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                                                                  Besides being a great side to simple roast chicken or beef tenderloin, seasonal squash provides more than a day's worth of vitamin A and about half the daily recommended vitamin C.

                                                                  Ingredients
                                                                  • Yes No 5 cup cubed butternut squash
                                                                  • Yes No 1 slice white bread
                                                                  • Yes No 4 tsp olive oil
                                                                  • Yes No 2 cup thinly sliced onion
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup crumbled blue cheese
                                                                  • Preheat oven to 400°.
                                                                  • Steam butternut squash, covered, 10 minutes or until tender.
                                                                  • Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl; add 2 teaspoons oil, and toss with a fork to combine.
                                                                  • Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    baking dish

                                                                  This cake can be made a day in advance. The Hot Chocolate Sauce can be stored, covered, in refrigerator up to 1 week; reheat over low heat until warmed through. Make both the cake and sauce with the best quality bittersweet chocolate you can find. Substitute semisweet chocolate if you wish.

                                                                  Ingredients
                                                                  • Yes No 12 oz bittersweet chocolate
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 7 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 2 tsp grated clementine zest
                                                                  • Yes No 2 medium clementines
                                                                  • Yes No 3 tbsp orange liqueur
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No hot chocolate sauce
                                                                  • Yes No garnish, sweetened cream
                                                                  • Preheat oven to 350°. Grease a 9-inch springform pan; line bottom with parchment paper. Grease and flour parchment, tapping out excess flour; set aside.
                                                                  • Stir together chocolate and butter in a heavy saucepan over low heat until smooth. Remove from heat.
                                                                  • Beat egg yolks and 3/4 cup sugar in a large bowl at medium speed with an electric mixer until pale and thick. Add melted chocolate mixture, beating until blended. Add flour, beating until blended, stopping to scrape down sides. Stir in zest, chopped clementines, and orange liqueur.
                                                                  • Beat egg whites in a separate bowl at medium-high speed with an electric mixer until foamy. Add salt and remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold one-third egg white mixture into chocolate mixture; repeat twice. Pour mixture into prepared pan.
                                                                  • Bake at 350° for 50 to 55 minutes or until slightly firm to touch. (Cracks will form on top of cake.) Remove cake to a wire rack; run sharp knife around edge of pan to loosen. Cool slightly.
                                                                  • Remove sides of springform pan. Invert cake onto serving plate, and remove springform bottom and parchment paper. Serve warm with Hot Chocolate Sauce; garnish, if desired.
                                                                  Yields: 14servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    springform pan
                                                                  • Yes No
                                                                    heavy saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    sharp knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 6 large garlic clove
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 2 tsp crushed red bell pepper
                                                                  • Yes No 2 lb butternut squash
                                                                  • Yes No 1 tbsp diced thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 lb cavatelli
                                                                  • Yes No 3/4 cup grated parmesan cheese
                                                                  • Bring a large pot of salted water to a boil. In a large, deep skillet, heat the olive oil. Add the garlic, onion and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic and onion are softened, about 5 minutes. Add the squash and thyme, season with salt and pepper and cook for 5 minutes, stirring occasionally. Cover and cook over moderately low heat, stirring occasionally, until the squash is tender, about 5 minutes.
                                                                  • Meanwhile, add the cavatelli to the boiling water and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Add the cavatelli to the squash mixture in the skillet, then stir in 1/2 cup of the pasta cooking water and toss gently to combine. Add the 3/4 cup of caciocavallo, season with salt and pepper and stir gently; add a little more pasta water if necessary. Serve the pasta right away, passing more cheese at the table.
                                                                  Yields: 8
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    skillet
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1/2 large cup minced shallot
                                                                  • Yes No 3 tbsp coarsely chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 12 lb turkey
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1/4 cup madeira wine
                                                                  • Yes No 2 tsp corn starch
                                                                  • Preheat the oven to 350°. In a small bowl, blend the butter with the soy sauce, 1/4 cup of the minced shallots, 2 tablespoons of the chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Separate the skin from the turkey breast and rub 2/3 of the shallot butter over the meat, then smooth out the breast skin. Rub the outside of the turkey with the remaining shallot butter and season liberally inside and out with salt and pepper. Tuck 5 of the thyme sprigs into the cavity.
                                                                  • Pour the wine and 1/2 cup of the chicken stock into a roasting pan fitted with a V-shaped rack. Set the turkey on the rack and roast for 30 minutes. Baste with the pan juices. Roast the turkey for about 1 hour and 45 minutes longer, basting every 30 minutes and adding chicken stock to the pan as necessary; keep the pan moist throughout roasting so the drippings don't burn. If the turkey starts getting too dark, tent it loosely with foil. The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the turkey to a carving board and let rest for 20 to 30 minutes.
                                                                  • Meanwhile, in a medium saucepan, cover the turkey neck, heart and gizzard with the 3 cups of water. Add the remaining 3 thyme sprigs, season with salt and pepper and simmer for 20 minutes. Strain the turkey broth and reduce it to 2 1/4 cups.
                                                                  • Pour the pan drippings into a fat separator; reserve 2 tablespoons of the fat and all the drippings. Add 1 1/4 cups of the turkey broth and the Madeira to the roasting pan; simmer, stirring to dissolve the browned bits; you should have 1 1/4 cups of jus.
                                                                  • In a medium saucepan, heat the reserved turkey fat. Add the remaining 1/4 cup of shallots and cook over moderately high heat, stirring, until softened. Add the remaining 1 tablespoon of chopped thyme and cook for 1 minute longer. Stir in the jus, pan drippings and the remaining 1 cup of turkey broth and bring to a simmer. Stir in the cornstarch slurry and bring to a boil to thicken very lightly, then season with salt and pepper. Transfer to a gravy boat. Carve the turkey and serve with the gravy.
                                                                  Yields: 9
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    carving board
                                                                  • Yes No
                                                                    saucepan
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1/3 cup canola oil
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 2 cup matzo meal
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp cinnamon, ground
                                                                  • Preheat oven to 375°.
                                                                  • Cover a large, heavy baking sheet with parchment paper; set aside.
                                                                  • Combine first 4 ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; add matzo meal to pan, stirring well with a wooden spoon until mixture pulls away from sides of pan (about 30 seconds). Remove from heat; place dough in bowl of a stand mixer. Cool slightly. Add eggs, 1 at a time, beating at low speed with paddle attachment until dough is smooth, scraping sides and bottom of bowl after each egg.
                                                                  • Combine 1/2 cup sugar and cinnamon in a medium bowl.
                                                                  • With moistened fingers, shape 1/4 cupfuls of dough into mounds; roll in sugar mixture to coat, and place 2 inches apart onto prepared pan. Bake at 375° for 50 minutes or until browned and crisp. Remove from oven; cool on wire rack.
                                                                  Yields: 12(serving size: 1 roll)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    parchment paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  This fresh corn taco recipe is an excellent way to use up leftover grilled meats. The sweet, slightly crunchy fresh corn pairs perfectly with chopped pork, chicken or beef. This soft taco recipe is fresh, fast, and festive. Makes 6 Fresh Corn Tacos

                                                                  Ingredients
                                                                  • Yes No 2 ear fresh sweet corn, husk
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 8 oz beef
                                                                  • Yes No 1/2 lime
                                                                  • Yes No 1/2 cup prepared salsa
                                                                  • Yes No 1/4 tsp ground chipotle chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 6 corn tortilla
                                                                  • Over a large bowl, using a sharp knife, carefully shave the corn kernels off the cob. Add the oil to a large skillet, and heat over med-high flame until hot. Add the corn and chopped meat. Cook for about 3 minutes - just time enough to heat the meat and slightly caramelize the corn. Add the lime juice, salsa, chipotle, and, salt and fresh ground black pepper. Cook for 2 minutes. Turn off the heat, and stir in the cilantro. Transfer into a bowl, and wipe out the pan with a paper towel. If desired, warm the tortillas in the pan for a minute per side, and serve filled with the corn mixture.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    sharp knife
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    towel
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper towel
                                                                    Brands:
                                                                  • Yes No
                                                                    Silk
                                                                  • Yes No
                                                                    Minute

                                                                  Prep and Cook Time: 20 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No salt and pepper
                                                                  • Yes No 20 thick slice ciabatta
                                                                  • Yes No 1 lb brie cheese
                                                                  • Yes No 3/4 lb ham
                                                                  • Put 1/4 cup olive oil, the lemon juice and zest, garlic, sugar, and salt and pepper to taste in a blender and pulse to combine.
                                                                  • Preheat a gas or charcoal grill to medium (you can hold your hand 1 to 2 in. above cooking grate only 4 to 5 seconds). Brush oil on both sides of bread and put on grill; sprinkle with salt and pepper. Grill 2 minutes. Turn over, top with cheese, close lid, and grill until cheese melts, 1 to 2 minutes.
                                                                  • Top cheese evenly with ham. In a large bowl, toss arugula with vinaigrette and arrange a handful on each sandwich. Drizzle remaining vinaigrette over sandwiches.
                                                                  • Note: Nutritional analysis is per sandwich.
                                                                  Yields: 20sandwiches
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Pair with prosecco or other sparkling wine for a lovely, light summer dinner. Serve half-sized portions for a starter course.

                                                                  Ingredients
                                                                  • Yes No 5 cup cubed cantaloupe
                                                                  • Yes No 4 large cup chopped peach
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 3/8 tsp kosher salt
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 4 oz prosciutto
                                                                  • Yes No 4 tsp chopped mint
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Place first 7 ingredients in a blender; process until smooth (process in batches, if necessary). Place in freezer to chill while prosciutto cooks.
                                                                  • Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add prosciutto; cook 10 minutes or until crisp, stirring occasionally. Drain on paper towels.
                                                                  • Spoon soup into bowls; top with prosciutto, mint, and pepper.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4servings (serving size: about 1 3/4 cups soup, about 1 ounce prosciutto, 1 teaspoon mint, and dash of pepper)
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    freezer
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Sole Dore is named after a town in England, and is a wonderful way to enjoy the delicate flavor of sole. The sole is sautéed in butter after a light egg batter, and finished with an easy lemon caper sauce. Makes 4 Portions of Sole Dore

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb sole fillet
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 4 egg
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 4 lemon
                                                                  • Pat sole filets dry with paper towels, and season both sides with salt and fresh ground black pepper to taste. Place the flour in a baking dish, and the beaten eggs in another. Dredge the fish filets, one at a time, in the flour to coat both sides, and then transfer into the dish of eggs. Turn the sole filets in the egg to coat both sides, and leave in the egg. Once all the sole filets are floured and transferred into the dish of eggs, place in the refrigerator until needed. In a large non-stick skillet, melt the butter over med-low heat, until it begins to sizzle slightly. Lift the sole filets out of the egg mixture, allowing the excess to drip off, and sauté for 2-3 minutes per side until golden brown. Cook in batches if necessary, and keep warm in a very low oven. When all the sole is cooked, turn off the pan, and add the capers, lemon juice, parsley, and cold butter to the pan. Whisk until the butter melts. Taste for salt and pepper, and adjust. Place the sole on four warm plates, and spoon over the sauce. Serve with lemon wedges.
                                                                  Cuisine:YesNoenglish
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Soaking the shredded potatoes in cold water keeps them from turning gray before cooking. It also rinses off some of the starch. Drain and pat them dry, so they won't stick to the cast-iron skillet.

                                                                  Ingredients
                                                                  • Yes No 3 8 oz, 3 cup, firmly packed baking potato
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 small red bell pepper
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 350°. Place shredded potatoes in a large bowl; add cold water to cover. Let stand 5 minutes; drain and pat dry.
                                                                  • Melt butter with oil in a 10-inch cast-iron skillet over medium heat. Add bell pepper and onion, and sauté 3 to 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in shredded potatoes and 1/2 tsp. salt; cook, stirring often, 10 minutes or until potatoes are golden and tender.
                                                                  • Remove from heat. Make 6 indentations in potato mixture, using back of a spoon. Break 1 egg into each indentation. Sprinkle eggs with pepper and remaining 1/4 tsp. salt.
                                                                  • Bake at 350° for 12 to 14 minutes or until eggs are set. Serve immediately.
                                                                  • *3 cups firmly packed frozen shredded potatoes may be substituted, omitting Step 1.
                                                                  • Veggie Confetti Frittata: Prepare recipe as directed through Step 2, sautéing 1/2 (8-oz.) package sliced fresh mushrooms with bell peppers and onion. Remove from heat, and stir in 1/4 cup sliced ripe black olives, drained, and 1/4 cup thinly sliced sun-dried tomatoes in oil, drained. Whisk together eggs, pepper, and remaining 1/4 tsp. salt; whisk in 1/2 cup (2 oz.) shredded Swiss cheese. Pour egg mixture over potato mixture in skillet. Bake at 350° for 9 to 10 minutes or until set. Cut into wedges, and serve immediately. Makes 6 servings. Prep: 20 min., Stand: 5 min., Cook: 16 min., Bake: 10 min.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    whisk
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Purists would insist on imported Italian canned tuna fish for the Tuscan classic, but we think plain old tuna from the supermarket is just fine, too. However, make sure the fish is packed in oil; not only will the tuna be infinitely more flavorful, we use the oil as part of the dressing.

                                                                  Ingredients
                                                                  • Yes No 2 6 oz canned tuna in oil
                                                                  • Yes No 3 cup drained canned white beans
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 tbsp drained caper
                                                                  • Yes No 2 3/4 lb, 2 qt bunches watercress, and leaves
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Put the tuna with its oil, the beans, onion, capers, watercress, olive oil, vinegar, salt, and pepper in a large bowl. Toss gently to combine.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 1 1/2 large lemon
                                                                  • Yes No 6 3/4 lb artichoke
                                                                  • Yes No 1 1/2 packed cup vacuum chestnuts
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 thyme
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 350°. Squeeze the lemon half over a bowl of cold water and drop it in. Working with 1 artichoke at a time, snap off the dark green outer leaves. Cut off the top two-thirds of the leaves. Trim the stem to 1/2 inch; peel the bottom and stem. Using a teaspoon, scrape out the hairy choke. Drop the artichoke into the lemon water. Repeat with the remaining artichokes.
                                                                  • Drain the artichoke hearts and cut them into 1-inch wedges. In a roasting pan, toss the wedges with the chestnuts, garlic, lemon slices, broth, oil and thyme. Season with salt and pepper. Cover with foil and roast for 25 minutes, or until the artichokes are tender. Remove the foil and roast for 15 minutes, or until golden and the pan juices are evaporated.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Serve with asparagus and rice.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp hoisin sauce
                                                                  • Yes No 1 tbsp apricot preserves
                                                                  • Yes No 4 4 oz boneless skinless chicken breast halves
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Combine first 3 ingredients in a small bowl; set aside.
                                                                  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
                                                                  • Heat vegetable oil in a large skillet over medium-high heat. Add chicken, and sauté for 3 minutes on each side. Remove chicken from pan. Reduce heat; carefully stir in broth mixture. Return chicken to pan; cook 3 minutes or until done, turning to coat.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings (serving size: 1 chicken breast half and 1 tablespoon sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rolling pin
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  Grilling salmon on a cedar plank is one of the tastiest ways to enjoy this omega-3-rich fish. A rub made from brown sugar, cayenne, and thyme pairs perfectly with salmon and really accents the natural flavors. Cedar boards for grilling are sold at gourmet food shops, housewares stores, and lumberyards. (Make sure the lumber hasn't been treated with preservatives or other chemicals.) The fish comes out smoky and moist. You'll never grill salmon the traditional way again.

                                                                  Ingredients
                                                                  • Yes No 1 2 lb salmon fillet, skin on
                                                                  • Yes No 1 cedar plank, in water 20 minutes
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 tbsp dried thyme
                                                                  • Yes No 1 tsp cayenne pepper
                                                                  • Preheat a gas grill to high; adjust to medium low after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with white ash.) Place the salmon skin-side down on the cedar plank. Combine the brown sugar, oil, thyme, and cayenne in a bowl. Spread over the salmon. Place the planked salmon on the grilling grate and cook, with grill covered, about 40 minutes or just until the surface fat begins to turn white. Rainy-Day Method: Preheat oven to 325° F. Prepare the salmon as described above, then roast on the cedar plank for about 25 minutes.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    cedar wood
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 40 2 lb large mussel
                                                                  • Yes No 1/4 lb very pancetta
                                                                  • Yes No 40 small basil
                                                                  • Preheat the oven to 500° or light a grill. In a large pot, bring the wine to a boil. Add the mussels, cover and cook over high heat until they open, about 4 minutes. Using a slotted spoon, transfer the mussels to a bowl; discard any that do not open. Strain the cooking liquid into a small bowl.
                                                                  • Remove the mussels from their shells. Unroll the pancetta slices and cut them into forty 3-inch-long strips. Arrange the strips on a work surface. Place a basil leaf at the base of each strip, top with a mussel and roll up. Thread the mussels onto skewers.
                                                                  • Brush the skewers with some of the mussel cooking liquid. Roast the mussels in a cast-iron skillet in the upper third of the oven, or grill over high heat, turning once, until lightly charred and crisp, about 2 minutes. Brush the cooked mussels with the cooking liquid a second time and serve right away.
                                                                  Cuisine:YesNonapa
                                                                  Yields: 10
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    skillet

                                                                  This recipe for Lithuanian fruit bread or vaisiu pyragas features a sweet yeast-raised dough studded with either chopped glaceed fruits or mixed dried fruits, as I've used here. This can be considered the Lithuanian version of fruit cake but it's oh so much better than the type that gets passed around from family member to family member most Christmases. Here's a larger picture of Lithuanian Fruit Bread. Makes 2 large loaves of Lithuanian Fruit Bread or Vaisiu Pyragas

                                                                  Ingredients
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 8 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 lb dried fruit
                                                                  • Yes No 1 1/2 cup light raisins
                                                                  • Yes No 2/3 cup chopped walnut
                                                                  • Yes No 2 oz butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp cinnamon
                                                                  • In a large bowl, mix yeast, 1/2 cup sugar, milk, 3 cups of the flour, and salt until smooth. Cover and let stand for 1 hour. Add 4 ounces melted butter, eggs, 1/2 cup sugar and remaining flour. Knead until smooth and elastic. Add chopped fruits, raisins and nuts and knead until well incorporated. Cover and let rise until doubled. Divide dough in half and, on a lightly floured surface, roll each into a rectangle about 12 x 16 inches. Spread each with melted butter and sugar mixed with cinnamon. Roll up lengthwise, tuck in ends and place in 2 large greased loaf pans. Heat oven to 400 degrees. Cover pans with greased plastic wrap and let rise until doubled. Bake for 10 minutes. Reduce heat to 350 degrees and bake 50 minutes longer. Turn out onto wire rack to cool completely. Dust with confectioners' sugar or drizzle with flat icing, if desired.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  Not all of us like soda and flavored drinks, but plain old water can get boring after a while. Here, the clean flavors of cucumber and orange steep in water for a refreshing twist. This recipe was featured as part of our Post-Holiday Recovery Menu.

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 6 english cucumber
                                                                  • Yes No 5 orange
                                                                  • Combine all ingredients in a large pitcher. Cover and chill in the refrigerator for at least 30 minutes. Serve.
                                                                  Yields: 6drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    refrigerator

                                                                  This fall-friendly recipe makes a scrumptious finale to a fine meal.

                                                                  Ingredients
                                                                  • Yes No 4 medium size sweet potato
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No 1 1/2 cup orange juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup firmly packed dark brown sugar
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 1 15 oz refrigerated piecrusts
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No bourbon cream
                                                                  • Pierce sweet potatoes several times with a fork, and place on an aluminum foil-lined baking sheet.
                                                                  • Bake at 400° for 1 hour or until done; cool slightly. Peel and cut crosswise into 1/4-inch-thick slices.
                                                                  • Place apple slices in an even layer in a lightly greased 13- x- 9-inch baking dish; top with sweet potato slices.
                                                                  • Stir together 1 1/2 cups orange juice and next 6 ingredients. Pour over sweet potato mixture. Dot with 6 tablespoons butter.
                                                                  • Sprinkle 1/2 cup chopped pecans on a cutting board. Unfold 1 piecrust, and place on pecans; gently roll piecrust dough into pecans. Cut with a leaf-shaped cookie cutter; place leaves over sweet potato mixture. Repeat procedure with remaining 1/2 cup chopped pecans and piecrust.
                                                                  • Microwave remaining 2 tablespoons butter in a 1-cup glass measuring cup at HIGH 20 to 30 seconds or until melted. Brush butter over crust, and sprinkle with 2 teaspoons granulated sugar.
                                                                  • Bake at 400° for 45 minutes or until golden. Serve warm with Bourbon Whipped Cream, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    cookie cutter
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    glass measuring cup
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    baking sheet

                                                                  The kicky spice rub for the steaks is easy to make, and the results are dynamite. The steaks need to stand for a few minutes after cooking to allow their juices to reabsorb.

                                                                  Ingredients
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp sage, ground
                                                                  • Yes No 1 tsp dried thyme
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp cumin powder
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 4 oz, 1 inch thick beef tenderloin steak
                                                                  • Yes No olive oil cooking spray
                                                                  • Combine mustard and next 7 ingredients (through black pepper); rub evenly over steaks.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from heat; let stand 5 minutes.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4servings (serving size: 1 steak)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 13 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No 2 head garlic
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 3 lb shanks
                                                                  • Yes No salt
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 celery
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 3 garlic
                                                                  • Yes No 2 cup dry white wine
                                                                  • Yes No water
                                                                  • Yes No 1 small lb new potato
                                                                  • Yes No 2 small, fine cup peas
                                                                  • Yes No 2 tbsp minced green garlic, light green parts
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Roast the garlic. Preheat the oven to 350°F. Get some foil and make a well in the center of it. Strip off some of the outer papery covering on two heads of garlic and then slice through the top fourth of the garlic head on the stalk end, not the root end. Put the garlic in the well you made in the foil, then drizzle 1 tablespoon oil over the open cloves. Close up the foil and roast in the oven for 1 hour and 15 minutes. (See our roasted garlic recipe for more detailed photos for this step.) Once the garlic goes in the oven, take the lamb out to come to room temperature.
                                                                  • After about 45 minutes or so, start the stew. Get a large sauté pan and pour in the remaining 4 tablespoons of olive oil. Get it hot over medium to medium high heat for 2-3 minutes. You want it shimmering hot, but not smoking. Pat the lamb pieces dry with paper towels, and salt generously. Working in batches, brown the lamb pieces on all sides in the sauté pan. Don't crowd the pan (or the meat will steam and not brown), and don't stir the meat until a side has browned. Once the meat has browned, put the meat into a large Dutch oven or other heavy pot with a lid.
                                                                  • Meanwhile, remove the roasted garlic and let cool a little. Squeeze out the roasted cloves and mash into a little bowl. Turn the oven down to 300 degrees.
                                                                  • Once your lamb pieces have all been browned and removed from the pan, toss into the sauté pan the chopped shallots, celery, carrot and the white parts of the chopped green garlic and stir to combine. Sprinkle everything with salt. Sauté this for 3-4 minutes, stirring often. When they begin to brown, pour the veggies into the Dutch oven.
                                                                  • Add the mashed roasted garlic into the sauté pan and let it sizzle a little. Pour in the white wine and turn the heat to high. Deglaze the pan by scraping the bottom of the pan with a wooden spoon to get all the browned bits, and mix the roasted garlic in well. Once this comes to a rolling boil, let it cook down for 2-3 minutes, then pour it over the lamb and veggies in the Dutch oven.
                                                                  • Pour enough hot tap water into the Dutch oven to almost cover the lamb. Don’t submerge everything. Some lamb should be just peeking out of the surface of the liquid. Cover and cook in the 300-degree oven for 2 hours and 15 minutes.
                                                                  • If you are using bone-in lamb pieces, remove the Dutch oven from the oven and use tongs to remove all of the lamb pieces from the stew. (You don't want any tiny lamb bones left in the stew.) Place on a baking sheet, spread out to cool quickly.
                                                                  • There should be a layer of fat on top of the stew. Skim this off with a large metal spoon or use a fat separator.
                                                                  • Once the meat has cooled enough to touch, use your fingers to remove all of the bones from the meat. Discard the bones and return the meat to the stew. Taste the stew and add more salt if needed. At this point you can make ahead a day or two. (If you are making ahead, for that matter, you can skip the previous fat skimming step and just let the fat solidify on top of the stew in the refrigerator, making it easier to remove when you go to reheat the stew.)
                                                                  • To finish, add the potatoes to the stew and turn the oven up to 350 degrees. Cover and cook for an hour (you may need more time if you’ve let the stew cool too much). When the potatoes are done, take the stew out of the oven and set it on the stovetop. Pour in the peas and the light green parts of the green garlic and cover for 2-3 minutes.
                                                                  • Right when you serve, taste the stew again. Add some salt and lemon juice of you want. Sometimes an acidic kick brightens the whole stew. Add a little at a time.
                                                                  • The stew will keep for up to 5 days in the fridge.
                                                                  • Serves 6-8.
                                                                  Cuisine:YesNodutch
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    refrigerator
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    baking sheet

                                                                  Here, deliciously briny cockles are simply enhanced with white wine and scallions in a savory broth. To turn this first course into a more substantial meal, toss the cockles and broth with pasta and chopped tomatoes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 6 medium scallions, green parts only
                                                                  • Yes No 1/2 jalapeño chili pepper
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No black pepper
                                                                  • Yes No 2 1/2 lb cockle
                                                                  • Yes No 4 slice baguette
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a large pot, heat the oil. Add the shallot and cook over moderately high heat until golden brown, about 5 minutes. Add the scallion greens, jalapeño and wine and bring to a boil. Sprinkle with cracked pepper and add the cockles. Cover and cook over high heat, shaking the saucepan a few times, until all of the cockles have opened, about 4 minutes.
                                                                  • Place a slice of toast in each bowl. Stir the parsley into the cockles and transfer to the bowls. Pour the broth over the cockles and serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 1/4 lb pasta
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 large leek, white and tender green part only
                                                                  • Yes No 6 cup chicken stock
                                                                  • Yes No 1/2 lb sugar snap peas, halve diagonally
                                                                  • Yes No 10 oz baby spinach
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp lemon zest
                                                                  • Yes No salt and pepper
                                                                  • In a large pot of boiling salted water, cook the pasta until almost al dente; drain. Transfer to a bowl and cover.
                                                                  • In a large saucepan, melt the butter in the olive oil. Add the leek; cook over moderately high heat until tender, about 1 minute. Add the stock, cover and bring to a simmer. Add the sugar snaps and cook over moderate heat until just tender, about 2 minutes. Stir in the pasta, spinach, lemon juice and lemon zest; season with salt and pepper. Cook just until the spinach is wilted, about 2 minutes. Ladle into bowls and serve.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    saucepan
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp chopped ginger
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 2 cardamom pods
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 cup lamb
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 lb lamb
                                                                  • Yes No salt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No white rice
                                                                  • In a food processor, finely chop the onion, garlic, ginger, cumin, chile, turmeric, cardamom and 1/2 teaspoon of black pepper. Add the water and pulse to make a soupy paste.
                                                                  • In a medium skillet, melt the butter. Add the paste and cook over moderate heat, stirring, until almost dry, 5 minutes. Add the stock and simmer over low heat, stirring, until the sauce is thickened, about 8 minutes.
                                                                  • In a large nonstick skillet, heat the oil. Season the liver with salt and pepper and cook over moderately high heat until browned on the bottom, about 2 minutes. Reduce the heat to moderate, turn the liver and cook until medium within, about 2 minutes. Add the liver to the sauce and simmer for 1 minute. Add the lemon juice and season with salt and pepper. Sprinkle with the cilantro and serve with rice.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    nonstick pan
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Here, the traditional Irish meal of corned beef and cabbage is supplemented with turnips, carrots, and boiled potatoes. Serve it with a loaf of freshly baked Irish soda bread.

                                                                  Ingredients
                                                                  • Yes No 2 qt water
                                                                  • Yes No 1 cup coarse salt
                                                                  • Yes No 1 tbsp pink curing salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 1 tsp mustard seed
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 8 whole cloves, whole
                                                                  • Yes No 5 lb flat cut beef brisket
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 medium celery
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 lb baby turnips
                                                                  • Yes No 1 lb baby carrot
                                                                  • Yes No 1 medium cabbage
                                                                  • Yes No 1 small lb red potato
                                                                  • Yes No dijon mustard
                                                                  • Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
                                                                  • Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.
                                                                  • Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
                                                                  • Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
                                                                  • Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
                                                                  • Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    steamer
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  A cake to please all chocolate lovers--dark chocolate layers under a blanket of creamy white chocolate frosting. Prep: 37 min.; Cook: 22 min.; Other: 10 min. Editor's favorite; Make ahead

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup firmly packed dark brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 oz sweet dark chocolate
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup unsweetened cocoa powder
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup buttermilk
                                                                  • Yes No white chocolate frosting
                                                                  • Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add cooled chocolate and vanilla, beating until blended.
                                                                  • Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition. Pour batter into 2 greased parchment paper-lined 9" round cakepans.
                                                                  • Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
                                                                  • Spread White Chocolate Frosting between layers and on top and sides of cake.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1(2-layer) cake
                                                                    Steps:
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                                                                  Ingredients
                                                                  • Yes No 12 small beet
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 small red onion, very
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No salt
                                                                  • Yes No 3 tangerine
                                                                  • Yes No 1 large red grapefruit
                                                                  • Yes No 1 1/2 tbsp dijon mustard
                                                                  • Yes No black pepper
                                                                  • Yes No 3/4 lb curly spinach
                                                                  • Preheat the oven to 350°. Put the beets in a medium baking dish. Drizzle lightly with olive oil and rub to coat the beets. Cover with foil and bake for about 1 hour and 15 minutes, until the beets are tender. When the beets are cool enough to handle, peel and quarter them.
                                                                  • Meanwhile, in a small bowl, cover the onion slices with the vinegar. Add a large pinch of salt and mix well. Let stand for about 1 hour.
                                                                  • Using a sharp knife, peel the tangerines and grapefruit, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections.
                                                                  • In a small bowl, whisk the mustard with 3 tablespoons of the vinegar from the onion slices. Whisk in the 1/4 cup of olive oil and season with salt and pepper.
                                                                  • Put the spinach in a large bowl. Drain the onion slices and add to the spinach along with the tangerine, grapefruit and beets. Drizzle the mustard dressing over the salad and toss well. Serve right away.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
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                                                                    foil

                                                                  The peanut nougat steals the show in this candy bar makeover. Our Halloween version of the Snickers™ nougat is chewy, fluffy, and packed with peanut flavor. Layer that with pleasantly salty peanut caramel and rich milk chocolate, and you’ll be scarfing these down before the kids get a chance. See our other Halloween candy bars: Peanut Butta Cups, Almond Jay, and Twixt. Download the Snickles wrapper Special equipment: We’re assuming that you already have basic tools lying around (like a rubber spatula, bowls, and measuring cups), so here’s the special equipment you’ll need: Kitchen scale Tape measure Deep-frying/candy thermometer... read more The peanut nougat steals the show in this candy bar makeover. Our Halloween version of the Snickers™ nougat is chewy, fluffy, and packed with peanut flavor. Layer that with pleasantly salty peanut caramel and rich milk chocolate, and you’ll be scarfing these down before the kids get a chance. See our other Halloween candy bars: Peanut Butta Cups, Almond Jay, and Twixt. Download the Snickles wrapper Special equipment: We’re assuming that you already have basic tools lying around (like a rubber spatula, bowls, and measuring cups), so here’s the special equipment you’ll need: Kitchen scale Tape measure Deep-frying/candy thermometer Pastry brush Chocolate thermometer, such as CDN ’s Poultry lifter What to buy: Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used E. Guittard 38% Cacao Milk Chocolate Wafers; they can be found at specialty grocery stores and online.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 1/2 cup natural crunchy peanut butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 2 cup salted roasted peanut
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2 lb milk chocolate
                                                                    For the peanut nougat:
                                                                  • Spray a 13-by-9-inch baking pan with cooking spray, then line the pan with a 16-by-13-inch piece of parchment paper, leaving a few inches of overhang on each side. Set aside.
                                                                  • Combine sugar, corn syrup, and water in a small saucepan fitted with a candy thermometer and place over medium-high heat. Stir mixture until sugar completely dissolves. Place egg white in the base of a stand mixer fitted with the whisk attachment. Spray a rubber spatula with cooking spray and set aside.
                                                                  • Once sugar mixture is at 270°F, add salt to egg white and beat at high speed to stiff peaks, about 2 minutes.
                                                                  • Once sugar mixture reaches 275°F, remove from heat. Keeping the mixer on high speed, very slowly pour 1 tablespoon of the hot syrup in a thin stream down the side of the bowl (avoiding the whisk) and let it completely incorporate before adding more. Repeat until you’ve added all the syrup; it should take about 2 minutes. Continue to mix until nougat pulls away from the sides of the bowl, about 1 minute more. Turn off the mixer and, using the oiled spatula, stir in peanut butter; mixture should be thick and spongy.
                                                                  • Immediately turn nougat into the prepared pan and, using the oiled spatula or your hands, spread mixture evenly. Let sit uncovered while you make the caramel, at least 5 minutes.
                                                                    For the caramel:
                                                                  • Combine all ingredients except peanuts and vanilla extract in a heavy-bottomed 4-quart saucepan fitted with a candy thermometer and place over medium-high heat. Stir mixture until sugar completely dissolves, about 2 minutes. Wash down the inside of the pan with a wet pastry brush to prevent crystallization. Boil mixture, swirling pan occasionally (but not stirring), until syrup is at 248°F, about 8 minutes.
                                                                  • Immediately remove the saucepan from heat, stir in peanuts and vanilla extract, and mix until peanuts are evenly distributed. Pour caramel mixture over nougat and, using an oiled rubber spatula, spread evenly in the pan. Let cool until caramel is no longer warm to the touch and is opaque, about 70 minutes. Remove nougat-caramel mixture from the pan, transfer to a parchment-lined baking sheet, and place in the refrigerator until caramel is cool and gives slightly when pressed.
                                                                  • Remove nougat-caramel mixture from the refrigerator and place on a cutting board, caramel side down. Cut into 4-by-1-inch rectangles (you need at least 24). Return to the parchment-lined baking sheet and place in the refrigerator to harden while you temper the chocolate, at least 20 minutes.
                                                                    For the chocolate coating:
                                                                  • To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.
                                                                  • Bring a saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 1 1/2 pounds of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)
                                                                  • Remove the bowl from the saucepan. Add remaining 1/2 pound chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted place the bowl over the reserved cold-water bath.
                                                                  • Return the bowl to the saucepan and stir until chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (Chocolate must remain in this temperature range while dipping or it will not set up properly.) Keep the saucepan over low heat and use it to reheat chocolate as necessary.
                                                                  • To test if chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, you need to repeat the process.)
                                                                  • Line a baking sheet with parchment paper. Remove undipped candy bars from the refrigerator and drop them one at a time, nougat side down, into tempered chocolate. Cover caramel side with more chocolate, then remove candy bar. To do so, use a poultry lifter or hold two dinner forks in one hand, crossing the ends of the handles to form a V, with the tines pointed outward. As you remove each candy bar, tap the fork(s) several times against the edge of the bowl and scrape the bottom of the fork(s) across the edge to wipe away any excess chocolate.
                                                                  • Place Snickles on the baking sheet by tilting the fork(s) so the edge of each candy bar touches the parchment-lined pan, then smoothly pull the fork(s) out. Repeat until all candy bars have been dipped. Let sit at room temperature until completely set, at least 20 minutes.
                                                                  • Trim any excess chocolate from edges of candy bars and place Snickles in an airtight container. Snickles will last up to three weeks in the refrigerator or up to two months in the freezer. Let come to room temperature before serving.
                                                                  Yields: 24snickles
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                                                                    Minute

                                                                  Prep: 5 min. Use a fork to crumble queso fresco, which adds an authentic flavor experience to this salad. If sweet baby greens are not available, Bibb or Boston lettuce will also work just fine.

                                                                  Ingredients
                                                                  • Yes No 2 5 oz sweet baby greens
                                                                  • Yes No citrus cumin dressing
                                                                  • Yes No 1 cup crumbled queso fresco cheese
                                                                  • Yes No 3/4 cup candied pumpkin seeds
                                                                  • Toss greens with Citrus-Cumin Dressing; arrange on a serving platter. Sprinkle evenly with queso fresco and Candied Pumpkin Seeds. Serve immediately.
                                                                  • Note: For testing purposes only, we used Fresh Express Sweet Baby Greens.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 8servings
                                                                    Steps:
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                                                                    Equipment:
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                                                                    serving platter

                                                                  Most Mojitos are served with tragically mashed mint leaves, guaranteeing two problems: bitter flavors from overzealously crushed mint, and soggy leaves that get stuck in your teeth or straw. Make your Mojito the right way by gently pressing on the mint leaves to just release their oils, then straining them out to ensure an unencumbered sipping experience. This recipe was featured as part of our New Year’s Eve cocktail roundup.

                                                                  Ingredients
                                                                  • Yes No 3 mint
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No 1 oz simple syrup
                                                                  • Yes No 2 oz white rum
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz club soda
                                                                  • Place 2 of the mint sprigs, the lime juice, and the simple syrup in a cocktail shaker and press gently against the mint with the back of a spoon to release the oils.
                                                                  • Add the rum and a handful of ice and shake vigorously until the mixture is well chilled, about 20 seconds. Fill a 10-ounce glass with ice and strain the drink into the glass. Top with club soda and garnish with the remaining mint sprig.
                                                                  Yields: 1drink
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  This dish uses ingredients that can be found year-round (if you use dried mushrooms), but we like it best in the fall, when fresh mushrooms are available and the cooler weather makes us crave a hearty sauce. You can serve it as a starter for 6 people or make a main course out of it for 4 people. This recipe was featured as part of our How to Make Pancetta story.

                                                                  Ingredients
                                                                  • Yes No 3 1 oz porcini mushroom
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp dry white vermouth
                                                                  • Yes No 3/4 lb pancetta
                                                                  • Yes No 1/2 medium white onion
                                                                  • Yes No 6 medium garlic clove
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1 lb fettuccine
                                                                  • Yes No 3 oz parmigiano-reggiano cheese
                                                                  • Yes No 4 tbsp chopped flat leaf parsley
                                                                  • If using fresh mushrooms, clean the dirt off all surfaces; cut off and discard the base of the stems. Separate the stems from the caps and thinly slice everything. Combine sliced mushrooms with 1 tablespoon of the olive oil and the vermouth; set aside to macerate for 30 minutes. If using dried mushrooms, combine them in a small bowl with 1 tablespoon of the olive oil and the vermouth. Cover mixture with warm water and set aside for 30 minutes to reconstitute mushrooms.
                                                                  • Cut pancetta slices into 1/4-inch squares. Heat remaining olive oil in a large frying pan over medium-high heat. When oil shimmers, add pancetta and cook, stirring occasionally, until browned, about 10 minutes.
                                                                  • Add mushroom mixture (with liquid), onion, and garlic to pancetta. Reduce heat to medium and simmer until garlic and onions are soft and sauce is slightly reduced.
                                                                  • Once mixture has reduced, lower heat to medium low, add cream, and let simmer 5 minutes more. Set aside.
                                                                  • Cook pasta according to the package directions. Meanwhile, rewarm sauce over low heat. When pasta is cooked, drain it, return it to the stockpot, and add sauce. Mix well.
                                                                  • Garnish with Parmigiano-Reggiano shavings and parsley and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stockpot

                                                                  Thanks to the skirt steak's generous marbling, you don't need much extra oil for a stir-fry with bok choy.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp peanut butter
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 lb beef skirt steak
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 1 large bok choy
                                                                  • Yes No 4 medium carrot
                                                                  • Yes No cooked rice
                                                                  • Yes No 1/4 cup peanut
                                                                  • In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper.
                                                                  • In a bowl, toss steak with cornstarch; season with salt and pepper. In a large nonstick skillet with a lid, heat oil over medium-high. Add 1/2 of steak; cook, tossing, until browned, 1 to 2 minutes. Transfer to a plate; repeat with remaining steak.
                                                                  • To skillet, add soy mixture, bok choy, and carrots. Cover and cook, tossing occasionally until tender, about 5 minutes. Return steak to skillet; cook until heated through, about 5 minutes. Serve over rice; sprinkle with peanuts.
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    skillet
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 medium leek, white and tender green parts only
                                                                  • Yes No 1/2 lb crimini mushroom
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb boneless skinless chicken breast halves
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 1/2 cup chicken stock
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 2 tbsp sour cream
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • In a skillet, heat 1 tablespoon of the oil. Add the leeks and cook over moderate heat, stirring, until softened, about 7 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender, about 4 minutes. Scrape the leeks and mushrooms onto a plate.
                                                                  • Season the chicken with salt and pepper and lightly dust with flour, shaking off any excess. Heat the remaining 1 tablespoon of oil in the skillet. Add the chicken and cook over moderate heat until golden brown, about 2 minutes per side. Add the chicken stock and thyme and simmer over moderate heat until the chicken is just cooked through, about 1 minute. Using a slotted spoon, transfer the chicken to the plate with the vegetables.
                                                                  • Simmer the stock over moderately high heat until reduced by half, about 2 minutes. Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 minute.
                                                                  • In a small bowl, blend the sour cream with the mustard and stir into the stew. Remove the skillet from the heat. Season the stew with salt and pepper and serve.
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
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                                                                  These truffles are refreshingly simple: Just melt chocolate with cream, stir in all things orangy, let the chocolate set up, and roll into petite bites. Serve them to your sweetie for brownie points, or as a stellar finishing touch at your next cocktail party. What to buy: Look for marmalade with lots of zest to ensure you’ll have a chewy orange bit in every bite. We like St. Dalfour brand. Game plan: The truffles can be made up to 2 days in advance and stored in an airtight container at room temperature. Their orange flavor diminishes a little each day, though, so they’re best the same day they’re made. This recipe was featured as part of our Academy Awards Cocktail Party menu.

                                                                  Ingredients
                                                                  • Yes No 1 lb bittersweet chocolate
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup marmalade
                                                                  • Yes No 2 tbsp grand marnier
                                                                  • Yes No 1 1/2 medium tsp orange zest, from 1 orange
                                                                  • Yes No 1/4 cup unsweetened cocoa powder
                                                                  • Place a medium saucepan filled with about 1 inch of water over medium-low heat until just simmering. Place chocolate in a medium glass or metal bowl and set the bowl over (but not touching) the simmering water. Add cream and stir until chocolate is smooth and melted, about 8 minutes.
                                                                  • Remove chocolate mixture from heat, add marmalade, liqueur, and zest, and stir until combined. Pour into an 8-by-8-inch dish. Refrigerate until firm, about 2 to 2 1/2 hours.
                                                                  • Once set, scoop the ganache into teaspoon-size balls. Roll between the palms of your hands to create smooth round truffles, place on a baking sheet, and repeat with remaining ganache.
                                                                  • Place cocoa powder in a shallow dish and roll truffles in the powder to coat, shaking off excess. Reroll truffles in additional cocoa powder before serving, if necessary.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 60truffles
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    metal bowl
                                                                  • Yes No
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                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  Ingredients
                                                                  • Yes No 1 10 oz frozen chopped spinach
                                                                  • Yes No 3 medium size yellow squash
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 3 cup shredded chicken
                                                                  • Yes No 12 6 inch corn tortilla
                                                                  • Yes No 1 10 3/4 oz cream of celery soup
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1 8 oz picante sauce
                                                                  • Yes No 1 4.5 oz green chilies in can
                                                                  • Yes No 1 1.4 oz fajita seasoning
                                                                  • Yes No 2 cup shredded sharp cheddar cheese
                                                                  • Drain chopped spinach well, pressing between paper towels to remove excess moisture.
                                                                  • Sauté squash, bell pepper, and onion in hot oil in a large skillet over medium-high heat 6 minutes or until tender. Remove from heat. Stir in spinach, chicken, next 6 ingredients, and 1 1/2 cups cheese. Spoon into a lightly greased 13- x9-inch baking dish.
                                                                  • Bake at 350° for 30 minutes. Sprinkle evenly with remaining 1/2 cup cheese, and bake 5 more minutes.
                                                                  • *Reduced-sodium, reduced-fat cream of celery soup, light sour cream, and reduced-fat sharp cheddar cheese may be substituted.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 7servings
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    paper

                                                                  At his soon-to-open West Los Angeles restaurant, Chego, Roy Choi ( Kogi ) is giving the humble rice bowl a makeover with fresh vegetables, homemade sauces, and meats that are cooked with care. This rice bowl recipe is nothing like the gooey microwaved rice, rubbery chicken strips, and syrupy teriyaki-sauced versions you’ve seen. Read more about Chego and Choi’s philosophy on making good food accessible in our Q&A with Choi. What to buy: Mae Ploy is a sweet chile sauce that can be found in the Asian section of your supermarket or online. Look for Sriracha hot sauce in the Asian section of your supermarket; we prefer the one made by Huy Fong Foods (with the rooster on the jar!). Korean crushed red pepper or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Korean... read more At his soon-to-open West Los Angeles restaurant, Chego, Roy Choi ( Kogi ) is giving the humble rice bowl a makeover with fresh vegetables, homemade sauces, and meats that are cooked with care. This rice bowl recipe is nothing like the gooey microwaved rice, rubbery chicken strips, and syrupy teriyaki-sauced versions you’ve seen. Read more about Chego and Choi’s philosophy on making good food accessible in our Q&A with Choi. What to buy: Mae Ploy is a sweet chile sauce that can be found in the Asian section of your supermarket or online. Look for Sriracha hot sauce in the Asian section of your supermarket; we prefer the one made by Huy Fong Foods (with the rooster on the jar!). Korean crushed red pepper or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Korean chile paste or kochujang is found in jars or plastic tubs in Korean markets or online. To store, refrigerate in a covered container. Add spoonfuls to soups, marinades, and salad dressings for a spicy kick.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz mae ploy sweet chilli sauce
                                                                  • Yes No 2/3 cup thai basil leaves
                                                                  • Yes No 2/3 cup cilantro
                                                                  • Yes No 1/2 medium cup lime juice
                                                                  • Yes No 1/3 medium cup orange juice
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1/2 scallions
                                                                  • Yes No 8 medium garlic clove
                                                                  • Yes No 3 tbsp sriracha hot sauce
                                                                  • Yes No 2 tbsp korean crushed red pepper
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 anaheim chili pepper, dried
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Yes No 4 tsp korean chile paste
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 medium cup lime juice
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 1/4 cup sesame oil
                                                                  • Yes No 1 large medium asian pear, and on the holes of a grater
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1 shallot
                                                                  • Yes No vegetable oil
                                                                  • Yes No 3 jalapeño chili pepper
                                                                  • Yes No 6 cup white rice
                                                                  • Yes No 6 soft eggs
                                                                  • Yes No 1/2 lb chinese broccoli
                                                                  • Yes No 6 shiso leaves
                                                                  • Yes No 6 thai basil leaves
                                                                  • Yes No 4 tsp sesame seed
                                                                    For the sweet chile sauce:
                                                                  • Combine all ingredients in a blender and purée until smooth, about 1 minute; set aside.
                                                                    For the chicken:
                                                                  • Place all ingredients except the chicken in a resealable plastic bag or a nonreactive bowl or dish and stir to combine. Add the chicken, turn to coat, and marinate in the refrigerator for 30 minutes.
                                                                    For the crispy shallots:
                                                                  • Pour about 1 inch of oil into a small saucepan and place over medium-high heat until the oil registers 350°F on a candy/fat thermometer.
                                                                  • Place flour in a small bowl, add shallots, and toss to coat. Remove shallots from the flour, shaking off any excess, and add about half to the hot oil without crowding the pan. Fry until golden brown, about 1 minute. Using a slotted spoon, remove shallots to a paper-towel-lined plate and season immediately with salt. Repeat with remaining shallots; set aside.
                                                                    To cook the chicken and jalapeños:
                                                                  • Lightly coat a grill pan with vegetable oil and heat over medium-high heat until hot, about 5 minutes. Remove chicken pieces from the marinade, letting any excess drip off, and place on the grill pan without crowding (you will have to do this in two batches). Cook until grill marks appear and the juices run clear when you cut into the meat, about 5 minutes per side. Remove to a cutting board and tent with foil to keep warm.
                                                                  • While grilling the second batch of chicken, also grill the jalapeños, turning occasionally, until they’re blistered and charred all over, about 15 minutes. Remove to the cutting board with the chicken.
                                                                  • Slice the chicken into 1/2-inch-thick pieces and slice the jalapeños into 1/4-inch-thick rings; set aside.
                                                                    To assemble:
                                                                  • Divide rice among 6 serving bowls, then top each with some chicken, a poached egg, and some Chinese broccoli. Garnish each with jalapeños, shiso leaves, basil leaves, sesame seeds, and the reserved crispy shallots. Drizzle each bowl with 1/4 cup of the sweet chile sauce, passing additional sauce on the side.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    poach
                                                                    Equipment:
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Monkey Bread
                                                                   2 h 15 m

                                                                  Making monkey bread lets kids do what they do best -- play with their food -- while they create something yummy.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 scant dry active yeast
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 1/4 cup all purpose flour
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 3/4 cup firmly packed golden brown sugar
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1/2 cup pecan
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Lightly coat a 10-inch Bundt pan and a medium bowl with shortening; set aside. Put the warm water and a pinch of sugar in a small bowl; sprinkle yeast over top. Stir; let the yeast soften and dissolve, about 5 minutes.
                                                                  • Place shortening, milk, sugar, salt, and egg in the bowl of an electric mixer fitted with the dough hook.
                                                                  • Add yeast mixture to shortening mixture, and beat to combine. Slowly add flour. Knead on medium-low, 1 minute. Transfer dough to the prepared bowl. Cover with plastic wrap, and let stand in a warm place, 20 minutes.
                                                                  • Make coating: Place melted butter in a bowl. In a second bowl, combine brown sugar, cinnamon, and nuts; sprinkle 2 tablespoons nut mixture into prepared Bundt pan.
                                                                  • Cut dough into 1/2-inch pieces. Roll into balls. Coat in butter, then roll in nut mixture, and place in prepared pan. Cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.
                                                                  • Preheat oven to 350 degrees. Bake, 30 to 35 minutes. Let cool in pan for 15 minutes. Invert onto a serving plate, and let cool 20 minutes more.
                                                                  • Make icing: In a small bowl, combine milk and confectioners' sugar. Stir until smooth. Drizzle over bread.
                                                                  Yields: 110-inch bundt cake
                                                                  • Prep Time: 1 hour 45 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    dough hook
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans. This recipe first appeared in our June/July 2011 BBQ issue.

                                                                  Ingredients
                                                                  • Yes No ¼ cup canola oil
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 1 lb boneless pork shoulder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 1 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 tsp dried thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Yes No 1 lb frozen corn kernel
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 1 28 oz peeled tomatoes
                                                                  • Yes No 1 15 oz butter beans
                                                                  • Heat oil in an 8-qt. Dutch oven over medium-high heat. Season chicken and pork with salt and pepper, and, working in batches, cook, turning once, until golden brown, about 12 minutes. Transfer to a bowl and set aside. Add garlic and onion and cook, stirring, until soft, about 3 minutes. Add tomato paste, chile flakes, thyme, and bay leaf; cook for 2 minutes. Add meat back to pot along with potatoes, corn, stock, tomatoes, and beans; bring to a boil, and then reduce heat to medium-low. Cook, stirring, until meat is tender and potatoes begin to fall apart, about 1 hour. Remove meat from pot, shred with two forks; return to pot.
                                                                  Cuisine:YesNobrunswick
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pot

                                                                  This versatile dish is easy enough for a weeknight supper but elegant enough for company.

                                                                  Ingredients
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1/4 cup crumbled feta cheese
                                                                  • Yes No 2 tbsp diced pitted kalamata olive
                                                                  • Yes No 1 tbsp minced basil
                                                                  • Yes No 8 6 oz boneless skinless chicken breast
                                                                  • Directions: Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop. Prepare grill to medium-high heat. Combine bell pepper, cheese, olives, and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 8servings (serving size: 1 stuffed chicken breast half)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    plastic bag
                                                                  • Yes No
                                                                    wooden pick

                                                                  Coat the lamb with Dijon mustard to add flavor and help the breadcrumbs stick.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup dry bread crumb
                                                                  • Yes No 3 tbsp diced mint
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 1 1/2 lb french racks of lamb
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Preheat oven to 450°.
                                                                  • Combine the first 4 ingredients in a small bowl.
                                                                  • Sprinkle lamb evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 lamb rack to pan; cook 2 minutes on each side or until browned. Remove lamb from pan. Repeat with remaining lamb rack. Brush Dijon mustard over lamb, and press breadcrumb mixture over lamb. Place the lamb on a rack coated with cooking spray; place rack in a roasting pan. Bake at 450° for 18 minutes or until a thermometer inserted in thickest part of lamb registers 130°. Let stand 10 minutes. Cut into chops.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: 2 chops)
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    thermometer

                                                                  Standing the cookies eliminates the traditional step of flipping them halfway through baking. Chocolate lovers can stir 1/2 cup mini chocolate chips into the batter or dip half of each cookie into melted chocolate.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/8 tsp grated nutmeg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Preheat oven to 300°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through nutmeg). Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky). Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper, and pat to 1-inch thickness. Bake at 300° for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.
                                                                  • Cut roll diagonally into 20 (1/2-inch-thick) slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 20cookies (serving size: 1 biscotto)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    parchment paper

                                                                  A grown-up version of shortcake, this butter cake is so simple that we decided to finish it with nothing more than berries and a whipped cream topping, making it one of the easiest cakes ever. What to buy: We prefer almond extract in the filling, but if you only have vanilla extract on hand, add 1/2 teaspoon to the cake and 1/2 teaspoon to the filling. If you don’t have any mascarpone or can’t find it at the grocery store, use cream cheese instead; it will have a more distinct flavor but be just as good. This recipe was featured as part of our Oh, Crap! It’s Mother’s Day! story.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/4 salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup whole milk
                                                                  • Yes No 1/2 cup mascarpone cheese
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 1 1/2 lb strawberries, they'll also need to be hulled
                                                                    For the cake:
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-inch round cake pan with butter and flour, tap out the excess flour, and set the pan aside. Combine measured flour, baking powder, and salt in a medium bowl and whisk until evenly combined; set aside.
                                                                  • Place measured butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color and fluffy, about 3 to 5 minutes. Add sugar and continue to beat on medium high until white in color and the texture of wet sand, about 3 minutes more.
                                                                  • Add eggs one at a time, letting each incorporate fully before adding the next. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. With the mixer on low, add half of the flour mixture. Mix just until incorporated, then add milk and continue mixing until smooth. Add the rest of the flour mixture, mixing just until incorporated, about 2 minutes more.
                                                                  • Scrape the batter into the prepared cake pan. Bake until a cake tester inserted into the center comes out clean, about 40 minutes. Transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of the cake and turn out onto the rack, right side up, to cool completely. Meanwhile, make the filling.
                                                                    For the filling:
                                                                  • Place mascarpone in the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed until smooth, about 1 minute. Add cream, sugar, and almond extract, increase speed to medium high, and whip until ingredients are combined and firm peaks form, about 15 seconds more. Cover and refrigerate until ready to use.
                                                                    To assemble:
                                                                  • Slice cake in half horizontally using a serrated knife. Divide filling evenly between the cut side and the top of the cake. Divide berries evenly over the filling. Stack cakes on top of each other and serve.
                                                                  Yields: 9servings
                                                                  • Active Time: 25 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    serrated knife
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 10 oz each boneless strip steaks
                                                                  • Yes No 1 scallions
                                                                  • Yes No 1/4 cup worcestershire sauce
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp cumin powder
                                                                  • Yes No 1 lemon
                                                                  • Yes No coarse salt
                                                                  • Place steaks in a large, shallow, nonreactive dish. Slice 3 scallions into thin rounds, and combine with the remaining ingredients except the salt in a small bowl; whisk to combine. Pour marinade over steaks; cover with plastic wrap, and set aside at room temperature 40 minutes, turning steaks once.
                                                                  • Heat grill or grill pan. Remove steaks from marinade, letting excess drip off, and pat dry with paper towels. Season both sides generously with salt. Grill until they are well browned on the outside and cooked to desired doneness, or about 6 minutes on each side, for medium-rare. Transfer to a large serving platter; cover with foil, and let rest 10 minutes. Grill remaining scallions, about 1 minute on each side, and serve with the steaks.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    serving platter
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is a very simple and delicious recipe. Start with the freshest fruit you can find and you?ll wonder why you don?t make this everyday!

                                                                  Ingredients
                                                                  • Yes No 1 cup 1 cup plain yogurt
                                                                  • Yes No 2 tbsp 2 tablespoons honey
                                                                  • Yes No
                                                                  • Yes No 2 bananas
                                                                  • Yes No 1 apple
                                                                  • Yes No 1 tsp 1 teaspoon poppy seeds
                                                                  • Yes No 4 tbsp tree nut
                                                                  • Yes No small bowl
                                                                  • Yes No small knife
                                                                  • Yes No cutting board
                                                                  • Yes No medium bowl
                                                                  • This is a very simple and delicious recipe. Start with the freshest fruit you can find and you’ll wonder why you don’t make this everyday! 1. Stir the yogurt and honey together in a small bowl. 2. Top and tail the oranges. Stand them up on a cutting board and cut off the peel and the white pith right down to the orange. Work over a bowl to catch the juices and cut the orange segments free, letting them drop right into the bowl. Squeeze the juice from what’s left of the oranges into the bowl.3. Wash the apple, cut it into quarters and cut out the core and seeds. Cut the apples into chunks and add them to the bowl. Peel and slice the bananas and toss them with the other fruit. 4. Spoon the fruit into four bowls and spoon some of the yogurt over each. Sprinkle the poppy seeds and almonds over the yogurt. Serving suggestions:Sprinkle over a small handful of your favorite seeds or lightly toasted nuts.Tips from the dietitian:• It’s easy to be lazy when it comes to cutting up fruit but once it’s done, it’s delicious, healthy and is a much better snack than a packaged cookie or cake. • You need to eat lots of fruit and vegetables to stay healthy – this fruit salad makes eating fruit a pleasure, not a chore. Try to think of interesting ways to build more fruit into your diet.Food safety:It’s always a good idea to wash your fruit before you eat it.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    knife

                                                                  This easy chicken recipe is made with thinned chicken breasts, mozzarella cheese, and bacon slices. Use sliced mozzarella or shredded, or use a mozzarella and Cheddar blend. Precooked bacon works well in this dish and makes preparation even faster. This is delicious with hot cooked rice or pasta with a tossed salad on the side. If you don't have a broiler-safe skillet, transfer the chicken and mushrooms to a baking dish before broiling.

                                                                  Ingredients
                                                                  • Yes No 4 boneless chicken breast halves
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 4 oz button mushroom
                                                                  • Yes No 1/2 cup chicken broth
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 4 slice mozzarella cheese
                                                                  • Put chicken breasts between sheets of plastic wrap and gently pound to an even thickness, about 1/4 to 1/2 inch. Sprinkle all over with salt and pepper and dust lightly with the flour. In a large skillet, heat 2 tablespoons of the butter over medium heat. Cook chicken in butter for about 4 to 6 minutes on each side, until tender and cooked through. Remove chicken to a plate and set aside. Add 1 tablespoon butter to skillet and sauté the sliced mushrooms until tender. Add the 1/2 cup of chicken broth and wine (or more chicken broth) to the skillet and scrape up browned bits; simmer, stirring, for 2 minutes. Add the chicken back to the skillet and top each with 2 pieces of bacon. Spoon some of the mushrooms over the chicken pieces. Top each chicken breast with a slice of cheese or shredded cheese. Place chicken breasts under a hot broiler about 6 to 8 ounces from the heat until cheese is melted. Serve with hot buttered pasta or rice. Serves 4. Similar Recipes Chicken Breasts with Garlic Cream Chicken With Herb Sauce Creamy Chicken With Mushrooms Fried Chicken Breasts Oven Fried Chicken Breasts Easy Chicken Breasts Parmesan
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  This is a one-dish meal. Make the beef stew the night before, cool to room temperature, and refrigerate; reheat single servings in the microwave or a slow cooker set on HIGH the next day. To save prep time, use bottled peeled fresh garlic.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 16 garlic clove
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 3 lb boneless chuck roast
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1 1/2 cup chopped carrot
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 cup reduced sodium beef broth
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No 2 1/2 lb baking potato
                                                                  • Yes No 1 tbsp flour
                                                                  • Yes No parsley
                                                                  • Yes No 2 8 oz baguette
                                                                  • Preheat oven to 300°.
                                                                  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 1 minute or until garlic just begins to brown. Remove garlic from pan with a slotted spoon; place in a large bowl. Coat pan with cooking spray. Add onion; sauté 3 minutes or until tender. Add onion to garlic. Coat pan with cooking spray. Add half of beef to pan; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture. Coat pan with cooking spray. Add remaining beef to pan; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture.
                                                                  • Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add beef mixture. Stir in carrot, rosemary, salt, pepper, and bay leaves. Add 1 cup water, broth, and tomatoes; stir to combine. Bring to a boil; cook 1 minute. Remove from heat; cover and bake at 300° for 1 1/2 hours. Remove from oven; uncover and stir in potatoes. Combine remaining 1/4 cup water and flour; stir with a whisk until smooth. Stir flour mixture into stew. Cover and bake an additional 1 1/2 hours or until beef is tender. Discard bay leaves. Sprinkle with parsley, if desired. Serve with bread.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 12servings (serving size: about 1 cup stew and 1 portion bread)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Warm pillows of pizza dough stuffed with cheese and other savory ingredients, calzone are surprisingly easy to make. We've added sun-dried tomatoes and Swiss chard to the cheese for a calzone that's a meal in itself.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 lb swiss chard, leaves
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb ricotta cheese
                                                                  • Yes No 1/2 lb mozzarella cheese
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1/4 cup drained sun dried tomatoes in oil
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1 lb nothing
                                                                  • Heat the oven to 450°. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the Swiss chard and 1/4 teaspoon each of the salt and pepper and cook, stirring, until the chard is wilted and no liquid remains in the pan, about 3 minutes. Set aside to cool. Squeeze out any remaining liquid, if necessary.
                                                                  • In a large bowl, combine the ricotta, mozzarella, Parmesan, sun-dried tomatoes, basil, and the remaining 1/4 teaspoon each of salt and pepper. Add the chard and mix well.
                                                                  • Oil a large baking sheet. Cut the pizza dough into four pieces. On a floured surface, roll or stretch each of the pieces into an 8-inch round. Spoon a quarter of the cheese mixture onto one half of each round, leaving a 3/4-inch border. Brush the border with water and then fold the dough up over the filling. Seal the edges by folding the edge of the dough over and pinching it. Transfer the calzone to the prepared baking sheet. Brush with the remaining tablespoon of oil and bake until golden, 15 to 20 minutes.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  we love—a super-thin, breaded cutlet topped with a colorful, healthy, summery salad.

                                                                  Ingredients
                                                                  • Yes No 5 fingerling potatoes
                                                                  • Yes No 1 ear corn
                                                                  • Yes No 1 1/2 cup cherry tomato
                                                                  • Yes No 2 big handful arugula
                                                                  • Yes No 3/4 cup sliced hearts of palm
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 oz ricotta salata
                                                                  • Yes No 4 1/4 inch boneless skinless chicken breast
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 1/2 cup fresh bread crumbs
                                                                  • Yes No 1/2 lemon
                                                                  • Bring a small pot of water to boil. Have a bowl of ice water off to the side. Add the fingerling potatoes to the pot and cook for 8 to 10 minutes, until one can be sliced in half easily. Remove the potatoes from the pot with a slotted spoon and put in the ice bath until cool. Remove, pat dry, and slice into 1/4-inch rounds.
                                                                  • Cook the ear of corn, in its husk, in the microwave- on high for 3 minutes. Remove, allow to cool for 5 to 10 minutes, then shuck. Cut the kernels off the cob and add to a bowl with the potatoes, tomatoes, lettuces, and hearts of palm.
                                                                  • Make the vinaigrette. Combine the lemon juice, vinegar, and mustard in a bowl and whisk to combine. Season with salt and pepper. Slowly stream in the olive oil while whisking vigorously. Set aside until the chicken is cooked (you'll dress the salad and use the ricotta salata when you plate the food).
                                                                  • Season the chicken breasts generously with salt and pepper. Heat the oil in a very large (14-inch) skillet over high heat. Pour the beaten eggs into a shallow pie plate. Pile the breadcrumbs onto a plate or in another pie plate and season with salt and pepper (mix the salt and pepper in with your fingers).
                                                                  • Working with one chicken breast at a time, dip it into the eggs, then allow the excess to drip off. Place it in the breadcrumbs and coat on both sides, then gently lay the chicken breast into the pan. Repeat with remaining chicken breasts. Cook the chicken for about 4 minutes on each side, flipping carefully with tongs, until the breadcrumbs are a deep golden color and crispy. Remove the chicken from the pan, set on a plate, and squeeze the lemon juice over them.
                                                                  • To serve, toss the salad with the vinaigrette. Place one chicken breast on each plate and top with the salad. Crumble the ricotta salata on top of each salad and season with salt and pepper.
                                                                  Cuisine:YesNomilanese
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No 1 lb salmon fillet
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 3/4 lb ziti pasta
                                                                  • Heat the oven to 400°. Lightly oil a small roasting pan. Put the salmon in the pan, skin side down. Spread the honey over the salmon and then sprinkle with 1/4 teaspoon of the pepper. Roast the salmon until just barely done, about 12 minutes, depending upon the thickness of the fillet. Remove from the oven.
                                                                  • In a medium saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine and simmer until about 1 tablespoon remains, about 2 minutes. Whisk in the mustard, cream, salt, and the remaining 1/4 teaspoon pepper. Turn off the heat. Flake the salmon and stir it and the parsley into the sauce.
                                                                  • In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Drain the pasta and toss with the sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    pot

                                                                  There is nothing better for breakfast than a hot roll topped with ham and cheese, or butter and jam. This recipe makes a dozen in time for brunch. Sunflower seeds and rye in a slightly soured dough make these special treats, reminiscent of those rolls you get at the bakery.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup bread flour
                                                                  • Yes No 1 1/2 cup light rye flour
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 2 1/2 tsp active dry yeast
                                                                  • Yes No 1 sourdough extract
                                                                  • Yes No 1 2/3 cup water
                                                                  • Yes No 1/2 cup dry roasted sunflower seeds
                                                                  • Mix together flour, rye flour, and salt.
                                                                  • Dissolve yeast in 1/4 cup of the water by stirring.
                                                                  • Add the yeast, the sourdough extract (optional) and the rest of the water to the flour and stir until the mixture comes together in a ball. Knead on a floured board for 5 minutes. The dough should be firm and just barely tacky.
                                                                  • Knead in the sunflower seeds until well distributed, shape into a ball, place in a greased bowl, cover and let rise until doubled in size (about 1 hour at 72°F).
                                                                  • Punch down, knead for 1 minute and shape into 12 buns. You can make decorative shapes, too.
                                                                  • Brush tops with water and decorate with extra sunflower seeds. Place on greased cookie sheet and let rise until almost doubled. Slice tops with a sharp razor, if desired.
                                                                  • For hard crusts: Preheat oven to 500°F and place an old baking pan on the bottom rack. Place rolls in oven on the next shelf up, pour 1 cup of water into the old baking pan and close the door quickly. Spray sides of oven with water 2 or 3 times in the first 5 minutes using a regular spray bottle. Turn oven down to 400°F and bake for 15 - 20 more minutes.
                                                                  • For soft buns: Brush tops with milk before they are placed in a 350°F oven for 30 minutes, or until golden brown.
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    spray bottle
                                                                    Supplies:
                                                                  • Yes No
                                                                    cookie sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute