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                                                                  Many versions of this dessert, made by soaking sponge cake in condensed milk, evaporated milk and cream, are too sweet and wet. This one from chef Soledad Correa of Casa Silva is perfect, with just a hint of cinnamon.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1/2 cup whole milk
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No one 12 oz evaporated milk
                                                                  • Yes No 1 medium cinnamon stick
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No one 14 oz sweetened condensed milk
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 pint strawberry
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No sweetened cream and mint leaves
                                                                  • MAKE THE CAKE: Preheat the oven to 350. Lightly butter a 9-by-13-inch glass or ceramic baking dish. In a medium bowl, whisk the flour with the baking powder and salt. In the bowl of a stand mixer fitted with the paddle, beat the eggs with the sugar and 1 teaspoon of the vanilla at medium-high speed until very light and fluffy, about 10 minutes. Add half of the flour mixture and mix at low speed until just incorporated. Gradually add the whole milk, then mix in the remaining flour mixture.
                                                                  • Pour the batter into the prepared baking dish and bake for 25 minutes, or until the center of the cake springs back to the touch. Transfer the baking dish to a rack and let the cake cool for at least 30 minutes.
                                                                  • Meanwhile, in a medium saucepan, whisk the cream with the evaporated milk, cinnamon stick and cloves and bring to a boil over moderately high heat. Reduce the heat and simmer for 3 minutes. Remove from the heat, cover and let steep for 10 minutes.
                                                                  • In a heatproof bowl, combine the condensed milk with the remaining 1 teaspoon of vanilla and the ground cinnamon. Strain the steeped cream mixture into the condensed milk and stir to combine. Let cool for 20 minutes.
                                                                  • Using a fork, poke holes all over the cooled cake. Gradually pour the milk mixture over the entire cake. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
                                                                  • PREPARE THE TOPPINGS: In a bowl, gently toss the strawberries with the sugar. Let stand at room temperature for 20 minutes, stirring occasionally to dissolve the sugar.
                                                                  • Cut the cake and serve with the strawberries, whipped cream and mint.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 5 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    heatproof bowl
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

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

                                                                  Ingredients
                                                                  • Yes No 10 oz bread flour
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 2 1/4 tsp dry yeast
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp cornmeal
                                                                  • Yes No 1 1/4 cup shredded fontina cheese
                                                                  • Yes No 4 oz prosciutto
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 3 cup packed baby arugula
                                                                  • Yes No 4 lemon
                                                                  • Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Combine flour, 3/4 cup warm water, thyme, oregano, and garlic in the bowl of a stand mixer with dough hook attached; mix until combined. Cover and let stand for 20 minutes.
                                                                  • Dissolve yeast in the remaining 1/4 cup warm water in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture and salt to flour mixture; beat at low speed 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover dough with plastic wrap coated with cooking spray. Refrigerate 24 hours.
                                                                  • Remove the dough from refrigerator. Let stand, covered, for 1 hour or until the dough comes to room temperature. Punch dough down. Divide dough into 4 equal portions. Press each portion into a 7-inch circle on a baking sheet sprinkled with cornmeal. Cover loosely with plastic wrap.
                                                                  • Preheat grill to medium-high heat.
                                                                  • Place pizza dough rounds, cornmeal side up, on grill rack coated with cooking spray, and grill for 3 minutes or until blistered. Turn dough over; grill for 3 minutes. Remove from grill.
                                                                  • Sprinkle about 5 tablespoons fontina over each pizza. Top evenly with prosciutto and pepper. Combine oil and lemon juice in a bowl; add arugula, and toss gently. Divide arugula mixture evenly among pizzas. Serve immediately with lemon wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 pizza)
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    dough hook
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 4 oz fresh sea urchin
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 lb linguine
                                                                  • Yes No 3 cup chive
                                                                  • In a blender, puree the sea urchin with 2 tablespoons of the olive oil until smooth.
                                                                  • In a pot of heavily salted boiling water, cook the linguine until al dente. Meanwhile, in a deep skillet, heat the remaining 2 tablespoons of oil. Add the ramps and cook over moderately high heat until wilted, 1 minute.
                                                                  • Drain the linguine, reserving 5 tablespoons of the cooking water. Add the linguine to the skillet with the sea urchin puree and 2 tablespoons of the cooking water and toss over moderate heat for 30 seconds. Off the heat, add the remaining 3 tablespoons of cooking water and toss. Transfer the linguine to bowls and serve.
                                                                  Yields: 4first-course servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    skillet
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  , and this is what we did with the rest...

                                                                  Ingredients
                                                                  • Yes No 4 strip bacon
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 5 loosely packed cup chopped celery, stalks and tops
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 1 medium baking potato
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 2 cup whole milk
                                                                  • Yes No salt and pepper

                                                                  , this one is for you!

                                                                  Ingredients
                                                                  • Yes No 5 cup makes
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1 32 oz, small can chopped tomatoes, and chopped
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tsp coriander, ground
                                                                  • Yes No 1 tbsp brown sugar

                                                                  Catfish were readily abundant in the Antebellum South and, due to their status as "bottom feeders," weren't deemed the most stylish dinner staples. Once the South's seafood secret, mild-flavored catfish has gained popularity nation-wide. Simply soak the catfish in milk for an hour before frying to eliminate any leftover fishy taste. The cornmeal crust creates a perfect light and crispy texture. Jack says the catfish are done when "most of the bubbling stops and the fillets begin to float."

                                                                  Ingredients
                                                                  • Yes No 6 6 oz catfish fillet
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 cup yellow cornmeal
                                                                  • Yes No 1 tbsp seasoning salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No vegetable oil
                                                                  • Place catfish fillets in a single layer in a shallow dish; cover with milk. Cover and chill 1 hour.
                                                                  • Combine cornmeal and next 4 ingredients in a shallow dish.
                                                                  • Remove catfish fillets from refrigerator, and let stand at room temperature 10 minutes. Remove from milk, allowing excess to drip off. Sprinkle evenly with 1 teaspoon salt.
                                                                  • Dredge catfish fillets in cornmeal mixture, shaking off excess.
                                                                  • Pour oil to depth of 1 1/2 inches into a large skillet; heat to 350°. Fry fillets, in batches, about 3 to 4 minutes on each side or until golden brown. Drain on wire racks over paper towels.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 18 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    shallow dish
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    skillet
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  If you do not have time to bake sourdough every week, but have to feed your starter with flour, you might enjoy a recipe which takes only a short rise and is popped right into the oven. Recipes using sourdough starter can be augmented with baking powder, baking soda or yeast for a little extra rise and to save time. This streusel covered, sourdough coffee cake is delicious with coffee or tea.

                                                                  Ingredients
                                                                  • Yes No streusel topping
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No cake
                                                                  • Yes No 1 cup fed sourdough starter
                                                                  • Yes No 1/3 cup oil
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Note: The sourdough starter should be as thick as thick pancake batter, or about 50% flour, 50% water. I usually remove half the starter and feed both halves with equal amounts of flour and water, by weight, then wait for it to bubble up (about 4 hours) then put one jar back in the refrigerator for another week. The extra sourdough starter can be given to a friend or used in a recipe like this one.
                                                                  • Mix the streusel topping first by combining flour, sugar and cinnamon in a bowl, then rubbing the cold butter in with your fingers until the mixture is crumbly and sticks together if you press it between your fingers. You may use a mixer, if you wish.
                                                                  • Set crumbs aside.
                                                                  • To make the cake, place the sourdough starter in a bowl, add the rest of the ingredients and stir until combined.
                                                                  • Pour the batter into a buttered and floured, 8 or 9 inch square pan or an 8 inch, round, layer cake pan. Smooth top and sprinkle reserved crumbs evenly over the batter.
                                                                  • Let the cake rise for about 30 minutes in a warm place.
                                                                  • Bake at 375°F for about 35 minutes, or until cake is set and the sides begin to pull away from the pan.
                                                                  • Remove, cool and enjoy.
                                                                  Yields: 1, 9x9 inch cake
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pan

                                                                  You can use just about any kind of rice in this chewy bread. Letting the dough for this recipe rise will be the best spent hour you’ve had in your kitchen lately. The best news? While it rises, you can be anywhere else you'd like to be: on the porch with a drink, sipping coffee on the armchair, or even grabbing a quick manicure.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/2 cup basmati rice
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 6 cup all purpose flour
                                                                  • Yes No 1 2 1/4 tsp quick rise yeast
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine 1 1/2 cups water and rice in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Spoon rice into a large bowl; cool to room temperature. Stir in 1 1/4 cups warm water.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and yeast to rice mixture; stir well to combine. Cover with plastic wrap; let stand 1 hour (batter should become very bubbly and almost double in size).
                                                                  • Add 2 cups flour and salt to batter; stir 1 minute with a wooden spoon or until well combined.
                                                                  • Scrape dough onto a heavily floured surface; sprinkle dough with 1 cup flour. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
                                                                  • Divide dough in half. Working with 1 portion at a time (cover the remaining dough to keep from drying), roll each portion into a 14 x 7-inch rectangle on a lightly floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
                                                                  • Lightly coat the loaves with cooking spray; cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
                                                                  • Preheat oven to 375°.
                                                                  • Bake at 375° for 45 minutes or until loaves are lightly browned and sound hollow when tapped. Cool in pans on wire racks.
                                                                  Yields: 2loaves, 12 slices per loaf (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    loaf pan
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This easy casserole is best served hot and fluffy right from the oven. It will fall a little flatter as it cools, but is no less delicious.

                                                                  Ingredients
                                                                  • Yes No 1 jiffy cornbread mix
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 15 oz kernel corn
                                                                  • Yes No 1 15 oz cream style corn
                                                                  • Grease a 2-quart baking dish. Mix all ingredients until well blended. Bake at 350° for 45 to 50 minutes, until lightly browned. Serves 6. Similar Corn Casserole Recipes: Corn Casserole Cheddar Corn Casserole Cheddar Chile Corn Casserole Beaumont Inn Corn Pudding Recipe
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking dish
                                                                    Brands:
                                                                  • Yes No
                                                                    Jiffy
                                                                  Ingredients
                                                                  • Yes No 16 whole live oysters
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 tsp chili pepper flakes
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp finely minced parsley
                                                                  • Heat a small sauce pan over medium-low heat. When hot, add the olive oil and the butter. Add the garlic and saute until fragrant, about 30 seconds. Add the lemon juice, chili pepper flakes, salt, pepper and parsley. Turn off heat.
                                                                  • How to grill oysters
                                                                  • If you can find large, fat oysters, you can place the oysters directly on the grill grates. It's best to wear long, sturdy BBQ gloves so you can handle the oysters by hand instead of using tongs, spoons or spatula. However, if the oysters are small and flat, you'll run the risk of spilling its valuable, flavorful juices as well as the garlic-butter sauce. You can do what I've done, which is to place the oysters on a bed of rock salt or rice in a small pan -- and then placing the entire pan inside the grill or under a broiler. This steadies the oysters and prevents them from wobbling.
                                                                  • If you are a shuckmeister
                                                                  • Shuck the oysters, spoon a little sauce in each oyster. Place oysters on a very hot, preheated grill, cover and cook for 5-6 minutes or until the edges of oysters curl slightly.
                                                                  • If you can't shuck
                                                                  • Place the oysters, cup side up on a very hot, preheated grill, cover and cook for 1 minute. The oysters should now be slightly open. Quickly remove the oysters. Hold an oyster with an oven mitt and use a shucking knife (or a clean screwdriver if you don't have one) to pry open the oyster. It should easily open. Spoon sauce into each oyster and return oysters to the grill. Cover and grill 4-5 minutes.
                                                                  Cuisine:YesNoseattle
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    knife
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Minute

                                                                  Shrimp salad is an easy make-ahead meal. For a kid-friendly twist, substitute diced red bell pepper for the chiles.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup diced celery
                                                                  • Yes No 2 tbsp diced red onion
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 3 tbsp canola mayonnaise
                                                                  • Yes No 1 tbsp chopped chipotle chile, canned in adobo sauce
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1/2 tsp cumin powder
                                                                  • Yes No 8 boston lettuce leaves
                                                                  • Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.
                                                                  • Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl

                                                                  This recipe is based loosely on a dish served by Chef Aitor Elizegi at Restaurante Gaminiz outside Bilbao. He uses fresh morels, but dried also work well. You can substitute fresh mushrooms, if you like.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup dried morels
                                                                  • Yes No 1 cup water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 2 lb chicken thigh
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 3 cup cooked rice
                                                                  • Combine dried mushrooms and water in a bowl; cover and let stand 15 minutes. Drain.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan, and sauté 4 minutes on each side or until browned. Add mushrooms, broth, and bay leaves. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves. Serve with rice.
                                                                  Yields: 4servings (serving size: 2 chicken thighs, about 1/3 cup broth, and 3/4 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 kg maris piper potatoes
                                                                  • Yes No 1 nutmeg
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 300ml x of single cream
                                                                  • Yes No 4 anchovies in oil
                                                                  • Yes No parmesan cheese
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No a extra small very small of fresh thyme
                                                                  • Yes No olive oil
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No sea salt and pepper
                                                                  • Yes No a few rosemary
                                                                  • Yes No 4 180g x chicken breasts, skin on
                                                                  • Yes No 4 tsp colman’smustard powder
                                                                  • Yes No 1 leek
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No white wine
                                                                  • Yes No 75 milliliter single cream (taken from cream
                                                                  • Yes No 1 heaping tsp wholegrainmustard
                                                                  • Yes No 200 gram swiss chard
                                                                  • Yes No 1 200g x of prewashed baby
                                                                  • Yes No spinach
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tbsp instant coffee
                                                                  • Yes No 6 shot could use 4–6 shots of espresso
                                                                  • Yes No 3 tsp golden caster sugar
                                                                  • Yes No 4 6 round shortbread biscuits
                                                                  • Yes No 1 425g x tin of pitted black cherries
                                                                  • Yes No inch juice
                                                                  • Yes No 1 100g x of good quality dark
                                                                  • Yes No chocolate
                                                                  • Yes No 1 500g x of good quality vanilla
                                                                  • Yes No ice cream
                                                                  • TO START Get all your ingredients and equipment ready. Put a medium saucepan and a large ovenproof frying pan on a low heat. Fit the thick slicer disc attachment into the food processor and turn the oven on to 220°C/425°F/gas 7. Fill and boil the kettle.DAUPHINOISE Peel and halve the red onion. Wash the potatoes, leave their skins on and slice in the food processor with the onion. Tip into a large sturdy roasting tray (approx. 35 x 25cm) and season. Grate over¼of the nutmeg, crush in 2 unpeeled cloves of garlic and pour in 225ml of single cream.Tear in the anchovies and finely grate over a large handful of Parmesan. Add the bay leaves, pick the leaves from a few thyme sprigs and add a good drizzle of olive oil. Use your clean hands to quickly mix and toss everything together, then put the tray over a medium heat. Pour in 200ml of boiled water, cover tightly with tin foil and leave on the heat.CHICKEN Turn the heat under the frying pan up to medium. Pick and finely chop the leaves from the rosemary sprigs and sprinkle them into the pack of chicken. Sprinkle 1 teaspoon of mustard powder over each breast, then season and drizzle some olive oil over the chicken and into the frying pan. Massage and rub these flavours all over the meat. Put the chicken breasts in the pan, skin side down. Wash your hands well. Use a fish slice to press down on the chicken to help it cook. It should take around 18 minutes in total.DAUPHINOISE Give the tray a shake so nothing catches. GREENS Finely slice the stalks so they cook quickly. Wash the leaves. Put the stalks into the saucepan, cover with boiling water, add a good pinch of salt and put the lid on.DAUPHINOISE Remove the tin foil. Finely grate over a layer of Parmesan. Drizzle the remaining thyme sprigs with oil, scatter on top and put into the oven on the top shelf to cook for 15 minutes, or until golden brown and bubbling.CHICKEN Quickly trim the leeks and halve lengthways. Wash them under the cold tap, then finely slice them and add to one side of the chicken pan.GREENS Add the chard leaves to the saucepan. Add another splash of boiled water if needed.CHICKEN Crush 4 unpeeled cloves of garlic into the pan of chicken. Flip the chicken breasts skin side up, then press down on them again. Stir the leeks and add a good swig of white wine.GREENS Empty the bag of spinach into a colander and pour the greens and the boiling water over the spinach. Add a lug of olive oil to the empty saucepan, squeeze in the juice of 1 lemon, then return all the drained greens to the pan and use tongs to toss and dress in the flavours. Season to taste, then take straight to the table.CHICKEN Check the chicken is cooked through, then pour 75ml of cream into the frying pan. Cover the pan with tin foil. Quickly check on the dauphinoise.AFFOGATO Put 1 tablespoon of instant coffee into a small jug with 3 teaspoons of sugar. Half-fill the kettle and boil. Crumble the shortbread biscuits into the bottom of 4 espresso cups. Drain the cherries and divide them between the cups. Bash the bar of chocolate up and add a few chunksto each cup.Take the cups to the table.CHICKEN Turn the heat off. Transfer the chicken breasts to a board and slice into uneven pieces. Stir 1 heaped teaspoon of whole grain mustard into the sauce, then taste and adjust the seasoning if necessary. Spoon the sauce on to a platter and put the sliced chicken on top. Drizzle over some extravirgin olive oil and take straight to the table.DAUPHINOISE Take to the table. Get your ice cream out of the freezer to soften for later.TO SERVE After dinner, stir some boiling water into the jug of coffee and sugar. Take to the table with the ice cream and spoon a scoop into each espresso cup. Grate over some chocolate, then pour over just enough hot coffee (or espresso) to start melting the chocolate. So delicious!
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    tray
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    freezer
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  "I love deviled eggs because they are so old-fashioned and yummy," says Alexis Swanson Traina. This classic version, made with two kinds of mustard and served with paprika, is a specialty of the Swanson family cook, Terry Sweetland.

                                                                  Ingredients
                                                                  • Yes No 1 dozen large egg
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 1/2 tsp dijon mustard
                                                                  • Yes No 1 1/2 tsp prepared yellow mustard
                                                                  • Yes No 3 dash worcestershire sauce
                                                                  • Yes No salt
                                                                  • Yes No sweet paprika
                                                                  • In a medium saucepan, cover the eggs with cold water and bring to a rolling boil. Cover, remove from the heat and let stand for 12 minutes.
                                                                  • Immediately drain the eggs and gently shake the pan to lightly crack the shells. Fill the pan with cold water and shake lightly to loosen the eggshells. Let stand until the eggs are cool.
                                                                  • Drain and peel the eggs; pat dry. Cut the eggs in half lengthwise. Carefully transfer the yolks to a mini processor. Add the mayonnaise, Dijon and yellow mustards and Worcestershire sauce and pulse until smooth and creamy; season with salt.
                                                                  • Using a pastry bag fitted with a star tip or a teaspoon, fill the egg whites with the yolk mixture. Arrange the eggs on a platter, garnish with paprika and serve.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 4 cup powdered sugar
                                                                  • Yes No 2 1/2 stick unsalted butter
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Preheat the oven to 350°. Spray 18 muffin cups with cooking spray. In a large bowl, using a handheld mixer, beat the eggs at low speed until blended. Add 3 cups of the sugar, the melted butter, flour, baking powder and salt. Beat at medium speed until smooth, about 1 minute. Beat in the milk.
                                                                  • Spoon 1/4 cup of the batter into each prepared muffin cup. Bake for 25 minutes, until the pound cakes are golden and a toothpick inserted in the center comes out clean. Let cool for 5 minutes, then turn the cakes out onto a rack to cool, 30 minutes.
                                                                  • In a saucepan, whisk the remaining 1 cup of sugar with the lemon juice and bring to a simmer over moderate heat, stirring, until thickened to a syrup, 8 minutes. Let cool.
                                                                  • Brush the tops of the pound cakes with the lemon syrup. Let stand until the glaze has set, 10 minutes. Brush again with the remaining syrup, let set, then serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 18mini pound cakes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Classic Pumpkin Pie
                                                                   2 h 30 m
                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1/4 tsp cloves, whole
                                                                  • Yes No pinch salt
                                                                  • Yes No one 15 oz pumpkin purée
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Preheat the oven to 350°. On a lightly floured surface, roll out the pie dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate and trim the overhang to 3/4 inch. Fold the dough under itself and crimp decoratively; refrigerate the pie shell for 10 minutes.
                                                                  • Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes. Let cool slightly.
                                                                  • In a medium bowl, whisk the eggs with the sugar, cornstarch, cinnamon, cloves and salt until smooth. Whisk in the pumpkin puree, then the cream. Working near the oven, pour the filling into the crust. Bake for about 45 minutes, until the custard is set. Let the pie cool on a rack.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch pie
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Look for packaged sliced smoked salmon. Conveniently, each slice should be one ounce.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup fat-free cream cheese
                                                                  • Yes No 3 tbsp non-fat sour cream
                                                                  • Yes No 1 3 oz less fat cream cheese
                                                                  • Yes No 8 buckwheat crepes
                                                                  • Yes No 3 tbsp minced chive
                                                                  • Yes No 8 slice smoked salmon
                                                                  • Combine first 3 ingredients; stir until smooth. Spread about 1 tablespoon cheese mixture evenly over each crepe. Sprinkle each with about 1 teaspoon chives; top each with 1 salmon slice. Roll up each crepe, jelly-roll fashion. Cover and chill 1 hour. Cut each roll crosswise into 10 pinwheels.
                                                                  Yields: 20servings (serving size: 4 pinwheels)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp chopped shallot
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp oregano
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 3/4 lb cherry
                                                                  • Yes No 1 small green bell pepper
                                                                  • Yes No 1 small yellow bell pepper
                                                                  • Yes No 12 pitted kalamata olive
                                                                  • Yes No 2 tsp finely grated lemon zest
                                                                  • Yes No 1/2 lb french feta cheese
                                                                  • In a medium bowl, combine the lemon juice with the shallots, 1 tablespoon of the olive oil and 1 teaspoon of the oregano; season with salt and pepper. Add the shrimp, toss well and let stand at room temperature for 10 minutes.
                                                                  • In a large bowl, combine the cucumber with the tomatoes, green and yellow bell peppers, olives, lemon zest and the remaining 1 tablespoon of chopped oregano. Season the salad with salt and pepper and toss well.
                                                                  • Light a grill or heat a grill pan. Thread the shrimp onto 4 skewers and grill over moderate heat, turning once, until cooked through, about 3 minutes.
                                                                  • Mound the salad on plates and top with the feta. Drizzle each salad with 1 tablespoon of the olive oil and sprinkle with salt. Serve the shrimp on the side.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pan

                                                                  Use this versatile relish over roasted meats, poultry, and fish. It's also tasty for spicing up sandwiches, hamburgers, black-eyed peas, or cream cheese appetizers. Prep: 14 minutes, Cook: 7 hours, Other: 8 hours Slow-Cooker Size: 3-quart

                                                                  Ingredients
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 yellow bell pepper
                                                                  • Yes No 3/4 cup firmly packed brown sugar
                                                                  • Yes No 8 serrano chili pepper
                                                                  • Combine all ingredients in an airtight container. Cover and chill at least 8 hours.
                                                                  • Spoon mixture into a lightly greased 3-quart slow cooker. Cover and cook on LOW 7 hours. Serve warm or cold.
                                                                  • Serving Suggestion: Use this versatile relish over roasted meats, poultry, and fish. It's also tasty for spicing up sandwiches, hamburgers, black-eyed peas, or cream cheese appetizers.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 3 cup sliced button mushroom
                                                                  • Yes No 2 cup red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 1/2 cup onion
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp crushed red bell pepper
                                                                  • Yes No 3/4 cup low-fat sour cream
                                                                  • Yes No 1 tbsp chopped dried oregano
                                                                  • Yes No 8 cup bow tie pasta (farfalle)
                                                                  • Yes No oregano sprigs
                                                                  • Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms and bell pepper; sauté 4 minutes. Add minced garlic, and sauté 30 seconds. Add Caramelized Onions, chicken broth, salt, black pepper, and red pepper; bring to a simmer. Remove from heat; stir in sour cream and oregano. Serve over pasta, and garnish with oregano sprigs, if desired.
                                                                  Yields: 6servings (serving size: 1 1/3 cups pasta and 2/3 cup onion mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nonstick pan

                                                                  Mango sauce is an excellent accompaniment to chicken or fish. You could also use it as a basting glaze for grilling, or as a dipping sauce for empanadas or tequeños (fried cheese wantons).

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped mango
                                                                  • Yes No 1/2 cup vinegar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No pinch salt
                                                                  • Place the chopped mango, vinegar, sugar, garlic, and salt in a food processor or blender, and process until smooth. Pour mixture into a small saucepan and bring to a boil. Cook sauce at a simmer, stirring, for about 5 minutes, until it thickens and turns translucent. Remove from heat and let cool.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    saucepan
                                                                  Ingredients
                                                                  • Yes No one 1 1/2 lb loaf crusty country italian bread
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 8 scallion
                                                                  • Yes No 4 small celery
                                                                  • Yes No 3/4 cup salted pumpkin seeds
                                                                  • Yes No 1 cup coarsely chopped celery leaves
                                                                  • Yes No 1/4 medium cup dry sherry
                                                                  • Preheat the oven to 400°. Slice the bread 1 inch thick. Using your fingers, pull the bread into coarse shreds. Spread the shreds of bread on 2 large, rimmed baking sheets. Drizzle with the olive oil and season with salt and pepper. Toss the bread to coat thoroughly with the olive oil. Bake the bread on the upper and lower oven racks for about 20 minutes, shifting the baking sheets between racks halfway through, or until the shreds are golden brown and lightly crisp. Let the toasted bread cool.
                                                                  • Melt the butter in a medium skillet. Add the sliced garlic and cook over moderately low heat, stirring once or twice, until fragrant and golden brown, about 3 minutes. Add the sliced scallions and sliced celery ribs and cook over moderately low heat, stirring once or twice, until the scallions are softened but the sliced celery is still slightly crisp, about 6 minutes.
                                                                  • Just before serving the bread salad, transfer the toasted bread to a very large bowl. Add the toasted pumpkin seeds and the chopped celery leaves. Reheat the scallion mixture over moderately high heat until sizzling. Stir in the sherry and simmer for 30 seconds. Scrape the scallion mixture over the toasted bread in the bowl and toss until thoroughly combined. Season with salt and pepper and serve at once.
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 3 1/2 lb corned beef
                                                                  • Yes No 15 black peppercorn
                                                                  • Yes No 8 whole cloves, whole
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No salt
                                                                  • Yes No 2 medium sized turnip
                                                                  • Yes No 4 red new potato
                                                                  • Yes No 3 large carrot
                                                                  • Yes No 1 small cabbage
                                                                  • Put the brisket in a 5 or 6 quart Dutch oven and cover with an inch of water. If you are using corned beef brisket and it does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot. If using plain brisket, add a teaspoon of salt for every quart of water. Bring to a simmer and then cover, lower the heat until it is barely simmering. Keep at a low simmer for four hours or until the meat is tender (a fork goes through easily).
                                                                  • Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. Check the broth for taste. If it is too salty, add a little more water to taste. Raise the temperature and bring the soup to a high simmer. Cook at a high simmer until done, about 15-30 minutes longer, depending on the size of the cut of your vegetables.
                                                                  • Slice the meat in thin slices against the grain. You may find it easier to slice if you first cut the roast in half along the same direction as the grain of the meat. Then slice smaller lengths against the grain.
                                                                  • Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish or mustard or both.
                                                                  • Yield: Serves 6 to 8.
                                                                  Cuisine:YesNonew england
                                                                  Yields: 7.
                                                                  • Cook Time: 4 hours 30 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    fork

                                                                  Light cooking tip: Give a dish pungent flavor without a lot of fat by adding a little bit of rich, high-quality cheese. Notes: Cary Neff, executive chef at Miraval Life in Balance Resort and Spa near Tucson, describes a healthful style of cooking in his book, Conscious Cuisine (Sourcebooks, Naperville, IL, 2002). This green risotto is adapted from one of his recipes. Serve it with grilled salmon or chicken breasts or increase the portion size and make it an entrée.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/4 tsp olive oil
                                                                  • Yes No 1 short cup arborio rice
                                                                  • Yes No 3 cup spinach broth
                                                                  • Yes No 1 tbsp blue cheese
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No lemon peel
                                                                  • In a 2- to 3-quart nonstick pan over medium-high heat, mix onion, garlic, and olive oil. Add rice and stir until onion is barely limp, 2 to 3 minutes.
                                                                  • Stir in 1 cup spinach broth and bring to a simmer, then reduce heat to maintain simmer and stir until liquid is absorbed, 2 to 3 minutes. Add 2 more cups broth, 1/2 cup at a time, stirring after each addition until liquid is absorbed and rice is tender but still has a slight bite, 20 to 25 minutes total. If rice isn't quite done, add more broth and stir until risotto is creamy.
                                                                  • Crumble cheese into risotto and stir until blended. Season with salt and pepper to taste. Garnish with lemon peel.
                                                                  • Nutritional analysis per side-dish serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 3 ½cups; 6 side-dish servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nonstick pan
                                                                  Ingredients
                                                                  • Yes No 1/2 lb smoked ham hock
                                                                  • Yes No 3 qt chicken broth
                                                                  • Yes No 2 1/2 lb fresh green beans
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 1/2 small lb red potato
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 bay leaf
                                                                  • Yes No black pepper
                                                                  • Yes No salt
                                                                  • Bring ham hocks and chicken broth to a boil in a large Dutch oven; reduce heat to low, and simmer about 20 minutes.
                                                                  • Add green beans and next 4 ingredients; bring to a boil. Reduce heat, and simmer about 30 minutes or until beans and potatoes are tender. Sprinkle with freshly ground pepper, if desired. Add salt to taste.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven

                                                                  Rubbed with basil and spices, baked skinless chicken breast has a bright taste. Mango contributes heart-protective beta-carotene, and the lavash is a good alternative to a flour tortilla, which often has some trans fats. The chicken and the mango dressing can be made one day ahead and stored separately in the refrigerator. Return to Healthy Lessons In Lunch Menu

                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 shallot
                                                                  • Yes No 1/4 cup basil
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No black pepper
                                                                  • Yes No 2 12 oz boneless skinless chicken breast halves
                                                                  • Yes No 1/2 shallot
                                                                  • Yes No 1/2 mango
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No pinch cayenne pepper
                                                                  • Yes No 4 3 1/2 oz each lavash breads
                                                                  • Yes No 1/2 mango
                                                                  • Yes No 8 basil
                                                                  • Yes No 8 mint
                                                                  • Preheat oven to 375 degrees. Make the chicken: Finely chop garlic and shallot in a food processor. Add basil and oil, and process until mixture forms a coarse paste. Stir in salt and cinnamon, and season with pepper. Make a few shallow 1/2-inch slits on both sides of chicken; rub all over with the basil mixture. Place on a rimmed baking sheet. Bake chicken until cooked through, 12 to 15 minutes. Let cool completely, then shred into small pieces; set aside.
                                                                  • Make the dressing: Finely chop shallot in the clean bowl of the food processor. Add mango, and process until smooth. Add the lime juice and cayenne, and process until combined.
                                                                  • Assemble wraps: Spread about 1/4 cup mango dressing in center of each lavash. Top with chicken, mango, and herbs. Roll up diagonally to form a cone.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 celery
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 1/2 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3/4 lb rigatoni pasta
                                                                  • In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, stirring, for 3 minutes. Stir in the onion, celery, green pepper, and garlic. Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomatoes, salt, and black pepper. Cover and simmer for 15 minutes longer.
                                                                  • In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    pot

                                                                  For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done.

                                                                  Ingredients
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/4 coarse tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 1 1/2 oz ciabatta bread
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 tbsp grated parmigiano-reggiano cheese
                                                                  • Preheat grill pan over medium-high heat. Combine first 4 ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.
                                                                  • Chop ciabatta bread. Place bread and thyme in a food processor; pulse 10 times. Heat a skillet over medium-high heat. Add olive oil. Add bread mixture; cook 5 minutes, stirring frequently. Combine zucchini, bread mixture, and Parmigiano-Reggiano.
                                                                  Yields: 4(serving size: about 4 slices)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    skillet
                                                                  Ingredients
                                                                  • Yes No 6 cup milk
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup molasses
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 tsp nutmeg
                                                                  • Yes No 1 cup golden raisin
                                                                  • Yes No vanilla ice cream
                                                                  • Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
                                                                  • Preheat oven to 250°F.
                                                                  • In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
                                                                  • Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
                                                                  • Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.
                                                                  • Yield: Serves 8-10.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 9.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    stove
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 medium celery
                                                                  • Yes No 2 oz pancetta
                                                                  • Yes No 1/2 lb ground beef
                                                                  • Yes No 1/2 lb ground veal
                                                                  • Yes No 1/4 lb ground pork
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No one 28 oz peeled italian tomatoes
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1/2 tsp dried thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 2 lb penne rigate
                                                                  • Yes No parmesan cheese
                                                                  • Heat 1 tablespoon of the olive oil in a large, heavy saucepan until shimmering. Add the onion, carrot, celery and pancetta and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes. Scrape the vegetable mixture into a large bowl.
                                                                  • Add the remaining 3 tablespoons of olive oil to the saucepan and heat until just shimmering. Add the beef, veal and pork and cook over moderately high heat until just barely pink, about 5 minutes. Return the vegetable mixture to the saucepan. Add the garlic and cook over high heat until fragrant, about 1 minute. Add the wine and cook, stirring occasionally, until almost evaporated, about 8 minutes. Stir in the tomatoes and their juices, the chicken stock, thyme and bay leaf. Season with a generous pinch of salt and pepper and bring to a boil over high heat. Cover partially and cook over moderately low heat for 1 hour. Discard the bay leaf. Stir in the heavy cream and cook the sauce just until heated through.
                                                                  • In a large pot of boiling salted water, cook the pasta until al dente. Drain well, return to the pot and toss with the sauce. Serve the pasta in deep bowls and pass the Parmesan at the table.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    heavy saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pot
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The beauty of this risotto is that two lobsters feed six people. Steam the lobsters, shuck them from their shells, then use the shells to create a quick and savory broth. This broth is the essence of the risotto, which brightens up in color, texture, and taste with the addition of the chopped lobster meat. This recipe was featured as part of our Healthy Risotto round-up.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 2 whole lobster
                                                                  • Yes No 2 1/2 qt water
                                                                  • Yes No 6 whole black peppercorn
                                                                  • Yes No 1 small bay leaf
                                                                  • Yes No 1 medium leek
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup arborio rice
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/4 cup finely grated parmesan cheese
                                                                  • Yes No 1/3 cup minced chive
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Fill a large pot with a tightfitting lid with 1 inch of water and stir in the measured salt. Add a steamer rack to the pot. (If you don’t have a steamer rack, lightly bunch a long piece of foil so that it looks like a rope. Then make a figure eight out of the foil rope and set it in the pot.)
                                                                  • Bring the water to a boil over high heat. Add the lobsters, head first, to the pot, cover, and return the water to a full boil. Reduce the heat and cook at a gentle boil until the lobsters are bright red, about 14 minutes from the time they go into the pot. Check their doneness by pulling on an antenna: If it comes out with no resistance, the lobster is done.
                                                                  • Transfer the lobsters to a cutting board. Wash out the large pot. When the lobsters are cool enough to handle, remove the meat from the shells (reserve the shells). Chop the meat into 1/2-inch pieces and refrigerate until needed (you should have about 2 cups).
                                                                  • Rinse the lobster shells, including the heads, of any residue. Place all the shells back in the large pot and add the 2 1/2 quarts of water, peppercorns, bay leaf, and leek. Bring to a boil over high heat, then reduce the heat to medium low and simmer for 1 hour. Discard the large shells and strain the lobster broth through a fine-mesh strainer set over a medium saucepan. Set the strained broth over low heat and keep it at a bare simmer.
                                                                  • In a large wide pot or Dutch oven, heat the measured oil over medium heat until shimmering. Add the onion and a large pinch each of salt and pepper and cook, stirring often, until the onion is translucent, about 5 minutes.
                                                                  • Add the rice and cook, stirring, until the kernels start to crackle, about 1 to 2 minutes. Stir in the wine and let simmer, stirring often, until all of the liquid has been absorbed, about 2 to 4 minutes. Pour a ladleful of the simmering lobster broth over the rice. Let simmer, stirring constantly, until the rice absorbs the liquid. Continue adding the broth, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes (you may not use up all of the broth). Taste as you go for doneness, seasoning with salt and pepper as needed.
                                                                  • When the rice is done, remove from heat and stir in the reserved lobster meat, Parmesan, chives, lemon zest, and lemon juice. Taste and season with more salt, pepper, Parmesan, and lemon juice as needed. Just before serving, loosen the risotto to the desired consistency with a little more broth or hot water and serve immediately. Drizzle each serving with olive oil.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    steamer
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    strainer
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    dutch oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The Poles say chicken kiev, or kotlet kurczeta, originated in the Polish city of Kijow, while the French say it was invented by Nicolas Francois Appert in the 18th century and adopted by Empress Elizabeth Petrovna (1741–1762) of Russia who preferred French foods and fashions. It is also thought early New York restaurants trying to please the many Russian immigrants gave it the moniker "kiev" which, in turn, was taken back to Europe and adopted there. Whoever invented it deserves a medal of honor. Breaded chicken and pork cutlets are common main course offerings in Polish homes.

                                                                  Ingredients
                                                                  • Yes No 4 4 oz boneless skinless chicken breast
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 large egg
                                                                  • Yes No fine dry bread crumb
                                                                  • Remove fat and any cartilage from chicken breasts. Pound each to 1/4-inch thickness between two pieces of plastic wrap. Season both sides with salt and pepper. Place 1 piece butter in center of each breast and roll as for an eggroll or burrito. At this point, the breasts can be placed in the freezer for 30 minutes to ensure the butter becomes firm again and won't leak out in the cooking process. Dredge breasts in flour, then egg wash and then in breadcrumbs. Repeat, double breading the cutlets. Let them dry for 10 minutes before frying. Heat 1 inch of canola oil in large skillet over medium-low heat. Slowly fry cutlets on all sides, for a total of about 15-20 minutes. Remove from pan, drain on paper towels and serve. Be careful when you cut into these, the butter will squirt out!
                                                                  Cuisine:YesNopolish
                                                                  Yields: 4servings chicken kiev
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    freezer
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Squirt
                                                                  Ingredients
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 8 cup basil
                                                                  • Yes No 2 cup flat leaf parsley
                                                                  • Yes No 1 cup mint
                                                                  • Yes No 1 cup pistachio
                                                                  • Yes No 3 cup extra virgin olive oil
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 4 oz pecorino romano cheese
                                                                  • Yes No salt
                                                                  • In a food processor, chop the garlic. Add the basil, parsley and mint and pulse until chopped. Add the nuts and oil and pulse until a smooth paste forms. Add the butter and cheese and pulse until incorporated. Season with salt.
                                                                  • Spoon the pesto into five 1/2-pint canning jars or airtight plastic containers. Tap lightly on a flat surface to release any air bubbles. Pour 1/2 inch of olive oil on top of the pesto. Seal the jars and refrigerate for up to 2 months or freeze for up to 6 months.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5cups
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  These caramel apples can be stored in an airtight container at room temperature, up to 3 days.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 6 granny smith apple
                                                                  • Yes No 1 cup pecan
                                                                  • Line a baking sheet with waxed paper and coat with cooking spray. In a medium saucepan, bring sugar and 1/2 cup water to a boil over high. Reduce to medium-high and simmer, undisturbed, until caramel is golden brown, 8 minutes. Remove from heat and carefully stir in cream (mixture will sputter). Transfer to a small bowl and let cool 5 minutes.
                                                                  • With a paring knife, make a small slit in top of each apple. Insert an ice-pop stick 1 inch deep into each slit. Dip apples into caramel, swirling to coat. Sprinkle with nuts (if using) and transfer to sheet.
                                                                  Yields: 6
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    paring knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    waxed paper

                                                                  This supereasy side can also be made with zucchini or a colorful combination of zucchini and yellow squash.

                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 lb medium yellow squash
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 cup red onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup parmesan cheese
                                                                  • Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash.
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally. Remove from heat. Add salt, red pepper, and black pepper, and toss gently to combine. Sprinkle with cheese.
                                                                  Yields: 4servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    vegetable peeler
                                                                  • Yes No
                                                                    nonstick pan
                                                                  Ingredients
                                                                  • Yes No ice cube
                                                                  • Yes No 1 oz gin
                                                                  • Yes No 1 oz yuzu wine
                                                                  • Yes No 3/4 oz strained strawberry puree
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Fill a cocktail shaker with ice cubes. Add all of the remaining ingredients except the crushed ice and garnishes and shake well. Double strain the drink into a crushed-ice-filled highball glass and garnish with the kumquat wheels and mint sprig. Serve with a straw.
                                                                  Cuisine:YesNolondon
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    cocktail shaker
                                                                  • Yes No
                                                                    glass
                                                                    Supplies:
                                                                  • Yes No
                                                                    drinking straw

                                                                  This recipe was contributed by Ruth Estfon of Palm Harbor, Florida.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz each skinless salmon fillet
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 5 oz each baby spinach
                                                                  • Yes No 1/2 cup feta cheese
                                                                  • Yes No 1/3 cup pine nut
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.
                                                                  • Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain off excess liquid. Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sauté
                                                                    Equipment:
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    skillet
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    baking sheet

                                                                  Earthy and sweet, these pancakes are always the first to go. Sweet potatoes are less starchy than russets or Yukon Golds, so there's no need to rinse or squeeze the grated potatoes. Prep and Cook Time: 1 hour, 10 minutes. Notes: See "Tips for Terrific Latkes," below.

                                                                  Ingredients
                                                                  • Yes No 2 lb garnet sweet potatoes (often labeled
                                                                  • Yes No 1 lb parsnip
                                                                  • Yes No 10 shallot
                                                                  • Yes No 6 large egg
                                                                  • Yes No 3/4 cup matzo meal
                                                                  • Yes No 1 coarse tbsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No vegetable oil
                                                                  • Yes No gingered sour cream
                                                                  • Using the coarse side of a box grater or a food processor fitted with a medium-coarse grating disk, grate potatoes, parsnips, and shallots. Toss together in a large bowl.
                                                                  • Add eggs, matzo meal, salt, and pepper to potato mixture and toss to mix well.
                                                                  • Pour 3/4 in. oil into a 10- to 12-in. frying pan (with sides at least 2 in. high) over medium-high heat. When oil reaches 350°, scoop 1/3 cup of potato mixture from bowl, then gently turn onto a wide spatula. Press into a patty about 1/3 in. thick, then gently slide pancake into hot oil. Cook 3 or 4 pancakes at a time (do not crowd pan) until edges are crispy and well browned and undersides are golden brown, 2 to 3 minutes. Gently turn and cook until other sides are golden brown, 2 to 3 minutes longer.
                                                                  • Transfer pancakes to paper towels to drain briefly, then keep warm in a 200° oven while you cook remaining pancakes. Serve hot, with Gingered Sour Cream.
                                                                  • Tips for Terrific Latkes: Soaking, rinsing, and drying the grated potatoes removes excess starch and makes the latkes crispy (not necessary for sweet potatoes).
                                                                  • Use restraint when adding eggs and matzo meal. Too much will make the latkes heavy.
                                                                  • Keep oil between 300° and 350° while frying to prevent latkes from turning greasy. Check heat with a candy thermometer and adjust heat accordingly.
                                                                  • If making latkes ahead, let cool on paper towels, then arrange in a single layer in a zip-lock plastic bag and refrigerate up to 3 days. Reheat in a 300° oven until crispy and hot, about 15 minutes.
                                                                  • Note: Nutritional analysis is per latke.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 25latkes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    candy thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    plastic bag
                                                                  Ingredients
                                                                  • Yes No 2 ear corn
                                                                  • Yes No 1 chipotle in adobo
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1 1/2 cup shredded roast chicken
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No eight 6 inch corn tortilla
                                                                  • Yes No 3 tbsp crumbled queso fresco cheese
                                                                  • Yes No prepared tomatillo salsa
                                                                  • Light a grill or preheat a grill pan. Rub the corn with the chipotle paste and grill over moderately high heat, turning, until lightly charred all over, about 4 minutes total. Let cool slightly, then cut the kernels off the cob.
                                                                  • In a medium skillet, heat the olive oil. Add the garlic and shallot and cook over moderate heat until softened, about 2 minutes. Add the shredded chicken and cook until heated through, about 1 minute. Stir in the corn and cilantro and season with salt and pepper.
                                                                  • Fill the tortillas with the chicken and corn. Sprinkle with the queso fresco, drizzle with tomatillo salsa and serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    skillet
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 lb them
                                                                  • Yes No 1 star anise
                                                                  • Yes No 2 tbsp chopped ginger
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 cup lemon juice
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No a thick, 8 qt wide 8 quart, bottomed pan
                                                                  • Yes No a 8 cup large measuring cup
                                                                  • Yes No 6 8 oz canning jars, lids, and rings
                                                                    *Place on a steaming rack in a large pot of boiling water that covers the jars by at least an inch.
                                                                  • Put chopped pears, star anise, and ginger into a large pot. Add 2 cups of water and 1 cup of lemon juice. Bring to a boil, reduce to a simmer, cover, and cook until the pears are completely soft, anywhere from 25 to 40 minutes. Remove from heat.
                                                                  • Fish out and discard the star anise from the pear mixture. Ladle the pear mixture (liquid included) into a chinoise or food mill and (use a pestle if using a chinoise) force the mixture through to a large bowl below. Discard remaining solids (seeds, stems, tough parts).
                                                                  • Measure the resulting purée, and pour into a large (8-qt), wide, thick-bottomed pan. For every cup of pear purée, add 1/2 cup of sugar. Stir to dissolve the sugar. Add the cardamom, nutmeg, and lemon zest. Taste and adjust seasonings if necessary.
                                                                  • Cook on medium heat, stirring often to prevent the purée from sticking to the bottom of the pan and burning. Cook until the mixture is quite thick, and a small bit placed on a chilled plate is not runny. This can take anywhere from 45 minutes to 2 hours, depending on the batch.
                                                                  • While the mixture is cooking, sterilize the jars for canning. To sterilized the jars, either 1) run them through the short cycle of your dishwasher, 2) rinse them and place them in a 225°F oven for 10 minutes, or 3) place them on top of a steaming rack in a large pot of water which you bring to a boil for 10 minutes.
                                                                  • When the pear butter is ready, pour into hot, sterilized jars and seal, allowing for 1/4-inch head space between the pear butter and the rims of the jars. If you plan to store the pear butter outside of a refrigerator, follow proper canning procedures. Before applying the lids, sterilize them by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying lids. Use a hot water bath* for 10 minutes to ensure a good seal.
                                                                  • Makes 6 to 8 half-pint jars.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    chinoise
                                                                  • Yes No
                                                                    measuring cup
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    refrigerator

                                                                  The rich flavors of chicken and goat cheese recipes join forces in this impressive 5-star main dish. Serve with orzo or rice to soak up the shallot-thyme sauce.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/3 cup sun dried tomatoes
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 cup chopped shallot
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 1/2 tbsp balsamic vinegar
                                                                  • Yes No 1/2 cup crumbled goat cheese (chèvre)
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 4 6 oz boneless skinless chicken breast halves
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 tsp dried thyme
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 2 tsp water
                                                                  • Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
                                                                  • Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.
                                                                  • Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
                                                                  • Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
                                                                  • Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.
                                                                  Yields: 4servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    whisk
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Originally a gin-based drink with lime juice, the Gimlet has gained much more favor with the vodka crowd. Philip Marlowe in Raymond Chandler’s The Long Goodbye is instructed that a Gimlet could only be made with Rose’s lime juice. Although bartenders almost unanimously use Rose’s, the original gin Gimlet is vying with vodka to such a degree that you would be advised to specify which spirit you want. According to The Dictionary of Eponyms, British Navy Doctor T.O. Gimlette prescribed the drink as a medicinal tonic and as a dilution to gin, which he believed clouded the minds of the recruits when sipped neat. Whether you serve your Gimlet neat or over ice, always shake the ingredients with plenty of ice first. Don’t substitute fresh lime juice for preserved lime juice—-doing so, with the addition of sugar, will produce a Gin Rickey.

                                                                  Ingredients
                                                                  • Yes No 2 oz gin
                                                                  • Yes No 1/4 oz rose's lime juice
                                                                  • Yes No wedge lime
                                                                  • Shake gin and lime juice with ice, then strain into a chilled cocktail glass or an Old Fashioned glass full of ice. Garnish with lime wedge.
                                                                  Cuisine:YesNobritish
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 tsp white wine vinegar
                                                                  • Yes No 1 1/2 tbsp corn starch
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 large cup egg white
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 pint frozen berries
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No cream
                                                                  • Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl.
                                                                  • In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.
                                                                  • Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.
                                                                  • Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.
                                                                  • Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.
                                                                  • Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.
                                                                  • Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream.
                                                                  • Recipe adapted from Flo Baker's pavlovas in the San Francisco Chronicle: Fourth of July dessert has roots in Australia
                                                                  • If you want to make a berry sauce, heat a couple pints of fresh or frozen berries in a medium saucepan with about a quarter cup of sugar. Heat on medium heat, stirring once or twice, for about 5 to 10 minutes, depending on how much the berries are falling aprt. Remove from heat and let cool.
                                                                  • Makes 8-10 pavlovas.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 9pavlovas.
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    saucepan
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    parchment paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  Tart, cooling plain yogurt adds a pleasant tang to this salad-bar staple. What to buy: Look for organic, whole-milk plain yogurt. Most organic brands that have “cream on top” are more fluid because they contain fewer stabilizers. Game plan: If you’re using yogurt that’s not very tangy, you may need to add a little more vinegar.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup whole milk yogurt
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 1/2 cup crumbled blue cheese
                                                                  • Yes No dash worcestershire sauce
                                                                  • In a small mixing bowl, stir together the yogurt and mayonnaise until smooth. Mix in the vinegar, salt, and sugar, and season well with freshly ground black pepper.
                                                                  • Stir in the blue cheese and Worcestershire sauce (if using), and refrigerate until ready to serve.
                                                                  Yields: 1 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mixing bowl

                                                                  This Oscar-winning cocktail can certainly take a starring role, but was the drink named to commemorate Sam Mendes’ award-winning film or ? surely much more likely ? was he inspired to make a movie after drinking an American Beauty? Recipe from The Ultimate Cocktail Book by Bill Reavell and Neil Mersh/Hamlyn, 2011.

                                                                  Ingredients
                                                                  • Yes No 5 ice cube
                                                                  • Yes No 1 measure brandy
                                                                  • Yes No 1 measure dry vermouth
                                                                  • Yes No 1 measure orange juice
                                                                  • Yes No 1 measure grenadine
                                                                  • Yes No 1 dash crème de menthe
                                                                  • Yes No ruby port
                                                                  • Yes No cocktail cherry
                                                                  • Yes No slice orange
                                                                  • Yes No mint
                                                                  • Put the ice cubes into a cocktail shaker and pour in the brandy, vermouth, orange juice, grenadine and crème de menthe. Shake well and strain into a cocktail glass. Tilt the glass and gently pour in a little ruby port so that it floats on top. Decorate with a cocktail cherry, orange slice and mint sprig on a cocktail stick.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1
                                                                  • Total Time: 3 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    cocktail shaker
                                                                  • Yes No
                                                                    glass

                                                                  Bet you never thought you'd be eating scones while you were on a diet! These scones, however, are so diet friendly that they aren't even a dessert?you can have them for breakfast. High in fiber, protein, and Resistant Starch, they will keep you satisfied in every way. Resistant Starch: 1.2g

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup whole wheat pastry flour
                                                                  • Yes No 1 cup old fashioned oats
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 cup dried cherry
                                                                  • Yes No 1/2 cup crystallized ginger
                                                                  • Yes No 1/4 cup low-fat buttermilk
                                                                  • Yes No 2 large egg white
                                                                  • Yes No all purpose flour
                                                                  • Preheat oven to 350°. Line a baking sheet with parchment paper, and set aside.
                                                                  • Combine flour, oats, brown sugar, baking powder, baking soda, and salt in a food processor. Process 10 seconds or until oats are finely chopped. Add butter; process until mixture resembles coarse meal.
                                                                  • Transfer flour mixture to a large mixing bowl; stir in cherries and crystallized ginger.
                                                                  • Combine buttermilk and egg whites in a small bowl; stir with a whisk. Add buttermilk mixture to flour mixture; stir just until a sticky dough forms.
                                                                  • Transfer dough to parchment paper–lined baking sheet, and pat into a 9-inch circle (about 1-inch thick). Sprinkle with all-purpose flour, if necessary, to keep the dough from sticking to hands. Divide the dough into 8 equal wedges. Separate wedges slightly, and bake at 350° for 25 minutes or until golden brown and a wooden pick inserted in center comes out clean.
                                                                  Yields: 8servings (serving size: 1 scone)
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  Ripe figs are the secret to this simple yet refined salad. It's best made just before serving.

                                                                  Ingredients
                                                                  • Yes No 8 fig
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 oz parmigiano-reggiano cheese
                                                                  • Yes No 12 mint
                                                                  • Yes No 4 oz prosciutto
                                                                  • Place figs in a bowl; drizzle with oil. Sprinkle figs with pepper; toss gently. Place fig mixture in the center of a platter; top with cheese and mint. Top with prosciutto.
                                                                  Yields: 8servings (serving size: 4 fig quarters, about 1/2 ounce prosciutto, and 1/8 ounce cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 4 oz rice vermicelli
                                                                  • Yes No 8 8 inch asian rice papers
                                                                  • Yes No 1/2 cup chopped peanut
                                                                  • Yes No 1/4 cup chopped chopped fresh herbs
                                                                  • Yes No 1 1/2 cup large carrot
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 2 tsp sesame oil
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Make rolls: Bring a pot of salted water to a boil. Add shrimp, bring back to a boil and cook until pink and firm, 2 to 3 minutes. Transfer shrimp to a paper towel-lined plate and pat dry. Cut each shrimp in half lengthwise. Keep water at a steady boil.
                                                                  • Add vermicelli to boiling water and cook, stirring, until softened, about 1 minute. Drain in a large colander and rinse under cold running water. Set aside, tossing occasionally.
                                                                  • Soak each rice paper in hot water to soften. Place on a clean cloth kitchen towel. Lay a row of shrimp along lower third of each paper. Top with equal amounts peanuts, herbs and carrots. Add a large pinch of vermicelli. Pull rice paper over filling. Roll, folding in sides as you go. Place on a platter, seam side down, and repeat with remaining ingredients. Cut rolls in half.
                                                                  • Make dipping sauce: Combine ingredients in a small bowl, stirring to dissolve sugar. Serve chilled or at room temperature.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper towel
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    kitchen towel
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  In this inventive take on the classic summertime side dish, dry rub flavors the potatoes' cooking water, much the same way crab boil seasons seafood, and barbecue sauce brings extra pizzazz to the dressing.

                                                                  Ingredients
                                                                  • Yes No 3 lb red potato
                                                                  • Yes No 3 tbsp kansas city dry rub
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 cup kansas city barbecue sauce
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 2 tsp prepared mustard
                                                                  • Yes No 1 cup diced celery
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/4 cup diced parsley
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Place potatoes in a large saucepan; cover with water. Stir in Kansas City Dry Rub and 1 teaspoon salt. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain.
                                                                  • Combine Kansas City Barbecue Sauce, oil, vinegar, and mustard in a large bowl; stir with a whisk. Add warm potatoes, and toss to coat. Add remaining 1/2 teaspoon salt, celery, onion, parsley, and pepper; toss to combine. Let stand 20 minutes; serve at room temperature.
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk

                                                                  Meatballs are generally called nikudango. Deep-fried nikudango are served with sweet ankake (thick sauce).

                                                                  Ingredients
                                                                  • Yes No 3/4 lb ground pork
                                                                  • Yes No 1/4 lb onion
                                                                  • Yes No 2 tsp ginger juice
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No 2 tbsp panko bread crumb
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2 tsp chicken buillon powder
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp vinegar
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 2 tbsp tomato ketchup
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Mix ground pork, onion, ginger, egg, soy sauce, and panko in a large bowl. Knead well. Shape small balls. Heat oil to 360 degrees F in a deep skillet. Deep-fry meatballs until cooked through. Drain on paper towels and set aside. Put water, chicken bouillon, sugar, vinegar, soy sauce, and ketchup in a deep pot and bring to a boil. Stir in the katakuriko and water mixture. When the sauce is thickened, stop the heat. Serve meatballs on plates and pour the sauce over them. *Makes about 2 dozens meatballs
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pot
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  I came across this method of smoke-cooking beetroots slowly on the barbecue or in the hot ashes of a fire when I was in America. My recipe uses small beetroots, which are easier to peel and don?t take as long to cook, and rosemary sprigs to protect the beets from the direct heat of the coals. Alternatively, you can roast the beetroots in the oven at 200°C/400°F/gas 6 for 1½ hours ? they?ll still taste lovely, but you won?t get the wonderful smoky flavour.

                                                                  Ingredients
                                                                  • Yes No small 8 beetroots, tops
                                                                  • Yes No a small bunch rosemary
                                                                  • Yes No 1 tbsp 1 tablespoon red wine vinegar
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No small a of fresh flat leaf parsley
                                                                  • Yes No small basil
                                                                  • Yes No 100g 4 x filet steaks
                                                                  • Yes No 4 heaped tbsp 4 tablespoons cottage cheese
                                                                  • Yes No 1 lemon, extra virgin olive oil
                                                                  • Yes No a sprigs of fresh thyme
                                                                  • I came across this method of smoke-cooking beetroots slowly on the barbecue or in the hot ashes of a fire when I was in America. My recipe uses small beetroots, which are easier to peel and don’t take as long to cook, and rosemary sprigs to protect the beets from the direct heat of the coals. Alternatively, you can roast the beetroots in the oven at 200°C/400°F/gas 6 for 1½ hours – they’ll still taste lovely, but you won’t get the wonderful smoky flavour.First light your barbecue or fire. Lay the beetroots on a double layer of foil – about 30cm (60cm unfolded) – and sprinkle the rosemary leaves on top. Roll up the foil, folding in the edges and twisting the ends together. Stab the foil a few times all over with a knife to allow the smoke to get inside and flavor the beetroots. Lift the rack of your barbecue and carefully insert your foil package among the coals, making sure you place some coals on top too. Leave it to cook for 30 to 40 minutes, or until the beetroots are tender, then remove the package and allow it to cool down. Unwrap it and remove the beetroots, discarding the rosemary sprigs. Once cooled slightly, peel the beetroots and discard the charred skin. Cut the beets into irregular chunks and place in a bowl. Add the vinegar, 3 tablespoons of extra virgin olive oil, plenty of salt and pepper and half the parsley and tarragon. Toss, have a taste and adjust the seasoning if necessary. Put the cottage cheese into a bowl and add the juice and finely grated zest from half your lemon. Stir in 2 glugs of extra virgin olive oil, the thyme leaves and some salt and pepper and gently fold it all together, so the oil and lemon marble through the cottage cheese. Taste the dressing and squeeze in a bit more lemon juice if you like. Lightly rub a little dressing on to your 4 steaks. Place them on the barbecue and cook to your liking, turning them every minute, then remove them to a plate and allow to rest. To serve, divide the dressed beets between two plates. Top each plate with 2 steaks and a spoonful of cottage cheese dressing. Scatter over the remaining herbs and enjoy! • from Jamie at Home
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Store-bought “prepared” yellow mustard is a staple in most households, but with just a little planning, you can make your own mustard using ingredients that you probably already have on hand. This spicy version is great for dipping soft pretzels into or smearing on a grilled cheeseburger. Game plan: Allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the mustard sits in the refrigerator, the less spicy it will become. This recipe was featured as part of our Make Your Own Mustard project.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup mustard powder
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup white wine vinegar
                                                                  • Yes No 1/8 tsp paprika
                                                                  • Yes No 1/8 tsp turmeric, ground
                                                                  • Place the ground mustard, sugar, and salt in a medium heatproof, nonreactive bowl and whisk to combine. Add the egg and whisk until smooth. Add the vinegar, paprika, and turmeric and whisk until combined. Cover the bowl tightly with plastic wrap and refrigerate for 2 hours.
                                                                  • Fill a medium saucepan with 1 inch of water and bring it to a bare simmer over low heat. Remove the plastic wrap from the mustard mixture, place the bowl over the simmering water, and cook, whisking constantly, until the mustard mixture has thickened to the consistency of olive oil, about 8 to 10 minutes. (Check to make sure the water isn’t boiling by periodically removing the bowl from the saucepan using a potholder or dry towel. If the water is boiling, reduce the heat so the egg doesn’t curdle.)
                                                                  • Transfer the mustard to a nonreactive container with a tightfitting lid and cool completely. Seal the container and refrigerate for up to 2 weeks.
                                                                  Yields: ¾cup
                                                                  • Total Time: 2 hours 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    towel
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Ingredients
                                                                  • Yes No 1 tbsp coriander seed
                                                                  • Yes No 2 tsp fennel seed
                                                                  • Yes No 2 tsp black peppercorn
                                                                  • Yes No 1/2 star anise
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No one 5 lb boneless pork shoulder roast
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 2 pint cherry tomato
                                                                  • Yes No 1 tsp diced lemon zest
                                                                  • Yes No 1 tbsp flat leaf parsley
                                                                  • In a spice grinder, grind the coriander, fennel, peppercorns and star anise to a fine powder. Transfer the spices to a bowl and stir in the crushed garlic, salt and 2 tablespoons of the olive oil. Rub the spice mixture all over the pork shoulder roast, wrap it in plastic and refrigerate overnight. Unwrap the pork and let it return to room temperature before proceeding.
                                                                  • Preheat the oven to 300°. Set the pork shoulder on a rack in a medium roasting pan. Pour the wine into the pan and roast the meat for about 4 hours, until an instant-read thermometer inserted in the center registers 180°. Transfer the pork to a carving board, cover loosely with foil and let rest for about 15 minutes.
                                                                  • While the pork roasts, toss the cherry tomatoes with the remaining 2 tablespoons of olive oil and spread them out on a rimmed baking sheet. Roast for about 1 hour, or until softened.
                                                                  • In a small bowl, stir the chopped garlic with the lemon zest and parsley. Thinly slice the pork and sprinkle with the parsley mixture. Serve with the roasted cherry tomatoes and Fresh Shell Bean Stew.
                                                                  Yields: 10
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew