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                                                                  Ingredients
                                                                  • Yes No 16 large egg
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 2/3 cup mayonnaise
                                                                  • Yes No 3 tbsp whole grain mustard
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 2 1/2 tbsp drained caper
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No two 10 oz bags of curly spinach
                                                                  • Yes No 20 slice brioche from a rectangular
                                                                  • In a large saucepan, cover the eggs with cold water and bring to a rapid boil over moderately high heat. Cover and remove the saucepan from the heat; let stand for 12 minutes.
                                                                  • Meanwhile, in a small bowl, combine the minced shallot with the vinegar and let soak for 10 minutes. Drain well and discard the vinegar.
                                                                  • Drain and rinse the eggs under cold water, shaking the pan vigorously to crack the shells. Let the eggs cool completely. Peel the eggs and pat dry, then coarsely chop.
                                                                  • In a large bowl, combine the mayonnaise, mustard, celery, capers, chives, lemon juice and vinegar-infused minced shallot. Add the eggs and mix gently with a wooden spoon. Season the egg salad with salt and pepper and refrigerate.
                                                                  • Heat the oil in a large skillet. Add the sliced shallot and cook over high heat, stirring, until golden, 2 to 3 minutes. Add the spinach and cook, stirring until wilted, 2 to 3 minutes. Drain the spinach and press out the water. Coarsely chop the spinach and transfer it to a bowl. Season with salt and pepper and refrigerate until chilled.
                                                                  • Arrange the toasted brioche slices on a work surface. Spoon the egg salad on half of the slices and top with the spinach. Close the sandwiches and cut in half. Serve right away.
                                                                  Yields: 20sandwich halves
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This savory main-course salad is as satisfying as it is restorative. "According to Thai belief, both peas and pea shoots are revitalizing, as well as good for digestion," Su-Mei Yu says. "And escarole strengthens muscles and bones."

                                                                  Ingredients
                                                                  • Yes No 2 cup packed escarole leaves
                                                                  • Yes No 1 cup packed watercress
                                                                  • Yes No 3 oz snow peas
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 cup loosely packed mint
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 9 oz spicy chicken sausage, and meat
                                                                  • Yes No 3 medium shallot
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 1 tsp finely grated lime zest
                                                                  • In a large bowl, toss the sliced escarole with the pea shoots, snow peas, scallions and mint leaves.
                                                                  • In a wok or large skillet, heat the vegetable oil until shimmering. Add the minced garlic and cook over moderately high heat until golden, about 10 seconds. Add the chicken sausage, sliced shallots and crushed red pepper and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the water and minced ginger and bring to a boil. Remove the wok from the heat and stir in the lime zest and juice. Scrape the contents of the wok over the escarole mixture and toss well. Serve the salad right away.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  A colorful variation on the Stinger made with green crème de menthe instead of white.

                                                                  Ingredients
                                                                  • Yes No 1 oz green crème de menthe
                                                                  • Yes No 1 oz crème de cacao
                                                                  • Yes No 1 oz heavy whipping cream
                                                                  • Shake all ingredients with ice; then strain into a chilled cocktail glass.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  Though aioli sounds fancy, it’s really just a garlicky mayonnaise. Here we use a combination of vegetable and olive oils since an aioli of solely extra-virgin olive oil can be overpowering (and expensive). You can just as easily swap out the grapeseed or veggie oil for more olive oil if you prefer the assertive flavor. Try a dollop in a bowl of Fish Stew or on a BLT

                                                                  Ingredients
                                                                  • Yes No 2 medium organic garlic clove
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup grapeseed oil
                                                                  • Yes No 2 tsp organic lemon juice
                                                                  • Yes No salt
                                                                  • Place the garlic, mustard, and egg in the bowl of a food processor fitted with a blade attachment. Process until evenly combined, about 10 seconds.
                                                                  • With the motor running, slowly add the olive oil in a thin stream, followed by the grapeseed or vegetable oil, until completely combined, about 2 minutes. Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed. Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated. Let sit for at least 30 minutes before using. Refrigerate in a container with a tightfitting lid for up to 3 days.
                                                                  Yields: 1 ¼cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate

                                                                  The meat-and-potatoes combo is perhaps the ultimate in comfort food, but it can get boring quickly. Switch things up with this creamy noodle-sausage bake—it’s easy enough for a weeknight meal but refined enough to serve to company. What to buy: Bockwurst is a mild, fresh veal-and-pork sausage flavored with herbs. It is widely available at grocery stores and butcher shops. If you can’t find it, just use your favorite fresh sausage. Celery root, also known as celeriac, is a knobby-looking root that can be found in gourmet grocery stores and at farmers’ markets. It imparts a sweet, vanilla-like flavor to this dish. If you can’t find it, go ahead and use regular celery. This recipe was featured as part of our Oktoberfest Food photo gallery.

                                                                  Ingredients
                                                                  • Yes No 12 oz wide egg noodles
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 24 oz fresh bockwurst sausage
                                                                  • Yes No 2 cup celery root, also known as celeriac
                                                                  • Yes No 2 cup yellow onion
                                                                  • Yes No 16 oz crimini mushroom (baby portobello)
                                                                  • Yes No a cup sweet white wine
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 4 tsp dijon mustard
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Bring a large pot of heavily salted water to a boil over high heat. When it boils, add egg noodles and cook for half of the time indicated on the package. Drain and set aside in a large bowl.
                                                                  • Melt butter in a large frying pan over medium heat. When the foaming subsides, add sausages and cook until browned all over, about 10 minutes. Remove to a plate and set aside.
                                                                  • Add celery root and onion to the pan and season with salt and freshly ground black pepper. Cook until just starting to soften, about 5 minutes.
                                                                  • Increase heat to medium high, add mushrooms, and cook, stirring rarely, until just starting to brown, about 8 minutes. Add wine and cook, scraping up any browned bits from the bottom of the pan, until the alcohol smell has cooked off, about 3 minutes. Sprinkle mixture with flour and cook, stirring constantly, until flour is well incorporated. Add chicken broth and mustard, stir to incorporate, and bring to a simmer.
                                                                  • Remove from heat and pour in cream. Add sauce to noodles and stir until evenly coated. Taste and season with salt and freshly ground black pepper as desired.
                                                                  • Transfer to a 13-by-9-inch baking dish and nestle reserved sausages in noodles. Cover with foil and bake until sauce is bubbling, about 20 minutes. Remove foil and bake until top of casserole is slightly browned and sausage is cooked through, about 10 minutes more.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé

                                                                  Hominy is made of dried corn kernels from which the hulls and germs have been removed. You can find it in the canned-vegetable section of the supermarket near the corn.

                                                                  Ingredients
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 4 tsp chili powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 15.5 oz white hominy
                                                                  • Yes No 1 15 oz red beans
                                                                  • Yes No 1 14.5 oz no salt added diced tomatoes in can
                                                                  • Yes No 1 14.5 oz no salt added stewed tomatoes, and chopped
                                                                  • Yes No 1/4 cup low-fat sour cream
                                                                  • Yes No 1/4 1 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 4 tsp minced cilantro
                                                                  • Heat oil in a large saucepan over medium heat. Add garlic; sauté 1 minute. Stir in chili powder and next 5 ingredients (chili powder through stewed tomatoes); bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Spoon 1 1/4 cups chili into each of 4 bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon cheese, and 1 teaspoon cilantro.
                                                                  • Note: If hominy is not available, you can substitute 1 (11-ounce) can vacuum-packed white corn or 1 (15.25-ounce) can whole-kernel corn, drained. Hominy imparts a distinctive flavor remarkabley different from that of corn, so if you use corn, know that the dish will be more like a basic chili with beans.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is one of my favorite Thai dishes - that crunchy, fresh, shrimpy salad slathered in lime, fish sauce, cilantro, and Thai basil. It's also one of those foods I never thought to make on my own. Instead, I reserved it for infrequent visits to Thai restaurants and Thai Buddhist temple brunches. Until I found a place where I can buy fresh green papaya in San Francisco.

                                                                  Ingredients
                                                                  • Yes No 1 cup mung bean sprout
                                                                  • Yes No 3 green scallions
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1 small tomato
                                                                  • Yes No 1/2 cup raw peanuts
                                                                  • Yes No 1 tbsp dried shrimp
                                                                  • Yes No 1 1/2 tablespooms sugar
                                                                  • Yes No 2 lime
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 tbsp fish sauce
                                                                  • Yes No
                                                                  • Yes No top
                                                                  Cuisine:YesNothai

                                                                  Spinach serves two purposes here: Half of the leaves are shredded and wilted with the warm lentils, while the rest is dressed and makes a base for the salad. For the cheese, choose a good-quality aged white or yellow cheddar; its sharp flavor will perfectly contrast the lentils' earthiness.

                                                                  Ingredients
                                                                  • Yes No 1 lb lentil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/3 cup pecan
                                                                  • Yes No 4 tbsp white wine vinegar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1 1/2 lb spinach
                                                                  • Yes No 1/4 lb aged cheddar cheese
                                                                  • In a medium pot, combine the lentils, onion, carrot, garlic, bay leaf, and enough water to cover by 2 inches. Bring to a boil. Reduce the heat and simmer, partially covered, until the lentils are tender, about 30 minutes. Drain; discard the onion, carrot, garlic, and bay leaf.
                                                                  • In a small frying pan, toast the pecans over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes. Chop them.
                                                                  • In a large glass or stainless-steel bowl, whisk together 2 tablespoons of the vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add the oil slowly, whisking.
                                                                  • Shred half the spinach and put in a large glass or stainless-steel bowl. Add the hot lentils and toss with half the dressing, the remaining 2 tablespoons vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss the mixture gently until the spinach wilts.
                                                                  • Toss the remaining spinach into the remaining dressing and put on plates. Top with the lentil mixture and the toasted pecans. Using a vegetable peeler, shave the cheese over the top.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    shave

                                                                  This sticky rice recipe is simple to make and oh so delicious! A meal unto itself, this Thai Sticky Rice with Pork & Mushrooms is a savory dish that is similar to fried rice, except it has a wonderfully chewy texture that even kids enjoy. While this recipe would normally be made with Thai or Chinese sausage, I've substituted strips of bacon, which I find works wonders with this recipe. Note that you can either include the minced chili in the recipe, or leave it out and serve with chili sauce on the side (it's delicious like this!).

                                                                  Ingredients
                                                                  • Yes No 4 as a side dish
                                                                  • Yes No 2 cup thai sticky rice
                                                                  • Yes No 3 strip bacon
                                                                  • Yes No 1/3 cup shallot
                                                                  • Yes No 1 cup shiitake mushroom
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/2 tsp dried chili
                                                                  • Yes No 1 fish sauce
                                                                  • Yes No 1 dark soy sauce
                                                                  • Yes No 1 tbsp regular soy sauce
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 cheesecloth
                                                                  • Yes No a sprinkle basil
                                                                  • Soak 2 cups sweet (sticky) rice in 3-4 cups water, or enough so water exceeds the rice by at least 1 inch. Soak for at least 40 minutes (if you lose track of time, it's no problem - sticky rice can soak up to 4 hours or longer). Note: Sweet rice has a hard outer shell that needs to soften before it can be cooked.
                                                                  • While rice is soaking, prepare your steamer. Line a bamboo steamer or colander with 2 layers of banana/bamboo leaf, OR use cheesecloth, or a clean kitchen cloth. To clean and thaw the leaf (if frozen), rinse under hot water. Cut the leaf large enough that it extends over the top. Place steamer over a large pot, and have a tight-fitting lid ready.
                                                                  • Place bacon in a large frying pan/wok together with 1-2 Tbsp. water. Fry over medium-high heat until cooked (chewy, not crisp). Remove from heat, leaving all or half the fat in the frying pan.
                                                                  • Remove bacon from the pan and cut into small pieces (I use a clean pair of scissors for this, like they do in Asia - much faster and easier than a knife!). Place it back in the frying pan.
                                                                  • Also add to the frying pan the shallots or onion, mushrooms, garlic, and chili. Return to medium-high heat and stir-fry 1-2 minutes, until fragrant. If your pan becomes dry, add a little water (1-2 Tbsp.).
                                                                  • Turn heat to low. Add the drained sticky rice, plus the fish sauce and soy sauces. Also add half the green onion. Stir until the color of the rice has consistently darkened. Remove from heat.
                                                                  • Transfer the rice from the frying pan into your prepared steamer. Make sure there is at least 1 inch of water in the pot. Cover with the lid and steam over high heat for 30-35 minutes. (You may have to add more water to your steamer partway through.)
                                                                  • After 30 minutes, remove from heat. Allow to sit (with lid on) for 5 minutes. The rice should be soft, sticky, and slightly translucent. If there are any hard grains, steam 5 minutes longer. (Dig down into the middle of the rice when testing for "done-ness".)
                                                                  • Taste-test the rice for salt. Sprinkle over a little more fish sauce if not salty or flavorful enough. If too salty, add a sqeeze of lime juice. Gently stir rice with a fork or chopsticks to mix in.
                                                                  • To serve, slide the banana/bamboo leaf directly onto a serving plate. Or, if you want to pretty it up, line a serving bowl or plate with a fresh banana leaf. Mound the rice on top and sprinkle with remaining spring onion (add optional garnishes too if desired). ENJOY!
                                                                  Cuisine:YesNothai
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Barbara Lynch simmers baby artichokes in an aromatic white wine broth, then stuffs them with a juicy crab salad for a light starter that honors her husband Charlie's family tradition: "His mother made artichokes for every festive occasion. She's no longer around, so I always try to make one dish with artichokes in it for him."

                                                                  Ingredients
                                                                  • Yes No 1 lemon
                                                                  • Yes No 20 baby artichoke
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 1/4 cup minced onion
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 1/2 tsp coriander seed
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 8 thyme
                                                                  • Yes No 3 tbsp crème fraiche
                                                                  • Yes No 1 tbsp chives
                                                                  • Yes No 1/2 jumbo lump lb crabmeat
                                                                  • Squeeze the lemon halves into a large bowl of water. Working with 1 artichoke at a time, snap off all of the outer leaves and trim the stem so the artichoke will stand upright. With a small, sharp knife, cut 1/2 inch off the top and peel the base. With a melon baller, scoop out some of the choke to form a cup with a 1/4-inch rim. Drop the artichoke into the lemon water.
                                                                  • Drain the artichokes and pat dry. Heat the oil in a large, deep skillet. Add the artichokes and cook over moderately high heat, turning occasionally, until lightly browned, about 4 minutes. Add the carrot, celery and onion, season with salt and pepper and cook for 1 minute longer. Add the wine, vinegar, peppercorns, coriander seeds, bay leaves and thyme. Cover with parchment paper and a tight-fitting lid and simmer over moderately low heat, turning once or twice, until the artichokes are tender and the liquid has reduced slightly, about 30 minutes. Transfer the braised artichokes to a large platter to cool. Remove the bay leaves and thyme sprigs then season the cooking liquid with salt and pepper and reserve.
                                                                  • In a small bowl, mix the crème fraîche with the lemon juice and chives. Fold in the crabmeat and season lightly with salt and pepper. Using a small spoon, fill the cooled artichokes with the crab salad; arrange on a platter. Drizzle with the reserved cooking liquid and serve.
                                                                  Yields: 10
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Smooth, creamy carrot soup is tasty when done right, but it can easily become mundane. This version spices things up with coconut milk and curry.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 tsp curry powder
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1/2 medium onion
                                                                  • Yes No 1 lb carrot
                                                                  • Yes No 1 medium bay leaf
                                                                  • Yes No 2 1/2 cup low sodium vegetable broth
                                                                  • Yes No 1/2 cup coconut milk
                                                                  • Yes No unsweetened coconut flakes
                                                                  • Heat the oil in a medium saucepan over medium heat. When it shimmers, add the curry powder and garlic and cook until fragrant, about 30 seconds.
                                                                  • Add the ginger, onion, carrots, bay leaf, and broth, increase the heat to medium high, and bring the mixture to a boil. Reduce the heat to medium low and simmer until the carrots are soft when pierced with a fork, about 20 minutes. Discard the bay leaf.
                                                                  • Working in batches, process the soup in a blender until smooth. (Be very careful when blending the hot soup, as steam could blow off the blender lid.)
                                                                  • Pour the soup into a clean pot and return it to the stove over medium heat. Stir in the coconut milk and adjust the seasoning as needed. To make appetizer portions, serve small amounts of soup in shot glasses or demitasses. Garnish with a few flakes of toasted coconut, if using.
                                                                  Yields: 24hors d'oeuvre portions (6 regular servings)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Lola Burgers
                                                                   35 m
                                                                  Ingredients
                                                                  • Yes No 8 thick cut, 1/2 lb smoky bacon
                                                                  • Yes No 1 1/2 lb mixed ground sirloin and chuck
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 2 oz slice smoked cheddar cheese
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 english muffin
                                                                  • Yes No 1/4 cup pickled cocktail onion
                                                                  • Yes No ketchup and mustard
                                                                  • In a large nonstick skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Drain on paper towels. Pour off all but 1 tablespoon of the bacon fat in the skillet.
                                                                  • Preheat a grill pan. Shape the meat into four 5-inch patties and season generously with salt and pepper. Grill over moderately high heat until lightly charred, about 3 minutes. Flip the burgers and top with the smoked cheddar. Cook for about 3 minutes longer for medium-rare meat.
                                                                  • Meanwhile, in the reserved bacon fat in the skillet, fry the eggs over-easy over moderate heat, about 3 minutes. Set the burgers on the bottoms of the English muffins and top with the pickled onions, bacon and fried eggs. Serve with ketchup and mustard.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Almond paste makes the cake a bit sticky, so be sure to coat the wax paper in the pan with cooking spray and dust with flour before spooning in the batter. Combining the almond paste and sugar in a blender or food processor helps incorporate the paste into the batter without lumps. This cake can be made a day in advance; just wrap it in plastic wrap, and store in the fridge.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup almond paste
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 2/3 cup seedless raspberry jam
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No raspberry
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, combine granulated sugar and almond paste in a blender or food processor; process until well blended. Set aside.
                                                                  • Coat a 15 x 10-inch jelly-roll pan with cooking spray. Line bottom of pan with wax paper. Coat paper well with cooking spray. Dust with 2 teaspoons flour; set aside.
                                                                  • Lightly spoon remaining 2/3 cup flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk.
                                                                  • Place eggs in a large bowl, and beat with a mixer at high speed until pale and fluffy (about 4 minutes). Gradually add granulated sugar mixture and vanilla, beating at medium speed until smooth (about 3 minutes). Sift half of flour mixture over egg mixture; fold in. Repeat procedure with remaining flour mixture. Spread batter evenly into prepared pan. Bake at 350° for 10 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan, and turn out onto a dishtowel dusted with 2 tablespoons powdered sugar; carefully peel off wax paper. Sprinkle cake with 2 tablespoons powdered sugar; cool 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely (about 30 minutes).
                                                                  • Unroll cake carefully; remove towel. Spread jam over cake, leaving a 1/2-inch margin around the outside edges. Reroll cake; place, seam side down, on a platter.
                                                                  • Place cream and 1/4 cup powdered sugar in a medium bowl; beat with a mixer at high speed until stiff peaks form. Cut cake into 8 slices with a serrated knife. Top each slice with whipped cream and raspberries, if desired.
                                                                  Yields: 8servings (serving size: 1 slice cake and 1 tablespoon whipped cream)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Use a darker grade of syrup for the most richness and intensity. A small portion of the syrup is stirred in at the end so the flavor is more pronounced.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried navy beans
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup chopped yellow onion
                                                                  • Yes No 1/2 cup diced salt pork
                                                                  • Yes No 5 1/2 cup water
                                                                  • Yes No 3/4 cup maple syrup
                                                                  • Yes No 1 1/2 tbsp dijon mustard
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
                                                                  • Preheat oven to 325°.
                                                                  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and pork to pan; sauté 5 minutes. Add beans, 5 1/2 cups water, 1/2 cup syrup, mustard, salt, and pepper sauce; bring to a boil. Cover and bake at 325° for 2 1/2 hours or until beans are tender, stirring occasionally. Uncover and bake an additional 30 minutes or until mixture begins to thicken. Stir in remaining 1/4 cup syrup.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 1/3 2 1/2 oz cup pineapple vodka
                                                                  • Yes No 2 1 oz tbsp blue curaçao
                                                                  • Yes No 2 1 oz tbsp coconut rum
                                                                  • Yes No 1 1/2 oz tbsp amaretto
                                                                  • Yes No 2 1 oz tbsp lime juice
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 4 cup crushed ice
                                                                  • Combine all ingredients in blender. Blend until smooth.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 5cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend

                                                                  Our test kitchen gave this its highest rating. It can be made weeks in advance, frozen, and then baked the day before the party. You can also omit pistachios and use 1 pound walnuts, if desired. If butter hardens as you layer the baklava, microwave briefly on LOW to liquefy it. Prep: 1 hour 30 minutes; Bake: 2 hours 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/4 lb pistachio
                                                                  • Yes No 3/4 lb walnut
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1 16 oz frozen phyllo pastry
                                                                  • Yes No 1 1/4 cup unsalted butter
                                                                  • Yes No 3/4 cup honey
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Preheat oven to 300°. Chop pistachios in a food processor a few seconds until finely chopped. Add walnuts, 2/3 cup sugar, and cinnamon, and process until the texture of coarse meal; pulse out any lumps. Set aside.
                                                                  • Lightly fit 1 phyllo sheet in the bottom of a lightly greased 13- x 9-inch baking dish; trim phyllo to fit, if necessary. Brush well with melted butter. Fit 7 more phyllo sheets in dish, brushing each layer well with melted butter.
                                                                  • Scatter a generous 1/3 cup nut mixture over phyllo. Add 2 more phyllo sheets, brushing each with melted butter, then another 1/3 cup nut mixture. Continue layering phyllo and nut mixture, brushing each sheet with butter, until all nut mixture is used. Top with remaining phyllo sheets, brushing each with melted butter. Place baklava in freezer 10 minutes. (This makes it easier to cut.)
                                                                  • Slice baklava in a 2-inch-wide, diamond-shaped pattern. (At this point, baklava may be frozen: Wrap pan with heavy-duty aluminum foil, label and date, and freeze.)
                                                                  • Set baking dish on middle oven rack, and place a shallow pan of water on rack underneath. Bake at 300° for 2 hours and 10 minutes or until golden brown. (Bake frozen baklava, uncovered, in same way at 300° for 2 1/2 to 3 hours or until golden brown.)
                                                                  • Combine remaining 2/3 cup sugar, 2 cups water, honey, and lemon juice in a large, heavy, nonstick saucepan. Bring to a boil over high heat, reduce heat to low, and simmer, uncovered, 20 minutes. Transfer to a 1-quart glass measuring cup, and cool to room temperature. Drizzle syrup evenly over baklava. Cool to room temperature, cover loosely with foil, and let stand overnight before serving.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 12small pastries
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond
                                                                  Ingredients
                                                                  • Yes No 2 qt water
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 5 dried red chili pepper
                                                                  • Yes No 4 star anise
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No one 2 inch ginger
                                                                  • Yes No 1 small orange
                                                                  • Yes No one 1 inch cinnamon
                                                                  • Yes No 1 cup soy sauce
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No two 3 1/2 lb chicken wings
                                                                  • Yes No 1/2 cup jasmine rice
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup loose black tea
                                                                  • Yes No 6 star anise
                                                                  • Yes No 4 dried red chili pepper
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 tsp szechuan peppercorn
                                                                  • Yes No salt
                                                                  • Yes No 6 scallions, white and pale green parts only
                                                                  • Yes No 3 tbsp finely grated ginger
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No salt
                                                                  • PREPARE THE BRINED CHICKEN: In a pot, combine the water, garlic, chiles, star anise, honey, ginger, orange zest, cinnamon, soy sauce, onion and sugar. Simmer over moderate heat for 10 minutes. Let cool.
                                                                  • Set 2 large oven roasting bags or other sturdy bags in a roasting pan just large enough to hold the chickens. Set the chickens in the bags and pour in the brine. Turn the chickens to coat them completely with brine. Turn the chickens breast side down and tie the bags. Refrigerate for 24 hours.
                                                                  • PREPARE THE SMOKING MIXTURE: Preheat the oven to 375°. In a bowl, combine the rice, sugar, tea, star anise and chiles. Remove the chickens from the roasting pan. Line the pan with a double layer of heavy-duty aluminum foil. Scatter the tea mixture on the foil and set a rack in the pan. Remove the chickens from the brine and pat dry. Transfer the chickens to the rack, breast side up; be sure they do not touch the side of the pan. Tent heavy-duty foil over the chickens and seal all around the edge of the pan. Seal overlapping pieces of foil with tape.
                                                                  • Set the roasting pan over high heat and cook for 2 minutes. Reduce the heat to moderately low and cook for 5 minutes. Remove the pan from the heat and let stand for 3 minutes. Uncover the chickens and let rest for 10 minutes.
                                                                  • Transfer the chickens to a rimmed baking sheet, breast side up. Rub the chickens with vegetable oil, sprinkle with the Sichuan peppercorns and season lightly with salt. Roast in the upper third of the oven for 35 minutes. Increase the oven temperature to 425° and continue to roast for about 35 minutes longer, until an instant-read thermometer inserted in the inner thighs registers 165°. Transfer the chickens to a carving board and let rest for 10 minutes.
                                                                  • MAKE THE SCALLION-GINGER SAUCE: In a bowl, combine the scallions, ginger and oil and season with salt. Carve the chickens and serve with the sauce.
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 7
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  The deep chocolate flavor and rich consistency belie this dessert's low-fat status. Freeze the sorbet up to two days in advance; let stand at room temperature 15 minutes to soften a bit before scooping.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 3 oz bittersweet chocolate
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Bring water to a boil in a medium saucepan. Stir in sugar and cocoa; reduce heat, and simmer 5 minutes, stirring frequently. Remove from heat; add chocolate and vanilla, stirring until chocolate melts. Cover and chill completely.
                                                                  • Pour chocolate mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
                                                                  Yields: 6servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze

                                                                  This sauce is delicious over pancakes and waffles. This recipe goes with Berry Bread Pudding

                                                                  Ingredients
                                                                  • Yes No 1 12 oz frozen unsweetened raspberries
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Reserve 1 cup raspberries. Process remaining berries, sugar, and orange juice in a food processor until smooth. Pour raspberry mixture through a fine wire-mesh strainer into a bowl; discard pulp and seeds. Stir in 1 cup reserved raspberries. Cover and chill 30 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2/3cups (serving size: 1 tbsp.)
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 oz gin
                                                                  • Yes No 1 oz dry
                                                                  • Yes No 2 dash orange
                                                                  • Yes No 1 lemon
                                                                  • Fill a pint glass with ice. Add the gin, vermouth and bitters and stir well. Strain into a chilled martini glass or coupe and garnish with the lemon twist or olive.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  Made with leftover cranberry sauce. This recipe goes with Turkey Tostadas with Spicy Cranberry-Chipotle Sauce

                                                                  Ingredients
                                                                  • Yes No 1 cup whole berry cranberry sauce
                                                                  • Yes No 1/3 cup taco sauce
                                                                  • Yes No 1 canned chipotle pepper in adobo sauce
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No salt
                                                                  • Microwave cranberry sauce, taco sauce, minced chipotle pepper, chili powder, and ground cumin at HIGH 2 to 3 minutes or until thickened, stirring halfway through. Season with salt to taste.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1/3cups
                                                                  • Total Time: 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    mince
                                                                  Ingredients
                                                                  • Yes No 4 lb organic yukon gold potato
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 cup organic heavy whipping cream
                                                                  • Yes No 1/2 cup organic unsalted butter
                                                                  • Yes No black pepper
                                                                  • Put potatoes in a large saucepan, and cover with cold water. Add 2 tablespoons salt. Bring to a boil. Reduce heat to medium-low, and simmer until tender, about 10 minutes. Drain potatoes in a colander.
                                                                  • Heat milk in a small saucepan over medium-low heat. Press the potatoes through a ricer into a heatproof bowl set over a pan of simmering water; stir until smooth. Pour in warm milk in a slow, steady stream, stirring constantly. Stir in butter, and season with salt and pepper
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour

                                                                  This simple, healthy recipe for Asian chicken soup is from Everyday Food, April 2007.

                                                                  Ingredients
                                                                  • Yes No 5 1/2 cup reduced sodium free range organic chicken broth
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 4 oz wheat spaghetti
                                                                  • Yes No 2 6 to 8 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1 cup snow peas
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 2 scallion
                                                                  • Yes No coarse salt
                                                                  • In a large saucepan, bring broth, ginger, garlic, red pepper flakes, and 2 cups water to a boil over high heat. Add noodles, lower heat, and simmer until noodles are tender, 6 to 8 minutes.
                                                                  • Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice, scallions; season with salt. Serve immediately.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Using Italian and Cheddar cheeses updates this family favorite that is sure to please kids as well as impress adults. Prep: 6 minutes, Cook: 4 hours Slow-Cooker Size: 3-quart

                                                                  Ingredients
                                                                  • Yes No 1 8 oz italian three cheese blend
                                                                  • Yes No 1 8 oz sharp cheddar cheese
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp mustard powder
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 8 small oz pasta shells (conchigglie)
                                                                  • Combine cheeses in a bowl; set aside.
                                                                  • Whisk together eggs and next 6 ingredients in a large bowl. Stir in pasta and 3 cups cheese mixture. Pour mixture into a lightly greased 3-quart slow cooker; sprinkle with 3/4 cup cheese mixture.
                                                                  • Cover and cook on LOW 4 hours. Sprinkle servings evenly with remaining cheese mixture.
                                                                  • No Precook: The best part of this simple recipe is that you don't have to precook the pasta!
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook

                                                                  Lower the fat in this classic pasta sauce by about 10 grams per serving by using half-and-half instead of whipping cream and decreasing the amount of butter and cheese ever so slightly.

                                                                  Ingredients
                                                                  • Yes No 1 lb fettuccine
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 1/4 cup half and half
                                                                  • Yes No 3/4 3 oz cup grated parmesan cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Cook pasta according to package directions, omitting salt and fat.
                                                                  • Melt butter in a large skillet over medium heat. Add half-and-half, cheese, salt, and pepper; cook 1 minute, stirring constantly. Reduce heat; add pasta, tossing gently to coat.
                                                                  Cuisine:YesNorome
                                                                  Yields: 6servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  When you are dealing with ingredients as special as lobster, the cooking should be so straightforward that it doesn't distract from the amazing, natural flavors. Basting the lobster and sweet corn with garlic butter is all you really need to do.

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 4 1 1/2 to 2 lb live lobsters, each 1 1/2 to 2 pounds
                                                                  • Yes No 4 ear corn
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • In a small saucepan over low heat, cook the butter with the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until the butter is melted. Set aside.
                                                                  • Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
                                                                  • Place a lobster on a cutting board, shell side down. Insert the tip of a large, sharp knife into the lobster’s body just below the head (no need to be shy about this process—it takes some strength), and cut the lobster open down the center, cutting through the body but not through the back shell. (The shell will hold the juices as it cooks.) Remove and discard the head sac and intestines. Rinse the lobster under cold running water. To help the lobster stay flat on the grill, insert a bamboo skewer through the tail meat. Remove the rubber bands on the claws. Brush the inside of the lobster with some of the butter. Repeat with the remaining lobsters.
                                                                  • Brush the cooking grates clean. Grill the lobsters, shell side down, over direct medium heat, with the lid closed as much as possible, until the tail meat is firm and white, 10 to 15 minutes, brushing occasionally with additional butter. (Soft-shell lobsters will cook more quickly than hard-shell lobsters.) At the same time, if your grill is big enough, grill the corn. If not, grill the corn after the lobsters. Brush the corn with some of the butter and grill over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 10 to 15 minutes, turning occasionally. Season the corn with salt and pepper.
                                                                  • Transfer the lobsters and corn to a large platter. Heat the butter mixture over medium heat until it comes to a simmer. Add the parsley. Serve the lobsters with the corn and the remaining butter mixture.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Conservative types who favor only raisins in their oatmeal cookies may be shocked by the additions to this humble dough. Although the number of ingredients appears excessive, trust us—these flavors and textures were meant for each other. Game plan: Oats can absorb major amounts of moisture from the other ingredients in your cookie dough, so the longer the dough sits before you bake it, the less your cookies will spread.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup old fashioned oats
                                                                  • Yes No 3/4 cup sweetened flaked coconut
                                                                  • Yes No 1/2 cup pecan
                                                                  • Heat the oven to 325°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Combine flour, cinnamon, baking soda, baking powder, and salt in a bowl and whisk to aerate and break up any lumps; set aside.
                                                                  • Combine butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 4 to 5 minutes. Scrape down the sides of the bowl; add egg, milk, and vanilla; and mix on medium until smooth, about 1 minute.
                                                                  • Reduce to low speed, add flour mixture, and mix until dough just comes together, scraping the bowl sides and bottom if necessary. Add oats, coconut, and pecans and mix for a few seconds on low speed until they are incorporated.
                                                                  • Scoop the dough by rounded tablespoons onto the prepared baking sheet. Bake the cookies until they are light golden brown around the edges and still slightly soft in the center, about 15 minutes. Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
                                                                  Yields: 36cookies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for Hungarian stuffed peaches or toltott oszibarack features a nut, sour cream and crystallized ginger filling. Cling-free firm-ripe peaches will do nicely. If you can get the stone out without cutting the peaches in half, more power to you! Otherwise, cutting them in half will be fine. Don't discard any flavorful leftover poaching liquid. Turn it into simple syrup for sponge cakes with this Poaching Liquid Quick Tip. Serve the chilled poached peaches with a hot chocolate sauce. Also see this stuffed pears recipe. Makes 4 servings of Hungarian Stuffed Peaches or Toltott Oszibarack

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 4 large by cutting peaches
                                                                  • Yes No 1 cup walnut
                                                                  • Yes No 2 tbsp sour cream
                                                                  • Yes No 1 tbsp chopped crystallized ginger
                                                                  • Yes No 2 tbsp vanilla and sugar
                                                                  • Yes No 1 chocolate sauce
                                                                  • In a large saucepan, bring water, 1 tablespoon lemon juice and sugar to a boil. Drop whole peaches or peach halves into the saucepan, reduce heat to a simmer and cook gently, uncovered, until al dente (don't let the peaches get mushy), about 8-10 minutes. Test with the tip of a thin knife. Meanwhile, in a small bowl, mix walnuts, sour cream, crystallized ginger, remaining 1 tablespoon lemon juice and vanilla sugar, and set aside. Remove peaches from poaching liquid, drain and cool completely. Stuff each whole peach with 1/4 of the walnut mixture (or each peach half with 1/8 of the walnut mixture). Refrigerate. To serve, place 1 peach or 2 peach halves in each of four bowls and drizzle with hot chocolate sauce.
                                                                  Cuisine:YesNohungarian
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  and learned how to make this dish. It tastes so rich and divine that you'd never suspect it's so economical and quick to make! She'd let me request a special meal for my birthday, and I often requested this dish.

                                                                  Ingredients
                                                                  • Yes No 2 chicken breast (boneless, skinless)
                                                                  • Yes No 1 1/2 cup flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 frozen artichoke hearts
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 cup dry white wine
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1 tbsp the butter and 1 tbsp, of the olive oil in a skillet and add the artichokes, while cooking, dredge the chicken in the flour
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Pulled pork is simple to make in the crockpot, and can be used in many ways. This South American-style pork is seasoned with cumin, oregano, orange and lime, garlic, onions and green chiles. It's delicious in tacos, in sandwiches with salsa criolla, or with rice.

                                                                  Ingredients
                                                                  • Yes No 1 4 lb pork butt roast
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 orange
                                                                  • Yes No 2 limes, quarted
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 2 tsp oregano
                                                                  • Yes No 1 green chilies in can
                                                                  • Yes No 2 tsp ham base
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tbsp aji panca paste
                                                                  • Yes No salt and pepper
                                                                  • Yes No cilantro
                                                                  • Place the chopped onion in a large crockpot. Season the pork roast with salt and pepper on all sides and place it on top of the onions. Press the garlic slices into the pork roast in various places, making slits with a knife if necessary. Stir the cumin, oregano, green chiles, ham base, and aji panca (if using) into the water, and pour over the roast. Layer the lime and orange slices over the roast. Cover and turn crockpot to high. Cook for 2 hours on high, then reduce temperature to low and cook for 6 more hours. Remove meat and reserve. Strain liquid through a colander into a saucepan. Discard contents of colander. Simmer cooking liquid on the stove until it's reduced to about 1 cup. Preheat oven to 400 degrees. Shred meat, removing excess fat. Stir reduced sauce into meat. Spread meat onto a baking sheet and bake for 10-15 minutes, until slightly browned and heated through. Serve with lime wedges and garnish with cilantro, if desired.
                                                                  Cuisine:YesNosouth american
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Key Lime Pound Cake
                                                                   2 h 45 m
                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 6 large egg
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp lime zest
                                                                  • Yes No 1/4 cup key lime juice
                                                                  • Yes No key lime glaze
                                                                  • Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
                                                                  • Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
                                                                  • Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
                                                                  • Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 12servings
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  A dusting of powdered sugar or cocoa powder is a traditional garnish for this classic dessert. Here, we sprinkle the tops with sliced almonds before baking to add contrasting flavor and texture.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 13/100 oz all purpose flour
                                                                  • Yes No 6 large egg white
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Place a baking sheet in oven. Preheat oven to 425°.
                                                                  • Lightly coat 6 (8-ounce) ramekins with cooking spray; sprinkle evenly with 2 tablespoons sugar, tilting dishes to coat sides completely.
                                                                  • Combine 1/4 cup sugar and egg yolks in a large bowl; beat with a mixer at high speed until thick and pale (about 2 minutes). Add 3/4 cup buttermilk and next 4 ingredients (through flour); beat at medium speed just until blended.
                                                                  • Combine egg whites and cream of tartar in a large bowl; let stand at room temperature 15 minutes. Using clean dry beaters, beat with a mixer at high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until medium peaks form.
                                                                  • Gently stir one-fourth of egg whites into lemon mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared ramekins. Sharply tap dishes 2 or 3 times on counter to level. Sprinkle evenly with almonds. Place dishes on preheated baking sheet; return baking sheet to 425° oven. Immediately reduce oven temperature to 350°; bake soufflés at 350° for 20 minutes or until puffy and lightly browned. Serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings (serving size: 1 soufflé)
                                                                  • Total Time: 36 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/2 cup reduced fat sour cream
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 1/3 cup all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1 tbsp grated lime rind
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 3 tbsp lime juice
                                                                  • To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.
                                                                  • Combine sour cream and next 5 ingredients (through egg) in a large bowl, stirring until well blended. Gradually stir yeast mixture into sour cream mixture. Lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife. Add 2 cups flour to sour cream mixture, stirring to form a soft dough.
                                                                  • Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • To prepare filling, combine brown sugar, rind, and cardamom. Divide dough into two equal portions. Working with 1 portion at a time, roll dough into a 12 x 10-inch rectangle; brush with 1 tablespoon butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Repeat procedure with remaining dough, 1 tablespoon butter, and filling. Cut each roll into 12 (1-inch) slices. Place slices, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
                                                                  • Preheat oven to 350°.
                                                                  • Uncover dough. Bake at 350° for 25 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.
                                                                  • To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle glaze over warm rolls.
                                                                  Yields: 24rolls (serving size: 1 roll)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    juice

                                                                  In the 2010 Oscar-nominated film A Serious Man, Larry Gopnik’s life seems pretty miserable. After unsuccessful therapy sessions with three different rabbis and bad news from his doctor, Larry could use an elixir. We would prescribe him a Martinowitz—a gin martini straight up, dirtied with a kosher dill pickle. This recipe was featured as part of our Best Picture Cocktails story.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 oz dry gin
                                                                  • Yes No 1/4 oz dry vermouth
                                                                  • Yes No 1/4 oz pickle juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 kosher pickle
                                                                  • Combine gin, vermouth, and pickle juice in a shaker filled halfway with ice and stir vigorously until well chilled, about 20 seconds. Strain into a chilled martini glass. Garnish with a kosher pickle slice.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 tbsp diced caper
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No salt
                                                                  • Yes No four 1 to 1 1/4 lb striped bass
                                                                  • Yes No 1 lemon
                                                                  • Yes No 4 large rosemary
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Preheat the oven to 425°. In a medium bowl, mix the butter with the capers, lemon juice and parsley and season with salt. Keep at room temperature.
                                                                  • Season the branzino cavities with salt and stuff 2 lemon rounds and 1 rosemary sprig in each. Season the fish with salt.
                                                                  • In a large, nonstick, ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add 2 of the branzino and cook over high heat until the skin is browned and crisp, about 3 minutes per side. Transfer the fish to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of olive oil and 2 stuffed branzino. Roast the fish in the oven for about 10 minutes, until just cooked through.
                                                                  • Serve whole or filleted, passing the caper butter at the table.
                                                                  Yields: 8
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fillet

                                                                  Softer than traditional biscotti, these are baked for a shorter time.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup pistachio
                                                                  • Yes No 1/2 cup chocolate chip
                                                                  • Yes No pistachio ice cream
                                                                  • Heat oven to 350 degrees. Butter and flour a baking sheet; set aside.
                                                                  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.
                                                                  • Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees.
                                                                  • On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes. Serve with pistachio ice cream.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  These sandwiches are a new interpretation of the classic BLT. Pancetta is Italian cured bacon; substitute domestic cured bacon, if necessary. You can prepare the mayonnaise mixture and cook the pancetta up to one day ahead.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp light mayonnaise
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp minced sage
                                                                  • Yes No 2 oz pancetta
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 1 oz slice rustic sourdough bread
                                                                  • Yes No 4 medium mr, stripey tomatoes
                                                                  • Yes No 1 cup arugula
                                                                  • Combine first 4 ingredients in a bowl, stirring well.
                                                                  • Preheat oven to 400°. Arrange pancetta in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 8 minutes or until crisp. Drain on paper towels.
                                                                  • Spread mayonnaise mixture evenly over bread slices. Top each of 4 bread slices with 2 pancetta slices, 4 tomato slices, and 1/4 cup arugula. Top sandwiches with remaining 4 bread slices.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  We love the icing-and-candy embellishments on these gingerbread people, but the cookies are just as charming when decorated more minimally from head to crumbly toe. Cut details (like a heart, or eyes, or clothing) from the dough scraps. Well-wrapped, the dough can be frozen up to one month. Let soften slightly before rolling. This recipe appears on the Martha Stewart Makes Cookies app for iPad.

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1 cup firmly packed dark brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup unsulfured molasses
                                                                  • Yes No 2 1/4 tsp cinnamon, ground
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1 tsp allspice, ground
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No miniature sanding sugar and candies
                                                                  • Beat butter and brown sugar with an electric mixer on high speed until fluffy, about 5 minutes. Add egg; mix well. Beat in molasses, cinnamon, ginger, allspice, baking soda, and salt. Reduce speed to low, and add flour, 1 cup at a time, mixing until incorporated.
                                                                  • Divide dough into quarters; shape into disks and wrap in plastic. Chill until firm, about 3 hours.
                                                                  • Preheat oven to 375 degrees with racks in upper and lower thirds. On a lightly floured work surface, roll out 1 disk of dough to 1/8-inch thickness. Cut out cookies, rolling out any scraps and additional disks as needed until you have about 24 people. Transfer to parchment-lined baking sheets, spacing 1 inch apart. With remaining dough, cut out additional shapes to make clothes, jewelry, and hair as desired. Dress cookies, then chill 20 minutes.
                                                                  • Bake cookies 2 sheets at a time, 7 minutes; rotate sheets top to bottom and front to back, and continue baking until cookies are firm when touched, 6 to 8 minutes more. Let cool on sheets 5 minutes. Transfer to wire racks; let cool completely. Decorate cookies as desired.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    decorate

                                                                  Shrimp and pasta combine with a creamy sauce for a quick and delicious dish. Round out the meal with a Caesar salad.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 6 oz linguine
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 1 1/4 inch thick large red bell pepper
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No 1 tsp cajun seasoning
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2/3 cup half and half
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.
                                                                  • Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The cooking time for your peaches will vary depending on their ripeness. The glaze also works well on chicken.

                                                                  Ingredients
                                                                  • Yes No 3 cup chopped peach
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 6 6 oz, 1/2 inch thick bone in center cut pork chops
                                                                  • Yes No 6 peach
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 3 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Uncover and simmer 5 minutes. Place peach mixture in a food processor; process until smooth. Add 3/4 teaspoon salt, 1/8 teaspoon black pepper, vinegar, and next 4 ingredients (vinegar through red pepper); pulse to combine. Let stand 5 minutes. Place half of peach mixture in a large heavy-duty zip-top plastic bag; reserve other half for basting. Add chops to bag; seal bag and refrigerate 30 minutes to 4 hours.
                                                                  • Preheat grill.
                                                                  • Remove pork from bag; discard marinade. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place pork and peach halves on grill rack coated with cooking spray, and grill 10 minutes or until the pork is done and the peaches are tender, turning once. Baste pork and peach halves with the reserved peach mixture every 2 minutes during the first 6 minutes of cooking.
                                                                  Yields: 6servings (serving size: 1 chop and 2 peach halves)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 tbsp rosemary leaves, dried
                                                                  • Yes No 4 1/2 3 inch by strips lemon zest
                                                                  • Yes No 1 1/4 cup lemon juice
                                                                  • Yes No 3 tbsp grand marnier
                                                                  • In a medium saucepan, combine the water, sugar, rosemary, and lemon zest. Bring to a simmer, stirring occasionally. Remove from the heat, cover, and let infuse for 10 minutes.
                                                                  • In a large glass or stainless-steel bowl, combine the lemon juice and Grand Marnier. Strain the rosemary syrup into the lemon juice and stir to combine. Chill in the refrigerator or, to hasten the process, pour the lemon mixture into a stainless-steel bowl, set it in a larger bowl filled with ice, and stir until cold.
                                                                  • Pour the chilled lemon mixture into two 9-by-9-inch stainless-steel pans. Freeze for 15 minutes. Stir well and return the pans to the freezer. Continue freezing, stirring every 15 minutes, until the granita is completely frozen, about 1 hour in all. When ready to serve, scoop the granita into chilled bowls or stemmed glasses.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  This dish is a delicious combination of sweet and savory. It’s a distinctive recipe that defines our style of cooking: simple and rustic, yet sophisticated. Serve with mashed potatoes or buttered egg noodles for a comforting winter dinner.

                                                                  Ingredients
                                                                  • Yes No 6 chicken legs, drumsticks and thighs
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 2 tbsp chopped thyme
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Yes No 2 tbsp chopped sage
                                                                  • Yes No 1/4 cup armagnac
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 1/4 cup oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp oil
                                                                  • Yes No 1 cup white wine
                                                                  • Yes No 1 1/2 cup pitted dried prunes
                                                                  • Yes No 1/2 cup pitted green olive
                                                                  • Yes No 1/4 cup caper
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 4 tbsp unsalted butter
                                                                    For the marinade:
                                                                  • In a large bowl combine the chicken with the garlic, herbs, Armagnac, red wine vinegar, oil, salt, and pepper. Mix gently, cover, and marinate overnight. The next day, remove the chicken from the marinade and discard the marinade.
                                                                  • Heat the oven to 350°F.
                                                                    For the braise:
                                                                  • Heat the oil in a large, shallow roasting pan over medium heat. Slowly sear the chicken, skin side down, until golden brown, about 5 minutes on each side. Remove any excess grease from the pan and deglaze the pan with white wine. Add the prunes, olives, capers with juice, bay leaves, and chicken stock. Cover and place the dish in the oven for about 30 minutes or until the chicken is 165°F.
                                                                  • Remove the chicken from the pan and keep warm. Bring the prune mixture to a simmer on the stovetop and add the parsley and butter. Simmer to meld the ingredients, and adjust the seasoning if necessary. Return the chicken to the sauce and serve.
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Here's our lightened rendition of a traditional yellow squash casserole; it's just as delicious just minus the guilt! Meat-and three casseroles are usually laden with mayo, cream, butter, cheese, or any combination of the four.

                                                                  Ingredients
                                                                  • Yes No 8 cup sliced yellow squash
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 6 oz hot turkey italian sausage
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 1 oz slice day old white bread
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Yes No 1/3 1 1/2 oz cup diced provolone cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 10 3/4 oz condensed reduced fat, reduced sodium cream of mushroom soup
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Combine squash and water in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 6 minutes or until tender. Drain well.
                                                                  • Remove casing from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain.
                                                                  • Place the bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1 cup. Combine the squash, sausage mixture, 1/2 cup breadcrumbs, sour cream, cheese, salt, pepper, and soup. Spoon squash mixture in a 2-quart casserole coated with cooking spray.
                                                                  • Top with remaining 1/2 cup breadcrumbs. Spray breadcrumbs with cooking spray. Bake at 350° for 30 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake

                                                                  The bread and Vietnamese filling—carrot and radish, cilantro, mayonnaise, and cucumber—are traditional in this vegetarian take on the classic. Prepare mayonnaise mixture and toast bread while the tofu and vegetable mixture marinate. Visit battleofthebanhmi.com to share your love of this sandwich with others and find the best available in your area.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz water packed extra firm tofu
                                                                  • Yes No 2 tbsp diced lemongrass
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 tsp sesame oil
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 cup matchstick carrot
                                                                  • Yes No 1 1/4 cup matchstick daikon radish
                                                                  • Yes No 1 1/2 tbsp chopped cilantro
                                                                  • Yes No 3 tbsp canola mayonnaise
                                                                  • Yes No 1 1/2 tsp sriracha
                                                                  • Yes No 1 12 oz baguette
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup thinly sliced english cucumber
                                                                  • Cut tofu crosswise into 6 (2/3-inch-thick) slices. Arrange tofu on several layers of paper towels. Cover with additional paper towels; top with a cast-iron skillet or other heavy pan. Let stand 15 minutes. Remove tofu from paper towels.
                                                                  • Combine 2 tablespoons lemongrass, 2 tablespoons water, soy sauce, and 1 teaspoon sesame oil in a 13 x 9-inch glass or ceramic baking dish. Arrange tofu slices in a single layer in soy mixture, turning to coat. Let stand for 15 minutes.
                                                                  • Combine vinegar and the next 3 ingredients (through salt) in a medium bowl, stirring until sugar and salt dissolve. Add carrot and radish; toss well. Let stand for 30 minutes, stirring occasionally. Drain; stir in cilantro.
                                                                  • Combine remaining 1 teaspoon sesame oil, mayonnaise, and Sriracha in a small bowl, stirring with a whisk. Cut bread horizontally. Spread mayonnaise mixture evenly on cut sides of bread.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove tofu from marinade, and discard marinade. Pat tofu slices dry with paper towels. Add tofu slices to pan, and cook for 4 minutes on each side or until crisp and golden. Arrange tofu slices on bottom half of bread; top tofu slices with carrot mixture and cucumber slices. Cut loaf crosswise into 6 equal pieces.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 6servings (serving size: 1 sandwich)
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                  • Yes No
                                                                    paper

                                                                  Soy milk made from only soybeans and water works best in this savory custard; look for it in boxes on the organic-foods aisle of the supermarket. It provides each serving with 4.2 grams of soy protein.

                                                                  Ingredients
                                                                  • Yes No 6 english muffin
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup chopped canadian bacon
                                                                  • Yes No 1/2 2 oz cup shredded swiss cheese
                                                                  • Yes No 2 1/2 cup unsweetened soy milk
                                                                  • Yes No 4 tsp dijon mustard
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 large egg white
                                                                  • Cut each muffin half into 6 wedges. Arrange half of muffin wedges in bottom of an 8-inch square baking dish coated with cooking spray. Top with bacon. Sprinkle with half of cheese. Arrange remaining muffin wedges over cheese. Top with remaining cheese.
                                                                  • Combine milk and the remaining ingredients, stirring with a whisk until blended. Pour milk mixture over muffin mixture. Cover and refrigerate 8 hours or overnight.
                                                                  • Preheat oven to 325°.
                                                                  • Uncover strata and bake at 325° for 1 hour or until a knife inserted in center comes out clean. Let stand 15 minutes before serving.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No one 4 inch ginger
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 1 1/2 tbsp asian fish sauce
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 scallion
                                                                  • Yes No 6 cilantro
                                                                  • In a small heavy saucepan, cook 2 tablespoons of the sugar over moderate heat until bubbling and beginning to brown around the edges, 4 minutes. Gradually stir in 1/3 cup of the hot water and simmer for 3 minutes to dissolve the caramel. Remove from the heat.
                                                                  • Heat the oil in a medium Chinese clay pot or in a casserole. Add the chiles, garlic and half of the ginger and stir-fry over moderate heat until fragrant, about 20 seconds. Add the chicken, fish sauce, salt and the remaining 2 teaspoons of sugar and stir until the chicken turns white, 3 to 4 minutes. Add the onion wedges, the remaining 1/4 cup of hot water and the caramel sauce and bring to a boil. Cover, reduce the heat to low and simmer until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes. Add the scallions and cook for 3 minutes longer. Stir in the remaining ginger and remove the pot from the heat. Garnish with the cilantro and serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  This recipe is very similar to the outstanding apple fritters they serve at the Applewood Farmhouse Grill in Gatlinburg, Tenneessee. Be sure to serve them warm with some of your homemade Apple Butter.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup cake flour
                                                                  • Yes No 1 tbsp orange zest
                                                                  • Yes No 1/2 cup chopped apples, skin on
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No apple butter
                                                                  • Preheat at least 2-1/2 to 3 inches of hot oil in a deep-fryer or pan to 325 degrees. Blend first four ingredients. In a separate bowl, combine baking powder, salt and flour with a wire whisk. Fold flour, zest and apples into wet mixture. Drop spoonfuls of batter into hot oil. Fry for about 2 to 3 minutes or until golden brown. Drain on paper towels. Lightly toss with sugar. Serve warm with apple butter, if desired.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 3 minutes
                                                                  • Total Time: 33 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 cup chopped turkey
                                                                  • Yes No 1 15 oz chili bean in can
                                                                  • Yes No 3 1/2 cup turkey broth
                                                                  • Yes No 1 11 oz whole grain dijon mustard
                                                                  • Yes No 1 10 oz diced tomato and green chilies in can
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No four toppings, sour cream, mexican four cheese blend
                                                                  • Yes No green chile biscuits
                                                                  • Sauté onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in turkey and next 8 ingredients. Bring to a boil, stirring occasionally; reduce heat, and simmer 15 minutes. Serve with desired toppings and Green Chile Biscuits.
                                                                  Cuisine:YesNomemphis
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Black Forest cake is a crowd-pleaser, with its combination of chocolate and cherries and alcohol. The problem is that it’s hard to get all those elements in each forkful. Our solution: deconstruct it (swapping lambic for Kirsch and adding in chocolate crème anglaise for good measure) and layer it in “strata” so each bite is filled with everything this dessert has to offer. What to buy: Belgian lambics are becoming more popular and therefore more commonplace. Lindemans Kriek Lambic is the most widely available kriek lambic, and it can be found at most gourmet grocery stores and liquor stores. Game plan: Everything can be prepared up to 1 day ahead, and the dessert can be assembled up to 8 hours ahead. This recipe was featured in our 2006 Moktoberfest! menu.

                                                                  Ingredients
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp instant espresso powder
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 9 large egg yolk
                                                                  • Yes No 2 oz bittersweet chocolate
                                                                  • Yes No 1 lb dried cherry
                                                                  • Yes No 1 cup lindemans kriek lambic
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                    For the cookies:
                                                                  • Heat the oven to 375°F and arrange the rack in the middle. Melt chocolate, stirring occasionally, in a small saucepan over low heat; set aside.
                                                                  • Whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a medium mixing bowl to aerate and break up any lumps.
                                                                  • In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter at medium speed until light in color. Beat in vanilla extract, then add eggs one at a time until fully incorporated. Turn off the mixer and scrape down the sides of the bowl; add melted chocolate and mix until smooth.
                                                                  • Add dry ingredients and beat at low speed just until incorporated. Drop dough by rounded tablespoonfuls onto a baking sheet and bake until cookies are puffed and set, about 8 to 10 minutes. Transfer cookies to a rack and let cool to room temperature. (Makes 36 cookies.)
                                                                    For the chocolate crème anglaise:
                                                                  • Combine cream and 1/4 cup of the sugar in a medium saucepan over medium heat. Bring to a boil and immediately remove from heat.
                                                                  • Whisk together remaining sugar and egg yolks until pale and well incorporated. While constantly whisking, slowly pour in 1/2 of the hot cream. Pour egg-cream mixture back into the saucepan with the hot cream and place over low heat. Stirring constantly, cook mixture until it thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat.
                                                                  • Melt chocolate over low heat and whisk into crème anglaise. Cool and refrigerate.
                                                                    For the garnish:
                                                                  • Combine cherries and lambic in a medium bowl, and set aside until cherries rehydrate, about 15 minutes.
                                                                  • Drain cherries and reserve lambic. Whisk lambic and cream together, and beat to form medium peaks; refrigerate until ready to use.
                                                                    To assemble:
                                                                  • For each serving, break up three cookies and set aside. In a 4- to 5-inch-tall glass (with a 2-1/2- to 3-inch diameter), layer 1/3 of the cookie pieces, a rounded tablespoon of the whipped cream, 1 tablespoon of the crème anglaise, a few soaked cherries, and a bit of the chopped chocolate. Repeat twice to make three complete layers. Refrigerate until ready to serve.
                                                                  Cuisine:YesNobelgian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop

                                                                  To help us learn more about Persian (a.k.a. Iranian) food, we turned to culinary authority Najmieh Batmanglij. In addition to insight on Persian culinary traditions, she provided us with recipes from her book New Food of Life. What to buy: Advieh is a mix of numerous herbs, the most common of which are cumin, cinnamon, cardamom, and dried rose petals. It can be found in Middle Eastern markets or at Kalustyan’s. When buying saffron, choose threads rather than powder, which is too often adulterated with turmeric.

                                                                  Ingredients
                                                                  • Yes No 2 large onion
                                                                  • Yes No 2 lb chicken legs
                                                                  • Yes No 1/3 cup oil
                                                                  • Yes No 1 tbsp flour
                                                                  • Yes No 2 tbsp orange
                                                                  • Yes No 1 tsp advieh
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 cup orange juice
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 4 orange
                                                                  • Yes No 2 tbsp vinegar
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 2 tsp pistachio
                                                                  • Yes No 2 tsp slivered almond
                                                                  • In a Dutch oven, brown onions and chicken pieces in 3 tablespoons oil, sprinkle in 1 tablespoon flour and mix well. Add orange or tangerine peel, advieh, salt, and pepper. Pour in the orange juice. Cover and simmer for 35 minutes.
                                                                  • Scrape the carrots and slice into thin slivers. Sauté in 2 tablespoons oil for a few minutes. Add the carrot to the chicken, cover, and simmer for 1 hour.
                                                                  • Peel the oranges, separate them into segments, and peel the membrane from each segment.
                                                                  • In a saucepan, combine the vinegar, lime juice, sugar, and saffron water. Mix well and simmer for 10 minutes over low heat. Remove from heat and add the orange segments and set aside to macerate for 10 minutes.
                                                                  • Transfer the stew to a deep ovenproof casserole, carefully arrange the orange segments with the sauce on the top, cover and place in a warm oven until ready to serve.
                                                                  • Check to see if the chicken is tender. Taste and adjust seasoning. Add more sugar or lime juice according to your taste.
                                                                  • Just before serving, sprinkle the stew with slivered pistachios and almonds. Serve hot from same dish with chelow. Nush-e Jan!
                                                                  Cuisine:YesNopersian
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve

                                                                  The sweet potato keeps its superfood status in this healthy recipe for oven fries. A sprinkling of grated orange peel adds a zesty note.

                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 lb medium sweet potato
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp diced parsley
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 1 small garlic clove
                                                                  • Combine the first 4 ingredients in a large bowl; toss gently to coat. Arrange sweet potato slices in a single layer on a large baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender, turning the potato slices after 15 minutes.
                                                                  • Combine parsley, orange rind, and garlic in a small bowl; stir well. Sprinkle parsley mixture over sweet potato slices.
                                                                  Yields: 7servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  ... but the fruits were so juicy and sweet in their own right that it seemed a crime to cover them up with sugar! Thus, we came up with the nectarine tartine. Not only is it fun to say but it has all the qualities of our favorite kind of summer dish - light, fresh, little or no heat required, and taking full advantage of the season's produce.

                                                                  Ingredients
                                                                  • Yes No 4 slice bread
                                                                  • Yes No olive oil
                                                                  • Yes No 1 4 oz mozzarella cheese
                                                                  • Yes No 1 large nectarine
                                                                  • Yes No 8 medium basil
                                                                  • Yes No saba
                                                                  • Yes No fleur de sel
                                                                  Ingredients
                                                                  • Yes No 4 1/2 oz all purpose flour
                                                                  • Yes No 1 cup quick cooking oat
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 3 tbsp orange juice
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 1 5 oz dried cherries
                                                                  • Preheat oven to 325°.
                                                                  • Weigh or lightly spoon 4.5 ounces flour (about 1 cup) into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a medium bowl, stirring with a whisk. Drizzle butter and juice over flour mixture, stirring with a fork until moist (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into bottom of an 11 x 7–inch glass or ceramic baking dish coated with cooking spray.
                                                                  • Combine granulated sugar and 2 tablespoons flour in a medium bowl, stirring with a whisk. Add egg white and next 3 ingredients, stirring with a whisk until blended. Stir in cherries. Spread cherry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling.
                                                                  • Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack. Cut into bars.
                                                                  • Young Chefs can:
                                                                  • Add cherries to filling
                                                                  • Sprinkle reserved oat mixture over filling
                                                                  • Older Chefs can:
                                                                  • Press oat mixture into bottom of baking dish
                                                                  • Spread cherry mixture over oat mixture
                                                                  Yields: 24servings (serving size: 1 square)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 lb cod fillet
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 large spanish onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 1/2 tsp mixed peppercorns
                                                                  • Yes No 1/4 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No sea salt and pepper
                                                                  • Yes No 1/4 lb pancetta
                                                                  • Yes No 6 scallion
                                                                  • Yes No 1/4 cup parsley
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No lemon
                                                                  • This soup is a cousin to fish chowder, an old traditional dish from the Atlantic Coast. Any type of white fish with few bones may be used. Heat pancetta in 2 tablespoons of water in a Dutch oven; as the water evaporates, add 1 tablespoon olive oil. As the pancetta browns, add green onions, Spanish onion and chopped celery; saute until soft. Add the fish. Add barely enough water to cover the fish. Cover the pot and simmer until the fish is opaque and white and begins to flake. Remove it to a dish using a slotted spoon and set aside. Add 2 cloves minced garlic, and the bay leaves, carrots and peppercorns and half of the parsley. Simmer, uncovered, for 15 minutes. Add the potatoes and cook until tender. Meanwhile, check the poached fish for bones. When the potatoes are tender, return the fish to the broth and simmer for another 10 minutes. Add Tabasco, to taste. Adjust seasoning, adding salt and pepper, if needed. Remove and discard bay leaves. Ladle a large portion of fish into serving bowls, and top with potatoes, then a few spoons of the broth on top. The broth may be strained and boiled for several minutes to reduce the quantity and strengthen the flavor. Add a touch of minced parsley at the top and a sprig of parsley to the side for each serving. Serve with Pilot or chowder crackers and fresh lemon wedges. Variations: Finely diced lean salt pork may be used instead of the pancetta. Add sweet corn with the potatoes for another, heartier variation. Some like to add chopped vine-ripened tomatoes to the broth; if tomatoes are used, don't forget fresh basil. Cooks Note: This is not a chowder and should be served with both a fork and a spoon; the broth shouldn't be thickened with flour, but served as-is.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  - sweet pumpkin compote - that we showed you earlier this week? Well, we were so inspired by that and the butternut squash version from Patricia that we had to try it ourselves. A few experiments and modifications later, we ended up with a gooey sweet jam, rich and caramelized like dulce de leche, but full of the smoky fall flavors of butternut squash and coconut.

                                                                  Ingredients
                                                                  • Yes No 1 2 lb large butternut squash
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/2 cup dark brown sugar
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 8 whole cloves, whole
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1 cup dried unsweetened coconut
                                                                  • Peel the butternut squash and cut into small pieces - about 1 inch or less to a side. You can also grate it. The smaller you cut the pieces the faster it will cook. Put in a large (4 quarts or more) heavy pan over medium heat. Add the milk, sugars, cinnamon, cloves, and vanilla.
                                                                  • Cook over medium heat until the squash is soft and tender. Keep a close watch on it as the milk simmers; it has a tendency to foam up. After the milk comes to a simmer it will be 10-15 minutes before the squash is soft. As the squash becomes soft and tender, mash it into a pulp with a potato masher or a pair of forks. Stir well.
                                                                  • Keep the heat on medium and continue simmering, stirring frequently. When the mixture is reduced and thick like jam, remove from the heat. Keep a close eye on it so it doesn't burn as the milk reduces. This will take between 20 and 30 minutes.
                                                                  • Stir in the coconut and let cool before serving. Store in the refrigerator. We think this should keep for some time, but why should it? Ours is mostly gone already.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  When the Moors invaded Spain they brought grapes and dried fruits with them. Their love of mixing dried fruits with meats definitely left its mark on Spanish cooking and this is my nod to that time in Spain's history. Cut into these big tender chops and you'll get sweet juicy flavours inside perfectly cooked meat. Go to a good butcher and ask for chops that are 2.5cm thick, ideally with two different colours of meat on them: the sweet darker meat, and the leaner eye meat. Then head to any good food store for the jarred beans. Spanish beans are like the Bentley of beans, so although they cost a bit more than the tinned ones they make all the difference.

                                                                  Ingredients
                                                                  • Yes No a sprigs of fresh oregano
                                                                  • Yes No marjoram
                                                                  • <