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                                                                  If you’ve heard that once you’ve tried fried turkey you’re converted for life, we’re happy to report that for us, it’s true! Not only is your bird done in 40 minutes, but it’s really juicy, not at all greasy, and the skin is crispy beyond belief. The rub we’ve created is a tasty addition, and when left on overnight, it penetrates the entire turkey. We’ve put together a rundown on semiprofessional turkey frying and a few more tips on deep-frying. What to buy: Look for a fresh turkey—they seem to end up crispier and tastier than previously frozen ones. If you do get a frozen turkey, just make sure it’s completely thawed before frying (this will take several days in the refrigerator). Filé is powdered sassafras leaves, a popular spice in the South, especially in Louisiana, where it’s used as a condiment and thickener for gumbo. Here it imparts a slight woodsy flavor to the rub. Look for it in the dried-spices section of grocery stores. Peanut oil is best for frying because it has a very high smoke point and a rather neutral flavor. Special equipment: A propane turkey fryer like this one from Bayou Classic was all we needed to make a crisp, succulent turkey. (Well, that and the propane and oil!) It comes with the base, pot, turkey rack, and thermometer, plus a... read more If you’ve heard that once you’ve tried fried turkey you’re converted for life, we’re happy to report that for us, it’s true! Not only is your bird done in 40 minutes, but it’s really juicy, not at all greasy, and the skin is crispy beyond belief. The rub we’ve created is a tasty addition, and when left on overnight, it penetrates the entire turkey. We’ve put together a rundown on semiprofessional turkey frying and a few more tips on deep-frying. What to buy: Look for a fresh turkey—they seem to end up crispier and tastier than previously frozen ones. If you do get a frozen turkey, just make sure it’s completely thawed before frying (this will take several days in the refrigerator). Filé is powdered sassafras leaves, a popular spice in the South, especially in Louisiana, where it’s used as a condiment and thickener for gumbo. Here it imparts a slight woodsy flavor to the rub. Look for it in the dried-spices section of grocery stores. Peanut oil is best for frying because it has a very high smoke point and a rather neutral flavor. Special equipment: A propane turkey fryer like this one from Bayou Classic was all we needed to make a crisp, succulent turkey. (Well, that and the propane and oil!) It comes with the base, pot, turkey rack, and thermometer, plus a bunch of accessories. We wore heatproof rubber gloves and safety goggles to protect our hands and eyes while we fried. Safety first! And on that note, it can’t hurt to have an all-purpose fire extinguisher on hand—just in case. Game plan: Be sure to give your turkey a full night in the fridge with the rub on it to allow the flavors to fully penetrate. Also, at frying time, give your oil plenty of time to heat up. It took ours about 40 minutes to come to temperature each time we tested. And be sure to thoroughly read through the instruction booklet that comes with your fryer before use! This recipe was featured as part of our Thanksgiving, Southern-Style menu. INGREDIENTS For the rub: 1/2 cup packed dark brown sugar 6 tablespoons dry mustard, such as Colman’s 6 tablespoons kosher salt 2 teaspoons filé powder 2 teaspoons hot paprika 1/2 teaspoon freshly ground black pepper For the turkey: 1 (15- to 18-pound) fresh turkey Peanut oil for frying (about 4 gallons, see note below) INSTRUCTIONS For the rub: Combine the rub ingredients in a mixing bowl and set aside. For the turkey: Remove the bag of giblets and the neck from inside the turkey. Reserve in the refrigerator until ready to prepare the gravy. Rinse the turkey inside and out and pat it dry with paper towels. Trim most of the excess fat and skin from the neck and cavity (this allows for better frying). Make a 3-inch-long cut on either side of the turkey through the skin where the leg meets the breast. This will allow the oil to drain away and the thigh meat to cook completely. Place the turkey on a cutting board or baking sheet and coat it evenly with the rub, including inside the cavity. Place the turkey in a plastic bag and allow to rest in the refrigerator overnight. Heat the oil in a turkey fryer until it registers 350°F. (This takes about 40 minutes.) Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes. Remove it from the bag and lightly blot it with paper towels to remove excess moisture. Place the turkey on the frying rack, drumsticks pointing upward as though it’s doing a headstand. Use the grab hook to very slowly lower the turkey into the heated oil; this takes at least 90 seconds. The oil will boil furiously; this is normal. Wear heatproof gloves and safety goggles, and do not drop the turkey. Once the turkey is completely submerged, remove the hook. Fry for about 3 minutes per pound or until the juices run clear and a thermometer inserted into the inner part of the thigh reads 155°F. Use the grab hook to slowly remove the turkey from the oil, allowing sufficient time for the hot oil to drain away. Place the turkey and rack on a rimmed baking sheet set on the ground, and let them sit a few minutes before moving to allow any extra oil to drain. Let the turkey rest for at least 15 minutes. Remove it from the rack and carve. Note: To figure out how much oil to use, try this displacement trick: Before unwrapping your turkey, place it in the frying pot and add enough water to cover it completely. Remove the turkey from the pot and measure the water. That’s how much oil you should use.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 6 tbsp mustard powder
                                                                  • Yes No 6 tbsp kosher salt
                                                                  • Yes No 2 tsp filé powder
                                                                  • Yes No 2 tsp hot paprika
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 15 to 18 lb turkey
                                                                  • Yes No 4 gallon peanut oil
                                                                    For the rub:
                                                                  • Combine the rub ingredients in a mixing bowl and set aside.
                                                                    For the turkey:
                                                                  • Remove the bag of giblets and the neck from inside the turkey. Reserve in the refrigerator until ready to prepare the gravy. Rinse the turkey inside and out and pat it dry with paper towels. Trim most of the excess fat and skin from the neck and cavity (this allows for better frying). Make a 3-inch-long cut on either side of the turkey through the skin where the leg meets the breast. This will allow the oil to drain away and the thigh meat to cook completely.
                                                                  • Place the turkey on a cutting board or baking sheet and coat it evenly with the rub, including inside the cavity. Place the turkey in a plastic bag and allow to rest in the refrigerator overnight.
                                                                  • Heat the oil in a turkey fryer until it registers 350°F. (This takes about 40 minutes.) Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes. Remove it from the bag and lightly blot it with paper towels to remove excess moisture. Place the turkey on the frying rack, drumsticks pointing upward as though it’s doing a headstand. Use the grab hook to very slowly lower the turkey into the heated oil; this takes at least 90 seconds. The oil will boil furiously; this is normal. Wear heatproof gloves and safety goggles, and do not drop the turkey.
                                                                  • Once the turkey is completely submerged, remove the hook. Fry for about 3 minutes per pound or until the juices run clear and a thermometer inserted into the inner part of the thigh reads 155°F.
                                                                  • Use the grab hook to slowly remove the turkey from the oil, allowing sufficient time for the hot oil to drain away. Place the turkey and rack on a rimmed baking sheet set on the ground, and let them sit a few minutes before moving to allow any extra oil to drain. Let the turkey rest for at least 15 minutes. Remove it from the rack and carve.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Ruby red grapefruit juice casts a pretty hue over this margarita. Buy bottled juice so you can sip the frosty refresher year-round. Make and freeze it ahead to get slushy results and save time right before your party. Make Ahead

                                                                  Ingredients
                                                                  • Yes No 1 6 oz frozen limeade concentrate
                                                                  • Yes No 2/3 cup ruby red grapefruit juice
                                                                  • Yes No 2/3 cup white tequila
                                                                  • Yes No 1/4 cup orange liqueur
                                                                  • Combine all ingredients in an electric blender, adding ice to 3 1/2 cup level. Process just until ice is finely crushed. Pour into a pitcher and serve immediately, or cover and freeze.
                                                                  • Note: For the freshest flavor, squeeze your own grapefruit juice. Try freezing juice in ice cube trays; add frozen cubes to blender.
                                                                  • Make Ahead: If you want slushy margaritas for a crowd, make several batches in advance and freeze until ready to serve. There's no need to thaw them; just stir and serve.
                                                                  Yields: 3 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  This Croatian-Serbian recipe for meat burek or burek s mesom is made with flaky filo dough and ground beef. Bureks or savory pies exist throughout the Balkans, Greece, Turkey and the Middle East. They can be formed into horseshoe shapes, coils, cylinders or round pies and are variously eaten as appetizers or the main course when they are usually served with kefir to drink. Compare this recipe with meat burek recipe #2, cheese burek recipe #1, cheese burek recipe #2, and follow these easy steps for how to make burek. Makes 8 to 10 servings Beef Burek or Burek s Mesom

                                                                  Ingredients
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 1/2 lb ground chuck (beef)
                                                                  • Yes No 1 cup chopped parsley
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No pumpkin seed oil
                                                                  • Yes No 1 1 lb 7 filo dough
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 1/2 cup greek plain yogurt
                                                                  • Yes No 1 1/2 cup soda water
                                                                  • Heat oven to 350 degrees. In a large skillet, saute onion and ground chuck until meat is no longer pink and the onions are translucent. Drain in a colander. Return meat-onion mixture to skillet and add parsley, salt and pepper, and cook for 1 minute, mixing thoroughly. Remove from heat and let cool to room temperature. Lightly coat a 13x9-inch pan with cooking spray. Separate filo dough into two piles (about 14 sheets each) and keep covered. Half will go on the bottom of the pie and half will go on the top. (Read these tips on Working with Filo Dough.) Place 2 sheets in prepared pan and brush lightly with oil, folding in any overhanging edges. Add 2 more and brush with oil. Continue until you've used one pile of filo. Spread the ground chuck mixture evenly over the filo and to the ends. Begin covering the meat with the remaining filo, again using 2 sheets at a time and brushing with oil. Brush entire top lightly with oil. Using a serrated knife and a sawing motion, cut burek all the way to the bottom into 12 squares. In a medium bowl, mix eggs with yogurt and soda water. Pour over burek. Cover with plastic wrap and refrigerate 2 hours. Bake 45 minutes or until golden brown. Cool slightly before serving. This makes a great luncheon course, entree or appetizer and freezes well cooked or uncooked.
                                                                  Cuisine:YesNobulgarian
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Layers of coconut sponge cake, raspberries, tapioca, and bourbon-stewed peaches in easily portable mason jars make this trifle perfect for summer picnics. The compote and the cake can be made up to two days ahead; store them in airtight containers in the fridge. This recipe was developed by assistant editor Anna Stockwell for summer beach picnic.

                                                                  Ingredients
                                                                  • Yes No 1 8 inch beef round
                                                                  • Make the peach compote: In a heavy saucepan over medium heat, combine peaches, sugar, vanilla bean and bourbon. Simmer until a thick syrup forms and the peaches are extra soft, about 15 minutes. Discard vanilla bean, remove from heat and allow compote to cool completely.
                                                                  • Assemble the trifle: Have ready 4 clean 8 oz. mason jars with lids. In the bottom of each jar, place 5 or 6 cake cubes. Gently drizzle each portion of cake with 1/2 tbsp. of bourbon. On top of the cake layer, evenly divide the raspberries among the 4 jars. On top of the raspberries, evenly divide the tapioca pudding. (After the tapioca gets added you may want to wipe down the inside of the jar with a damp paper towel to remove any pudding smudges.) On top of the pudding, divide the peach compote among the 4 jars.
                                                                  • Whip the cream until stiff peaks form. Top each jar off with a layer of whipped cream, screw on the lid, and keep refrigerated until serving, no longer than six hours.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  For a fitting end to a hearty autumn meal, serve this free-form tart featuring pears, cheddar, and caramel. You can make the galette a day ahead, but drizzle the caramel over it just an hour or 2 before you serve it.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 15 oz refrigerated pie dough
                                                                  • Yes No 1/2 2 oz cup shredded aged sharp cheddar cheese
                                                                  • Yes No 1 inch d'anjou pears, and 1 inch
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Preheat oven to 400°.
                                                                  • To prepare galette, line a jelly roll pan with foil, and coat foil with cooking spray. Roll dough into an 11-inch circle; place on baking sheet. Sprinkle crust with cheese, leaving a 1-inch border.
                                                                  • Combine pears, juice, and nutmeg in a large bowl; toss well. Add brown sugar and flour; toss gently. Arrange fruit on dough leaving a 2-inch border. (Pears will be piled high on dough.) Fold edges of dough toward center, pressing gently to seal (dough will only partially cover pears). Bake at 400° for 30 minutes or until crust is lightly browned (filling may leak slightly during cooking). Cool galette on a wire rack.
                                                                  • To prepare caramel, heat granulated sugar in a small heavy saucepan over medium heat until sugar dissolves, stirring as needed to dissolve sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat. Drizzle over galette.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 serrano chili pepper
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 1 whole orange
                                                                  • Yes No 1 whole lemon
                                                                  • Yes No 1/2 small fennel bulb, and very
                                                                  • Yes No 2 tbsp pure ancho chile powder
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No one 8 to 9 lb to 9 pound wild salmon
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 425°. In a large bowl, toss the garlic, chiles, onion, orange, lemon, fennel, 1 tablespoon of the chile powder and the 3 tablespoons of olive oil. Lay the salmon diagonally on a very large rimmed baking sheet. Season the cavity of the salmon with salt and pepper. Stuff the salmon with the tossed aromatics. Tie the salmon with kitchen string at 3-inch intervals. Rub the salmon all over with olive oil, season with salt and pepper and sprinkle with the remaining 1 tablespoon of chile powder. Wrap the head and tail with foil if they touch the side of the oven.
                                                                  • Roast the salmon on the bottom rack of the oven for about 1 hour, until just cooked through and an instant-read thermometer inserted into the thickest part registers 135° to 140°. Remove the salmon from the oven and preheat the broiler. Set the rack 6 inches from the heat source. Broil the salmon for about 3 minutes, until it is richly browned.
                                                                  • With 2 forks, carefully lift off the salmon skin from the top side and reserve. Lift the flesh from the top side of the salmon and transfer to a platter. Lift the skeletal bone from the salmon and discard. Carefully pour off the pan juices into a bowl. Cut the second side of the salmon into sections and transfer to the platter. Discard the aromatics. Serve the salmon with the pan juices, crispy skin and olive oil.
                                                                  Yields: 12
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz vodka
                                                                  • Yes No 1/2 oz grand marnier
                                                                  • Yes No 1 1/2 tsp elderflower syrup
                                                                  • Yes No 2 oz rosé champagne
                                                                  • Yes No 1 small bunch champagne grapes, frozen
                                                                  • Fill a cocktail shaker with ice. Add the vodka, Grand Marnier and elderflower syrup and shake well. Strain into a chilled martini glass, top with the Champagne and garnish with the grapes.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Tamales can be labor intensive, but most of the work goes into the filling. These cheese tamales are made with salsa and grated cheese, so the filling and corn masa are quick and easy to prepare. Then it's just a matter of assembling the tamales and steaming them. Tamales are perfect for breakfast or lunch - they can be reheated quickly in the microwave. Fill them with whatever takes your fancy - BBQ, chicken salad, leftover roast chicken - anything at all. You can even make small appetizer-size tamales.

                                                                  Ingredients
                                                                  • Yes No 4 cup masa arepa cornmeal
                                                                  • Yes No 1 cup chili con queso
                                                                  • Yes No 3 oz cream cheese
                                                                  • Yes No 4 tbsp lard
                                                                  • Yes No 2 cup grated cheddar cheese
                                                                  • Yes No 2 cup grated pepper jack cheese
                                                                  • Yes No 1 1/2 cup salsa
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 dried corn husks
                                                                  • Thaw banana leaves. If using corn husks, soak them in water for an hour to soften them. Make the masa: In a large bowl, mix the masa harina with the chili con queso and 2 cups chicken stock. Add more chicken stock gradually, mixing well and adding until you have a soft dough. Add the lard and cream cheese and blend them into the masa with your hands until well mixed and smooth. Set aside. For the filling, stir together the grated cheeses with the salsa. Rinse and dry the banana leaves, and cut them into rectangles about 8 x 10 inches in size (for medium tamales). Lay a banana leaf rectangle or corn husk (see more about working with corn husks here ) on a flat surface. Place about 1/4 cup of the masa in the middle, and spread into a rectangle about 2 inches by 4 inches. Cover masa with 1-2 tablespoons of the filling. Cover with another thin layer of masa. Fold the sides of the banana leaf in over the filling, then fold up the bottom half over the filling, then fold the top half down and roll tamale until well wrapped. Tie tamale with a piece of kitchen string or a strip of banana leaf to secure it. Repeat with remaining ingredients. Steam the tamales: Bring 1-2 inches of water to boil in a steamer pot, or in a large pot with a colander or steaming basket set into it. Fill the colander or basket with one layer of tamales (you may have to steam them in batches). The tamales should be above the water - they are cooked by the steam only. Cover the tamales with a dish towel and the pot lid and steam them for 30-40 minutes, being careful to add water to the pot when necessary. Remove tamales and serve warm. Tamales can be reheated in the microwave. They can also be frozen - reheat them by steaming them for 15-20 minutes, or by heating them in the oven, wrapped in foil.
                                                                  • Makes about 16 tamales.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  This recipe makes use of summer-fresh produce in a filling meatless entrée.

                                                                  Ingredients
                                                                  • Yes No 1 large eggplant
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 3/4 cup chopped onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/2 tsp chopped oregano
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Yes No 1 cup basil
                                                                  • Yes No 1 8 oz cup part-skim ricotta cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 8 oz lasagna noodles
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 2 1/2 10 oz cup shredded part-skim mozzarella cheese
                                                                  • Preheat oven to 350°.
                                                                  • Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.
                                                                  • Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.
                                                                  • Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  This recipe for Jewish onion rolls produces a moist crumb and a great dinner roll. It's from Eadie Appelsies of Merrillville, Ind., who made 300 with a friend for her grandon's bar mitzvah. You might be interested in How I Learned to Cook Jewish Food. Makes about 4 dozen Jewish Onion Rolls

                                                                  Ingredients
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 110 degree cup water
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup margarine
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 large egg
                                                                  • Yes No 7 1/2 cup all purpose flour
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 medium union
                                                                  • Yes No kosher salt
                                                                  • Yes No poppy seed
                                                                  • Yes No margarine
                                                                  • In a small bowl, combine yeast, sugar and 1/2 cup warm water. Let rest 5 minutes until foamy. In large mixing bowl or stand mixer, combine shortening, salt, 3/4 cup sugar and 1/2 cup margarine. Pour in boiling water and stir until blended and cooled slightly. In a separate bowl, mix eggs, yeast mixture and cold water. Add flour alternately with liquid ingredients to first bowl containing the shortening-sugar mixture. Mix well. Dough will be sticky. Cover with plastic wrap and refrigerate 5 hours or overnight. Zap onion in microwave for 1 to 1 1/2 minutes or until limp. Drain and cool. Punch down dough and divide into 6 equal parts. Keeping other pieces of dough, covered, on lightly floured surface, roll 1 piece of dough into a rectangle 18-by-7 inches. Brush with melted margarine and sprinkle on 1/6 of the onions. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon poppyseeds. Roll jellyroll fashion. Cut into slices 1 3/4-inch wide. Place rolls seam side down on parchment-lined baking pan, spacing 2 inches apart, or in greased muffin tins. Cover with greased plastic wrap and let rise until doubled. Repeat with remaining dough. Heat oven to 350 degrees. Brush rolls with 1 large egg yolk beaten with 1 tablespoon water. Sprinkle on a little salt and poppyseed. Bake 12-15 minutes or until golden. Cool completely. These rolls freeze well.
                                                                  Cuisine:YesNojewish
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    freeze

                                                                  The slow cooker makes easy work of this pulled pork recipe. Serve on hamburger buns, if desired, for a hearty and satisfying sandwich.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 1 tbsp smoked paprika
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/2 tsp ground chipotle chile pepper
                                                                  • Yes No 1 5 lb boneless pork shoulder
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 1/3 cup tomato ketchup
                                                                  • Yes No 3/4 cup apple cider vinegar
                                                                  • Yes No 1/2 cup tomato ketchup
                                                                  • Yes No 3 tbsp dark brown sugar
                                                                  • Yes No 2 tsp smoked paprika
                                                                  • Yes No 1 tsp chili powder
                                                                  • To prepare pork, combine first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature 1 hour.
                                                                  • Preheat oven to 225°.
                                                                  • Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup water in bottom of roasting pan. Place rack in pan. Bake at 225° for 1 hour.
                                                                  • Combine 1/2 cup vinegar and ketchup in a medium bowl; brush pork with ketchup mixture (do not remove from oven). Bake an additional 3 hours, basting every hour with ketchup mixture.
                                                                  • Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil. Bake an additional 3 3/4 hours or until a thermometer registers 190°. Remove from oven; let stand, covered, 45 minutes.
                                                                  • To prepare sauce, combine 3/4 cup vinegar and remaining ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally with a whisk. Boil 5 minutes or until slightly thick. Shred pork with 2 forks. Serve with sauce. Serve shredded pork on hamburger buns with pickle chips, if desired.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 16servings (serving size: about 3 ounces pork and about 1 tablespoon sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Tomato and onion give flavor to this quick version of beef stew, featuring sautéed steak cubes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 lb boneless beef sirloin steak
                                                                  • Yes No 1 10 3/4 oz campbell's condensed tomato soup
                                                                  • Yes No 1 campbell's condensed beefy mushroom soup
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 24 oz frozen vegetables
                                                                  • HEAT oil in saucepot. Add beef and cook until browned and juices evaporate, stirring often.
                                                                  • ADD soups, Worcestershire and vegetables. Heat to a boil. Cover and cook over low heat 10 min. or until vegetables are tender.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell

                                                                  This rich dish balances sweet and tart flavors from the cranberries with savory notes from the pork and sage. Garnish each serving with a fresh sage sprig.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried navy beans
                                                                  • Yes No 1 5 lb pork shoulder blade roast
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp minced sage
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup sliced shallot
                                                                  • Yes No 5 cup water
                                                                  • Yes No 3 fresh sage sprigs
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
                                                                  • Preheat oven to 350º.
                                                                  • Sprinkle pork roast with 1 teaspoon salt and pepper. Rub surface of roast with 4 teaspoons minced sage. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add roast to pan; cook for 15 minutes, turning to brown on all sides. Remove roast from pan. Add sliced shallots to pan; sauté 3 minutes or until tender. Return roast to pan. Add remaining 1/2 teaspoon salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer. Cover and bake at 350° for 2 hours. Add dried cranberries to pan; bake an additional 30 minutes or until roast is tender. Remove sage sprigs; discard. Remove roast from pan; shred pork with 2 forks. Sprinkle with remaining 2 teaspoons minced sage. Serve roast with bean mixture.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 13servings (serving size: about 3 ounces roast and 1/2 cup beans)
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Garnish half of these dainty sandwiches for the grown-ups at your party, leaving the other half plain for little ones. Prep: 58 min. Make ahead

                                                                  Ingredients
                                                                  • Yes No 1/2 lb smoked turkey breast
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 2 tsp honey mustard
                                                                  • Yes No 1 tbsp marmalade
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 3 tbsp chopped chives
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 24 oz firm white bread
                                                                  • Yes No fresh chives
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Process turkey in a food processor until chopped. Add 1/2 cup butter and next 3 ingredients; process until almost smooth, stopping to scrape down sides. Transfer turkey spread to a medium bowl. Stir in 1/4 cup parsley, 3 tablespoons chives, and salt.
                                                                  • Trim crusts from bread, using a serrated or an electric knife.
                                                                  • Spread about 1/4 cup turkey spread on 8 bread slices. Top with remaining 8 bread slices; pressing lightly to adhere. Cut each sandwich into 4 fingers, using a serrated knife or an electric knife.
                                                                  • To garnish, tie a whole chive around each finger sandwich, and knot; or spread cut sides of sandwiches with 1/4 cup softened butter, and dip lightly into 1/4 cup chopped parsley. Arrange on a serving platter.
                                                                  • Note: You can make sandwiches up to 1 day ahead. Just lay a damp paper towel over sandwiches before covering with plastic wrap. Store in refrigerator.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 32finger sandwiches
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb grass fed beef flank steak
                                                                  • Yes No 1 organic green bell pepper
                                                                  • Yes No 2 large organic onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 organic garlic clove
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • In a large saucepan, combine the flank steak with the bell pepper, halved onion and bay leaf. Add enough water to cover and bring to a boil. Simmer over moderate heat for 20 minutes. Transfer the flank steak to a work surface and let the steak cool. Strain the broth and reserve for another use. Shred the meat and transfer it to a bowl.
                                                                  • Using the side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt. Stir the paste into the meat, along with the lime juice, olive oil and sliced onion. Let stand at room temperature for at least 30 minutes or up to 1 1/2 hours.
                                                                  • Heat a large, flat griddle until very hot. Working in batches, spread the shredded beef on the griddle in a thin layer and season with salt and pepper. Cook over high heat, turning once or twice, until sizzling and crispy in spots, about 6 minutes per batch. Transfer to a platter and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup chickpea
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 2 tbsp tahini
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • In a food processor, puree the chickpeas, garlic, tahini and lemon juice. Gradually add the olive oil until incorporated. Season the hummus with salt and pepper and scrape it into a bowl. Refrigerate until ready to serve or use.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 1 ¼cups
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This dramatic 12-inch French apple tart will elicit a wow from your guests. They will never know that this dessert uses only six ingredients and bakes in just half an hour.

                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated pie dough
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 2 lb golden delicious apple
                                                                  • Yes No 2 1/2 tbsp honey
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Preheat oven to 425°.
                                                                  • Place dough on a lightly floured surface; roll into a 12-inch circle. Place on a 12-inch pizza pan. Combine sugar and cinnamon. Sprinkle 1 tablespoon sugar mixture over dough. Arrange apple slices spokelike on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture. Bake at 425° for 30 minutes.
                                                                  • Combine honey and vanilla in a microwave-safe bowl. Microwave at high 40 seconds. Brush honey mixture over warm tart. Serve warm.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury

                                                                  No campfire needed for this clever dessert. You can enjoy these familiar flavors year-round indoors! Prep: 5 min. Cook: 2 min.

                                                                  Ingredients
                                                                  • Yes No 1/2 12 oz hot fudge sauce
                                                                  • Yes No 1 7 oz marshmallow creme
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Yes No 3 graham cracker sheets
                                                                  • Warm hot fudge sauce according to directions on jar. Spread marshmallow cream in the bottom of 4 (6-ounce) dessert bowls. Top with ice cream and hot fudge sauce. Serve with graham crackers.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  This clever recipe combines two cakes in one: gingerbread and cheesecake. The cheesecake half is light and creamy, with a pleasant tang from quark (a soft, unripened cheese that's similar to sour cream), while the gingerbread half is fragrant, moist and delicately spiced with cinnamon, nutmeg and ginger.

                                                                  Ingredients
                                                                  • Yes No 6 oz cream cheese
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 12 oz greek style whole milk yogurt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1 tbsp Cointreau
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 1/4 tsp baking powder
                                                                  • Yes No 3/4 tsp ginger powder
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/8 tsp white pepper
                                                                  • Yes No 1/8 tsp grated nutmeg
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1 tbsp unsulfured molasses
                                                                  • Yes No 1 1/2 tsp finely grated ginger
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No candied kumquats in syrup
                                                                  • Preheat the oven to 275°. Spray a 6-inch springform pan with vegetable oil spray. Wrap the outside of the pan tightly with foil and set it in a small roasting pan.
                                                                  • MAKE THE CHEESECAKE In a medium bowl, using an electric mixer, beat the cream cheese and sugar at medium speed until smooth. Add the quark and beat just until blended. Add the egg and egg yolks, one at a time, beating well between additions. Beat in the Cointreau. Pour the mixture into the prepared pan.
                                                                  • Add enough hot water to the roasting pan to reach halfway up the side of the springform pan. Bake for about 1 hour and 15 minutes, until the cheesecake is slightly jiggly in the center and set around the edge. Remove it from the water bath and run a knife around the edge of the cake to allow it to settle in the pan as it cools. Cover and refrigerate overnight.
                                                                  • MAKE THE GINGERBREAD Preheat the oven to 350°. Butter and flour a 6-inch cake pan. In a small bowl, whisk the flour with the baking powder, ground spices and salt. In a medium bowl, using an electric mixer, beat the brown sugar with the egg and egg yolk at medium-high speed until light and fluffy. In a microwave-safe bowl, melt the butter in the milk. Stir in the molasses, fresh ginger and vanilla. In 3 alternating additions, beat the dry and wet ingredients into the egg mixture.
                                                                  • Scrape the batter into the prepared pan and bake in the lower third of the oven for 35 to 40 minutes, until springy. Let the cake cool in the pan for 20 minutes, then turn the cake out onto a rack. Turn it right side up and let cool completely.
                                                                  • Using a serrated knife, carefully slice the rounded top off of the gingerbread cake to make it level. Invert the cake (cut side down) onto the cheesecake. Place a plate over the cake pan. Holding both the plate and pan, invert the entire cake onto the plate. Remove the ring, then carefully lift off the pan bottom. Garnish with the candied kumquat slices and serve chilled.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Bubble tea, the popular drink that originated in Taiwan, gets its turn here as a frozen pop. The tapioca pearls start out solid, but they slowly thaw and turn chewy in your mouth. It’s a little like the bubblegum ice cream of your youth: After the creamy part is gone, the pearls remain to prolong the fun. Special equipment: You will need freezer pop molds for this recipe. We used these molds, but any kind will work. If yours don’t come with sticks that attach securely, you can buy wooden sticks. What to buy: Black tapioca pearls, sometimes called boba or bubbles, are made of cassava root and brown sugar and are about the size of large peas. They are sold vacuum-sealed in the dried goods section of Chinese supermarkets or online. Do not purchase white tapioca, which is unflavored. Chinese brown sugar, sometimes called Chinese brown candy, is made from unrefined cane sugar and has deep caramel flavors. It is sold in blocks or planks in the dried goods section of Asian supermarkets. Do not purchase rock candy, which is pure crystallized sugar. If you... read more Bubble tea, the popular drink that originated in Taiwan, gets its turn here as a frozen pop. The tapioca pearls start out solid, but they slowly thaw and turn chewy in your mouth. It’s a little like the bubblegum ice cream of your youth: After the creamy part is gone, the pearls remain to prolong the fun. Special equipment: You will need freezer pop molds for this recipe. We used these molds, but any kind will work. If yours don’t come with sticks that attach securely, you can buy wooden sticks.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup water
                                                                  • Yes No 1/2 cup black tapioca pearls
                                                                  • Yes No 2 oz chinese brown sugar
                                                                  • Yes No 1 3/4 cup water
                                                                  • Yes No 6 chinese black tea bags
                                                                  • Yes No 1 cup sweetened condensed milk
                                                                    For the tapioca pearls:
                                                                  • Bring 3 cups of the water to a boil in a small saucepan with a tightfitting lid over medium-high heat. Add the tapioca pearls, stir, and return to a boil. Reduce the heat to medium low and continue to rapidly simmer until the pearls are swelled and soft all the way through, about 20 minutes.
                                                                  • Remove the pan from the heat, cover, and let sit for 15 minutes. Strain the pearls in a colander, rinse with cold water until cooled, and drain thoroughly. Transfer the pearls to a small heatproof bowl.
                                                                  • Place the remaining 1/2 cup water in a small, clean saucepan over high heat and bring to a boil. Add the brown sugar, reduce the heat to medium low, and stir until the sugar has dissolved. Pour the sugar syrup over the reserved tapioca pearls, stir to combine, and let sit until the mixture cools to room temperature, about 15 minutes.
                                                                    For the milk tea base:
                                                                  • Bring the water to a boil over medium-high heat in a small saucepan with a tightfitting lid. Add the tea bags, stir to combine, and return to a boil. Reduce the heat to medium low and simmer for 5 minutes. Remove the pan from the heat, cover, and let sit for 10 minutes.
                                                                  • Remove the tea bags, pressing the extra liquid from the bags back into the pan, and discard the tea bags. Add the condensed milk and whisk until evenly combined.
                                                                    To assemble the ice pops:
                                                                  • Using a slotted spoon, remove 1/3 cup of the pearls from the syrup and divide them among the pop molds. Fill the molds halfway with the milk tea base. Freeze until the pops are almost solid, about 2 hours. Meanwhile, set the remaining pearls aside in the syrup at room temperature. Place the remaining milk tea base in the refrigerator.
                                                                  • After 2 hours, drain the remaining tapioca pearls and divide them among the molds. Top with the remaining milk tea base. Insert the sticks and freeze until solid, at least 6 hours.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 6(4-ounce) ice pops
                                                                  • Total Time: 9 hours 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    freeze

                                                                  Prep: 15 min., Bake: 30 min. Your family will definitely want to rise, shine, and dine when they smell these baking in the oven.

                                                                  Ingredients
                                                                  • Yes No 1/2 8 oz cream cheese
                                                                  • Yes No 1/4 cup firmly packed golden brown sugar
                                                                  • Yes No 1 1/2 tsp orange zest
                                                                  • Yes No 1 11 oz refrigerated french bread dough
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Preheat oven to 375°. Beat cream cheese, light brown sugar, and orange zest at medium speed with an electric mixer until smooth. Unroll French bread dough onto a lightly floured surface. Spread cream cheese mixture over dough, leaving a 1/4-inch border. Sprinkle with granulated sugar. Gently roll up dough, starting at 1 long side. Cut into 11 (1 1/4-inch) slices. Place slices in a lightly greased 8-inch round cake pan. Brush top of dough with melted butter. Bake 25 to 30 minutes or until golden. Stir together powdered sugar and orange juice in a small bowl until smooth. Drizzle over hot rolls. Serve immediately.
                                                                  • For testing purposes only, we used Pillsbury Crusty French Loaf.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 11rolls
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury

                                                                  Use a wire grilling basket for the onion and bell pepper so they don't fall into grill. If there's enough room on your grill, you can heat the tortillas as the onion mixture and tempeh cook. Wrap in heavy-duty foil, and grill 5 miutes or until thoroughly heated.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz grain tempeh
                                                                  • Yes No 1 cup pineapple juice
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 cup onion
                                                                  • Yes No 1 1/2 cup sliced green bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 wheat tortillas
                                                                  • Yes No 1/4 cup chipotle salsa
                                                                  • Cut tempeh in half crosswise; cut each half lengthwise into 6 strips. Place tempeh in a shallow dish. Combine pineapple juice, soy sauce, lime juice, cumin, oil, 1/4 teaspoon black pepper, and garlic in a small saucepan; bring to a boil. Pour pineapple juice mixture over tempeh. Marinate at room temperature 30 minutes or up to 2 hours.
                                                                  • Prepare grill.
                                                                  • Lightly coat onion and bell pepper with cooking spray; sprinkle with salt and 1/4 teaspoon black pepper. Arrange onion mixture in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack; grill 5 minutes or until lightly browned, turning occasionally. Remove the tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly browned, basting occasionally with reserved marinade.
                                                                  • Warm tortillas according to package directions. Arrange 3 tempeh pieces, 1/2 cup onion mixture, and 1 tablespoon salsa down center of each tortilla; roll up.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 fajita)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 2 3/4 cup milk
                                                                  • Yes No 1 1/2 tsp unsalted butter
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 cup chickpea flour
                                                                  • Yes No coarse salt
                                                                  • Yes No canola oil
                                                                  • Yes No 2 tbsp diced sage
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • In a medium saucepan, combine the milk, butter and garlic and bring to a boil over high heat. Reduce the heat to moderately low and gradually whisk in the chickpea flour until smooth. Stir constantly with a rubber spatula until the mixture thickens, about 2 minutes. Season with salt and pepper.
                                                                  • Scrape the mixture into a nonstick 9-by-13-inch rimmed baking sheet or baking dish that has been lightly sprayed with vegetable oil spray; spread into a 1/4-inch layer. Cover with parchment paper and refrigerate until firm, 2 to 3 hours.
                                                                  • Pour 1 inch of canola oil into a wide skillet and heat it to 350°, or until a piece of bread bubbles rapidly when added to the hot oil. Meanwhile, cut the chickpea mixture into 2-inch squares. Fry the squares in batches until golden brown, about 1 minute per side. Transfer the squares to a rack lined with paper towels to drain, then keep them warm in a low oven while you fry the rest.
                                                                  • In a bowl, mix the sage and Parmesan cheese. Toss the fries in the cheese and sage mixture until coated; serve warm.
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The perfume of individual lemon tarts fills the room as they bake. The Shakers get credit for this dessert with a lemony pucker-worthy filling that's baked in piecrust shells.

                                                                  Ingredients
                                                                  • Yes No 2 7 oz large lemon
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No pie dough
                                                                  • Yes No all purpose flour
                                                                  • Yes No 4 large egg
                                                                  • Cut lemons crosswise into paper-thin rounds using a mandoline or a very sharp knife; discard ends and seeds. Place lemon slices in a medium nonreactive bowl, and add sugar; toss to coat. Cover with plastic wrap, and let stand at room temperature overnight.
                                                                  • Roll out dough on a lightly floured work surface to 1/8 inch thick. Cut dough into seven 6-inch rounds. Fit rounds into 4 1/2-inch round tart pans with removable bottoms. Trim edges flush with tops. Place on a rimmed baking sheet; freeze until firm, 30 minutes or overnight.
                                                                  • Preheat oven to 450 degrees, with rack in lower third. Add eggs to lemon mixture, and stir to combine. Pour through a fine sieve into a medium bowl. Divide liquid among tart shells, then top with the lemon slices, arranging decoratively.
                                                                  • Bake tarts on baking sheet 15 minutes. Reduce heat to 350 degrees, bake until filling is set and beginning to brown, about 15 minutes. Let cool on sheet on a wire rack 10 minutes. Remove tarts from pans, and let cool completely on wire racks.
                                                                  Yields: 74 1/2-inch tarts
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp frozen orange juice concentrate
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 3/4 cup non-fat milk
                                                                  • Yes No 3 tbsp margarine
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Stir in pecans; make a well in center of mixture. Combine egg and next 4 ingredients (egg through margarine); stir well with a whisk. Add to flour mixture, stirring just until moist.
                                                                  • Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
                                                                  Yields: 12(serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Daniel Orr's family grows several hundred acres of soybeans on their Indiana farm, but he never actually ate one until he lived in New York City and started ordering edamame at Japanese restaurants. Here, he tosses the beans with Indian spices (pickle masala) and olive oil.

                                                                  Ingredients
                                                                  • Yes No 2 lb frozen edamame
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp pure chile powder
                                                                  • Yes No sea salt and pepper
                                                                  • In a large steamer basket, steam the edamame, covered, until the beans are tender, about 5 minutes. Transfer the edamame to a large bowl and toss with the olive oil and pickle masala. Season with salt and pepper.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 8
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover

                                                                  Taglierini is a similar shape to fettuccine or egg noodles and lends itself well to creamy, buttery or light tomato-based sauces and especially little seafood numbers like this one. Feel free to use tagliatelle as well.

                                                                  Ingredients
                                                                  • Yes No 8 plum tomatoes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 good knobs of butter
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No shrimp
                                                                  • Yes No 1 of garlic
                                                                  • Yes No zest and 1 lemon
                                                                  • Yes No 2 shot cognac
                                                                  • Yes No pot double cream
                                                                  • Yes No dried taglierini
                                                                  • Yes No handful, large 1 of fresh parsley
                                                                  • Taglierini is a similar shape to fettuccine or egg noodles and lends itself well to creamy, buttery or light tomato-based sauces and especially little seafood numbers like this one. Feel free to use tagliatelle as well.Blanch and skin the tomatoes, then halve them and chop into small pieces. Put a pan of salted water on to heat for the pasta. Put the butter and a couple of lugs of olive oil in a second pan, and fry the prawns, garlic, lemon zest and tomatoes for a couple of minutes. Add the booze and allow to flame if you like. (The flame should go out after about 30 seconds, so don’t worry!) Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat. Season the sauce carefully with salt, pepper and the lemon juice.Put the pasta into the boiling water — fresh will need only 3 minutes and dried will need to be cooked according to the packet instructions. If your sauce has cooled down then reheat it now. When the pasta is cooked, drain it in a colander and then toss with the parsley in the pan in which it was cooked. Check the seasoning, then divide on to your serving plates with the sauce on top. Serve straight away, telling your guests to stir the pasta up in their bowls every so often to keep the pasta moist.Try this: Crumble over a little ricotta or feta cheese – just a little bit – both of these cheeses have a nice texture, go really well with prawns and make it look great.And this: A handful of spinach added at the end gives a nice vibe — the heat will wilt it into the sauce.Or this: You can use tinned tomatoes for this dish but you won’t get the freshness or lightness that you get from fresh tomatoes.• from Jamie's Kitchen
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Take this drink on the go in a thermos, or let its sweet, spiced scent fill your home. Applejack is a cider-based brandy; Calvados, the French version, would also work in this drink.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 10 black peppercorn
                                                                  • Yes No 8 whole whole allspice berry
                                                                  • Yes No 5 whole cloves, whole
                                                                  • Yes No 2 3 inch cinnamon stick
                                                                  • Yes No 6 cup apple cider
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2 2 inch orange rind strips
                                                                  • Yes No 2 2 inch lemon rind strips
                                                                  • Yes No 3/4 cup applejack brandy
                                                                  • Melt butter in a large saucepan over medium heat. Stir in sugar and next 4 ingredients (through cinnamon sticks); cook 1 minute. Add cider and next 4 ingredients (through lemon rind); bring to a simmer. Reduce heat to medium-low; simmer 15 minutes. Remove from heat; stir in applejack. Strain; discard solids.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  No matter where I am in my day, I find split pea soup a calming and soothing treat. This version is perked up with the addition of sweet and tart Meyer lemons. It freezes well, so make enough to put some away for another day. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.

                                                                  Ingredients
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 1 tbsp grapeseed oil
                                                                  • Yes No 3 tbsp thyme
                                                                  • Yes No 3 tbsp mirin
                                                                  • Yes No sea salt
                                                                  • Yes No white pepper
                                                                  • Yes No 3 cup green pea
                                                                  • Yes No 10 cup vegetable stock
                                                                  • Yes No 1 meyer lemon
                                                                  • In soup pot or large Dutch oven over medium heat, sauté onion and celery in oil until soft (about 4 minutes). Add thyme and mirin, season generously with salt and white pepper and sauté 2 minutes longer.
                                                                  • Rinse split peas and add to pot with sautéed vegetables. Add stock and bring to boil.
                                                                  • Reduce heat to simmer, cover and cook for 2 1/2 hours or until peas are soft and soup is thick. If peas don’t fall apart completely, purée with handheld blender until smooth. Remove from heat, stir in lemon juice and season to taste with salt and pepper. Top with lemon zest and serve.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  These are deconstructed chocolate truffles and if you arrange this nicely on a table, put a few cocktail sticks next to them and let people get stuck in and make their own, I?m telling you, you?ll have some excited guests. It?s interesting, it?s different and to be able to make your own truffle is really quite cool, not to mention delicious. It?s worth remembering that chocolate is friends with lots of different types of booze so, if you prefer, you can swap out the brandy here for rum, whiskey or red wine.

                                                                  Ingredients
                                                                  • Yes No 50 teaspoon makes
                                                                  • Yes No 300ml double cream
                                                                  • Yes No a of unsalted butter
                                                                  • Yes No 1 clementine
                                                                  • Yes No good quality dark chocolate
                                                                  • Yes No a pinch a pinch sea salt
                                                                  • Yes No a splash a splash of brandy
                                                                  • Yes No a of mixed nuts
                                                                  • Yes No 3 tbsp 3 tablespoons cocoa powder
                                                                  • Yes No 1 pack biscotti
                                                                  • Yes No 1 of vin santo
                                                                  • These are deconstructed chocolate truffles and if you arrange this nicely on a table, put a few cocktail sticks next to them and let people get stuck in and make their own, I’m telling you, you’ll have some excited guests. It’s interesting, it’s different and to be able to make your own truffle is really quite cool, not to mention delicious. It’s worth remembering that chocolate is friends with lots of different types of booze so, if you prefer, you can swap out the brandy here for rum, whiskey or red wine. Put the cream in a pan over a medium heat and let it heat up. You don’t want it boiling, just hot. As soon as tiny bubbles start to appear, add the knob of butter and the clementine zest. Once the butter has melted, pour this hot mixture over the chocolate pieces, whisking as you go, so the chocolate melts nice and slowly. If the mixture splits slightly, don’t worry, you can bring it right by adding a splash of boiling water. Add a pinch of salt to the mixture; it may sound bonkers, but the smallest pinch of salt actually makes chocolate taste even chocolatier! Stir in a splash of brandy. Once completely melted and smooth, pour your melted chocolate mixture into a nice little serving dish or bowl. Pop this in the fridge for about 2 hours to set. Christmas is a busy time so you can always do this a few days before you need it if you want. About 30 minutes before you’re ready to make your truffles, pull the bowl out of the fridge and let the chocolate warm up to room temperature. Put your mixed nuts into a plastic bag and use a rolling pin to bash them up quite finely. Get some little saucers or bowls and put the nuts in one and your cocoa powder in the other. Put a teacup filled with boiled water on the tray and pop a few teaspoons in there for scooping the chocolate. Get everyone around the table to spoon their own truffles out of the serving dish and roll them in cocoa powder, crushed nuts or anything else you fancy. Or, you can let them smear their truffles over a biscotti like some posh Nutella! Serve with a few glasses of your chilled Vin Santo.
                                                                  Cuisine:YesNoeuropean
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 1/2 large egg white
                                                                  • Yes No 1 long baby cucumber, and skewered, and 3, orange zest
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnishes and shake well. Strain into a chilled coupe or snifter and garnish with the baby cucumber and orange zest.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  This crisp, creamy salad is good with burgers or fish sandwiches. Add a dash of hot sauce to mustard mixture for extra spiciness.

                                                                  Ingredients
                                                                  • Yes No 7 cup finely shredded green cabbage
                                                                  • Yes No 1 cup red onion
                                                                  • Yes No 1 cup grated carrot
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp whole grain mustard
                                                                  • Yes No 2 tbsp reduced fat mayonnaise
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Combine cabbage, onion, and 1 cup carrot in a large bowl. Combine white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.
                                                                  Yields: 7servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup couscous
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 2 tbsp diced mint
                                                                  • Yes No 2 tsp diced preserved lemon
                                                                  • Yes No 1 tbsp pine nut
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 small tomato
                                                                  • Yes No 2 head belgian endive
                                                                  • Combine couscous and 1/4 cup hot water in a bowl; let stand 5 minutes. Lightly stir lemon juice and next 7 ingredients into couscous mixture. Mound mixture in center of a serving platter. Top with tomato. Surround base of mound with endive leaves. Serve at room temperature.
                                                                  • *You can order a 17-ounce jar ($12) from LaVigne Fruits, 760/723-9997 or lavignefruits.com.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Fennel, which tastes faintly of licorice, makes a great base for a Zin-friendly salad. Prep Time: about 25 minutes. Notes: Paper-thin strips of fennel are easy to cut on a mandoline. We like this slaw after it has been chilled in its dressing overnight, but it's also good after just an hour.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1 3/4 lb small fennel
                                                                  • Yes No 3 orange bell pepper
                                                                  • In a small bowl, whisk lemon juice, olive oil, mustard, and honey to blend. Add salt and pepper to taste.
                                                                  • Trim stalks from fennel; chop enough feathery green fronds to make 2 tbsp. and reserve. Cut heads in half lengthwise, then shave into paper-thin strips (see Notes) or cut into thin slivers.
                                                                  • In a bowl, combine fennel and bell peppers. Drizzle with dressing and mix gently to coat; cover and chill at least 1 hour and up to 1 day (see Notes). Just before serving, sprinkle with reserved fennel fronds.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 15 min.

                                                                  Ingredients
                                                                  • Yes No 1 5.3 oz spreadable goat cheese
                                                                  • Yes No 2 tbsp refrigerated pesto
                                                                  • Yes No 1 12 oz ciabatta rolls
                                                                  • Yes No 1 lb pork loin roast
                                                                  • Yes No 1 1/3 cup firmly packed arugula
                                                                  • Yes No 1/2 cup roasted red bell pepper strips
                                                                  • Yes No 1/4 small red onion
                                                                  • Stir together goat cheese and pesto. Spread goat cheese-and-pesto mixture on cut sides of rolls. Layer pork roast, arugula, and remaining ingredients on bottom halves of rolls. Cover with top halves of rolls.
                                                                  • *1 lb. thinly sliced Slow-Cooker Pork Butt Roast may be substituted.
                                                                  • Note: For testing purposes only we used Buitoni Pesto With Basil and Cobblestone Mill Ciabatta Rolls.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover

                                                                  Neutral-tasting canola oil allows the flavors of orange juice, honey, ginger, and chiles in the sauce to shine. It can also withstand the heat of stir-frying in this tasty take on sweet-and-sour shrimp. Serve over rice or udon noodles.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp chili paste
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/3 cup chopped scallion
                                                                  • Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
                                                                  • Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
                                                                  • Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.
                                                                  • Wine note: Stir-Fried Shrimp with Spicy Orange Sauce needs a wine with a lot of bold fruit to go up against the "punch" of chiles, ginger, and garlic. My favorite choice, rosé, may be conventional, but wait until you taste a good one. Rosés are fruity (like many red wines) but cool and refreshing (like a white). Try Marqués de Cáceras Rosé 2006 from Rioja, Spain. It's a steal at $8. --Karen MacNeil
                                                                  Yields: 4servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek
                                                                  Ingredients
                                                                  • Yes No 2 8 oz sheets of frozen puff pastry
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 12 oz roasted red pepper
                                                                  • Yes No dijon mustard
                                                                  • Yes No 6 oz salami
                                                                  • Yes No 1 cup lettuce
                                                                  • Heat oven to 375° F. Using a 2-inch round cookie cutter, cut circles from puff pastry and place on a baking sheet. Sprinkle with Parmesan and bake until golden brown, about 18 minutes. Using your fingers, split each puff. Spread the bottom halves with Dijon mustard and top with salami, lettuce, the peppers, and the top halves of the puffs.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread

                                                                  "Trust me," says A16's chef Nate Appleman about this unorthodox recipe. He quickly grills whole fava beans, tosses them with a crushed red pepper dressing and serves them hot. They can be eaten whole—the tender pods develop a lovely charred flavor on the grill—but it's also easy to eat them in the traditional way by popping the beans out of their pods and outer skins.

                                                                  Ingredients
                                                                  • Yes No 1 lb fresh fava bean in pod
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1/2 tsp crushed chinese chile sauce
                                                                  • Yes No kosher salt
                                                                  • Yes No lemon
                                                                  • Light a grill. In a large bowl, toss the fava bean pods with the olive oil. Grill the favas over high heat for about 5 minutes, turning occasionally, until softened and charred in spots. Return the beans to the bowl and toss with the scallion, crushed red pepper and salt. Transfer to a platter and serve with lemon wedges.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 6
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup pecan halves
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 4 1/2 tsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 cup yellow cornmeal
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400 degrees. Spread 1/2 cup pecans evenly on a baking sheet. Bake until golden brown and fragrant, 5 to 10 minutes. Cool briefly, then coarsely chop and set aside. Place muffin tins in oven to heat for 10 minutes.
                                                                  • In a medium bowl, sift together flour, brown sugar, baking powder, and salt. Stir in cornmeal and reserved chopped pecans. In a second bowl, combine egg, milk, yogurt, and butter. Pour egg mixture over flour mixture, and stir until flour is moistened, using a wooden spoon and as few strokes as possible.
                                                                  • Remove tins from oven, and spray with vegetable cooking spray. Spoon batter into muffin tins, filling all the way to the top. Top each muffin with a pecan half. Sprinkle with a little brown sugar, and drizzle with melted butter. Bake until tops are golden brown and a cake tester inserted in center comes out clean, about 15 minutes.
                                                                  Yields: 10
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt

                                                                  Category Finalist: Entrées. "I like to serve this with long-grain and wild rice and steamed sugar snap peas for an elegant, healthy meal. I created this recipe to combine my love of steak with my kids' fondness for Asian foods." --Teresa Ralston, New Albany, OH

                                                                  Ingredients
                                                                  • Yes No 1/2 cup diced pineapple
                                                                  • Yes No 1/2 cup diced mango
                                                                  • Yes No 1/4 cup diced red bell pepper
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1/2 tsp grated orange rind
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 4 oz, 1 inch thick beef tenderloin steak
                                                                  • Yes No 4 tsp black sesame seed
                                                                  • To prepare relish, combine first 7 ingredients in a bowl; set aside.
                                                                  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper evenly over steaks. Coat both sides of each steak with 1/2 teaspoon sesame seeds, pressing gently to adhere. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with relish.
                                                                  • Wine note: Cabernet sauvignon may be the classic steak wine, but the tropical fruit relish with these steaks calls for a more fruit-forward red, like a California zinfandel. Try St. Francis Old Vines Zinfandel 2004 ($19) from Sonoma County. Its bold fruit tone, subtle smoke and spice, and juicy finish complement Asian flavors while standing up to beef. --Jeffery Lindenmuth
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 1 steak and about 1/3 cup relish)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    finish

                                                                  Single-malt Scotch has a highland fling with some ginger liqueur.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 oz western highlands single malt scotch
                                                                  • Yes No 1 oz canton ginger liqueur
                                                                  • Yes No lemon peel
                                                                  • Stir or shake the Scotch and ginger liqueur with ice; then strain over ice into a chilled cocktail glass. Garnish with lemon peel.
                                                                  Cuisine:YesNowestern
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  Mary Odson's sister Cathy came up with these bars, which have a nutty, streusel-like topping and a crisp shortbread crust.

                                                                  Ingredients
                                                                  • Yes No 3 stick unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 12 6 lb granny smith apple
                                                                  • Yes No 1 tbsp cinnamon
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 1 cup water, as necessary
                                                                  • Yes No 3/4 cup walnut
                                                                  • Yes No 3 cup quick cooking oat
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/2 cup golden brown sugar
                                                                  • Yes No 1 1/4 tsp cinnamon
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 3 12 oz stick unsalted butter
                                                                  • MAKE THE CRUST Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet or jelly roll pan with parchment paper. In a standing electric mixer fitted with a paddle, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 20 minutes, until the crust is golden and set. Let cool on a rack.
                                                                  • MEANWHILE, MAKE THE FILLING In each of 2 large skillets, melt 3 tablespoons of the butter with 1/4 cup of the light brown sugar. Add the apples to the skillets and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir half of the cinnamon and nutmeg into each skillet. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillets and add up to 1/2 cup of water to each pan to prevent scorching. Let cool.
                                                                  • MAKE THE TOPPING Spread the walnuts in a pie plate and toast until golden and fragrant, about 8 minutes. Let cool, then coarsely chop the walnuts. In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. Stir in the walnuts and press the mixture into clumps.
                                                                  • Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 1 hour, until the topping is golden; rotate the pan halfway through baking. Let cool completely on a rack before cutting into 2-inch bars.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12bars
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 2/3 cup all purpose flour
                                                                  • Yes No 2/3 cup unsweetened dutch process cocoa
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 2 11 oz stick unsalted butter
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 1/2 tsp fleur de sel
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 10 oz bittersweet chocolate
                                                                  • In a medium bowl, sift the flour with the cocoa and baking soda. In a large bowl, cream the butter. Add the brown sugar, granulated sugar, fleur de sel and vanilla and beat until combined. Beat in the sifted dry ingredients just until blended; the dough will be fairly crumbly but will hold together. Knead in the chocolate until evenly distributed. Divide the dough in half and transfer to 2 large sheets of plastic wrap. Shape each piece of dough into a 1 1/2-inch-wide log and wrap in the plastic. Refrigerate until firm, at least 2 hours.
                                                                  • Preheat the oven to 350°. Line 4 cookie sheets with parchment paper. Using a sharp, thin knife, cut the logs into 3/8-inch slices and arrange about 1 inch apart on the cookie sheets. If the slices crumble, re-form the cookies, pressing the dough together. Bake the cookies on the middle and lower racks of the oven for about 17 minutes, or until puffed and cracked on top; shift the pans from top to bottom and front to back halfway through. Let the cookies cool on the sheets for 5 minutes, then transfer them to wire racks to cool completely.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 54cookies
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  You can use a grilling basket to make it easier to handle the vegetables as they cook. If you can't find a loaf of ciabatta, use focaccia.

                                                                  Ingredients
                                                                  • Yes No 3 cup zucchini
                                                                  • Yes No 3 slice red onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1 lb ciabatta
                                                                  • Yes No 1 cup salad greens
                                                                  • Yes No 5 oz fresh mozzarella cheese
                                                                  • Yes No 8 basil
                                                                  • Prepare grill to medium-high heat.
                                                                  • Combine first 7 ingredients in a large bowl, tossing to coat. Remove vegetables from bowl, reserving vinegar mixture. Place the onion and bell pepper on grill rack coated with cooking spray; grill 7 minutes on each side or until tender. Grill zucchini 3 minutes on each side or until tender.
                                                                  • Hollow out bottom half of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Layer grilled vegetables, greens, cheese, and basil in bottom of loaf; drizzle reserved vinegar mixture on top. Cover with top of the bread; press lightly.
                                                                  • Place filled loaf on grill rack; grill 4 minutes on each side or until cheese melts. Cut into quarters.
                                                                  Yields: 4servings (serving size: 1 sandwich quarter)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover

                                                                  Soaking mustard seeds in beer instead of wine gives a hoppy, rustic flavor that goes perfectly with grilled or braised dishes. Use this mustard on anything you’d drink a beer with, like sausage, or in a marinade for pork or steak. What to buy: Caraway seeds have a mild anise flavor and are commonly used in European dishes like sauerkraut. Feel free to experiment with other types of herbs or seeds such as dried thyme or cumin seeds. Game plan: You’ll need to soak the seeds for 2 days before you can blend and serve the mustard. Also, keep in mind that allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the finished mustard sits in the refrigerator, the less spicy it will become. This recipe was featured as part of our Make Your Own Mustard project.

                                                                  Ingredients
                                                                  • Yes No 1 tsp caraway seed
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 1/2 cup dark, porter style beer
                                                                  • Yes No 1/4 cup brown mustard seed
                                                                  • Yes No 1/4 cup yellow mustard seed
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Place the caraway seeds in a small frying pan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes. Transfer to a medium, nonreactive bowl.
                                                                  • Add the remaining ingredients to the bowl and stir to combine. Cover tightly with plastic wrap and let sit at room temperature for 2 days.
                                                                  • Remove the plastic wrap and transfer the mustard mixture to a blender. Blend until the desired consistency is reached, about 30 seconds for a coarse texture. Transfer the mustard to a nonreactive container with a tightfitting lid, cover, and refrigerate for up to 3 months.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 1cup
                                                                  • Total Time: 2 days 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate

                                                                  Hands-on Time: 15 min.; Total Time: 7 hr., 15 min.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried red beans
                                                                  • Yes No 3/4 lb smoked turkey sausage
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 sweet onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tbsp creole seasoning blend
                                                                  • Yes No long grain rice
                                                                  • Yes No hot sauce
                                                                  • Yes No garnish, green onions, red onion
                                                                  • Combine first 8 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.
                                                                  • Serve red bean mixture with hot cooked rice, and, if desired, hot sauce. Garnish, if desired.
                                                                  • Try These Twists!
                                                                  • Vegetarian Red Beans and Rice: Substitute frozen meatless smoked sausage, thawed and thinly sliced, for turkey sausage.
                                                                  • Per cup (with 1 cup rice): Calories 422; Fat 3.5g (sat 0.4g, mono 0.2g, poly 0.2g); Protein 21.5g; Carb 76.4g; Fiber 12.2g; Chol 0mg; Iron 6.1mg; Sodium 530mg; Calc 113mg
                                                                  • Quick Skillet Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole Seasoning to 2 tsp. Cook sausage and next 4 ingredients in a large nonstick skillet over medium heat, stirring often, 5 minutes or until sausage browns. Add garlic; saute 1 minute. Stir in 2 tsp. seasoning, beans, and 2 cups chicken broth. Bring to a boil; reduce heat to low, and simmer 20 minutes. Serve with hot cooked rice and, if desired, hot sauce. Garnish, if desired. Makes 8 cups. Hands-on Time: 26 min., Total Time: 46 min.
                                                                  • Per cup (with 1 cup rice): Calories 424; Fat 3.2g (sat 1.1g, mono 0.2g, poly 0.4g); Protein 17.2g; Carb 79.5g; Fiber 7.6g; Chol 25mg; Iron 4.3mg; Sodium 804mg; Calc 76mg
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10cups (serving size: 1 cup with 1 cup rice)
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  , I decided to modify the recipe by using most of the same ingredients, but making it a baked dish rather than a tagine.

                                                                  Ingredients
                                                                  • Yes No 3 chicken thigh
                                                                  • Yes No 3 chicken drumstick
                                                                  • Yes No 1 preserved lemon, seeds and insides, rind
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 tsp hot paprika
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 1/4 tsp cloves, whole
                                                                  • Yes No 4 tbsp extra virgin olive oil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 tsp chopped ginger
                                                                  • Yes No 1 big pinch saffron
                                                                  • Yes No 1 1/2 cup frozen artichoke hearts

                                                                  Paella is a rice dish that hails from the Valencia region on the east coast of Spain. If Valencia rice is not available, use Arborio rice, but be sure not to stir the dish too much because paella is not meant to be creamy like a risotto.

                                                                  Ingredients
                                                                  • Yes No 6 oz meatless soy chorizo
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 1/4 cup chopped yellow onion
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 cup valencia
                                                                  • Yes No 1 cup red bell pepper
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 cup organic vegetable broth
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup frozen edamame
                                                                  • Yes No 1/4 cup coarsely chopped flat leaf parsley
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Heat a large nonstick skillet over medium heat. Add soy chorizo to pan, and cook for 12 minutes or until browned, crumbling and stirring occasionally. Place in a small bowl, and set aside.
                                                                  • Return pan to medium heat. Add olive oil, swirling to coat. Add yellow onion; cover and cook for 10 minutes or until tender, stirring occasionally. Add saffron and garlic; cook for 1 minute, stirring constantly. Add 1 cup rice and bell pepper; cook for 2 minutes, stirring frequently. Stir in white wine, and cook for 2 minutes or until liquid is nearly absorbed, stirring frequently. Add vegetable broth and salt; bring to a simmer. Cover, reduce heat, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
                                                                  • Return soy chorizo to pan, and stir in edamame. Cook for 5 minutes or until edamame is thoroughly heated, stirring occasionally. Sprinkle with chopped parsley and 1/4 cup green onions.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6servings (serving size: about 1 cup rice mixture, 2 teaspoons parsley, and 2 teaspoons green onions)
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe is also delicious with peaches or nectarines in place of the mangoes.

                                                                  Ingredients
                                                                  • Yes No 2 cup orange juice
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3 1 1/2 lb medium tomato
                                                                  • Yes No 2 2 lb medium mango
                                                                  • Yes No 1 tbsp thinly sliced mint
                                                                  • Bring the orange juice to a boil in a medium saucepan. Reduce the heat to medium, and cook until reduced to 1/2 cup (about 25 minutes). Remove from heat. Stir in oil, curry powder, and salt. Cool to room temperature.
                                                                  • Divide the tomato wedges and mango strips evenly among 6 salad plates. Drizzle evenly with dressing; sprinkle with mint.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  Thinly sliced and grilled, this chicken dish is perfect for a light meal. Serve it with an arugula salad. This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."

                                                                  Ingredients
                                                                  • Yes No 6 3 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 3 lemons, 2
                                                                  • Yes No 6 sprig thyme
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No arugula salad
                                                                  • Lay a chicken breast on parchment paper. Starting on 1 long side, cut horizontally into breast but not completely through. Open cut breast like a book. Top with another sheet of parchment. Flatten to an even thickness, about 1/3 inch thick. Repeat with remaining breasts.
                                                                  • Rub both sides of each breast with garlic; transfer chicken and garlic to a large resealable plastic bag. Squeeze 2 lemon halves over chicken; add rinds to bag. Thinly slice remaining lemon halves crosswise. Top each breast with a lemon slice and thyme sprig; season with pepper. Drizzle chicken with oil. Marinate in the refrigerator, flipping occasionally, at least 2 hours (up to overnight).
                                                                  • Preheat a grill or grill pan to high. Discard marinade, lemon, and thyme. Season chicken with salt and pepper. Grill, flipping once, until cooked through, 2 minutes per side. Serve chicken warm, at room temperature, or cold. Top each breast with salad, dividing evenly, and serve with lemon wedges.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  Use the cilantro-ginger sauce as both a marinade and a serving sauce.

                                                                  Ingredients
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 small jalapeño chili pepper
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 cup loosely packed cilantro
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1 1/2 lb halibut fillet
                                                                  • Combine garlic, jalapeno pepper, ginger, lime juice, and cilantro in the jar of a blender. Cover blender, and remove the stopper. Turn on blender, and slowly drizzle in the olive oil. Process until mixture is bright green and smooth. Season cilantro sauce to taste with salt and black pepper.
                                                                  • Season both sides of fillets with salt and black pepper. Brush the top of each fillet with 1 tablespoon cilantro sauce.
                                                                  • Fill a large high-sided skillet with 1 inch water. Set over high heat, and bring to a boil. Set a steamer basket in the skillet, and arrange fillets in basket. Cover, and steam until fish has just cooked through but is still moist, 5 to 6 minutes. Remove fish from steamer, drizzle with additional cilantro sauce, and serve.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Spoon this chutney, which keeps for up to one week in the refrigerator, over ham steaks or pork tenderloin. This recipe goes with Roasted Pork Tenderloin

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 2 tbsp minced jalapeño chili pepper
                                                                  • Yes No 2 tsp curry powder
                                                                  • Yes No 2 cup diced pineapple
                                                                  • Yes No 3/4 cup chopped peach
                                                                  • Yes No 3/4 cup chopped nectarine
                                                                  • Yes No 3/4 cup apple cider vinegar
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; saute 30 seconds. Add onion and peppers; saute 4 minutes or until tender. Stir in curry powder; cook 1 minute. Add pineapple and remaining ingredients; bring to a boil. Reduce heat, and simmer 30 minutes or until mixture thickens. Serve at room temperature or chilled.
                                                                  Yields: 28servings (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Horchata
                                                                   60 m

                                                                  This cinnamon-vanilla rice drink is a frothy Mexican classic. Rice flour offers a nice shortcut, eliminating the customary need to soak grains of rice overnight and grind them. Condensed milk gives the blend sweetness. For a spiked version, stir in a little rum.

                                                                  Ingredients
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1/2 cup rice four
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1/2 cup light rum
                                                                  • Yes No ice cube
                                                                  • Yes No garnish, ground cinnamon and cinnamon sticks
                                                                  • Bring whole milk and cinnamon stick to a simmer in a medium saucepan over medium heat. Remove from heat, and transfer to a bowl. Whisk in condensed milk, flour, and vanilla. Refrigerate for at least 30 minutes.
                                                                  • Strain mixture through a fine sieve, and stir in rum if using. Divide among 4 ice-filled glasses. Garnish with ground cinnamon and cinnamon sticks.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir

                                                                  Mardi Gras season is often accompanied by king cake, a pastry that has an interesting story behind it (yes, there’s usually a plastic baby inside this cake, but don’t let that scare you). There are many versions, but no matter how you slice it, it’s pure deliciousness. Our twist on the classic is a nod to the culinary and cocktail culture of the Big Easy: tender, buttery brioche filled with spiced pecans and doused in a bourbon-tinged glaze. What to buy: Tradition dictates that a toy baby be hidden inside the cake, and the person who gets the slice with the baby is to hold the next king cake party—a practice that happens regularly from Twelfth Night until Fat Tuesday. Whether you follow the tradition or not, you can buy plastic babies online. Sanding sugar is sometimes labeled pearl sugar and can be found in gourmet grocery and cooking stores. If you can’t find it, just sub in some granulated sugar. This recipe was featured as part of our New Orleans King Cake for Mardi Gras story.

                                                                  Ingredients
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 1/4 oz, 2 1/4 teaspoons active dry yeast
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tsp orange zest
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 2 tsp almond extract
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp nutmeg, ground
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 3 cup pecan
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp nutmeg, ground
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 small plastic baby
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1 1/4 cup powdered sugar
                                                                  • Yes No 1 tbsp bourbon
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 3 tbsp sanding sugar
                                                                    For the brioche:
                                                                  • Place the milk in the bowl of a stand mixer fitted with a dough hook and sprinkle the yeast on top. Set aside to rest until the mixture bubbles, about 5 to 10 minutes. (If the mixture doesn’t bubble, either the milk was not at the correct temperature or the yeast was old.) Coat a large bowl with oil and set aside.
                                                                  • Add the sugar, salt, and zest to the milk mixture and mix on low speed to combine. Add the egg yolks and mix until evenly incorporated. Add the bourbon, orange juice, and almond extract and continue mixing. Add the flour and nutmeg little by little until the dough is moistened throughout and starts to come together. Knead on medium speed until the dough pulls away from the sides of the bowl, forms a ball, and is smooth and elastic, about 5 minutes.
                                                                  • Add the butter piece by piece, letting each fully incorporate before adding the next. Place the dough in the oiled bowl, turn to coat with oil, cover with a damp cloth, and let sit in a warm area until doubled in size, about 1 hour.
                                                                  • When the dough has doubled in size, punch it down, cover, and let rise until doubled in size again, about 1 hour. (Alternatively, you can place it in the refrigerator overnight to rise, about 12 to 16 hours. Be sure to let it sit at room temperature for 10 to 15 minutes before rolling.)
                                                                    For the filling:
                                                                  • Place the nuts in the bowl of a food processor fitted with a blade attachment and pulse until coarsely chopped, about 5 pulses. Add the sugar, nutmeg, cinnamon, salt, and butter and pulse until you have a coarse meal, about 5 more pulses.
                                                                    To assemble:
                                                                  • Line a baking sheet with parchment paper and set aside. Roll the dough into a 28-by-8-inch rectangle. Leaving a 1-inch perimeter at the top and bottom (the short sides), spread the filling out along the whole length of the dough. Place the baby (if using) in the middle of the filling.
                                                                  • Whisk together the egg yolk and milk until evenly combined. Brush the exposed perimeter of the dough with the egg wash, fold the long sides of the dough over the filling to form a long cylinder, and pinch the edge to seal. Place the cake seam side down on the baking sheet, form into a ring, and pinch the ends of the dough together to form a circle with about a 3-inch hole in the middle. As needed, press on the circle so that the filling is evenly distributed within the dough.
                                                                  • Cover the cake loosely with a damp towel and set aside to rise until doubled in volume, about 60 minutes. Meanwhile, heat the oven to 350°F and arrange a rack in the middle.
                                                                  • Just before baking, brush the remaining egg wash on the surface of the cake. Place in the oven and bake until the cake has puffed up, the crust is golden, and the underside is golden brown, about 30 minutes. Remove to a wire rack and let cool at least 1 hour.
                                                                    For the decoration:
                                                                  • Stir together the sugar, bourbon, and orange juice until evenly combined. Brush the cake with icing and immediately decorate with sanding sugar.
                                                                  Cuisine:YesNonew orleans
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper