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                                                                  Ingredients
                                                                  • Yes No 9 oz amber rum
                                                                  • Yes No 6 oz pineapple juice
                                                                  • Yes No 4 oz lime juice
                                                                  • Yes No 5 oz champagne
                                                                  • Yes No 12 raspberry
                                                                  • Yes No 12 lime wheels
                                                                  • In a pitcher, combine the rum, pineapple juice, Simple Syrup and lime juice and refrigerate until chilled, at least 1 hour.
                                                                  • Stir the punch and strain it into a punch bowl. Add the Raspberry Ice. Pour in the chilled Champagne and stir once. Garnish the punch with the raspberries and lime wheels. Serve in small rocks glasses or tea cups.
                                                                  Yields: 6drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 5 3 tbsp tbsp unsalted butter 3 tablespoons, 2 tablespoons
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Preheat the oven to 475°. Position a rack in the upper third of the oven. In a large bowl, whisk the 2 cups of flour with the salt, baking powder and baking soda. Using a pastry blender, cut in the shortening until the mixture resembles coarse meal. Using your fingers, rub in the sliced butter, leaving large flakes of coated butter. Freeze the mixture until very cold, about 15 minutes.
                                                                  • Stir in the buttermilk until a raggy dough forms. Transfer the dough to a lightly floured work surface and press or roll into a 9-by-7-inch rectangle, about 3/4 inch thick. Fold the rectangle in thirds like a letter, then fold the rectangle in half to make a little package. Press or roll out the dough to a 9-by-7-inch rectangle again. Repeat the folding process once more, then roll the dough out one more time to a 9-by-7-inch rectangle. Using a 3 1/2-inch round cutter, stamp out 4 biscuits. Pat the scraps together and stamp out 2 more biscuits.
                                                                  • Arrange the biscuits on a large baking sheet and brush the tops with the melted butter. Bake for about 14 minutes, shifting the baking sheet halfway through, until the tops and bottoms are golden and the biscuits are cooked through.
                                                                  Yields: 6biscuits
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook

                                                                  This is a fantastic quick recipe for those days when you don't want to spend ages knocking up a dessert. Or it can be a really good intermediate palate cleanser before your main course. It can be made with any jam you like, but blueberry jam is particularly tasty. Try strawberry or raspberry too.

                                                                  Ingredients
                                                                  • Yes No yogurt
                                                                  • Yes No 4 tbsp 4 tablespoons blueberry jam
                                                                  • Yes No 8 tbsp 8 tablespoons elderflower cordial
                                                                  • Yes No 4 sprigs of fresh mint
                                                                  • This is a fantastic quick recipe for those days when you don't want to spend ages knocking up a dessert. Or it can be a really good intermediate palate cleanser before your main course. It can be made with any jam you like, but blueberry jam is particularly tasty. Try strawberry or raspberry too.Divide your yoghurt between 4 dessert bowls or small glasses. Spoon over your blueberry jam, cover with your elderflower cordial, and top with a sprig of mint.• from Happy Days with the Naked Chef
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz white rum
                                                                  • Yes No 1/2 oz gin
                                                                  • Yes No 1/2 oz brandy
                                                                  • Yes No 2 oz orange juice
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 1/2 oz amontillado
                                                                  • Yes No 1 mint
                                                                  • Fill a cocktail shaker with ice. Add the white rum, gin, brandy, orange and lemon juices and orgeat and shake well. Strain into an ice-filled highball glass and carefully pour the Amontillado sherry on top. Garnish with the mint sprig.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp instant espresso powder
                                                                  • Yes No 3 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1/2 cup semisweet chocolate chip
                                                                  • Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.
                                                                  • In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.
                                                                  • Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes.
                                                                  Yields: 48
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Key Lime Bars
                                                                   10 m
                                                                  Ingredients
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/3 cup key lime juice
                                                                  • Yes No 1 tsp grated lime zest
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No powdered sugar
                                                                  • Preheat oven to 350°F. Line an 8-inch square baking pan with foil, leaving an overhang. Mist foil with cooking spray.
                                                                  • Make crust: Using an electric mixer on medium-high speed, beat butter and sugar until light, about 2 minutes. Beat in flour and salt. Press evenly over bottom of pan. Bake until firm and light golden around edges, 20 to 25 minutes. Cool slightly.
                                                                  • Make filling: Using an electric mixer on medium speed, beat eggs, yolk and sugar until smooth. Stir in lime juice and zest. Fold in flour. Pour filling over crust and bake until set, 20 to 30 minutes. Cool on a wire rack. Cover and refrigerate for at least 1 hour or overnight. Use foil overhang to remove bars from pan to cut. Dust with confectioners' sugar just before serving, if desired.
                                                                  Yields: 12
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  on a charcoal grill at a friend's house AND on our own grill pan once we got home. The recipe worked just as well indoors. Get the details, with the decadent whipped cream, below...

                                                                  Ingredients
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 tsp bourbon
                                                                  • Yes No 6 peach
                                                                  • Yes No olive oil
                                                                  • Whip the cream in an electric mixer, adding the sugar, vanilla, and bourbon as it starts to thicken. Continue whipping until soft peaks form, about 4 or 5 minutes. Refrigerate.
                                                                  • Heat a grill pan over medium-high heat. Brush a very light layer of olive oil on the cut side of each peach half. Put the peaches face down on the pan, then cover with a medium sauce pan turned upside-down to create a dome over the peaches. Our sauce pan covered about 4 peaches, so you can cook them in batches depending on how big your grill pan and sauce pan are.
                                                                  • Cook peaches for about 6 to 8 minutes, until there are distinct grill marks and the peaches feel warmed through and slightly softened. Remove from pan (they may stick a tiny bit), flip over, and top with a big dollop of whipped cream.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 green apple
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/4 cup chopped walnut
                                                                  • Yes No 1/3 cup hellmann's herb sensation mayonnaise
                                                                  • Yes No 8 slice whole wheat bread
                                                                  • Yes No turkey
                                                                  • Core and thinly slice 1 green apple. Mix 1 tablespoon Dijon mustard and 1/4 cup chopped walnuts into 1/3 cup Hellmann's Herb Sensation Mayonnaise. (For extra flavor, mix in a few drops of hot sauce or some fresh herbs.) Spread it on 8 slices of wheat bread, then make sandwiches with the sliced turkey and apple.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    hellmann
                                                                    Brands:
                                                                  • Yes No
                                                                    Hellmann's
                                                                  Mushroom Tart
                                                                   45 m

                                                                  Shiitakes have tough inedible stems that should be removed. For white mushrooms (called button when small), cremini, and portobellos, trim the spongy tip; the rest is edible.

                                                                  Ingredients
                                                                  • Yes No flour
                                                                  • Yes No 1 17.3 oz package frozen puff pastry, according to instructions
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 10 oz button mushroom
                                                                  • Yes No 1 10 oz fresh baby spinach
                                                                  • Yes No 2 oz goat cheese (chèvre)
                                                                  • Preheat oven to 400 degrees. On a floured surface, roll the puff pastry out to a 16-by-10-inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score dough to form a 1-inch border. Using a fork, prick dough inside the border every 1/2 inch. Bake until golden, rotating pan once, about 15 minutes or until tender.
                                                                  • Meanwhile, in a small saucepan with a tight-fitting lid, toss onion with 1 tablespoon oil. Season with salt. Cover and cook over medium heat until onion begins to brown, about 5 minutes. Stir. Continue cooking with cover on for 15 minutes, stirring every 5 minutes. Set aside.
                                                                  • In a large saucepan with a tight-fitting lid, heat remaining oil. Add mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.
                                                                  • Top dough with mushroom-spinach mixture. Scatter onion and goat cheese on top. Bake until cheese is lightly browned, about 15 minutes.
                                                                  Yields: 4
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain

                                                                  Prepare tender, slightly charred vegetables at your next barbecue with this simple recipe. The white wine marinade really adds a unique flavor to the veggies making this dish stand out.

                                                                  Ingredients
                                                                  • Yes No 12 long inch bamboo or wooden skewer
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 16 cup assorted vegetables
                                                                  • Soak skewers in water 1 hour.
                                                                  • Whisk together wine and next 6 ingredients until well blended; reserve 1/4 cup. Combine remaining white wine mixture and vegetables in a large bowl. Cover and chill at least 30 minutes or up to 2 hours. Remove vegetables from marinade, discarding marinade.
                                                                  • Preheat grill to 350° to 400° (medium-high). Thread vegetables onto skewers, and grill according to directions in “Guidelines and Cook Times for Vegetable Kabobsâ€� below.
                                                                  • Transfer skewers to a platter. Remove vegetables from skewers, if desired. Serve with reserved 1/4 cup white wine mixture.
                                                                  • Guidelines and Cook Times for Vegetable Kabobs. Cut vegetables thick so they will stay on skewers as they cook. Thread one type of vegetable onto each skewer, threading so the cut sides lie flat on the cooking grate to ensure even cooking. Grill skewers, covered with grill lid, over 350° to 400° (medium-high) heat according to the times below. Your goal is to achieve tender, slightly charred vegetables.
                                                                  • Zucchini and squash. Prep: Cut into 3/4-inch rounds; thread onto skewers. Grill time: 7 to 10 minutes on each side or until tender.
                                                                  • Okra. Prep: Remove stems, and thread onto double skewers. Grill time: 6 to 8 minutes on each side or until tender.
                                                                  • Eggplant. Prep: Cut Japanese eggplant into 3/4-inch rounds. Cut Italian eggplant crosswise into quarters; cut into 3/4-inch slices. Thread onto skewers. Grill time: 5 to 6 minutes on each side or until tender.
                                                                  • Bell peppers. Prep: Cut into 1-inch-thick strips; thread skewers. Grill time: 4 to 5 minutes on each side or until tender.
                                                                  • Mushrooms. Prep: Trim stems, and thread onto skewers. Grill time: 3 to 5 minutes on each side or until tender.
                                                                  • Onions. Prep: Cut into wedges, and thread onto skewers. Grill time: 3 or 4 minutes on each side or until lightly charred.
                                                                  • Cherry tomatoes. Prep: Thread onto double skewers. Grill time: 1 to 3 minutes on each side or just until skins begin to split.
                                                                  Cuisine:YesNomaine
                                                                  Yields: 8servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  Ingredients
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1 cup fresh bread crumbs
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 2 43/8 oz boneless and skinless sardines
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb spaghetti
                                                                  • In a large frying pan, heat 1/4 cup of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove the crumbs from the pan and toss with the Parmesan. Wipe out the pan.
                                                                  • In the same pan, heat the remaining 1/4 cup oil over moderately high heat. Add the fennel and cook, stirring occasionally, until golden, 5 to 10 minutes. Add the garlic and cook, stirring, 1 minute longer. Stir in the tomatoes and bring to a simmer. Reduce the heat and simmer until thick, about 10 minutes. Add the sardines, parsley, salt, and pepper. Break up the sardines with a fork. Remove from the heat.
                                                                  • In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain. Toss the spaghetti with the sauce and half of the bread crumbs. Top with the remaining crumbs.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 20 min., Bake: 35 min.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz vermicelli
                                                                  • Yes No 1/2 cup chicken broth
                                                                  • Yes No 4 cup chopped cooked chicken breast
                                                                  • Yes No 1 10 3/4 oz cream of mushroom soup
                                                                  • Yes No 1 10 3/4 oz cream of chicken soup
                                                                  • Yes No 1 10 3/4 oz cream of celery soup
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1 6 oz sliced mushrooms
                                                                  • Yes No 1/2 2 oz cup shredded parmesan cheese
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 8 oz cup shredded cheddar cheese
                                                                  • Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
                                                                  • Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with Cheddar cheese.
                                                                  • Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
                                                                  • Note: Freeze unbaked casserole up to 1 month, if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 2 oz dried morels
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No one 3 1/4 lb beef tenderloin roast
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 1 1/4 cup heavy whipping cream
                                                                  • Preheat the oven to 375°. In a large heatproof bowl, soak the morels in the boiling water until softened, 20 minutes. Reserving the soaking liquid, rub the morels under running water to remove any grit; coarsely chop any large ones.
                                                                  • Season the roast with salt and pepper. In a very large ovenproof skillet, melt 2 tablespoons of the butter in the oil. Add the roast and brown over moderately high heat on 3 sides, about 4 minutes per side. Turn the roast on the fourth side and roast for about 35 minutes, or until an instant-read thermometer inserted in the center of the roast registers 125° for rare. Transfer the roast to a carving board and cover loosely with foil. Let rest for 10 minutes.
                                                                  • Discard any fat from the skillet and set the pan over high heat. Slowly pour in the mushroom liquid, stopping when you reach the grit. Boil the liquid, scraping up the browned bits on the bottom of the skillet, until it reduces to 1/2 cup, about 3 minutes. Strain the liquid through a fine sieve set over a bowl.
                                                                  • Wipe out the skillet and add the remaining 1 tablespoon of butter. Add the shallots and cook over moderate heat until softened, about 4 minutes. Stir in the morels. Add the heavy cream and the reserved mushroom liquid and simmer over moderate heat until the sauce is thickened, about 7 minutes. Season with salt and pepper. Slice the roast 1/2 inch thick and serve with the sauce.
                                                                  Yields: 6
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Miniature Forelle pears are sweet, luscious and almost too adorable to eat. We especially love them layered into this dense cake, scented with the warm notes of cardamom and bright lemon zest.

                                                                  Ingredients
                                                                  • Yes No 8 forelle pears
                                                                  • Yes No 1 tbsp cognac
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No ½ tsp pure vanilla extract
                                                                  • Yes No cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No ½ tsp cardamom, ground
                                                                  • Yes No ¼ tsp salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tsp lemon zest
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 tbsp turbinado sugar
                                                                  • Yes No to prepare the pears, each pear lengthwise
                                                                  • To make the cake, preheat oven to 350 F. Butter and flour a 9” spring-form pan, set aside.
                                                                  • Whisk together flour, baking powder, cardamom and salt in a bowl and set aside.
                                                                  • Cream together butter and sugar in the bowl of an electric mixer until light and fluffy; about 4 minutes. Add in lemon zest and allow to mix for an additional minute. Add in eggs one at a time. Mix in vanilla.
                                                                  • Stir dry ingredients into wet in two additions, mixing just to combine.
                                                                  • Spread half the batter evenly into the bottom of prepared pan. Place pear slices evenly on top of batter. Spread remaining batter over the pear slices and lay the rest of the slices on top in a decorative pattern. Sprinkle with turbinado sugar and bake for 40-50 minutes until top in browned and cake is baked through.
                                                                  • Remove from oven and allow the cake to cool in the pan for 10 minutes. Remove from the pan and allow to cool on a cooling rack for another 30 minutes. Slice and serve cake warm or at room temperature.
                                                                  Yields: 19" cake
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe began as a way to use up a big bunch of sweet Texas onions and a handful of fresh thyme, cooking them down into a thick, sweet and savory jam that we intended to throw in the freezer for some future use. But after slathering a spoonful onto homemade bread, we were hooked and the jam never quite made it into the freezer…

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 4 cup medium sweet onion
                                                                  • Yes No 2 tbsp thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 2 tbsp brown sugar
                                                                  Cuisine:YesNoworld

                                                                  Pumpkin purée makes for an aromatic, moist pumpkin bread, but it can also give the bread a soggy texture, so we use paper towels to blot away the moisture before baking. Gild the pumpkin-bread lily with Whipped Cream Cheese Frosting.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1 15 oz pumpkin purée
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 cup walnut
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
                                                                  • Place the flour, cinnamon, ginger, salt, baking powder, baking soda, cloves, and nutmeg in a medium bowl and whisk to combine and aerate; set aside.
                                                                  • Spread the pumpkin purée into a thin, even layer on a rimmed baking sheet. Cover with a triple layer of paper towels and press until the towels are saturated with moisture (don’t worry—they won’t stick to the purée). Peel back the paper towels and discard; set aside the baking sheet with the pumpkin.
                                                                  • Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color, about 3 minutes. Add the sugar and continue beating on medium high until the mixture is light in color and large clumps have formed, about 3 minutes.
                                                                  • On medium speed, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the reserved pumpkin purée and vanilla and mix on low speed until just combined, about 1 minute.
                                                                  • With the mixer on low, slowly add the reserved flour mixture in three additions and mix until just combined, about 2 minutes total.
                                                                  • Remove the bowl from the mixer and, using a rubber spatula, fold in any loose flour and the nuts, if using. (Do not overmix.) Transfer the batter to the prepared pan and smooth the top.
                                                                  • Bake until the bread is puffed and golden and a toothpick inserted into the center comes out clean, about 50 to 60 minutes. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and let it cool completely on the wire rack, about 30 to 40 minutes.
                                                                  Yields: 1(9-inch) loaf
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This fish is tasty and impressive enough to serve company. You can substitute tuna for swordfish. Serve with orzo tossed with chopped fresh basil and toasted pine nuts.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 6 oz swordfish steak
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp sliced almond
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 2 tbsp raisin
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1 1/2 tbsp chopped pitted kalamata olive
                                                                  • Yes No 1 1/2 tbsp chopped roasted red bell peppers
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with salt and black pepper. Add fish to pan; sauté 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm.
                                                                  • Recoat pan with cooking spray; add nuts and garlic to pan. Sauté for 30 seconds. Add 2 tablespoons raisins, orange juice, kalamata olives, and bell pepper to pan; cook 1 minute or until liquid evaporates. Serve with fish.
                                                                  Yields: 4servings (serving size: 1 fish steak and 2 tablespoons olive mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This easy enchilada pie is a fresh twist on Mexican fare. Top with avocado slices and cojita cheese for an impressive presentation.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz onion
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 1 tsp salad oil
                                                                  • Yes No 1 1 lb frozen corn kernels
                                                                  • Yes No 2 15 oz black beans in can
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1 19 oz red chili sauce
                                                                  • Yes No 8 10 inch flour tortilla
                                                                  • Yes No 3 cup shredded plain jack cheese
                                                                  • Yes No 1 1/2 cup crumbled feta cheese
                                                                  • Yes No 1 6 oz firm ripe avocado
                                                                  • Yes No cilantro
                                                                  • In a 5- to 6-quart nonstick pan over high heat, frequently stir onion, bell peppers, garlic, and cumin seeds in 1 teaspoon oil until the onion is limp, 5 to 7 minutes. Stir in corn, beans, and chopped cilantro; remove pan from heat.
                                                                  • Pour the chili sauce into a 12-inch rimmed pizza pan or 10-inch pie pan. Dip a tortilla in sauce to coat both sides lightly; lift tortilla out, letting excess sauce drip back into pan. Set tortilla in an oiled 10-inch cheesecake pan with removable rim at least 3 inches tall (see notes). Spread 1/7 (about 1 cup) of the vegetable filling level over tortilla. Sprinkle evenly with 1/3 cup jack cheese and 3 tablespoons cotija cheese. Repeat layers, making a total of seven; top with last tortilla. Reserve any leftover chili sauce and remaining jack and cotija cheeses. Cover pan with an oiled piece of foil, oiled side down. Set pan in a rimmed 10- by 15-inch baking pan.
                                                                  • Bake enchilada pie in a 350° regular or 325° convection oven for 30 minutes. Uncover and continue baking until hot (160°) in the center, 30 to 40 minutes longer.
                                                                  • Before serving, in a microwave-safe bowl, in a microwave oven on full power (100%), heat remaining chili sauce until hot, 20 to 30 seconds. Pit, peel, and slice avocado.
                                                                  • Run a knife between pie and pan rim to loosen. Remove rim, set pie on a platter, and drizzle with chili sauce. Arrange avocado slices in a ring on pie, sprinkle with remaining jack and cotija cheeses, and garnish with cilantro sprigs. Cut into wedges to serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  These can be prepared a day ahead and stored in an airtight container. This recipe goes with Herbed Pork Tenderloin With Parmesan-Pepper Toasts

                                                                  Ingredients
                                                                  • Yes No 2 cup self rising soft wheat flour
                                                                  • Yes No 1/4 cup refrigerated parmesan cheese
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2/3 cup buttermilk (1% fat)
                                                                  • Combine first 3 ingredients. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring until dry ingredients are moistened.
                                                                  • Turn dough out onto a lightly floured surface; knead 3 to 4 times.
                                                                  • Roll dough to 1/4-inch thickness; cut with a 2-inch round cutter, and place on a baking sheet. Reroll and cut trimmings, if necessary, to make 2 dozen.
                                                                  • Bake at 425° for 12 to 15 minutes or until lightly browned.
                                                                  • Note: We used Martha White self-rising soft-wheat flour.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    martha white
                                                                    Brands:
                                                                  • Yes No
                                                                    Martha White

                                                                  Queen of Puddings is so worthy of its name, a pudding filled with lovely ingredients and crowned with a layer of soft chewy meringue. As you can see from this Queen of Puddings recipe, it is quick and easy to make, is comforting yet not heavy. The bottom layer of the puddings is made from eggs, milk, sugar and breadcrumbs with a topping of meringue. Fruit is added either in the base of the dish or between the base and meringue. The choice is yours. Use a thick layer of jam, any fruit preserve, a compote of seasonal fruit, lemon or fruit curd - even marmalade. The variations of Queen of Puddings are endless. Enjoy

                                                                  Ingredients
                                                                  • Yes No pudding
                                                                  • Yes No 8 fl oz milk
                                                                  • Yes No 8 225ml fl oz heavy/double cream
                                                                  • Yes No ½ tsp â½ tsp vanilla extract
                                                                  • Yes No 3 ½ oz, 100g â/ fine/caster sugar
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No 5 140g oz fresh bread crumbs
                                                                  • Yes No 2 lemon
                                                                  • Yes No 7 200g oz fruit compote
                                                                  • Yes No meringue
                                                                  • Yes No 5 egg white
                                                                  • Yes No 4 110g oz fine/ caster sugar
                                                                  • Yes No 1 tbsp powder/icing sugar
                                                                  • Preheat the oven to 310 °F/160 °C/Gas 2. Lightly butter a 3 ½ pint/2 liter ovenproof dish.
                                                                  • Place the milk, cream and vanilla extract into a saucepan and slowly bring to a gentle boil.
                                                                  • In a roomy bowl whisk the sugar with the egg yolks until light and fluffy. Still whisking, slowly add the warmed milk and cream to the egg mixture taking care not to splash. Finally add the breadcrumbs and the lemon zest.
                                                                  • Place the jam or chosen fruit into the bottom of the greased pudding dish then pour the egg and breadcrumb mixture; you can omit the jam and use it later in the recipe if you choose, see below.
                                                                  • Bake the pudding in the oven for 15 - 20 mins or until the mixture is risen and almost set yet still slightly wobbly. Remove the pudding from the oven and leave to cool.
                                                                  • Raise the oven to 375 °F/190 °C/Gas 5.
                                                                  • Make the Meringue. In a large, clean roomy baking bowl, whisk the egg whites until stiff peaks are formed. Whisk in the sugar one tbsp at a time. If you haven't used your fruit filling in the base of the pudding, warm it gently in a microwave or warmed through in a pan and spread it carefully over the cooled base then cover with a thick layer of meringue.
                                                                  • Sprinkle liberally with the powder/icing sugar,place in the hot oven and bake for 10 minutes or until the surface is crisp and lightly browned.
                                                                  • Serve immediately.
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 new red potato
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 large tomato
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 small fennel bulb
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 1/2 1 1/3 cup arugula
                                                                  • Yes No 4 red pearl onions
                                                                  • Place potatoes in a small saucepan; cover with salted water. Bring water to a boil, and cook potatoes until fork tender, 12 to 15 minutes. Remove pan from heat, and transfer potatoes to an ice-water bath until cool. Drain potatoes, and slice into 1 1/2-inch-long matchsticks; set aside.
                                                                  • Slice off the tops of tomatoes; discard tops. Using a melon baller, scoop out the seeds and flesh; discard. Set the tomato "bowls" aside.
                                                                  • In a small bowl, whisk together mustard, vinegar, and lemon juice. Season with salt and pepper. Slowly whisk in oil. Set vinaigrette aside.
                                                                  • In a medium bowl, combine potatoes, fennel, cucumber, arugula, and onions. Add reserved vinaigrette; toss gently to combine. Divide salad among tomato bowls, and garnish with fennel fronds.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine

                                                                  Arty British food-design/architecture team Bompas & Parr worked with an explosives expert to come up with an edible ingredient to add to Jell-O that would cause it to glow in the dark. Turns out when you make the jiggly dessert using tonic water, it will appear to glow if you shine a black light on it because the quinine in the tonic water is UV reactive. Here’s B&P’s recipe for their eerie, boozy jelly, just in time for Halloween.

                                                                  Ingredients
                                                                  • Yes No 150 milliliter gin
                                                                  • Yes No 300 milliliter indian tonic water
                                                                  • Yes No 50 milliliter simple syrup
                                                                  • Yes No splash rose water
                                                                  • Yes No 5 gelatin leaves
                                                                  • Yes No uv black light
                                                                  • Combine gin, tonic water, rich simple syrup, and rose water in a large heatproof measuring cup; set aside.
                                                                  • Cut gelatin leaves into fine pieces and place in a heatproof bowl. Add enough gin and tonic mixture to cover and set aside until gelatin softens.
                                                                  • Place softened gelatin mixture over a pan of simmering water and heat until gelatin leaves are fully melted.
                                                                  • Remove gelatin mixture from heat and stir in the remainder of the gin and tonic mixture. Strain back into the measuring cup. Pour into a jelly mold or bowl and refrigerate until set.
                                                                  • Unmold jelly by briefly immersing the mold or bowl in a bowl of hot water, then invert over a serving plate. For maximum effect, turn off all the lights and switch on a black light, then serve the glowing jelly to thrilled diners.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 3servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 chicken thigh
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tsp water
                                                                  • Yes No 1/2 cup italian style bread crumb
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No lemon rind
                                                                  • Place chicken in a heavy-duty zip-top plastic bag; add flour, salt, and pepper. Seal bag, and shake to coat chicken. Combine egg white and water in a shallow dish. Remove chicken from bag. Dip each piece in egg white mixture, and dredge in breadcrumbs.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 to 4 minutes on each side or until browned. Add broth, wine, lemon juice, and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Add parsley and capers, and simmer, uncovered, 5 minutes or until chicken is no longer pink in center. Sprinkle with grated lemon rind, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 thigh and about 2 tablespoons sauce)
                                                                  • Prep Time: 11 minutes
                                                                  • Cook Time: 21 minutes
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  Ingredients
                                                                  • Yes No 1 6.2 oz fast cooking long grain and wild rice mix
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 3/4 inch thick boneless pork chops
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 14 1/2 oz chicken broth
                                                                  • Yes No 1/3 cup balsamic vinegar
                                                                  • Yes No rosemary
                                                                  • Cook rice according to package directions; keep warm.
                                                                  • Combine flour, 1 teaspoon rosemary, salt, and pepper. Dredge pork chops in flour mixture.
                                                                  • Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops.
                                                                  • Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over rice. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Notes: The Tavellas make traditional sausage links, but shaping the mixture into patties is an easy option. Leftover uncooked patties can be wrapped tightly and frozen for up to 3 months.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup dry red wine
                                                                  • Yes No 2 tsp pickling spice
                                                                  • Yes No 5 lb ground pork butt
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 1 1/2 tbsp black pepper
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • In a 1- to 2-quart pan over high heat, bring wine and pickling spice to a boil. Remove from heat and let cool to room temperature, about 45 minutes. Pour through a strainer into a large bowl; discard solids.
                                                                  • Add ground pork, salt, pepper, cinnamon, and nutmeg to bowl. Mix very thoroughly with your hands to distribute spices evenly.
                                                                  • Shape about 1/3 cup (about 3 oz.) pork mixture into an oval-shaped patty about 1/2 inch thick. Place on a waxed paper-lined baking sheet. Repeat to shape remaining mixture into patties, stacking them in layers separated by sheets of waxed paper.
                                                                  • Lay patties on a grill over medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook patties, turning once, until browned on both sides and no longer pink in the center (cut to test), about 8 minutes total. (Alternatively, fry patties in a 10- to 12-inch frying pan over medium heat, turning as needed, until browned on both sides and no longer pink in the center, 10 to 15 minutes total.) Pile on a platter and serve.
                                                                  Yields: 5pounds sausage; 24 patties
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tbsp coriander seed
                                                                  • Yes No 1 tbsp fennel seed
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 8 cup water
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 3/4 large lb shrimp
                                                                  • Yes No 1 1/2 jumbo lb sea scallop
                                                                  • Yes No 1 cup chile sauce
                                                                  • Yes No 1 tbsp prepared horseradish
                                                                  • Yes No 1 1/2 tsp hot pimentón de la vera
                                                                  • Yes No 24 stone crab claws
                                                                  • In a large pot, combine the garlic cloves with the coriander and fennel seeds, crushed red pepper, salt and water. Using a vegetable peeler, remove the zest from the lemon and add to the pot. Halve the lemon, squeeze it into the pot and add the halves. Bring the liquid to a boil and then simmer over low heat for 15 minutes. Add the shrimp and scallops and simmer just until white throughout, about 5 minutes. Drain the shrimp and scallops well and transfer them to a large plate. Leave the aromatics on the seafood. Cover and refrigerate the seafood until chilled, at least 4 hours or overnight.
                                                                  • In a small bowl, whisk the chile sauce with the prepared horseradish, smoked paprika and the 2 tablespoons of lemon juice. Spoon the smoky cocktail sauce into a small serving bowl.
                                                                  • Pick any aromatics off the shrimp and scallops and arrange the seafood on the platter or in individual glasses with the crab claws. Serve with the cocktail sauce.
                                                                  Cuisine:YesNola vera
                                                                  Yields: 12
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Aside from being comforting and filling, stratas are really easy to make. Whisked eggs and milk are poured over bread and your favorite fillings, then everything’s left to soak overnight. In the morning, just pop it in the oven while the coffee’s brewing. Breakfast is served. Game plan: The assembled strata needs to soak overnight before baking, so plan accordingly. If you don’t have day-old bread on hand, toast the bread cubes in a 300°F oven until they are crisp and dry but not browned, about 15 minutes.

                                                                  Ingredients
                                                                  • Yes No 8 oz day old crusty bread
                                                                  • Yes No 2 cup coarsely chopped baby spinach
                                                                  • Yes No 3/4 cup crumbled feta cheese
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp finely grated lemon zest
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 6 large egg
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 tsp diced oregano
                                                                  • Coat an 8-inch square baking dish with olive oil. Add the bread, spinach, and half of the feta. Gently toss the mixture with your hands until combined, then spread it into an even layer; set aside.
                                                                  • Whisk the measured olive oil, lemon zest, mustard, salt, and pepper in a large bowl until combined. Add the eggs and milk and whisk until combined. Very slowly drizzle the mixture over the bread and evenly sprinkle the remaining half of the feta over top. Cover and refrigerate overnight.
                                                                  • Heat the oven to 350°F and arrange a rack in the top third of the oven.
                                                                  • Uncover the strata and bake until the custard is set and the edges are browned, about 45 to 55 minutes. Place on a wire rack and let cool for 30 minutes. Sprinkle with the fresh oregano and serve warm.
                                                                  Yields: 6servings
                                                                  • Total Time: 10 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This delicate, simple dish can also be made with another firm, white-fleshed fish such as bluenose bass. Prep and Cook Time: 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz grouper fillets
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 4 cup vegetable stock
                                                                  • Yes No 2 head baby bok choy, leaves
                                                                  • Yes No 12 shiitake mushroom
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 2 tsp thinly sliced scallion
                                                                  • Yes No 2 tsp thinly sliced red jalapeño chile
                                                                  • Yes No 2 tsp sesame oil
                                                                  • Season fillets with salt and pepper. Heat a frying pan (not nonstick) over medium-high heat; add oil, then fillets. Cook until fillets start to brown on one side, about 2 minutes. Flip fillets and reduce heat to medium. Add stock, bok choy leaves, mushrooms, soy sauce, and ginger. Cover and cook until fish is opaque in the center, about 3 minutes.
                                                                  • Divide fish, mushrooms, and bok choy between 4 deep, wide soup plates. Pour stock over fish and vegetables (depending on size of your plates, you may have extra stock). Garnish with green onion and jalapeño and drizzle with toasted sesame oil.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This creamy gratin bakes for 20 minutes, then finishes under the broiler to make the top beautifully browned and crunchy. You can also try it with broccoli.

                                                                  Ingredients
                                                                  • Yes No 4 cup cauliflower
                                                                  • Yes No 4 cup brussels sprout
                                                                  • Yes No 1 1/10 oz all purpose flour
                                                                  • Yes No 1 1/2 cup 1% low-fat milk
                                                                  • Yes No 2/3 cup half and half
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 4 slice center cut bacon
                                                                  • Yes No 2 cup chopped vidalia onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 2 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 cup panko bread crumb
                                                                  • Preheat oven to 375°.
                                                                  • Cook cauliflower and Brussels sprouts in boiling water 2 minutes; drain.
                                                                  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, and next 4 ingredients (through nutmeg) in a bowl; stir well with a whisk.
                                                                  • Heat a large skillet over medium heat. Add bacon to pan; cook 3 minutes or until bacon begins to brown, stirring occasionally. Add onion and garlic; cook 5 minutes, stirring occasionally. Stir in milk mixture; bring to a simmer. Cook 5 minutes or until thick, stirring constantly. Remove from heat; stir in cauliflower and Brussels sprouts. Spoon vegetable mixture into an 11 x 7-inch broiler-safe ceramic baking dish coated with cooking spray. Cover dish with foil coated with cooking spray. Bake at 375° for 20 minutes or until bubbly. Remove from oven.
                                                                  • Preheat broiler to high.
                                                                  • Remove foil from dish. Combine cheese and panko; sprinkle evenly over vegetables. Broil 5 inches from heat for 4 minutes or until browned. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: about 1 cup)
                                                                  • Total Time: 1 hour 3 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Couscous is a great base for quick meals: It's delicious warm or at room temperature and blends beautifully with an array of ingredients. The grilled portobello mushrooms transform this salad from a side dish into a filling entrée. You can substitute grilled fish or meat. Prep: 25 minutes; Cook: 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz plain couscous
                                                                  • Yes No 6 large portobello mushroom cap
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 pint grape tomato
                                                                  • Yes No 2/3 cup pitted kalamata olive
                                                                  • Yes No 1/2 cup coarsely chopped pecan halves
                                                                  • Yes No 1 cup crumbled cheese
                                                                  • Yes No 1 cup chopped mint
                                                                  • Yes No 6 cup salad greens
                                                                  • Yes No garnishes, mint sprigs, dried tomatoes
                                                                  • Prepare couscous according to package directions.
                                                                  • Wipe mushroom caps clean with dampened paper towels. (Remove gills from underside with a spoon, if desired.) Drizzle with 1/4 cup oil, coating both sides, and season with 1 garlic clove, salt, and pepper. Transfer to heated grill pan or outdoor grill, and grill over medium heat 3 to 4 minutes on each side or until cooked. Transfer to a plate, reserving juices.
                                                                  • Combine remaining minced garlic and lemon juice in a medium bowl; whisk in remaining 1/2 cup oil. Season with salt and pepper. Fluff couscous with a fork, and transfer to a large bowl. Add tomatoes and next 4 ingredients. Add all but 2 tablespoons dressing to couscous, and toss to combine.
                                                                  • Toss mixed greens with remaining 2 tablespoons dressing in a separate large bowl; arrange greens around rim of 6 serving plates. Mound couscous mixture in center. Slice mushrooms diagonally, and arrange on top. Pour mushroom juices over salad, and garnish, if desired.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Most kids turn their noses up at German chocolate cake, maybe because of the chopped nuts or toasted coconut in the filling. But this, much tastier version—finished with a light vanilla buttercream—might just change their minds. What to buy: Baker’s German’s Sweet Chocolate is a sweet baking chocolate that can be found in the baking aisle of most grocery stores. Unsweetened coconut flakes have a great texture and really make this cake. Look for them in natural food stores or in the natural food aisle of most grocery stores. This recipe was featured as part of our Festivus menu.

                                                                  Ingredients
                                                                  • Yes No 2 oz baker's german's sweet chocolate
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 1/4 cup unsweetened coconut flakes
                                                                  • Yes No 3/4 cup pecan
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No vanilla buttercream frosting
                                                                    For the cake:
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
                                                                  • Fill a small saucepan with 1 inch of water and bring to a simmer over medium-high heat. Place chocolate in a stainless steel or glass bowl, set the bowl over the simmering water (be sure it is not touching the water), and stir until the chocolate is completely melted, about 3 to 5 minutes; set aside to cool slightly.
                                                                  • Combine flour, cocoa powder, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
                                                                  • In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar on medium-high speed until light in color and fluffy, about 4 minutes. Add eggs, one at a time, then the egg yolk, beating after each addition until well incorporated. Stop the mixer and scrape down the sides of the bowl using a rubber spatula. Add vanilla and melted chocolate, and return the mixer to medium-high speed, mixing until evenly combined, about 30 seconds.
                                                                  • Reduce speed to medium low and add 1/3 of the dry mixture. When just incorporated, add 1/2 of the buttermilk. Repeat, scraping down the bowl at least once, and ending with the last 1/3 of the dry mixture.
                                                                  • Pour batter into the prepared dish, smooth with the spatula, and bake until a toothpick inserted in the middle comes out with only a few crumbs, about 35 minutes. Cool completely in the pan on a wire rack.
                                                                    For the filling:
                                                                  • Combine cream, sugar, and egg yolks in a medium saucepan over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 8 minutes.
                                                                  • Transfer to a medium bowl, add coconut, pecans, butter, and salt, and stir until butter is melted and evenly incorporated. Let cool to room temperature.
                                                                    To assemble:
                                                                  • Once the cake is cooled, carefully turn it onto a cutting board and slice crosswise into thirds, trimming as necessary (the pieces should measure about 4 inches wide by 9 inches long).
                                                                  • Spread about 1/3 of the filling evenly over the top of one piece of cake, another 1/3 of the filling over the top of a second piece of cake, then stack the two and place the last, unadorned piece on top.
                                                                  • Frost the sides and top of the cake with Vanilla Buttercream Frosting, then evenly spread the remainder of the filling on top of the cake.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No pan juices from the turkey and roasting pan
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 5 cup chicken broth
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Strain the pan juices into a fat separator or bowl. Let stand for 10 minutes. Skim and discard the fat from the surface; set the juices aside. Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook, stirring and scraping to dissolve any bits stuck to the pan, for 2 minutes. Add the butter and melt. Sprinkle with the flour and cook, stirring constantly, until lightly golden, about 3 minutes. Still stirring, slowly add first the broth, then 1 cup of the reserved juices. Bring to a boil. Reduce heat and simmer gently until the gravy has thickened, 5 to 10 minutes. Remove from heat and season with the salt and pepper. Strain just before serving. * Ingredients too variable for meaningful analysis of nutritional information
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Punto Pomelo
                                                                   30 m

                                                                  Scott Morrison's mixologist friend Cyrus Keyhari created this recipe for Socialista, a trendy Havana-themed restaurant and nightclub in Manhattan's West Village. The name of this margarita-like cocktail means "the point of grapefruit," referring to Keyhari's belief that citrus-based cocktails have an affinity for spicy food.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cinnamon stick
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp grapefruit juice
                                                                  • Yes No 1/4 cup silver tequila
                                                                  • Yes No 1 cherry
                                                                  • In a small saucepan, combine the sugar, water, cinnamon stick, cloves and nutmeg. Bring to a simmer, stirring until the sugar is dissolved. Let cool, then strain.
                                                                  • Fill a cocktail shaker with ice. Add the lime juice, grapefruit juice, tequila and 2 tablespoons of the spiced simple syrup. Shake well and strain into an ice-filled collins glass. Garnish with a cherry, if desired.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 1drink
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice

                                                                  These sandwiches are incredibly versatile. Serve them as a hearty lunch, a light dinner or as hors d'oeuvres. They can be assembled well ahead of time, making them perfect for entertaining.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp champagne vinegar
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 3 tsp dijon mustard
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 6 oz cream cheese
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 1 tbsp chopped caper
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 14 inch ciabatta
                                                                  • Yes No 8 oz hot smoked salmon
                                                                  • Yes No 3 cup loosely packed baby spinach
                                                                  • Yes No extra virgin olive oil
                                                                  • Whisk together vinegar, 2 tablespoons lemon juice, 2 teaspoons mustard, and garlic in a bowl. Slowly drizzle in 3 tablespoons olive oil, whisking constantly, until mixture is slightly thickened. Add salt and pepper to taste. Add red onion, tossing to coat. Let stand 30 minutes (can be made ahead and refrigerated).
                                                                  • Combine cream cheese and next 4 ingredients. Stir in 1/4 teaspoon pepper, remaining 1 tablespoon lemon juice, and remaining 1 teaspoon mustard.
                                                                  • Slice ciabatta horizontally into top and bottom halves. Spread cream cheese mixture evenly on both pieces of bread. Arrange salmon in an even layer over cheese on bottom half of bread; press salmon firmly into cheese. Top with spinach and marinated red onion. Place top half of bread on sandwich can be prepared in advance up to this point if kept tightly wrapped and refrigerated 4 to 6 hours).
                                                                  • Cut into 4 individual sandwiches. Heat panini maker or grill to medium-high heat. Brush both sides of each sandwich with olive oil. Grill about 5 minutes, or until crisp and browned. (If grilling, weigh down sandwiches with a baking sheet topped with heavy canned goods.) Cut each sandwich in half diagonally.
                                                                  • Note: To serve as hors d'oeuvres, cut each grilled sandwich into 3 or 4 rectangles or "fingers."
                                                                  Yields: 4entrée or 8 hors d'oeuvre servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb new potato
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3/4 cup crème fraiche
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 small fennel bulb
                                                                  • Yes No 4 13oz salmon fillet
                                                                  • Yes No 3 tbsp dijon mustard
                                                                  • Yes No 1/4 cup dill weed
                                                                  • Adjust oven rack to 6 inches below heat source; heat broiler. Place the potatoes in a medium pot, cover with cold water, and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, about 15 minutes. Drain, run under cold water to cool, then cut into quarters. Meanwhile, in a large bowl, combine the crème fraîche or sour cream, 1 tablespoon of the lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in the potatoes and fennel; set aside. Place the salmon on a parchment- or foil-lined baking sheet. In a small bowl, combine the mustard and the remaining lemon juice. Spread over the top of the salmon. Broil until the salmon is the same color throughout, 6 to 8 minutes, depending on the thickness. Divide the salmon and salad among individual plates and sprinkle with the dill. Upgrade: For a snappy, licoricey boost, reserve the feathery green fronds of the fennel and mix them with the dill before garnishing.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/8 tsp cream of tartar
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 chamomile tea
                                                                  • Yes No 1/4 tsp dried lavender buds
                                                                  • Yes No 1 1/4 cup raspberry
                                                                  • Yes No 3/4 cup blueberry
                                                                  • Yes No 1/2 cup blackberry
                                                                  • Yes No 1 cup percent greek yogurt
                                                                  • Preheat the oven to 250° and position a rack in the lower third. Line a baking sheet with parchment. In a bowl, beat the egg whites with the cream of tartar at medium speed until frothy. Beat in 3/4 cup of the sugar, 1 tablespoon at a time, until the meringue is thick and glossy; scoop into four 4 1/2-inch mounds onto the prepared sheet. Using the back of a spoon, make a well in the center of each mound; bake for 1 hour, until crisp but still chewy inside. Turn off the oven and prop the door open; let cool for 1 hour.
                                                                  • Meanwhile, in a saucepan, combine the remaining 1/2 cup of sugar and the water and bring to a boil; remove from the heat. Add the chamomile tea bag and lavender and let stand for 10 minutes. Strain the syrup into a bowl. Let stand until the syrup is cool.
                                                                  • In a bowl, gently toss all of the berries with 1/4 cup of the syrup. Top the meringues with the yogurt and berries. Drizzle with the remaining syrup and serve.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No 1/2 cup diced seedless cucumber
                                                                  • Yes No 2 oz bourbon
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz ginger ale
                                                                  • In a cocktail shaker, lightly muddle the diced cucumber with the Simple Syrup. Add the bourbon, lemon juice, lime juice and enough ice to fill a highball glass; shake well. Pour into a highball glass, top with the ginger ale and garnish with the cucumber spear.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 2 1/3 cup all purpose flour
                                                                  • Yes No 1 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tbsp baking soda
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 1 1/2 cup strong brewed coffee
                                                                  • Yes No two 1.4 oz skor bars
                                                                  • Yes No corn starch
                                                                  • Yes No 1 1/2 lb prepared fondant
                                                                  • Yes No colored fondant and diluted food coloring
                                                                  • MAKE THE CAKES Preheat the oven to 350°. Butter and flour two 10-inch round cake pans. In a large bowl, sift the flour with the cocoa, baking powder, baking soda and salt. Stir in the sugar.
                                                                  • In a medium bowl, mix the eggs with the vanilla until blended, then whisk in the buttermilk, melted butter and coffee. Whisk the liquid ingredients into the flour mixture. Scrape the batter into the prepared pans and bake for 1 hour and 5 minutes, or until a tester inserted in the center of each cake comes out clean. Transfer the cakes to a rack and let cool for about 30 minutes. Run a knife around the edge of each cake; invert the cakes onto the rack and let cool completely, about 2 hours.
                                                                  • FILL AND FROST THE CAKE Set 1 of the cakes on a cake circle. Using a serrated knife, cut the cake in half horizontally; set the top aside. Spread a 1/3-inch-thick layer of Vanilla Buttercream over the cake bottom; be sure to spread it all the way to the edge of the cake. Sprinkle the Skor bits over the buttercream and cover with the top cake layer. Frost the top and side of the cake with a thin, even layer of Vanilla Buttercream. Refrigerate the cake for 1 hour.
                                                                  • Dust a work surface with cornstarch and roll out the fondant to a 13 1/2-inch round. Roll the fondant onto the rolling pin and unroll it over the cake. Smooth the surface of the fondant and trim around the base of the cake. Decorate the cake as desired
                                                                  Yields: 210-inch cakes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    skor
                                                                    Brands:
                                                                  • Yes No
                                                                    skor
                                                                  Ingredients
                                                                  • Yes No one 1 liter gin
                                                                  • Yes No one 1 liter
                                                                  • Yes No 8 oz crème de pêche
                                                                  • Yes No 16 oz unfiltered apple juice
                                                                  • Yes No 32 oz tonic water
                                                                  • Yes No 16 oz sparkling water
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 long slice green apple, peaches, 6, thin cucumber slices and 1/4 cup mint leaves
                                                                  • In a punch bowl, combine the gin, vermouth, elderflower and peach liqueurs, Lemon Syrup and apple juice. Refrigerate until chilled, about 4 hours. Stir in the tonic water and sparkling water. Add ice and garnish with the apple, peaches, cucumber and mint leaves.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 24drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir

                                                                  The bubbling clay pots served at Asian restaurants are always enticing, especially when their lids are removed to reveal the steamy, savory contents. If you don’t have a clay pot at home, you can still make your own version in a Dutch oven. Serve this easy braised chicken with Sautéed Bok Choy and some steamed rice to soak up the flavorful sauce. Game plan: The chicken can be marinated up to a day in advance.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp packed dark brown sugar
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 oz ginger
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 2 tbsp fish sauce
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 3 star anise
                                                                  • Yes No 2 thai red chiles
                                                                  • Yes No 12 4 lb bone in chicken thighs
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No cilantro
                                                                  • Yes No brown rice
                                                                  • Place the brown sugar and water in a large clay pot or Dutch oven with a tightfitting lid over medium-high heat, stirring until the sugar dissolves. Bring to a boil; add the ginger, garlic, soy sauce, fish sauce, lime juice, star anise, and chiles; and stir to combine. Remove the pot from the heat and let cool to room temperature, about 30 minutes.
                                                                  • Add the chicken pieces and turn to coat in the marinade. Let sit at room temperature uncovered for 1 hour, or cover and marinate in the refrigerator for up to 24 hours.
                                                                  • If covered, uncover the pot and place it over high heat. Add the chicken broth and onion and bring to a boil. Reduce the heat to low, cover, and simmer until the chicken is tender, about 1 hour.
                                                                  • Remove the chicken to a serving plate. Increase the heat to medium and simmer vigorously until the sauce has slightly darkened in color and has reduced by about a third, about 5 minutes. Taste and season with salt and pepper as needed. Garnish the chicken with cilantro and serve with the sauce and steamed rice.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings
                                                                  • Total Time: 3 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  This family favorite gets a twist with the addition of whole wheat flour and oatmeal. Tossing unthawed frozen blueberries with a couple tablespoons of flour before adding to the batter keeps them from turning the batter purple while they bake. If you use fresh blueberries, skip that step.

                                                                  Ingredients
                                                                  • Yes No 1 2/3 cup quick cooking oat
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 3/4 cup packed golden brown sugar
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 1/2 cup fat free buttermilk
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 cup frozen blueberry
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Preheat oven to 400°.
                                                                  • Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
                                                                  • Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.
                                                                  • Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
                                                                  • Toss berries with 2 tablespoons flour, and gently fold them into the batter.
                                                                  • Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.
                                                                  Yields: 16servings (serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  These savory gorditas, stuffed with chile-spiced scrambled eggs, make a great breakfast meal or afternoon snack. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.

                                                                  Ingredients
                                                                  • Yes No 2 cup masa harina (available at mexgrocer.com
                                                                  • In a medium bowl, stir together masa harina, salt, and 1 1/4 cups water until dough forms; let sit for 5 minutes. Divide into six 2″ balls (about 3 oz. each), then flatten with your hands into 1/4″-thick disks. Set aside.
                                                                  • Heat chiles in a 10″ skillet over high heat and cook, turning, until lightly toasted, about 3 minutes; reduce heat to medium. Transfer chiles to a blender, add garlic and 1/2 cup water, and puree; return to skillet; add eggs and cook, stirring often, until cooked through, about 8 minutes. Set aside.
                                                                  • Heat a 12″ cast-iron skillet over medium-high heat. Working in batches, add disks, season with salt, and cook, turning once, until golden brown on both sides, about 4 minutes. Immediately transfer to a work surface, cut horizontally halfway through disk, and stuff with scrambled egg mixture. Serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 2 globe artichoke
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/2 small red bell pepper
                                                                  • Yes No 1/2 small yellow bell pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tbsp champagne vinegar
                                                                  • Yes No 1/4 preserved lemon, rind very
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp shallot
                                                                  • Yes No 2 tbsp chopped pitted niçoise olives
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp minced chives
                                                                  • Yes No 1 tsp chopped tarragon
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 baby arugula
                                                                  • Fill a small bowl with water and squeeze the lemon half into it. Working with 1 artichoke at a time, snap off the outer leaves. Using a sharp knife, trim the stem and base of the artichoke and cut off the top two-thirds of the leaves. With a spoon or melon baller, scrape out the furry choke. Rub the artichoke heart all over with the lemon half and drop in the bowl of water. Repeat with the remaining artichoke.
                                                                  • Bring a small saucepan of water to a boil. Add the artichoke hearts and simmer over moderately high heat until tender, about 12 minutes. Drain and cut into 1/4-inch dice.
                                                                  • Bring a medium saucepan of salted water to a simmer. In a large bowl, mix the ricotta with the Parmesan and 1 tablespoon of the flour; season with salt and pepper. Stir in the egg yolk and the diced artichoke hearts. Using 2 large serving spoons, form the mixture into 12 oval-shaped dumplings. Add the dumplings to the simmering water and cook gently until they start to rise to the surface, about 1 minute. Using a slotted spoon, transfer the dumplings to a large, rimmed baking sheet. Pat dry with paper towels and refrigerate until very cold, about 1 hour.
                                                                  • Meanwhile, roast the pepper halves over a gas flame or under the broiler, skin side up, until nicely charred. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel the peppers and cut them into 1/4-inch dice.
                                                                  • In a small saucepan, combine 1/4 cup of the olive oil with the lemon juice, water, 1 tablespoon of the vinegar and the preserved lemon rind and boil over moderately high heat until reduced by half, about 3 minutes. Remove from the heat and whisk in the butter, 1 piece at a time. Stir in the shallots, olives, parsley, chives, tarragon and roasted peppers and season with salt and pepper. Keep the sauce warm.
                                                                  • In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Lightly dust the dumplings with flour and add them to the hot oil. Cook the dumplings over moderately high heat until they are golden brown all over, about 4 1/2 minutes. Transfer to paper towels to drain.
                                                                  • In a medium bowl, combine the remaining 2 teaspoons of olive oil and 1 teaspoon of vinegar and season with salt and pepper. Add the arugula and toss. Spoon the lemon sauce into 4 shallow bowls. Arrange 3 dumplings in each bowl, mound the arugula alongside and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    dust
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Notes: You can make this salad up to 1 day ahead; cover and chill. Bring to room temperature before serving, and season to taste with additional vinegar, salt, and pepper.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp whole grain mustard
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 lb celeriac
                                                                  • Yes No 1/2 long cup italian parsley sprigs
                                                                  • Yes No black pepper
                                                                  • In a bowl, whisk olive oil, mustard, vinegar, and 1/4 teaspoon salt to blend.
                                                                  • In a 4- to 6-quart pan, bring 3 to 4 quarts water to a boil. Meanwhile, peel celery root and cut into 2-inch-long matchstick-size strips. Add celery root to water and cook until tender-crisp, 2 to 3 minutes. Drain and immediately add to dressing, along with parsley. Mix to coat. Add salt and pepper to taste. Serve warm or at room temperature.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8cups; 6 to 8 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick

                                                                  This dessert is made up of two elements—creamy vanilla panna cotta and a clear cranberry jelly. Alison Attenborough created a graphic look by tilting the plastic glasses at a 45-degree angle as the first two layers are poured and allowed to set.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unflavored powdered gelatin
                                                                  • Yes No 2 qt cranberry juice
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 tsp orange flower water
                                                                  • Yes No 1 tbsp unflavored powdered gelatin
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 6 cup heavy whipping cream
                                                                  • Yes No 3 3/4 cup whole milk yogurt
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 vanilla bean pod
                                                                  • Yes No red currants and mint leaves
                                                                  • MAKE THE CRANBERRY JELLY In a small bowl, sprinkle the gelatin evenly over 2 cups of the cranberry juice. Let stand until the gelatin has softened, about 5 minutes.
                                                                  • In a medium saucepan, bring the remaining 6 cups of cranberry juice to a simmer. Remove from the heat and stir in the honey and orange-flower water. Whisk in the gelatin mixture. Let cool for about 1 hour, stirring occasionally.
                                                                  • MEANWHILE, MAKE THE PANNA COTTA In a small bowl, sprinkle the gelatin evenly over the water and let stand until softened, about 5 minutes. In a large heatproof bowl, whisk 3 cups of the heavy cream with the yogurt.
                                                                  • In a medium saucepan, combine the remaining 3 cups of heavy cream with the sugar and the vanilla beans and seeds and bring to a simmer over moderately high heat, stirring often to dissolve the sugar. Remove the saucepan from the heat and whisk the gelatin mixture into the hot vanilla cream. Strain the cream through a fine-mesh sieve set over the yogurt mixture and whisk thoroughly to blend. Let yogurt panna cotta cool for about 45 minutes, stirring occasionally.
                                                                  • Set 20 small and sturdy plastic glasses on a tray. Ladle 1/4 cup of the yogurt panna cotta mixture into each glass (see Note) and refrigerate until set, about 3 hours.
                                                                  • Carefully ladle about 6 1/2 tablespoons of the cranberry jelly over the panna cotta layer and refrigerate until set, about 2 hours.
                                                                  • About 30 minutes before adding the last layer, gently warm the remaining panna cotta mixture just until melted. Ladle 1/4 cup of the panna cotta into each glass. Cover the glasses with plastic wrap and refrigerate until firm, about 2 hours longer. Serve chilled, garnished with small clusters of red currants.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 20
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 8 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 2/3 cup dry white wine
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 3 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1 cup clam juice
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 3/4 lb clam
                                                                  • Yes No 1/3 cup chopped flat leaf parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 lb linguine
                                                                  • In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the wine, thyme, and red-pepper flakes; bring to a simmer. Cook until reduced to about 1/3 cup, about 5 minutes.
                                                                  • Add the tomatoes, clam juice, and salt. Raise the heat to moderate and bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Add the clams and bring back to a simmer. Continue simmering until the clams are just done, about 1 minute longer. Stir in the parsley and black pepper. Taste the sauce for salt, and add more if needed.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain and toss with the sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 10 medium fennel bulb
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 cup finely grated parmigiano-reggiano cheese
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Preheat the oven to 375°. On 2 large rimmed baking sheets, drizzle the fennel with 1/2 cup of the olive oil; season with salt and pepper. Bake for 45 minutes, until softened. Let cool for 30 minutes.
                                                                  • In a skillet, toast the panko over moderate heat until golden, 3 minutes. Transfer to a bowl; stir in the cheese and flour.
                                                                  • In the same skillet, melt the butter. Add the garlic, shallots and thyme and cook over moderate heat until the garlic is softened, 5 minutes; add to the panko. Stir in the remaining 1/2 cup of oil and the parsley. Season with salt and pepper.
                                                                  • Preheat the oven to 400°. Spread half of the fennel in a 9-by-13-inch glass or ceramic baking dish. Pour the wine over the fennel, then sprinkle half of the panko on top. Repeat with the remaining fennel and panko. Cover and bake for 20 minutes, then remove the foil and bake for 10 minutes longer, until the topping is browned and crisp. Serve hot.
                                                                  Yields: 12
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  There are a lot of recipes for cobbler out there, and we've read and considered (and made) quite a few of them. But we keep coming back to a very basic family recipe that is almost no recipe at all. We promise you can't mess it up, and it's guaranteed delicious...

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup flour
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No summer berries
                                                                  • Yes No two thick inch fruit, you want to create a layer that comes about two inches up the sides
                                                                  • Yes No if the fruit is particularly tart
                                                                  • Combine the flour and sugar. Add the butter, mixing as you go, until the mixture forms a soft dough. It can be slightly crumbly, but you want it to hold together when you squeeze it.
                                                                  • Take the dough by the handful and pat it into disks that are about 1/4-inch to 1/2-inch thick. Lay them on top of the fruit, continuing with the patties, until it is covered. Bake the cobbler at 350 degrees for about 45-50 minutes, until the crust is light golden brown. Let cool slightly, then serve with ice cream.
                                                                  • Note: In my family, we find cobbler is even better the next day, cold and firm from the fridge.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9x9 baking dish
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

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

                                                                  Ingredients
                                                                  • Yes No 3 baby back ribs
                                                                  • Yes No 1/2 cup turbinado sugar
                                                                  • Yes No 1 cup time barbecue rub
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 1 1/2 cup apple juice
                                                                  • Yes No 2 thick cup and sticky barbecue sauce
                                                                  • Prepare your cooker for indirect grilling at about 325°F, using cherry and hickory wood for flavor.
                                                                  • In a bowl, stir together turbinado sugar and Big-Time Barbecue Rub, and spread it on the ribs (use about 2/3 on the meaty side and 1/3 on the bony side). Let rest at room temperature for about 30 minutes.
                                                                  • Put ribs in the smoker, meaty side up (use a rib rack if necessary so that there is enough space). Cook ribs slowly until they are nicely caramelized, about 1 to 1 1/2 hours, depending on your equipment.
                                                                  • Remove ribs and place on a platter or baking sheet; brush on both sides with the honey.
                                                                  • To tenderize ribs, pour apple juice in the bottom of an aluminum foil roasting pan to a depth of about 1 inch and add the ribs, standing them on end in the pan if necessary to fit.
                                                                  • Cover with aluminum foil, and put the pan on the grill over indirect heat at about 325°F until ribs are tender (this step can also be done in the oven). Test ribs by sticking them with a toothpick; they should be soft and tender. It should take about 1 hour, but this will vary depending on your equipment. If you have a hard time keeping your grill on low, check the apple juice frequently to make sure it doesn’t cook off; replenish as needed. At this point the ribs can be allowed to cool, wrapped separately, and reheated later. This is a great way to take ribs to a tailgate party or to prepare ahead for a party at home.
                                                                  • When ready to serve, transfer the cooked ribs to a medium-hot grill. Brush with Thick and Sticky Barbecue Sauce and heat for just a few minutes, flipping several times, and brushing again with sauce, if you desire, until they are heated through and the sauce is caramelized. Cut into pieces and serve.
                                                                  Cuisine:YesNost. louis
                                                                  Yields: 7servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 6 40 oz cup sweet rice
                                                                  • Yes No 1 oz dried shiitake mushroom
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 6 shallot
                                                                  • Yes No 1/2 lb shiitake mushroom cap
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 scallion
                                                                  • Yes No 3 4 oz chinese sausages
                                                                  • Yes No one 8 oz water chestnuts
                                                                  • Yes No one packed, 3 1/2 oz vacuum cooked chestnuts
                                                                  • Yes No 3/4 cup dry sherry
                                                                  • Yes No 1/3 cup soy sauce
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Put the rice in a large bowl and cover with 2 inches of water. Let stand overnight.
                                                                  • Drain the rice. Line a large, wide steamer with a damp kitchen towel. Spread the rice on the towel in an even layer. Bring 1 inch of water to a boil in the bottom of the steamer. Add the rice, cover and steam over moderate heat for about 40 minutes, until tender and translucent. Fluff the rice.
                                                                  • Meanwhile, put the dried shiitake in a medium bowl and cover with the boiling water. Let soak until softened, about 20 minutes. Cut off the stems and cut the caps into 1/2-inch pieces. Carefully pour the soaking liquid into a cup, stopping before you reach the grit at the bottom.
                                                                  • Preheat the oven to 375°. In a large, deep skillet, heat 3 tablespoons of the vegetable oil. Add the shallots and cook over moderate heat, stirring, until translucent, about 3 minutes. Add the fresh shiitake, cover and cook, stirring a few times, until softened, about 5 minutes. Add the reconstituted shiitake, season with salt and pepper, cover and cook for 2 minutes. Scrape the mushrooms into a medium bowl.
                                                                  • Add the remaining 3 tablespoons of oil to the skillet. When the oil is hot, add the scallions and sausage and cook over moderately high heat, stirring, until the sausage is heated through, about 2 minutes. Add the water chestnuts and cooked chestnuts and stir to heat through, about 1 minute; season with salt and pepper. Add the mushrooms, 1 cup of the shiitake soaking liquid, the Shaoxing, soy sauce and sugar and bring to a boil. Add the steamed rice and stir to incorporate all of the ingredients. Stir in the chopped cilantro and season with salt and pepper.
                                                                  • Oil a large, shallow baking dish. Pack the rice into the dish and cover with foil. Put the dish in a large roasting pan. Pour enough water onto the pan to reach halfway up the side of the dish. Cover the pan with foil and bake for 1 hour, until the rice is heated through. Garnish with the cilantro sprigs and serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 12
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Fresh herbs are premium ingredients that can easily break a budget. Stretch the pesto by adding a little fresh baby spinach.

                                                                  Ingredients
                                                                  • Yes No 1 9 oz fresh 3 cheese ravioli
                                                                  • Yes No 1 1/3 cup baby spinach
                                                                  • Yes No 2/3 cup basil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 plum tomato
                                                                  • Yes No 1/2 2 oz cup parmesan cheese
                                                                  • Yes No 1/3 cup pine nut
                                                                  • Yes No basil
                                                                  • Cook ravioli according to package directions; omit salt and fat. Drain.
                                                                  • Combine spinach, basil, salt, red pepper, and garlic in a food processor. With processor running, add broth, olive oil, and lemon juice through chute until mixture is smooth.
                                                                  • Combine ravioli, pesto, and tomato in medium saucepan over medium-high heat; cook 1 minute or until warm. Spoon 3/4 cup into each of 4 bowls; sprinkle each serving with 2 tablespoons cheese and about 4 teaspoons nuts. Garnish with basil leaves, if desired.
                                                                  • Wine Match: This rich dish needs a crisp white to refresh the palate. Costamolino Vermentino di Sardegna 2010 ($10) is zesty and refreshing with tropical fruit and an herbal edge to match the basil. --Jeffery Lindenmuth
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 1 hr., Freeze: 1 hr.

                                                                  Ingredients
                                                                  • Yes No buttery herb cheese spread
                                                                  • Yes No assorted fresh herb sprigs and flowers
                                                                  • Prepare 3 recipes of Buttery Herb Cheese Spread.
                                                                  • Press 6 cups of mixture into an 8-inch round cakepan; freeze for 1 hour. Unmold onto a serving plate.
                                                                  • Fit decorating bag with basket-weave tip; spoon half of remaining spread into bag. Pipe basket-weave pattern around sides. Use remaining half of spread to pipe ruffle around top, using a star tip.
                                                                  • Form handle from florist wire; attach fresh herbs and flowers to handle with florist tape. Insert 2 water picks into top of cheese spread, and insert a wire end into each pick. Arrange herb sprigs around base of wire. Garnish base of basket, if desired. Serve with assorted crackers, breads, or vegetables.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1(8-inch) basket
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Weir's students prepare this delicious ice cream, which is redolent with lavender, almonds, honey, and figs. Look for dried lavender flowers in natural foods or specialty grocery stores.

                                                                  Ingredients
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp dried lavender flowers
                                                                  • Yes No 4 cup 2% reduced fat milk
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 1/4 cup almond
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 12 ripe figs
                                                                  • Yes No 2 tbsp ruby port
                                                                  • Place sugar and lavender in a spice or coffee grinder, and process until ground. Discard any large pieces.
                                                                  • Combine milk, 1/2 cup honey, and egg yolks in a heavy saucepan over medium heat. Cook until mixture is slightly thick and coats the back of a spoon (about 8 minutes), stirring constantly (do not boil). Remove from heat; add lavender powder, stirring until blended. Strain mixture through a sieve over a bowl; discard solids. Chill 2 hours.
                                                                  • Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
                                                                  • Spoon ice cream into a freezer-safe container; stir in almonds. Cover and freeze 1 hour or until firm.
                                                                  • Preheat oven to 350°.
                                                                  • Coat a 13 x 9-inch baking dish with cooking spray. Drizzle remaining 2 tablespoons honey in bottom of dish. Place figs, cut-sides down, in prepared dish. Bake at 350° for 20 minutes or until figs are tender. Turn figs; add port to dish, and baste figs with honey mixture. Bake an additional 5 minutes. Spoon ice cream into bowls, and serve with figs and sauce.
                                                                  Yields: 4cups (serving size: about 1/2 cup ice cream and 3 fig halves)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

                                                                  These make-ahead tacos are an ideal way to showcase slow-cooked pork. Browning the pork roast before adding it to the slow cooker adds rich flavor.

                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 lb boneless pork loin roast
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 12 6 inch corn tortilla
                                                                  • Yes No 6 tbsp light sour cream
                                                                  • Yes No chimichurri sauce
                                                                  • Rub pork with salt, pepper, and garlic. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Transfer pork to a 5-quart round electric slow cooker coated with cooking spray. Add stock to pan, scraping to loosen browned bits; cook 2 minutes. Pour stock mixture over pork; add water. Cover and cook on LOW 8 hours or until tender.
                                                                  • Remove pork from slow cooker, and place in a medium bowl. Pour broth into a medium skillet. Bring to a boil over high heat; boil 5 minutes or until reduced to 2/3 cup.
                                                                  • While broth reduces, shred pork using 2 forks. Stir in broth reduction.
                                                                  • Warm tortillas according to package directions. Serve pork with tortillas, sour cream, if desired, and Chimichurri Sauce.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 1/2 cup pork mixture, 2 tortillas, and about 2 tablespoons chimichurri sauce)
                                                                  • Prep Time: 6 minutes
                                                                  • Cook Time: 8 hours 13 minutes
                                                                  • Total Time: 8 hours 19 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson

                                                                  Prep: 25 min.; Stand: 5 min.; Rise: 1 hr., 45 min.; Bake: 35 min. This recipe makes two loaves, so freeze one after cooling to help it stay fresh longer. Slice first, if desired; then wrap the loaf in plastic wrap and aluminum foil, and place in a zip-top plastic freezer bag. Keep frozen for up to 1 month.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 3 tbsp molasses
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 2 1/2 cup whole wheat flour
                                                                  • Yes No 1 cup uncooked regular oats
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 6 tbsp all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 3 ingredients in a 2-cup glass measuring cup; let yeast mixture stand 5 minutes.
                                                                  • Combine 2 cups all-purpose flour, whole wheat flour, oats, and salt.
                                                                  • Beat yeast mixture, 1 cup all-purpose flour, honey, and olive oil at medium speed with a heavy-duty electric stand mixer until well blended. Gradually add whole wheat flour mixture, beating at low speed until a soft dough forms.
                                                                  • Turn out dough onto a well-floured surface, and knead 9 minutes, adding additional all-purpose flour (up to 6 tablespoons) as needed. (Dough will be slightly sticky.) Place dough in a large bowl sprayed with cooking spray, turning to grease top of dough.
                                                                  • Cover bowl of dough with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
                                                                  • Punch down dough, and divide in half. Roll each portion into a 13- x 8-inch rectangle on a lightly floured surface. Roll up each dough rectangle, starting at 1 short side, jelly-roll fashion; pinch ends to seal. Place loaves, seam sides down, into 2 (8 1/2- x 4 1/2-inch) loaf pans sprayed with cooking spray.
                                                                  • Cover loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 45 minutes or until almost doubled in bulk. Remove and discard plastic wrap.
                                                                  • Bake at 350° for 30 to 35 minutes or until loaves sound hollow when tapped and are golden. Cool in pans on wire racks 10 minutes. Remove loaves from pans, and cool on wire racks.
                                                                  • Note: If you don't have a heavy-duty electric stand mixer, you may mix dough by hand with a wooden spoon.
                                                                  • Cook's Tip: To measure flour, spoon into a dry measuring cup, and then level the top with a knife. Never scoop the measuring cup into the flour--you'll get too much flour, resulting in a dense, thick bread.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 2loaves, 12 slices per loaf (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread

                                                                  These muffins are at their best warm, so reheat briefly if you make ahead. Wheat germ is an excellent source of vitamin E.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup raw wheat germ
                                                                  • Yes No 1/2 cup sweetened dried cranberry
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 2 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp turbinado sugar
                                                                  • Preheat oven to 375°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; stir with a whisk. Make a well in center of mixture.
                                                                  • Combine brown sugar, oil, rind, juice, and eggs; stir with a whisk. Add egg mixture to flour mixture; stir just until combined. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with turbinado sugar. Bake at 375° for 17 minutes or until muffins spring back when touched in center.
                                                                  Yields: 12(serving size: 1 muffin)