn the left burner to medium heat (leave right burner on high heat).
                                                                  • Combine first 7 ingredients in a mini food processor; process until finely chopped. With processor on, gradually add water, 1 tablespoon at a time; process until smooth.
                                                                  • Combine jicama, radishes, onions, and oil, tossing to coat. Arrange jicama and radishes on right side of grill rack (over high heat) and onions on the left side of grill rack (over medium heat); grill 4 minutes on each side or until tender and well marked. Remove from grill; cut radishes in half. Sprinkle vegetables with 1/4 teaspoon salt. Keep warm.
                                                                  • Sprinkle chicken with remaining 1/4 teaspoon salt and black pepper. Arrange chicken on right side of grill rack (over high heat); grill 4 minutes on each side or until done. Place 1 chicken thigh on each of 4 plates; divide vegetables evenly among plates. Serve each with about 1/4 cup sauce.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This recipe is easy because it starts with cinnamon-swirl bread, reducing the need to add other flavorings. Commercial caramel syrup saves time, too. Baking the pudding in muffin cups creates individual servings.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup 2% reduced fat milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1 inch, 1 lb cinnamon swirl bread, cubes
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2/3 cup fat free caramel sundae syrup
                                                                  • Combine first 3 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
                                                                  • Preheat oven to 350°.
                                                                  • Divide bread mixture evenly among 11 muffin cups coated with cooking spray. Bake at 350° for 30 minutes or until a knife inserted in center comes out clean. Serve warm with syrup.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 11servings (serving size: 1 bread pudding and about 1 tablespoon syrup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Everyday Asian ingredients like soy sauce, rice vinegar, and sesame oil transform simple tofu and carrots into a flavorful and healthy vegetarian meal. To see this recipe with illustrated steps, check out The Basics: How to Make Asian Broiled Tofu.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 medium lb carrots, in half again widthwise
                                                                  • Yes No 14 oz extra firm tofu
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tsp rice vinegar
                                                                  • Yes No 1/4 tsp sesame oil
                                                                  • Yes No brown rice
                                                                  • Heat the broiler to high and arrange a rack in the top third of the oven. Cover a baking sheet with foil; set aside.
                                                                  • Whisk the soy sauce, vegetable oil, and a pinch of pepper in a medium shallow bowl to combine. Dip the carrots and tofu pieces into the soy sauce mixture to coat (let the excess sauce drip off and back into the bowl), then lay the pieces on the baking sheet so they are not touching. Set the remaining sauce aside.
                                                                  • Broil the carrots and tofu until browned on all sides, about 20 minutes total, turning the tofu every 5 minutes to brown on four sides and flipping the carrots after 10 minutes. Remove from the oven.
                                                                  • Add the green onion, rice vinegar, and sesame oil to the reserved sauce and stir to combine. Add the broiled carrots and tofu to the sauce and toss to coat. Serve with steamed rice.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 2 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 24 blackberry
                                                                  • Yes No 4 oz cabernet sauvignon
                                                                  • Yes No 8 oz orange juice
                                                                  • Yes No 2 oz lime juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 6 lime wheels
                                                                  • Yes No 6 orange wheels
                                                                  • In a pitcher, muddle 12 of the blackberries with the Simple Syrup. Add the cachaça, Cabernet and the orange and lime juices and refrigerate until chilled, at least 1 hour. Stir well and strain the drink into ice-filled white wine glasses. Garnish with the remaining 12 blackberries and the lime and orange wheels.
                                                                  Yields: 6drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir

                                                                  A gin-based cocktail that’s easy to make and easy to love.

                                                                  Ingredients
                                                                  • Yes No 2 oz gin
                                                                  • Yes No 3 dash bitters
                                                                  • Yes No lemon peel
                                                                  • Stir the gin and bitters in a cocktail glass, and garnish with lemon peel. This is generally served without ice, but you may want to chill the gin in the freezer. The British occasionally add water or a splash of soda.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate