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                                                                  Ingredients
                                                                  • Yes No 12 thin slice pumpernickel bread
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 2 tsp caraway seed
                                                                  • Yes No 8 oz smoked salmon
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Cut bread slices in half on the diagonal. In a small bowl, combine cream cheese and caraway seeds. Spread evenly over the bread and top with thinly sliced smoked salmon. Sprinkle with chopped chives and serve.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  Toss earthy beets in a bright lemon vinaigrette, then add some salty capers, nutty walnuts, sweet fennel, and a drizzle of zesty crème fraîche, and you have a well-balanced salad that, when served over greens, is a filling lunch. Game plan: If you’re using a combination of yellow or orange beets and red beets, you can opt to place the red beets in a separate bowl and toss them with dressing so as not to let the red color bleed into the other ingredients. Toss the yellow or orange beets with the remaining dressing and ingredients. To plate, place the red beets around the rest of the salad. This dish was featured as part of our Recipes for Fall Ingredients.

                                                                  Ingredients
                                                                  • Yes No 2 medium lb beet
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 4 tbsp lemon juice
                                                                  • Yes No 1/4 cup minced chives
                                                                  • Yes No 1/4 tsp dijon mustard
                                                                  • Yes No 1 tbsp champagne vinegar
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 1/2 cup thinly sliced fennel
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No 4 oz smoked trout
                                                                  • Heat the oven to 400°F and arrange a rack in the middle.
                                                                  • Place the beets in an 8-inch square baking dish and add just enough water to cover the bottom of the dish (about 1/3 cup). Drizzle the beets with olive oil and sprinkle with salt and pepper. Cover the dish tightly with aluminum foil. Bake until a knife can be easily inserted into the center of the beets, about 40 minutes to 1 hour 10 minutes (for small beets start checking after 40 minutes; large beets may need even longer than 70 minutes).
                                                                  • Meanwhile, make the crème fraîche dressing and the vinaigrette. Place the crème fraîche, lemon zest, 1 tablespoon of the lemon juice, and half of the chives in a small, nonreactive bowl and stir to combine. Taste and season with salt, pepper, and more lemon juice as needed; set aside.
                                                                  • For the vinaigrette, whisk together the mustard, remaining 3 tablespoons lemon juice, vinegar, shallots, and a pinch each of salt and pepper in a small, nonreactive bowl. Let sit for 15 minutes, then whisk in the measured olive oil in a slow and steady stream; set aside.
                                                                  • When the beets are ready, carefully remove the foil and let them sit until cool enough to handle. Peel and cut the beets into bite-sized wedges about 1/3 inch wide. Immediately place them in a large bowl and add the fennel, capers, and remaining chives. Add the reserved vinaigrette and toss to combine. Taste and season with salt and pepper as needed.
                                                                  • Just before serving, top with the walnuts and smoked trout, if using. Drizzle with the crème fraîche dressing.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoked
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No one 6 lb roasting chicken
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 6 rosemary
                                                                  • Yes No 3 tangerine
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 3/4 cup chicken stock
                                                                  • Preheat the oven to 425°. Set the chicken on a rack in a roasting pan and stuff the cavity with the garlic, rosemary and 4 of the tangerine halves. Tie the legs together. Juice the remaining 2 tangerine halves. Rub the oil over the chicken. Pour the wine and tangerine juice over the chicken, drizzle on the honey and season with salt and pepper.
                                                                  • Roast the chicken for 20 minutes. Add 1 cup of the broth to the pan, cover the pan with foil and reduce the oven temperature to 375°. Roast the chicken for 40 minutes. Add the remaining 3/4 cup of broth to the roasting pan. Cover and roast for 50 minutes longer, or until an instant-read thermometer inserted in an inner thigh registers 165°.
                                                                  • Transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan juices into a saucepan and skim the fat. Carve the chicken and serve with the pan juices.
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Laurent Tourondel traveled extensively throughout Southeast Asia before opening his BLT empire of restaurants in America, and the spicy fish sauce and peanut dressing in this dish come straight out of Vietnam. Any green cabbage can substitute for the napa cabbage; just be sure to serve the slaw immediately after dressing it so that it retains maximum crunch.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup creamy peanut butter
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 3 tbsp asian fish sauce
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tbsp sriracha chile sauce
                                                                  • Yes No 2 lb napa cabbage
                                                                  • Yes No 3/4 lb red cabbage
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 15 mint
                                                                  • Yes No salt and pepper
                                                                  • In a medium bowl, whisk the peanut butter with the lime juice, fish sauce, water, sugar, garlic and Sriracha.
                                                                  • In a large bowl, toss the napa and red cabbages with the carrots, peppers, cilantro and mint. Toss the salad with the dressing and season with salt and pepper. Serve right away.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 10
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 cup dried porcini mushroom
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/4 cup diced shallot
                                                                  • Yes No 1 1/2 cup diced button mushroom
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp madeira wine
                                                                  • Yes No 1 1/2 tsp chopped thyme
                                                                  • Yes No 2 10 oz turkey tenderloins
                                                                  • Yes No 1 1/2 tbsp all purpose flour
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 cup 1% low-fat milk
                                                                  • Place 1 1/2 cups boiling water and porcini in a bowl. Cover and let stand 30 minutes or until tender. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop porcini; set aside.
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Add shallots, and sauté 3 minutes. Add cremini; sauté 3 minutes. Sprinkle cremini mixture with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add wine, and cook 1 minute or until liquid evaporates. Remove from heat; stir in 1/4 cup porcini and thyme.
                                                                  • Cut a horizontal slit through the thickest portion of each tenderloin to form a pocket. Fill the pockets evenly with cremini mixture, and secure at 1-inch intervals with twine. Sprinkle tenderloins with 1/4 teaspoon salt and 1/8 teaspoon pepper. Dredge tenderloins in 1 1/2 teaspoons flour.
                                                                  • Heat the oil in a large nonstick skillet over medium-high heat. Add turkey; cook 4 minutes on each side or until browned. Add the reserved soaking mixture and broth, and bring to a boil. Cover, reduce heat, and simmer 8 minutes. Remove turkey; keep warm. Cook broth mixture until reduced to 3/4 cup (about 5 minutes). Combine 1 tablespoon flour and milk, stirring with a whisk. Add milk mixture to broth mixture; bring to a boil. Reduce heat, and simmer 2 minutes. Stir in 1/4 teaspoon salt and remaining porcini.
                                                                  • Remove twine from tenderloins; slice turkey diagonally. Serve with sauce.
                                                                  Yields: 4servings (serving size: 4 ounces turkey and 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Best Potato Dish. An enormously popular story with readers, "Out of the Frying Pan Into the Oven" appeared in April 2002. In it we lightened many popular and traditionally fat-laden foods. These fries stand out. First, they're roasted at high heat until crisp and golden. Then you toss them in melted butter, shredded Parmesan cheese, and chopped fresh parsley for a tasty finishing touch. --Recipe by Elaine Magee (April 2002)

                                                                  Ingredients
                                                                  • Yes No 4 tsp canola oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3 lb baking potato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 8 5 teaspoons garlic clove
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Preheat oven to 400°.
                                                                  • Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
                                                                  • Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and Parmesan cheese to pan; toss to coat. Serve immediately.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup chopped hazelnut
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 1/2 cup fat free half and half
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No dash salt
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 4 cup light chocolate ice cream
                                                                  • Yes No 2 cup light vanilla ice cream
                                                                  • Preheat oven to 350°. Place hazelnuts on a large baking sheet; toast until golden brown and fragrant (6-8 minutes). Place 3/4 cup hazelnuts in a food processor; process until nuts turn into a paste (3-5 minutes), scraping down sides of bowl occasionally. Add chocolate; process until finely ground or melted (about 1 minute). Leave mixture in processor.
                                                                  • Add half-and-half, sugar, and salt to a small saucepan. Heat over medium; bring just to a boil, stirring to dissolve sugar. With the motor running on the processor, pour cream mixture through the feed tube; process until mixture is very smooth (3-4 minutes), scraping down sides of bowl occasionally. Transfer hazelnut mixture to a bowl; add vanilla. Let cool to room temperature; tightly cover and refrigerate until ready to use.
                                                                  • Line a 9- x 5-inch loaf pan with 2 sheets of plastic wrap that overlap, leaving enough overlap on ends to make unmolding easy. Spread 2 cups chocolate ice cream evenly in pan, making sure to pack it into corners. Spread evenly with 1/2 cup reserved hazelnut spread; freeze 15 minutes. Top with a smooth layer of vanilla ice cream and another 1/2 cup hazelnut spread; freeze 15 minutes. Spread remaining 2 cups chocolate ice cream in pan; top with remaining 1/2 cup hazelnut spread. Press remaining 1/2 cup hazelnuts into top of cake; fold plastic wrap over to cover. Freeze until firm (at least 4 hours).
                                                                  • Lift cake from pan with plastic wrap; transfer to a cutting board. Cut cake into slices with a serrated knife dipped into hot water; wipe dry after each cut.
                                                                  Yields: 12servings (serving size: 1 slice)
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 5 lb green tomato
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 tbsp pickling salt
                                                                  • Yes No 1 1/2 cup firmly packed brown sugar
                                                                  • Yes No 2 cup apple cider vinegar
                                                                  • Yes No 2 tsp mustard seed
                                                                  • Yes No 2 tsp whole allspice berry
                                                                  • Yes No 2 tsp celery seed
                                                                  • Yes No 1 1/2 tsp cloves, whole
                                                                  • Yes No 3 cup water
                                                                  • Sprinkle tomato and onion with pickling salt; let stand 4 to 6 hours. Drain and pat dry with paper towels; set aside.
                                                                  • Combine brown sugar and vinegar in a Dutch oven; cook over medium heat, stirring constantly, until sugar dissolves.
                                                                  • Place mustard seeds and next 3 ingredients on 6-inch square of cheesecloth; tie with string. Add spice bag, tomato, onion, and 3 cups water to vinegar mixture.
                                                                  • Bring to a boil, stirring constantly; reduce heat, and simmer, stirring occasionally, 25 minutes or until tomato and onion are tender. Remove and discard spice bag.
                                                                  • Pour hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
                                                                  • Process in boiling-water bath 10 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7pints
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    string
                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 1 lemon
                                                                  • Yes No 3 large asian pears
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt and cayenne pepper
                                                                  • Yes No 4 2 lb small frisée lettuce, tender green and white leaves only
                                                                  • Yes No 4 thick, 2 lb watercress
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 1/2 6 oz cup crumbled blue cheese
                                                                  • In a medium bowl, combine the water, sugar, kosher salt and fennel seeds; stir to dissolve the sugar and salt. Squeeze the lemon halves over the water and drop them in the bowl. Add the Asian pears and stir to separate the slices. Cover the pears with a plate to keep them submerged and refrigerate overnight or for up to 2 days.
                                                                  • In a very large bowl, whisk the crème fraîche with the lemon juice, shallot and lemon zest. Gradually whisk in the olive oil and season with salt and cayenne.
                                                                  • Drain the pears in a colander. Add the pears, frisée, watercress and red onion to the dressing, season with salt and cayenne and toss. Sprinkle the blue cheese over the salad and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 12
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 3/4 cup cocoa powder, unsweetened, natural
                                                                  • Yes No 1 1/4 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 1/4 cup dry red wine
                                                                  • Yes No powdered sugar
                                                                  • Yes No cream
                                                                  • Preheat the oven to 350°. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.
                                                                  • In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
                                                                  • Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner's sugar and serve with whipped cream.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 1bundt cake
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tbsp bottled minced garlic
                                                                  • Yes No 1 tbsp ginger
                                                                  • Yes No 2 stalk lemongrass
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 lb chicken breast tenders
                                                                  • Yes No 4 oz angel hair pasta
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 red chili pepper
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  Make an easy teriyaki sauce for the drumsticks with soy sauce, brown sugar, garlic and ginger. Kids love the sweetness of this not-too-spicy sauce.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 2 tbsp packed dark brown sugar
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 inch ginger
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 8 2 lb chicken drumstick
                                                                  • Yes No salt and pepper
                                                                  • Combine soy sauce, brown sugar, garlic, ginger and cornstarch in a small saucepan. Add 2 Tbsp. water and bring to a boil over high heat, stirring constantly until thickened, about 2 minutes. Cool slightly and strain, discarding solids. Preheat a broiler to high and place a broiling rack 6 to 8 inches from heat source. (Alternatively, light a charcoal fire and let coals burn to a gray ash.)
                                                                  • Arrange drumsticks snugly on a large foil-lined rimmed baking sheet and season with salt and pepper on all sides. Pour sauce over and turn drumsticks several times to coat thoroughly. Broil or grill until chicken is browned, about 25 to 30 minutes, or until juices run clear when chicken is pierced with a knife. While cooking, turn pan around from back to front every 2 to 3 minutes and use tongs to turn drumsticks over. If liquid in baking sheet starts to scorch, add water, 1/4 cup at a time.
                                                                  • Remove drumsticks from pan and cool slightly before serving.
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    foil

                                                                  This traditional recipe for Lithuanian potato pudding, known as kugelis or bulviu plokstainis (literally "flat potato"), produces a dense, heavy affair that is considered a national dish of Lithuania. It is commonly served with applesauce, lingonberry preserves, sour cream, or crumbled bacon bits. Kugelis can be eaten as a main course or side dish. Compare this recipe with Easy Lithuanian Kugelis and Polish Potato Pie Recipe - Baba Kartoflana or Kartoflak. Here is a larger photo of Lithuanian Kugelis.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb bacon
                                                                  • Yes No 1 large onion
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1 7 oz evaporated milk
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 cup farina
                                                                  • Yes No 5 lb white potato
                                                                  • In a large skillet, saute bacon and onion until lightly browned and caramelized. Do not drain the fat. Set aside to cool. Place oven shelf in middle and heat to 350 degrees. Coat a 13x9-inch pan with cooking spray. In a large bowl, combine eggs, milk, evaporated milk, salt and farina. Add bacon-onion mixture and drippings. Stir. Using a food processor or by hand, finely grate potatoes, squeezing out excess moisture. Work quickly so potatoes don't darken. Check out this QUICK TIP to keep your grated potatoes from turning dark. Add to egg-bacon mixture, combining well. Pour into prepared pan and bake for 1 1/2 hours or until top is quite brown but interior is solid but still moist. Remove from oven and let sit for 5 minutes before cutting into squares. Leftovers can be browned in butter the next day.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 1(13x9-inch) pan kugelis
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake

                                                                  When cooked, pumpkin becomes sweet and makes the perfect partner for fiery chilli and warm spices such as cumin and turmeric. Despite its quick cooking time, this dish has a rounded flavor. Serve as a vegetable aside to meat and fish dishes or by itself with steamed basmati rice or flatbreads and maybe an accompanying salad.

                                                                  Ingredients
                                                                  • Yes No 1 lb pumpkin
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 tsp smoked paprika
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 7 oz coconut meat
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 tbsp avocado oil
                                                                  • Yes No 1 tsp black mustard seed
                                                                  • Yes No 8 curry leaf
                                                                  • Yes No 2 small red chili pepper
                                                                  • Yes No salt
                                                                  • Put the pumpkin or butternut squash in a saucepan with the turmeric, smoked paprika, and the water. Bring to a boil and simmer gently for 6-8 minutes or until tender.
                                                                  • Grind half of the coconut in a spice mill or a mortar and pestle with the cumin seeds. Stir this into the pumpkin mixture and stir and cook for 2-3 minutes. Remove from heat.
                                                                  • In a small, nonstick frying pan, heat the oil until hot and add the mustard seeds, curry leaves, and red chiles. Stir and cook over high heat for 1-2 minutes, then pour this mixture over the pumpkin curry. Season and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 x basic bread recipe
                                                                  • Yes No 10 slice parma ham
                                                                  • Yes No 8 large organic eggs, for 8 minutes
                                                                  • Yes No 400 14oz gram cheese
                                                                  • Yes No 2 handful basil
                                                                  • Yes No plum tomatoes and olives
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Proceed through the basic bread recipe until Stage 5, dusting the dough with flour as you shape it into a long rectangle about 1cm/½ inch thick. This should end up being about 1 metre/39 inches long and about 18–20cm/7 or 8 inches wide.Along the middle of the bread, lay out your Parma ham, eggs, cheese, basil and tomatoes and olives if you're using them. Drizzle with extra virgin olive oil and season with salt and pepper. Pull the dough over the filling so it forms what looks like a cannelloni shape. Then what you need to do is bring one end round to the other so that they join up. Pinch and pat the two ends together firmly to form a doughnut-shaped loaf. Transfer to a flour-dusted baking tin, allow to prove for 15 minutes, dust with flour and place in your preheated oven at 180ºC/350ºF/gas 4 for 35 minutes until golden. Allow to cool and then either transport to a picnic and carve it there – if you're lucky, it will still be a little warm in the middle – or eat there and then. Fantastic.• from Happy Days with the Naked Chef
                                                                  Cuisine:YesNoparma
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 1/2 medium lb shrimp
                                                                  • Yes No coarse salt
                                                                  • Yes No 6 tsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 14.5 oz diced tomatoes, in juice
                                                                  • Yes No 1 pint cherry
                                                                  • Yes No 1/2 lb linguine
                                                                  • Yes No 1 1/2 cup loosely packed basil
                                                                  • Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
                                                                  • Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
                                                                  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  This Eastern European-style macaroni and cheese recipe is my take on the iconic dish. I used imported Hungarian macaroni, but American brands will do, and a combination of Bulgarian sharp kashkaval and brick cheeses, and a generous helping of fresh chopped dill. This is an egg-free, vegetarian-friendly dish. Here's a larger photo of Eastern European-style macaroni and cheese. Makes 4 to 6 servings of Eastern European-Style Macaroni and Cheese

                                                                  Ingredients
                                                                  • Yes No 8 oz macaroni
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 cup diced shallot
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 1/4 cup dry white wine
                                                                  • Yes No 2/3 cup heavy whipping cream
                                                                  • Yes No 7 oz gruyère cheese
                                                                  • Yes No 5 oz mild kashkaval cheese
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 1 tbsp whole grain mustard
                                                                  • Yes No 1/4 tsp hot hungarian paprika
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 oz dry bread crumb
                                                                  • Yes No 1 tbsp butter
                                                                  • Heat oven to 400 degrees. Butter a medium shallow baking dish. Cook macaroni in salted water until al dente. Shock in cold water to stop the cooking process and drain well. Meanwhile, in a large saucepan, saute the shallots in 2 tablespoons butter until thoroughly cooked but not browned, about 3 minutes. Add flour to make a roux, stirring continuously for 1 minute. Add the wine and cream and whisk until smooth. Add cheeses to saucepan and stir with a wooden spoon until completely melted. Add dill or chives, mustard paprika, if using, and salt and pepper to taste. Add the cooked pasta, coating well with the cheese sauce. Place prepared pan on a baking sheet and fill with macaroni and cheese mixture. Combine bread crumbs and 1 tablespoon melted butter (or more, if necessary). Sprinkle evenly over top of macaroni and cheese and bake until top is browned and cheese is bubbling, 25 to 30 minutes.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Before grilling, marinate chicken tenders in a paste made with cilantro, garlic, olive oil and lemon juice then serve on ciabatta bread topped with garden fresh carrot and tender pea shoots.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 2 tsp smoked spanish paprika
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 1 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 5 francese sandwich rolls
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 4 to 5 inch pieces qt tender pea shoots, 4 to 5 in, pieces
                                                                  • Yes No 1/3 cup mayonnaise
                                                                  • Stir together oil, lemon juice, salt, pepper, cumin, paprika, garlic, and cilantro in a medium bowl to make charmoula. Transfer 6 tbsp. to a small bowl.
                                                                  • Pull off tenders (the long, small, tenderloin muscles) from chicken. Add chicken (including tenders) to charmoula in medium bowl and turn to coat. Chill chicken and extra charmoula, covered, about 1 hour and up to 1 day, turning chicken once.
                                                                  • Heat grill to high (450° to 550°). Grill chicken, covered, turning once, until cooked through, 4 to 10 minutes; discard marinade. Transfer chicken to a board, let rest briefly, then slice diagonally. Grill rolls, cut sides down, until toasted, 1 minute.
                                                                  • Spoon 2 tbsp. reserved charmoula into a clean medium bowl, add carrot and pea shoots, and toss gently. Spoon 1 1/2 tbsp. more charmoula into a small dish and set aside. Whisk mayonnaise into charmoula remaining in the small bowl and spread over cut sides of the rolls.
                                                                  • Fill rolls with pea shoot salad and arrange chicken on top. Spoon about 1 tsp. reserved charmoula (from small dish) over chicken on each sandwich.
                                                                  • *Find at farmers' markets or Asian markets.
                                                                  • Note: Nutritional analysis is per sandwich.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4or 5
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  You can use good Prosecco (Italian sparkling wine) rather than Champagne for this recipe, and quite honestly, you?d never know the difference. Also, you get great results from puréed peaches or even strawberries instead of pomegranates, but I always think it?s best to stick to what?s in season.

                                                                  Ingredients
                                                                  • Yes No 4 pomegranate
                                                                  • Yes No superfine sugar
                                                                  • Yes No 1 of champagne
                                                                  • You can use good Prosecco (Italian sparkling wine) rather than Champagne for this recipe, and quite honestly, you’d never know the difference. Also, you get great results from puréed peaches or even strawberries instead of pomegranates, but I always think it’s best to stick to what’s in season.First of all, cut your pomegranates in half and take their seeds out. The easy way to do this is to hold one half of a pomegranate cut-side down in your hand and bash the top of it with a spatula so the seeds come tumbling out – make sure you’ve got a bowl underneath to catch them all! Whizz the seeds for 5–10 seconds in a food processor, pour through a sieve and you’ll have some lovely pomegranate juice. If the pomegranates are particularly sharp, feel free to stir in a little sugar to sweeten, although I usually don’t. All you need to do is put about 2 inches of pomegranate juice into a Champagne flute, then top it up with Champagne.If you want more festive cooking inspiration try our Thanksgiving recipes.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 qt milk
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 1 dozen large egg yolk
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 6 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup cake flour
                                                                  • Yes No 1/2 cup corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup sweet marsala
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No cream and fresh berries
                                                                  • MAKE THE PASTRY CREAM In a large saucepan, combine the milk with the vanilla bean and seeds and 3/4 cup of the sugar. Bring to a simmer, stirring to dissolve the sugar. Remove from the heat, cover and let stand at room temperature for 1 hour. Discard the vanilla bean.
                                                                  • In a large bowl, whisk the egg yolks with the cornstarch and the remaining 1 cup of sugar. Whisk in 1 cup of the milk mixture. Whisk the egg mixture into the milk in the saucepan and cook over moderately high heat, stirring constantly with a rubber spatula, until the custard just begins to thicken, about 4 minutes. Switch back to a whisk and cook, whisking constantly, until the custard is very thick and bubbling, about 4 minutes longer. Transfer the custard to a large heatproof bowl. Let cool, then press a sheet of plastic wrap directly onto the surface. Refrigerate until chilled, at least 3 hours or overnight.
                                                                  • MEANWHILE, MAKE THE SPONGE CAKE Preheat the oven to 350°. Butter a 12-by-17-inch rimmed baking sheet and line the sheet with parchment paper. Butter the parchment and dust it with flour. In the bowl of a standing electric mixer fitted with the whisk, beat the eggs with the sugar at medium-high speed until the mixture is thick and pale, about 7 minutes. Beat in the orange zest.
                                                                  • In a small bowl, whisk the cake flour with the cornstarch and salt. Working in two batches, sift the flour mixture over the beaten eggs and fold it in. Pour the cake batter onto the prepared baking sheet and smooth the surface with an offset spatula. Bake in the center of the oven for about 20 minutes, until the cake is golden and springy. Let cool on a wire rack.
                                                                  • MAKE THE MARSALA SYRUP In a small saucepan, combine the Marsala with the sugar and bring to a simmer, stirring to dissolve the sugar. Let cool.
                                                                  • Run the blade of a paring knife along the sides of the cake and invert the cake onto a work surface. Peel off the parchment paper. Cut the cake into 3-inch squares. Reserve any scraps to patch holes. In a large glass trifle bowl, arrange a layer of cake squares. Using a pastry brush, soak the cake with some of the marsala syrup. Top with a 1-inch layer of the pastry cream. Repeat with the remaining cake, syrup and pastry cream, ending with a layer of cake and syrup. Cover the trifle loosely with plastic wrap and refrigerate for at least 3 hours or overnight. Top the trifle with the whipped cream and berries and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 8 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  To save time, cut up the squash earlier in the week and refrigerate it in a zip-top bag.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1 1/2 cup arborio rice
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 medium, 2 lb, 4 cup medium butternut squash
                                                                  • Yes No 4 cup low sodium vegetable broth
                                                                  • Yes No 1 curly kale
                                                                  • Yes No parmesan cheese
                                                                  • Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These quick sandwiches get a boost from store-bought barbecue sauce. We used a spicy sauce, but use regular if you prefer.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb pork loin roast
                                                                  • Yes No 1 18 oz spicy barbecue sauce
                                                                  • Yes No 8 french hamburger buns
                                                                  • Yes No creamy slaw
                                                                  • Preheat oven to 375°. Stir together roast and barbecue sauce in a large skillet over medium-low heat. Cook, stirring occasionally, 8 to 10 minutes or until thoroughly heated.
                                                                  • Meanwhile, place buns on a baking sheet. Bake at 375° for 6 to 8 minutes or until golden brown. Cut buns in half lengthwise. Layer pork on bottom halves of buns. Top each with 1 heaping tablespoonful Creamy Slaw; cover with top halves of buns. Serve with remaining slaw.
                                                                  • *1 1/2 lb. thinly sliced Slow-Cooker Pork Butt Roast may be substituted.
                                                                  • **French rolls may be substituted.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 4 corn tortilla
                                                                  • Yes No kosher salt
                                                                  • Yes No 24 1 lb large shrimp
                                                                  • Yes No 1 tsp chipotle chile powder
                                                                  • Yes No 4 cup shredded coleslaw mix
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 1 1/2 tsp lime juice
                                                                  • Yes No 1 hass avocado
                                                                  • Yes No 2 medium radish
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No lime
                                                                  • In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes. Drain on paper towels and sprinkle with salt.
                                                                  • Preheat a grill pan. In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chile powder. Season the shrimp with salt. Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.
                                                                  • In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt. Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro. Serve with lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb baking apples
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 lb oyster mushroom
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup coarsely chopped mixed herbs
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Preheat the oven to 350°. Spray a small, shallow baking dish just large enough to hold the apples with vegetable oil cooking spray. Cut a thin slice off the top of each apple. Using a small spoon, scrape out the apple flesh, leaving a 1/4-inch-thick shell. Rub and moisten the apple cups with the lemon to discourage browning. Discard the skin from the apple tops and the seeds from the cores and finely chop the apple flesh.
                                                                  • Heat the olive oil in a large nonstick skillet. Add the garlic and cook until fragrant, about 1 minute. Add the chopped apple and the oyster mushrooms and season with salt and pepper. Cook the mixture over moderately high heat until the liquid evaporates, about 5 minutes. Stir in the herbs.
                                                                  • Season the apple cups with salt and pepper. Spoon the mushroom mixture into the cups, mounding it slightly. Set the apples in the prepared baking dish and pour the cider around them. Bake in the oven for 45 minutes to 1 hour, or until the apples are tender; if they begin to brown during cooking, cover them with foil. Serve hot.
                                                                  Yields: 4side-dish servings
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A favorite of the Bengalis in eastern India, kalia is traditionally made with the local, strong-tasting, freshwater fish called rui or katla, which belong to the carp family. We made this dish with salmon, but you can also use sea bass, shrimp, lobster, or crab.

                                                                  Ingredients
                                                                  • Yes No 6 6 oz, 1 inch thick salmon fillet
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp turmeric, ground
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 tsp panch phoron
                                                                  • Yes No 4 cup thinly sliced onion
                                                                  • Yes No 8 oz yukon gold potato
                                                                  • Yes No 1 lb tomato
                                                                  • Yes No 2 cup cubed zucchini
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tbsp low-fat yogurt
                                                                  • Yes No 5 serrano chili pepper
                                                                  • Yes No 1 8 oz medium tomato
                                                                  • Yes No 1 tsp garam masala
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Rub salmon fillets with 1/2 teaspoon salt and turmeric; cover and refrigerate 5 minutes. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fillets; cook 1 minute on each side. Remove fillets; cover and set aside. (Fish need not be fully cooked.)
                                                                  • Combine 2 teaspoons oil and Panch Phoron Blend in pan; cover and cook for 30 seconds, shaking pan constantly. Add onion and potato; stir-fry for 6 minutes or until vegetables begin to brown, stirring frequently.
                                                                  • Place 1 pound tomatoes in a food processor; process until pureed. Add 1/2 teaspoon salt, tomato puree, zucchini, and the next 4 ingredients (zucchini through garlic) to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in yogurt until well blended.
                                                                  • Return the fillets to the pan, carefully nestling them into the vegetable mixture. Arrange the chiles and tomato wedges on top of the vegetable mixture; cover and cook 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with Garam Masala and cilantro.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Cubes of pork tenderloin are browned and then stewed in broth flavored with paprika, onion, and peppers. The traditional dose of sour cream thickens the sauce. To be even more authentic, brown the pork and onions in bacon fat, as the Hungarians do.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp bacon fat
                                                                  • Yes No 1 1/2 lb pork tenderloin
                                                                  • Yes No 1 tbsp flour
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 large green bell pepper
                                                                  • Yes No 4 tsp paprika
                                                                  • Yes No 1 1/2 cup homemade stock
                                                                  • Yes No 3/4 cup sour cream
                                                                  • Yes No 3/4 lb egg noodle
                                                                  • In a large pot, heat 1 tablespoon of the oil over moderately high heat. Toss the pork with the flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Add about half the pork to the pot and brown for about 3 minutes. Remove. Repeat with the remaining pork and an additional tablespoon oil. Remove.
                                                                  • Reduce the heat to moderately low and add the remaining tablespoon oil to the pan. Add the onion and bell peppers. Cook, covered, stirring occasionally, for 7 minutes. Stir in the remaining 1 1/4 teaspoons salt, 1/4 teaspoon black pepper, and the paprika. Cook, stirring, for 30 seconds. Add the pork with any accumulated juices and the broth. Bring to a boil, reduce the heat, and simmer, partially covered, until the pork is just done, 10 to 15 minutes. Reduce the heat to very low and whisk in the sour cream.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until just done, about 7 minutes. Drain. Remove 1/2 cup of the sauce from the stew and toss with the noodles. Serve the stew over the noodles.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve

                                                                  These traditional Passover cookies couldn't be easier to make -- just stir and bake -- and they require only a handful of ingredients. The coconut treats are crisp and nutty, with a chewy center.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 cup unsweetened shredded coconut
                                                                  • Yes No 1/4 cup almond
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No pinch coarse salt
                                                                  • Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
                                                                  • Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No 6 oz rice noodle
                                                                  • Yes No 1 5 oz baby spinach
                                                                  • Yes No 1 cup basil
                                                                  • Yes No 16 8 oz thin slice deli roast beef
                                                                  • Yes No 1 scallion
                                                                  • Yes No 2 tsp chili garlic sauce
                                                                  • Yes No 4 lime
                                                                  • Put broth in a large pot. Cover and bring to a boil over high heat. Add the noodles, reduce heat to medium-high and boil gently, uncovered, stirring occasionally, 6 to 8 minutes or until noodles are tender, stirring in the spinach and basil leaves for the last minute of cooking time.
                                                                  • Divide beef among 4 serving bowls. Ladle soup over the beef, sprinkle with scallions and drizzle with chili garlic sauce (careful, it's spicy). Serve with lime wedges to squeeze on the soup.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Guinness Lamb Stew
                                                                   3 h 20 m

                                                                  If you can't find Guinness, or if you don't like it, substitute another dark beer.

                                                                  Ingredients
                                                                  • Yes No 8 tsp olive oil
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1 1/2 tsp chopped rosemary
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 2 1/2 lb boneless leg of lamb
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 2 cup guinness stout
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 3 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 cup cubed yukon gold potato
                                                                  • Yes No 2 cup thick carrot
                                                                  • Yes No 8 oz baby turnips
                                                                  • Yes No 1 tbsp whole grain dijon mustard
                                                                  • Yes No 1/3 cup chopped parsley
                                                                  • Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess. Return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of lamb mixture to pan; sauté for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat the procedure with remaining lamb and remaining 1 tablespoon oil.
                                                                  • Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and 1 tablespoon mustard. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.
                                                                  Yields: 7servings
                                                                  • Total Time: 3 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness

                                                                  To save time, you can use bottled roasted red bell peppers.

                                                                  Ingredients
                                                                  • Yes No 24 asparagus spears
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 1/2 tsp honey
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1/4 cup light mayonnaise
                                                                  • Yes No 4 8 inch flour tortilla
                                                                  • Yes No 4 romaine lettuce
                                                                  • Yes No 8 1 oz slice turkey breast
                                                                  • Yes No 2 cup alfalfa sprouts
                                                                  • Preheat broiler.
                                                                  • Snap off the tough ends of asparagus. Steam asparagus, covered, 2 minutes or until crisp-tender.
                                                                  • Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel. Place the bell pepper, honey, juice, salt, and ground red pepper in a blender; process until smooth. Combine bell pepper mixture and mayonnaise in a small bowl.
                                                                  • Warm the tortillas according to the package directions. Spread 1 tablespoon of the mayonnaise mixture evenly over each tortilla. Layer each tortilla with 1 romaine leaf, 2 turkey slices, 1/2 cup sprouts, and 6 asparagus spears; roll up. Serve with remaining mayonnaise mixture.
                                                                  Yields: 4servings (serving size: 1 wrap and about 1 tablespoon of mayonnaise mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This tarragon mustard aioli recipe can be used on everything from steamed vegetables, to a thick grilled steak. The other great thing about this classic cold sauce recipe, is it only takes a few minutes to make. This aioli recipe can also be adapted to your tastes with different herbs and spices. Makes About 2/3 Cup of Tarragon Mustard Aioli

                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 tbsp diced tarragon
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No salt and pepper
                                                                  • Combine all ingredients and mix well. Cover and refrigerate for 1 hour to blend the flavors. Serve chilled. May be made up to two days in advance.
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  This dish has all the bright, fresh flavors and crunchy textures of a summer roll. The tortilla wrappers make it a satisfying main dish.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb beef flank steak
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup cubed cucumber
                                                                  • Yes No 1/2 cup cherry tomato halves
                                                                  • Yes No 1/4 cup thinly sliced shallot
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 6 10 inch flour tortilla
                                                                  • Yes No 12 bibb lettuce leaves
                                                                  • Prepare grill to medium-high heat.
                                                                  • Sprinkle the steak with salt and black pepper. Place steak on a grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness. Let rest 5 minutes.
                                                                  • Cut steak diagonally across grain into thin slices. Combine sliced steak, cucumber, and next 5 ingredients (through cilantro) in a large bowl. Combine sugar, soy sauce, juice, and red pepper. Drizzle over steak mixture; toss well to coat.
                                                                  • Warm tortillas according to package directions. Arrange 2 lettuce leaves on each tortilla. Spoon 2/3 cup steak mixture down center of each tortilla; roll up.
                                                                  Cuisine:YesNothai
                                                                  Yields: 6servings (serving size: 1 wrap)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll

                                                                  Prep: 10 min. To pull this sophisticated dish together fast, purchase peeled, boiled eggs in the deli or dairy section of your grocery store. Use leftover caviar and purchased boiled eggs to make extra-special deviled eggs.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 medium avocado
                                                                  • Yes No 2 tbsp minced red onion
                                                                  • Yes No 2 1/2 tsp lemon juice
                                                                  • Yes No 3/4 tsp chopped dill weed
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 small plum tomato
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 2 oz black caviar
                                                                  • Yes No thin breadsticks, assorted crackers
                                                                  • Spoon sour cream into a 1-qt. zip-top plastic bag. Snip 1 corner of bag to make a small hole; pipe sour cream into 6 (2-oz.) shot glasses.
                                                                  • Combine avocado and next 3 ingredients in a bowl. Mash with a fork, and season with salt and pepper to taste.
                                                                  • Spoon avocado mixture over sour cream in shot glasses. Top each with tomato, egg, and 1/2 to 1 tsp. caviar. Reserve remaining caviar for another use. Serve parfaits with breadsticks and assorted crackers.
                                                                  • Party Tip: We used less expensive, shelf-stable lumpfish caviar found near the canned tuna. It costs around $5 for a small jar. Another affordable choice is salmon caviar. Its bright orange color would look stunning atop each parfait. Try fresh caviar if your seafood department stocks it. It may cost a tad more, but you only need a few teaspoons.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1 lb boneless leg of lamb
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 1 tbsp sambal oelek
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Preheat oven to 425°.
                                                                  • To prepare lamb, sprinkle lamb evenly with 3/4 teaspoon salt and pepper. Place lamb on a broiler pan coated with cooking spray. Bake at 425° for 21 minutes or until a thermometer inserted in thickest part of roast registers 120°. Place lamb on a cutting board; let stand at room temperature 10 minutes before slicing.
                                                                  • To prepare sauce, combine sambal oelek and next 4 ingredients (through garlic) with a mortar and pestle; grind into a fine paste. Slowly drizzle oil into sambal mixture, stirring until thoroughly combined. Serve sauce with lamb.
                                                                  Yields: 4servings (serving size: 3 ounces lamb and about 1 tablespoon sauce)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek
                                                                  Ingredients
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/4 cup diced shallot
                                                                  • Yes No 2 tbsp diced chives
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp celery salt
                                                                  • Yes No 1 head iceberg lettuce
                                                                  • Yes No 1/2 small cup and cherry tomatoes
                                                                  • Whisk together buttermilk, mayonnaise, shallot, chives, lemon juice, coarse salt, pepper, and celery salt in a small bowl. Cover with plastic wrap, and refrigerate until cold, about 30 minutes.
                                                                  • Cut lettuce lengthwise into quarters. Transfer a wedge to each of 4 plates. Drizzle each wedge with dressing, and garnish with tomatoes, dividing evenly.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp finely grated orange zest
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Preheat the oven to 425°. In a large bowl, whisk the eggs with the sugar and orange zest. Whisk in the milk and 3 tablespoons of the melted butter. In another bowl, whisk the flour with the baking powder and salt. Whisk the wet ingredients into the dry ingredients until only small lumps remain.
                                                                  • Brush the cups of a muffin tin (preferably not nonstick) with the remaining 1 tablespoon of melted butter and heat the muffin tin in the oven for 5 minutes; the butter will turn a nutty brown. Carefully fill the muffin cups halfway with the popover batter. Bake the popovers for about 30 minutes, until they are risen and browned. Turn the popovers out onto a serving platter and serve them right away.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12popovers
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  With a flavor that’s somewhere between Asian and Caribbean, these skewers are hard to label but easy to make and tasty enough that they’ll be a hit with the whole family. Game plan: If you’re using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don’t burn on the grill. There’s just a touch of heat in the glaze from cayenne pepper. If you’re up for it, you can add a little extra. This recipe was featured as part of our Tailgating Recipes photo gallery. Read more about grilling.

                                                                  Ingredients
                                                                  • Yes No 5 cup pineapple
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1/2 cup white wine vinegar
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 36 extra large, 2 lb shrimp
                                                                  • Yes No vegetable oil
                                                                  • Yes No 12 10 inch metal
                                                                  • Combine 2 cups of the pineapple, the sugar, vinegar, soy sauce, and garlic in a blender and blend on high until smooth, about 30 seconds. Pour into a medium saucepan and bring to a boil over medium heat.
                                                                  • Skim off any foam and reduce heat to low. Simmer until glaze is thick and syrupy enough to coat the back of a spoon and has reduced to about 3/4 cup, about 30 minutes. Stir in cayenne and set aside to cool slightly, at least 5 minutes. Meanwhile, heat a gas or charcoal grill to high (about 400°F) or a grill pan over high heat until very hot.
                                                                  • Skewer 1 shrimp, making sure to pass the skewer through the thick portion and the tail portion, then skewer 1 piece of the remaining pineapple. Repeat, alternating between the two and leaving no space in between, until you have 3 shrimp and 2 pineapple pieces per skewer. Brush the skewers on one side with the glaze.
                                                                  • Rub the grill with a towel dipped in vegetable oil, place the skewers on the grill glaze side down, and brush the other side of the skewers with more glaze. Continue brushing and turning every few minutes until the thick portions of the shrimp are white and firm, about 15 to 20 minutes. Remove from the grill and serve immediately.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  These simple floral meringues are a perfect pick for spring. And with bright bursts of lemon, they taste as sunny as they look.Forming these blooms is a cinch. Don't worry if the petal points look a little messy at first -- the candied peel at the center of each flower will cover any flaws.To package the cookies as a gift, print this grass design onto card stock. Slide it into a cellophane bag, add meringues, and you've got a sweet little package.

                                                                  Ingredients
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/2 tsp lemon juice
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 40 1/2 inch, 1/2 oz candied lemon peel
                                                                  • Preheat oven to 200 degrees. Whisk egg whites, lemon juice, and a pinch of salt until foamy. Slowly whisk in sugar. Whisk until stiff peaks just begin to form. Fold in lemon zest.
                                                                  • Transfer mixture to a pastry
                                                                  • bag fitted with a 1/2-inch plain
                                                                  • round tip. Pipe forty 5-petaled
                                                                  • 1/2-inch flowers onto parchment-lined
                                                                  • baking sheets. (For each
                                                                  • petal, pipe a small mound of
                                                                  • meringue, and drag it into center
                                                                  • to form a teardrop shape. Repeat
                                                                  • times, working in a circle.)
                                                                  • Place a candied lemon square
                                                                  • in center of each flower.
                                                                  • Bake until meringues are
                                                                  • crisp and lift off parchment
                                                                  • easily, 2 to 2 1/2 hours. Let cool.
                                                                  Yields: 40
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 3 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 4 scallions
                                                                  • Yes No a cucumber
                                                                  • Yes No a of fresh basil leaves
                                                                  • Yes No small red leaf lettuce
                                                                  • Yes No heart of romaine
                                                                  • Yes No alfalfa
                                                                  • Yes No 3 tbsp 3 tablespoons extra virgin olive oil
                                                                  • Yes No 1 tbsp 1 tablespoon red wine vinegar
                                                                  • Yes No ½ tsp english mustard
                                                                  • Yes No 1/8 tsp 1/8 teaspoon sea salt
                                                                  • Yes No freshly ground black pepper
                                                                  • Yes No tree nut
                                                                  • Yes No equipment list
                                                                  • Yes No cutting board
                                                                  • Yes No large knife
                                                                  • Yes No measuring spoons
                                                                  • Yes No large spoon
                                                                  • Yes No bowl
                                                                  • Chopped salads are incredibly simple to make, you have to give them a go. If nothing else, they can offer you some chopping practice, so why not make something tasty while you’re practicing your knife skills? Anyone can make these salads, just make sure you use a good, sharp chef’s knife and your biggest chopping board – and watch your fingers!Jamie’s top tips• What I want to show you here is that the sky’s the limit when it comes to the different ingredients you can add to a chopped salad – you can use whatever’s available.• The only rule I would give you is to always include a couple of handfuls of crunchy lettuce to give your salad a really good texture. Try out different things, and don’t feel obliged to use the same old stuff all the time. Bell peppers, tomatoes, herb sprigs, a peeled and pitted avocado... you can get any or all of these into a chopped salad.• Basil works well in this salad, but so do lots of other soft fresh herbs, such as chives, chervil, or mint.• For a bit of extra crunch, simply toast some nuts in a warm pan, but watch them as once they start to go brown they can burn very quickly.1. Get yourself a big chopping board and a large sharp knife. It’s best to start by chopping the harder, crunchier veggies first, so trim and chop your scallions and slice your cucumber. Slice your basil. Bring it all into the center of the board, and continue chopping and mixing together. 2. Add the lettuce leaves, and cress or alfalfa to the board. When everything is well chopped, you’ll have a big mound of salad on the board. 3. Make a well in the middle and drizzle in the extra virgin olive oil and red wine vinegar. Add the mustard and the salt and pepper. Sprinkle with nuts. Mix up so everything gets well coated and serve on the board or in a bowl.Serving suggestions:This makes a nice addition to any main dish such as Barbecued chicken, Spaghetti and meatballs or Old school pork chops with apples.Tips from the dietitian:• It’s always a good idea to balance your plate with a green salad like this one. • Make this salad into a complete meal by adding a lean protein, such as a grilled skinless chicken breast, canned tuna or a salmon fillet, along with a whole grain roll. • Prepare extra chopped greens so you can take a salad to work for lunch the next day. As long as you don’t dress it until you’re ready to eat, the salad will taste delicious and you’ll save yourself some work.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 1/4 cup whole grain mustard
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No one 3 lb boneless pork loin roast, of all fat
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb baby carrot
                                                                  • Yes No 16 large shallot
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 12 garlic clove
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 1/4 cup chicken stock
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • In a small bowl, whisk the Dijon and whole-grain mustards with the grated lemon zest, thyme and butter. Set 2 tablespoons of the mustard mixture aside. Season the pork with salt and pepper and spread the rest of the mustard mixture all over it. Let stand at room temperature for 2 hours or refrigerate overnight.
                                                                  • Preheat the oven to 350°. In a medium saucepan of boiling salted water, blanch the carrots for 2 minutes. Using a slotted spoon, transfer the carrots to a bowl. Add the shallots to the saucepan and cook for 4 minutes. Drain and halve the shallots lengthwise and add to the carrots. Add the wine, garlic, crushed red pepper, 1/4 cup of the stock and 1 tablespoon of the olive oil to the vegetables and toss well. Spread the vegetables around the edge of a shallow roasting pan, setting the shallots cut sides down. Leave enough room in the center for the pork.
                                                                  • In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the pork loin and cook over moderately high heat until browned on 2 sides, about 6 minutes total. Nestle the pork in the vegetables and roast for about 45 minutes. Turn the pan 180 degrees, add 1/2 cup of the stock and roast for about 20 minutes longer, until an instant-read thermometer inserted into the thickest part of the meat registers 140°
                                                                  • Transfer the pork to a board. Roast the vegetables on the bottom shelf for 15 minutes longer, until very tender; transfer to a bowl and keep warm. Set the roasting pan over moderately high heat, add the remaining 1/2 cup of stock and simmer for about 1 minute, scraping up the browned bits. Add the vinegar and bring to a simmer. Off the heat, whisk in the reserved 2 tablespoons of mustard and season with salt and pepper. Slice the pork and serve with the vegetables and sauce.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé
                                                                  • Yes No
                                                                    Minute

                                                                  Known as an oily fish with an assertive flavor, mackerel can handle other big flavors that would steamroll over more delicately flavored fish, like capers, olives, and fennel. Grilling the vegetables for the sauce and then grilling the fish adds an extra smoky essence to this dish. Special equipment: You will need a pastry brush for this recipe. Game plan: To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessions. Then follow the instructions for oiling the grill right before cooking. This dish was featured as part of our Recipes to Help You Conquer Your Fish-Grilling Fears.

                                                                  Ingredients
                                                                  • Yes No 1 cup pitted green olive
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No 6 medium tomato
                                                                  • Yes No 2 1 lb medium fennel bulbs, stalks and, through the roots
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup clam juice
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No pinch saffron
                                                                  • Yes No 4 6 oz mackerel fillets
                                                                  • Yes No 1 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No 2 tsp caper
                                                                    For the tapenade:
                                                                  • Place all of the ingredients in a small, nonreactive bowl and stir to combine; set aside.
                                                                    For the fish:
                                                                  • Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).
                                                                  • Meanwhile, brush the tomatoes and fennel all over with half of the measured olive oil and season with salt and pepper; set aside.
                                                                  • When the grill is ready, place the tomatoes and fennel on the grill and cook uncovered until grill marks form, about 3 to 4 minutes. Flip the vegetables and cook until grill marks appear on the other side, about 3 to 4 minutes more. Remove to a cutting board.
                                                                  • When the vegetables are cool enough to handle, cut and discard the cores from the fennel. Chop both the fennel and tomatoes into 1-1/2-inch pieces and place in a medium saucepan. Add the fish broth or clam juice, garlic, and saffron and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until the vegetables have softened, about 20 minutes. Keep warm while you grill the fish. (If you’re using a grill pan, use several layers of paper towel to wipe the pan clean before grilling the fish.)
                                                                  • Heat the grill to medium high. Rub the grates with a towel dipped in olive oil.
                                                                  • Pat the mackerel fillets dry with paper towels. Brush both sides with the remaining measured olive oil and season both sides with salt and pepper. Place the fillets on the grill skin-side down and cook until grill marks appear, about 2 to 3 minutes. Flip the fillets with a flat spatula and cook until grill marks appear on the other side and the fish is cooked through, about 2 minutes more. Remove the fillets to a plate and tent with foil.
                                                                  • Add the parsley to the warm tomato-fennel mixture and stir to combine. Taste and season with salt and pepper as needed.
                                                                  • Divide the tomato-fennel mixture among 4 rimmed serving plates or shallow bowls and top each serving with a piece of mackerel. Top the fish with about 1 tablespoon of the tapenade (you will have some left over), sprinkle with the caperberries or capers, and serve immediately.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 4servings
                                                                  • Total Time: 1 hour 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 lb shiitake mushroom cap
                                                                  • Yes No 1 lb crimini mushroom (baby portobello)
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 tsp chopped rosemary
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 16 slice peasant bread, about 1/3 inch thick
                                                                  • Yes No 1 lb burrata cheese
                                                                  • In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let stand for 1 hour.
                                                                  • Light a grill. Spread the mushrooms on a lightly oiled perforated grill tray and season with salt and pepper. Grill over moderately high heat, stirring occasionally, until browned, about 8 minutes. Brush the bread with oil and grill, turning once, until toasted, 1 minute.
                                                                  • Top the toasts with the mushrooms. Top each with a slice of burrata and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 8 lb cherrystone clams
                                                                  • Yes No two 8 oz bottles clam juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 medium baking potato
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Scrape the tomatoes and their juices from the packs into a food processor and pulse until coarsely chopped.
                                                                  • In a large pot, combine the clams and clam juice and bring to a boil. Cover and simmer over moderately low heat until the clams open, about 8 minutes. Remove from the heat. Using a slotted spoon, transfer the clams to a large bowl. Remove the clams from their shells, coarsely chop the meat and reserve. Strain and reserve the clam broth. Rinse out the pot.
                                                                  • In the same pot, heat the olive oil. Add the onion and cook over moderate heat until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the reserved clam broth, potatoes, chicken broth, thyme sprigs and bay leaf. Bring to a simmer, cover and cook over moderately low heat until the potatoes are tender, about 12 minutes. Add the chopped tomatoes to the pot, cover and simmer for 3 minutes. Discard the thyme sprigs and bay leaf. Stir in the chopped clams and season the chowder with salt and pepper. Ladle into bowls, sprinkle with the parsley and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Salbutes—crisp little handheld tortillas topped with shredded turkey, avocado, pickled onions, and cabbage or lettuce—are a popular street food in the Yucatán region of Mexico. Serve them for lunch or as a crisp and palate-refreshing snack after Thanksgiving. The sauce is quite hot, so use sparingly. (If you love heat, use 1 habanero chile, as is done in the Yucatán, instead of the 2 serranos.)

                                                                  Ingredients
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 cup distilled white vinegar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil
                                                                  • Yes No 8 4 inch, 6 inch corn tortilla
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1/2 tsp oregano
                                                                  • Yes No 2 cup shredded turkey
                                                                  • Yes No 1 cup chicken broth
                                                                  • Yes No 2 serrano chili pepper
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1 1/2 cup shredded red cabbage
                                                                  • In a small pan over high heat, cover red onion with cold water and bring to a boil. Remove from heat and drain. Put red onion in a small bowl with vinegar, 1/2 tsp. salt, and pepper. Set aside to marinate at least 30 minutes at room temperature or up to 1 week covered and refrigerated.
                                                                  • To a small frying pan over high heat, add 1 in. of vegetable oil and heat to 375°. Fry tortillas, one at a time, until golden and crispy. Drain on paper towels.
                                                                  • Heat olive oil in a large frying pan over high heat. Add sliced white or yellow onion and 1/4 tsp. salt. Cook, stirring, until onions are soft, about 4 minutes. Add oregano and cook until fragrant, about 1 minute. Add turkey and broth. Bring to a boil, lower heat to a steady simmer, and cook, partially covered, for 10 minutes to let flavors blend.
                                                                  • Meanwhile, in a small bowl, combine chiles, lime juice, orange juice, and remaining 1/4 tsp. salt. Set aside.
                                                                  • To assemble: Divide turkey-onion mixture among the 8 tortillas, then top each with avocado, cabbage, and drained pickled red onion (you will have extra onion; see Notes). Serve with serrano-citrus sauce.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Raspberry sorbet is readily available in the freezer aisle of most supermarkets, but we think there’s a good reason to make your own: flavor. By that we mean that this recipe, packed with fresh berries and a dash of cherry brandy, is the tastiest we’ve ever had. Try it with slices of Grilled Lime Pound Cake. This recipe was featured as part of our Cooking with Summer Ingredients story.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 5 pint baskets raspberries
                                                                  • Yes No kirsch
                                                                  • Combine sugar and water in a small saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved. Set syrup aside to cool slightly.
                                                                  • Purée raspberries in a food processor or blender until smooth. Pour through a fine mesh strainer, pressing on the solids with a spoon or spatula to remove as much liquid as possible (do not push the seeds through). Discard the seeds and solids.
                                                                  • Combine raspberry purée, syrup, and, if using, a few drops of Kirsch. Cover and place in the refrigerator to chill thoroughly, at least 3 hours or overnight.
                                                                  • Freeze raspberry mixture in an ice cream maker according to the manufacturer’s instructions. The sorbet will keep in the freezer for up to 1 week.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze

                                                                  Chimichurri is an Argentinean condiment commonly served with roasted and grilled meats. Here, it's a delicious match for lamb. Chimichurri also makes a nice tapas-style appetizer with toast points. For the freshest results, prepare the chimichurri while the roast stands.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp dijon mustard
                                                                  • Yes No 2 tsp grated orange rind
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 4 lb boneless leg of lamb
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup packed cilantro
                                                                  • Yes No 2/3 cup packed basil
                                                                  • Yes No 1/2 cup packed parsley
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • To prepare lamb, combine the first 7 ingredients in a small bowl; rub over lamb. Place lamb in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally.
                                                                  • Preheat oven to 400°.
                                                                  • Remove lamb from bag; discard any remaining marinade. Sprinkle the lamb evenly with 1 teaspoon salt and 1/4 teaspoon pepper. Roll lamb; secure lamb at 2-inch intervals with twine. Place lamb on a rack coated with cooking spray; place rack in pan. Bake at 400° for 55 minutes or until a thermometer registers 145° (medium-rare) or desired degree of doneness. Let roast stand 20 minutes before slicing.
                                                                  • To prepare orange chimichurri, combine the cilantro and remaining ingredients in a food processor; process until smooth. Serve with lamb.
                                                                  Yields: 8servings (serving size: 3 ounces lamb and 1 1/2 tablespoons orange chimichurri)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  This zesty harira recipe was taught to me by my mother-in-law, who was renowned among family and friends for her superb cooking. It yields a delicious, hearty soup which can be served as a light supper. It is particularly popular in Ramadan, when it is served to break the fast. The recipe below will serve 6 to 8 people, and follows the pressure cooker method. To adapt cooking times for traditional simmering in a stockpot, read the Tips at the bottom of the page.

                                                                  Ingredients
                                                                  • Yes No ½ lb meat (ambiguous)
                                                                  • Yes No several soup bones
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 cilantro
                                                                  • Yes No 1 parsley
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 handful dry chick peas
                                                                  • Yes No 1 tbsp smen
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tbsp ginger powder
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No ¼ tsp yellow colorant
                                                                  • Yes No 6 2 lb, 1 kg large tomato
                                                                  • Yes No 2 tbsp dry lentils
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 2 tbsp rice
                                                                  • Yes No 1 cup flour
                                                                  • Make sure you have all the ingredients. Do the following before you begin cooking the soup.
                                                                  • Assemble the remaining ingredients and follow the steps below.
                                                                  • Put the meat, soup bones and oil into a 6-qt. or larger pressure cooker. Over medium heat, cook the meat for a few minutes, stirring to brown all sides.
                                                                  • Add the cilantro, parsley, celery, onion, chick peas, tomatoes, smen and spices. Stir in 3 cups of water.
                                                                  • Cover tightly, and heat over high heat until pressure is achieved. Reduce the heat to medium, and cook for 20 to 30 minutes. Remove from the heat and release the pressure.
                                                                  • Add the lentils, tomato paste mixture, and 2 quarts (or about 2 liters) of water to the stock.
                                                                  • Set aside (but don’t add yet), either the rice or vermicelli. Cover the pot and heat the soup over high heat until pressure is achieved. Reduce the heat to medium and continue cooking.
                                                                  • If adding rice: Cook the soup on pressure for 30 minutes. Release the pressure, and add the rice. Cover, and cook with pressure for an additional 15 minutes.
                                                                  • If adding vermicelli: Cook the soup on pressure for 45 minutes. Release the pressure, and add the vermicelli. Simmer the soup, uncovered, for five to ten minutes or until the vermicelli is plump and cooked.
                                                                  • While the soup is cooking, mix together the 1 cup of flour with 2 cups of water. Set the mixture aside, and stir or whisk it occasionally. The flour will eventually blend with the water. If the mixture is not smooth when you're ready to use it, pass it through a sieve to remove balls.
                                                                  • Once the rice (or vermicelli) has cooked, taste the soup for seasoning. Add salt or pepper if desired.
                                                                  • Bring the soup to a full simmer. Slowly — and in a thin stream — pour in the flour mixture. Stir constantly and keep the soup simmering so the flour doesn’t stick to the bottom.
                                                                  • You will notice the soup beginning to thicken when you've used approximately half the flour mixture. How thick to make harira is your own preference. I like to thicken the broth so that it achieves a cream-like consistency.
                                                                  • Simmer the thickened soup, stirring occasionally, for five to ten minutes to cook off the taste of the flour. Remove the soup from the heat.
                                                                  • If you don’t have a pressure cooker, use a 6- or 8-qt. stockpot and adjust the cooking time as follows:
                                                                  Cuisine:YesNomorroccan
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour

                                                                  The creamy, delicately flavored salsa tastes equally good with salmon. Prep and Cook Time: about 40 minutes. Notes: To clean tomatillos, pull off and discard papery husks, rinse fruit well (it will be sticky), and rub dry. You can make the sauce up to 2 days ahead and chill airtight. Serve fish and sauce with rice.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 3/4 cup coarsely chopped tomatillo
                                                                  • Yes No 1/2 cup coarsely chopped onion
                                                                  • Yes No 2 6 oz poblano chili pepper
                                                                  • Yes No 1/4 cup packed cilantro
                                                                  • Yes No 1/2 cup reduced sodium chicken broth
                                                                  • Yes No 3/4 cup sour cream
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 salmon fillet
                                                                  • Preheat oven to 375°. In a large frying pan, melt butter over high heat. Stir in flour, remove from heat, and mix to form a smooth paste.
                                                                  • Scrape flour paste into a blender. Add tomatillos, onion, chiles, chopped cilantro, chicken broth, and 1/2 cup sour cream. Whirl until smoothly puréed. Pour green sauce back into frying pan; add salt and lime juice to taste.
                                                                  • Rinse fish, pat dry with paper towels, cut into 6 equal pieces, and season with salt. Set pieces slightly apart in an 8- by 12-in. baking dish.
                                                                  • Bring green sauce to a boil over high heat, stirring. Pour evenly over fish.
                                                                  • Bake fish until it flakes but still looks moist in the center of the thickest part (cut to test), 15 to 20 minutes.
                                                                  • With a wide spatula, transfer fish to plates. Spoon sauce over portions, top with small spoonfuls of remaining sour cream, and sprinkle with cilantro leaves.
                                                                  • How Hot Is Your Chile? To assess a chile's heat, slice off its top through the ribs and seeds, where the heat-producing compound capsaicin is concentrated. Touch the slice to your tongue. If you want your food to be milder, split the chile and scrape out all or some of the ribs and seeds. If your skin is sensitive, wear kitchen gloves or hold the chiles with a fork—and don't touch your eyes.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 cup cork flake crumbs
                                                                  • Yes No 2 cream of chicken soup
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 2 2 lb frozen hash brown southern style potatoes
                                                                  • Yes No 1 cup butter
                                                                  • Yes No black pepper
                                                                  • Yes No salt
                                                                  • Yes No 4 cup shredded sharp cheddar cheese
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 oz sour cream
                                                                  • Partially thaw hash brown potatoes in microwave oven
                                                                  • Dry ingredients:
                                                                  • In large mixing bowl, combine hash brown potatoes, shredded cheese & chopped onions
                                                                  • Add salt & pepper to taste
                                                                  • Wet ingredients:
                                                                  • In seperate large mixing bowl, combine sour cream, cream of chicken soup & melted butter
                                                                  • Add salt & pepper to taste
                                                                  • Combine both wet & dry ingredients and mix well
                                                                  • Place mixture in aluminum roasting pan
                                                                  • Topping:
                                                                  • Combine corn flake crumbs & softened butter with fork
                                                                  • Sprinkle topping on top of mixture
                                                                  • Bake at 350 for 1 hour
                                                                  Cuisine:YesNosouthern
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No 1 cup dry bread crumb
                                                                  • Yes No 1 3/4 tbsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 1 1/2 lb red potato
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No 2 tbsp stone ground mustard
                                                                  • Yes No 1 tbsp tarragon
                                                                  • Slice the tenderloin into 8 pieces and pound till they're 1/4 inch thick. Place the flour on a plate. In a shallow bowl, beat the eggs. Chop the parsley. In a separate bowl, combine the bread crumbs, parsley, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper. Dip each cutlet in the flour, then in the beaten egg, and finally in the bread crumbs. Heat 2 tablespoons of the oil in a large skillet over medium heat. Working in batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side, using 2 more tablespoons of the oil for the second batch. Transfer to plates. Meanwhile, boil the potatoes in salted water until tender, about 20 minutes. Drain and pat dry. Cut into 1-inch chunks. Return to the pot along with the cream, mustard, tarragon, the remaining salt and pepper and combine. Serve with the pork.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve

                                                                  This is one of my favorite cakes from my book. It reminds me of ballerina in a giant white tutu — completely over the top. When I was developing the recipe, the idea was to create a big white confection that wasn't overly sweet and capitalized on the flavor and texture of freshly shaved coconut. Using the pre-shredded stuff in the plastic bag gives an inferior result. If packaged coconut is your only choice, be sure to avoid the sweetened variety.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup unbleached all purpose flour
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 5 egg
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 tsp pure coconut extract
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 cup heavy whipping cream
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3/4 tsp pure coconut extract
                                                                  • Yes No 3 cup shredded coconut meat
                                                                  • Yes No a position a rack in the center of the oven and preheat the oven to 350°f, grease and flour three 8 inch round cake pans, line the pan bottoms
                                                                  • Yes No inch until soft peaks are formed
                                                                  • In a small bowl, whisk together the flour, baking powder, and salt to blend well.
                                                                  • In the bowl of an electric mixer set on medium speed, beat the egg yolks with 1 cup of the sugar until they are thick and pale yellow in color. Add the butter, milk, coconut extract and vanilla and beat to combine well. With the mixer set on low speed, gradually add the dry ingredients. Set aside.
                                                                  • In a clean dry bowl, using clean dry beaters, beat the egg whites on medium-high speed, until they hold soft peaks. Reduce the mixer speed to medium and gradually add the remaining 1/4 cup sugar, beating until the whites hold stiff peaks. Gently fold the egg whites into the batter, in two batches, to blend thoroughly.
                                                                  • Divide the batter equally in the prepared pans. Bake for 30 to 35 minutes, until the cakes begin to pull away from the pan sides and a wooden skewer inserted near the center of cake comes out clean. Set the pans on a wire rack and let cool for 10 minutes. Turn the cakes out and carefully peel away the parchment. Reinvert onto the wire rack and let cool completely.
                                                                  • Add the vanilla and coconut extract and beat 1 minute longer. Fold in 1 cup of coconut. Chill for at least 1 hour.
                                                                  • Place one layer, cut side up, on a serving plate. Evenly spread 1 cup of the coconut mousse evenly on the top of the first layer. Gently place the second layer, cut side down, on top of the first layer. Spread 1 cup of coconut mousse on the top of the second layer and place the third cake layer on top, cut side down.
                                                                  • Spread the top and sides of the cake with the remaining coconut mousse. Carefully pat handfuls of the remaining 2 cups coconut around the sides and top of the cake. Refrigerate at least 1 hour before serving.
                                                                  Yields: 18-inch layer cake, 8-10 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 1 1/4 cup whole milk yogurt
                                                                  • Yes No 1 1/4 tsp cumin, ground
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No black pepper
                                                                  • Rinse chicken and pat dry. Trim any fat and remove the tender from each breast (reserve for another use). Working 2 at a time, arrange chicken between layers of plastic wrap. With a meat mallet or rolling pin, pound meat to an even thickness of 1/4 in.
                                                                  • Prepare a grill for direct high heat (about 500°; you can hold your hand 5 in. above cooking grate only 2 to 3 seconds). If using charcoal, spread half-lit coals in firegrate, top with cooking grate to preheat, and let heat build to high.
                                                                  • In a medium bowl, combine yogurt, cumin, lemon juice, 3/4 tsp. salt, the chile flakes, and turmeric. Set aside 1/2 cup yogurt mixture. Add chicken to bowl, flip to coat on both sides, and let sit at room temperature 10 minutes. Transfer chicken to a plate, wiping off excess marinade; rub lightly with oil on both sides.
                                                                  • Using metal tongs, wipe cooking grate with oiled paper towels. Grill chicken, covered, 3 to 4 minutes. Turn over, cover, and cook 2 to 3 minutes more. Transfer to a clean plate and season with salt.
                                                                  • In a serving bowl, combine cucumber, shallot, mint, reserved 1/2 cup yogurt mixture, and salt and pepper to taste. Serve chicken with cucumber salad.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 7 oz fettuccine
                                                                  • Yes No 12 oz coleslaw mix
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 3/4 medium lb shrimp
                                                                  • Yes No 1/4 cup teriyaki sauce
                                                                  • Yes No 2 tbsp finely grated ginger
                                                                  • Yes No 1/2 tsp chinese chile garlic sauce
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No salt
                                                                  • Yes No lime
                                                                  • Bring a medium saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain and rinse under cold running water. Pat dry and transfer to a large bowl. Add the coleslaw mix, scallions, cilantro and shrimp.
                                                                  • In a blender, combine the teriyaki sauce with the ginger and chile-garlic sauce and puree until smooth. With the machine on, slowly add the vegetable oil in a thin stream and puree until the dressing is emulsified. Season lightly with salt. Add the dressing to the bowl with the udon noodles and toss well. Serve the noodle salad with lime wedges on the side.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 5
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve

                                                                  Beans stand in for noodles in this rich and tasty variation on macaroni and cheese. Sliced sausage adds flavor and texture.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 1/2 tbsp all purpose flour
                                                                  • Yes No 1 3/4 cup milk
                                                                  • Yes No 3 1/2 9 oz cup grated yellow cheddar cheese
                                                                  • Yes No 2 15 1/2 oz white beans
                                                                  • Yes No 2 7 oz cup smoked beef sausage, and cut crosswise into 1/2 inch thick half moons
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup finely crushed crouton
                                                                  • Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high heat. Add onion, and saute, stirring frequently, until translucent, 3 to 4 minutes. Add flour, and stir to coat onion. Reduce heat to medium. While stirring with a whisk, add the milk in a steady stream; continue whisking constantly, especially in the corners of the pan, until combined. Continue to cook, whisking constantly, until sauce begins to thicken slightly, about 2 minutes. Add the cheese 1 cup at a time, stirring to combine after each addition.
                                                                  • Remove from heat, and stir in the beans and sausage. Season with salt and pepper, and transfer to an 8-inch square or 6-cup-capacity ovenproof dish.
                                                                  • Sprinkle croutons over the top of the casserole, and bake until edges are bubbling, about 15 minutes. Remove from oven. Let cool slightly before serving.
                                                                  Yields: 5
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes