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                                                                  Lola Burgers
                                                                   35 m
                                                                  Ingredients
                                                                  • Yes No 8 thick cut, 1/2 lb smoky bacon
                                                                  • Yes No 1 1/2 lb mixed ground sirloin and chuck
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 2 oz slice smoked cheddar cheese
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 english muffin
                                                                  • Yes No 1/4 cup pickled cocktail onion
                                                                  • Yes No ketchup and mustard
                                                                  • In a large nonstick skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Drain on paper towels. Pour off all but 1 tablespoon of the bacon fat in the skillet.
                                                                  • Preheat a grill pan. Shape the meat into four 5-inch patties and season generously with salt and pepper. Grill over moderately high heat until lightly charred, about 3 minutes. Flip the burgers and top with the smoked cheddar. Cook for about 3 minutes longer for medium-rare meat.
                                                                  • Meanwhile, in the reserved bacon fat in the skillet, fry the eggs over-easy over moderate heat, about 3 minutes. Set the burgers on the bottoms of the English muffins and top with the pickled onions, bacon and fried eggs. Serve with ketchup and mustard.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Glazed carrots—when they’re cooked to tender in a butter-water mixture and finished with a pinch of sugar—are always a crowd-pleaser. Here we take that method and apply it to oft-underappreciated turnips. And once the turnips are fork tender, we toss them with a poppy seed vinaigrette that makes the dish a versatile side for anything from corned beef to roasted lamb or pork. What to buy: Younger turnips are subtly sweet with a tinge of mustard flavor, while older turnips can carry a strong bite. So depending on the age of your turnips, the flavor in this dish may vary from slightly to very piquant. This recipe was featured as part of our Make Your Own Corned Beef story.

                                                                  Ingredients
                                                                  • Yes No 2 lb turnip
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 cup water
                                                                  • Yes No 4 tsp red wine vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp poppy seed
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Arrange turnips in a single layer in a 5-quart Dutch oven or a large, heavy-bottomed pot. Dot butter over top, add water, and bring to a boil over high heat. Reduce heat to medium and simmer uncovered, stirring rarely, until all the water has evaporated, about 20 minutes.
                                                                  • Meanwhile, combine vinegar, honey, poppy seeds, salt, and pepper in a small, nonreactive bowl. While constantly whisking, add oil in a thin stream until fully incorporated; set aside.
                                                                  • Increase heat to high and cook turnips, stirring rarely, until fork tender and browned (they should be cooked through but still retain their shape), about 5 minutes.
                                                                  • Remove from heat, add vinaigrette to the pot, stir to combine, taste, and add more salt and freshly ground black pepper as desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  The elegant sauce practically creates itself in the time it takes to toss the pasta. Prep and Cook Time: 30 minutes. Notes: If you can't find gorgonzola dolce or other soft blue cheese, use 6 oz. of regular blue cheese (such as gorgonzola or Danish blue) and increase butter to 4 tbsp.

                                                                  Ingredients
                                                                  • Yes No 2 medium yukon gold potato
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 lb linguine
                                                                  • Yes No 1 oz frozen cut green beans
                                                                  • Yes No 6 sage
                                                                  • Yes No 8 oz gorgonzola dolce
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Peel potatoes and cut into 3/4-in. pieces. Put in a large pot, add 2 qts. water, cover, and bring to a boil. Add salt and linguine. Stir, cover, and return to a vigorous boil. Add green beans, cover, and bring back to a boil. Uncover and cook until linguine is tender to the bite, about 5 minutes.
                                                                  • Meanwhile, chop sage leaves. In a large serving bowl, mash cheese, butter, sage, and pepper together. Set aside.
                                                                  • Reserve 1/2 cup pasta water and set aside. Drain pasta and vegetables, shaking off as much water as possible. Pour pasta and vegetables on top of cheese-butter mixture. Toss to combine until cheese melts and coats pasta. If resulting sauce is too thick, add reserved pasta water, 1 tbsp. at a time. Serve hot, garnished with additional sage or pepper if you like.
                                                                  • Variations:
                                                                  • Spinach: Add 6 oz. of spinach, cut into thin ribbons or chopped, to the pasta for the last minute of cooking.
                                                                  • Radicchio: In a large frying pan over high heat, cook 1 head thinly sliced radicchio in 2 tsp. olive oil until wilted, about 3 minutes. Add to cooked pasta before tossing with cheese.
                                                                  • Herbs: Use thyme, oregano, or basil instead of sage.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNodanish
                                                                  Yields: 6servings (serving size: 1 1/2 cups)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Winter vegetables are cooked separately, glazed with tomato paste and red wine, and then added to the lentils. Any lentils will work, but I like black or French green lentils for this recipe; they make for the most dramatic presentation and have a great flavor.

                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 1/2 cup lentil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 1/2 cup chopped celeriac
                                                                  • Yes No 1 cup diced parsnip
                                                                  • Yes No 1 cup diced carrot
                                                                  • Yes No 1 tsp tarragon leaves, dried
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2/3 cup dry red wine
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine water, lentils, 1/2 teaspoon salt, and bay leaf in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes. Remove lentils from heat, and set aside.
                                                                  • Heat olive oil in a medium cast-iron or nonstick skillet over medium-high heat. Add the onion, celeriac, parsnip, carrot, and 1 1/2 teaspoons tarragon, and sauté 10 minutes or until browned. Stir in 1/2 teaspoon salt, tomato paste, and garlic; cook mixture 1 minute. Stir in wine, scraping pan to loosen browned bits. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in mustard. Add lentil mixture, and cook 2 minutes. Remove from heat; discard bay leaf, and stir in butter, 1 1/2 teaspoons tarragon, and pepper.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 onion
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 3/4 lb boneless skinless chicken thigh
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No wheat hamburger buns
                                                                  • Scatter onions on bottom of slow cooker. Arrange chicken on top of onions.
                                                                  • In a bowl, combine ketchup, vinegar, mustard, molasses, onion powder, cumin, garlic powder, Tabasco and salt. Pour over chicken. Cover and cook on low until chicken is fork-tender and sauce has thickened, about 5 hours.
                                                                  • Remove chicken from slow cooker and shred meat. Stir back into sauce. Serve hot, on whole-wheat buns, if desired.
                                                                  Yields: 6
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 hours
                                                                  • Total Time: 5 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Jewish noodle kugel recipes can be sweet or savory. Here, in this easy recipe from Barbara Bame of Munster, Ind., sugar and raisins are combined with cooked noodles, eggs, sour cream and cottage cheese to create a puffy side dish or dessert. Jewish noodle kugel is similar to Lithuanian kugelis, except the latter is made with potatoes, not noodles, and it's not a dessert. Take a look at How I Learned to Cook Jewish Food. Makes 12 to 16 servings Jewish Noodle Kugel

                                                                  Ingredients
                                                                  • Yes No 1 lb wide egg noodles, cooked, and still
                                                                  • Yes No 4 oz margarine
                                                                  • Yes No 1 16 oz cottage cheese
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup cornflake crumbs
                                                                  • In a large bowl, combine still-hot noodles with cold margarine, mixing until margarine is completely melted. Add cottage cheese, sour cream, cinnamon, raisins and sugar, mixing well. Heat oven to 350 degrees. Lightly coat a 13-by-9-inch glass or ceramic baking dish with vegetable spray. Combine beaten eggs with milk and add to the noodle mixture. Pour into the prepared pan. Top with cornflake crumbs and bake for 1 hour. Serve warm or cold.
                                                                  Cuisine:YesNojewish
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Preserved lemons, olives, and chickpeas bring the flavors of the Mediterranean to this heart-healthy dish, cooked in one pan on the stovetop. What to buy: Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and sold in jars. Look for them in gourmet grocery stores or online at igourmet.com. Alternatively you can make your own. This recipe was featured as part of our Healthy Cooking photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp sumac
                                                                  • Yes No 4 6 oz, 3/4 inch, 1 1/4 inch thick haddock
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 small fennel bulb, outside layer discarded
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 tbsp currant
                                                                  • Yes No 1 15 oz, 1 1/2 cup chickpeas, also known as garbanzo beans
                                                                  • Yes No 1 cup clam juice
                                                                  • Yes No 1/4 cup coarsely chopped pitted green olive
                                                                  • Yes No 3 tbsp diced cilantro
                                                                  • Yes No 2 tbsp diced preserved lemon
                                                                  • Yes No 12 very thin slice preserved lemon
                                                                  • Place a large straight-sided pan with a tightfitting lid over medium-high heat until hot. Add 1/4 cup of the oil, the cumin, cinnamon, and sumac and cook, stirring, until aromatic, about 30 to 60 seconds. Remove the pan from heat and immediately transfer half of the oil mixture to a large, shallow dish. Let cool slightly.
                                                                  • Season the fish fillets all over with salt and pepper, transfer them to the shallow dish, and turn them to coat all over with the spiced oil. Cover and refrigerate for 30 minutes.
                                                                  • Meanwhile, return the pan with the remaining spiced oil to medium-high heat. Add the onion and fennel, season with salt and pepper, and cook, stirring often and lowering the heat if needed, until the onion is translucent, about 5 minutes. Add the wine and currants and simmer over medium heat until the wine is nearly evaporated, about 3 to 4 minutes. Stir in the chickpeas, clam juice, olives, 2 tablespoons of the cilantro, and the chopped preserved lemon and bring to a simmer. Cook until the liquid is reduced by two-thirds and the chickpeas are tender, about 6 minutes. Taste and season with additional salt and pepper as needed. Remove from heat and set aside until the fish has finished marinating.
                                                                  • Place the remaining 1 tablespoon olive oil in a small skillet and set over medium heat. Once the oil shimmers, add the preserved lemon slices and sear until caramelized, about 3 minutes per side; set aside.
                                                                  • Return the pan with the chickpeas to medium heat. Tuck the fish into the chickpea mixture and place 3 slices of preserved lemon over each fillet. Cover and cook at a lively simmer until the fish flakes when cut into, about 10 minutes for a 3/4-inch-thick fillet or 12 minutes for a 1- to 1-1/4-inch-thick fillet. Sprinkle the remaining tablespoon of cilantro over the fish. To serve, place a fillet in a shallow bowl, followed by a large spoonful of chickpeas.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 x basic bread recipe
                                                                  • Yes No 10 parma ham
                                                                  • Yes No 8 organic eggs, for 8 minutes
                                                                  • Yes No cheese
                                                                  • Yes No 2 handfuls of fresh basil
                                                                  • Yes No plum tomatoes and olives
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Proceed through the basic bread recipe until Stage 5, dusting the dough with flour as you shape it into a long rectangle about V inch thick. This should end up being about 40 inches long and about 7 or 8 inches wide.Along the middle of the bread, lay out your Parma ham, eggs, cheese, basil and tomatoes and olives if you’re using them. Drizzle with extra virgin olive oil and season with salt and pepper. Pull the dough over the filling so it forms what looks like a cannelloni shape. Then what you need to do is bring one end round to the other so that they join up. Pinch and pat the two ends together firmly to form a doughnut-shaped loaf. Transfer to a flour-dusted baking pan, allow to rise for 15 minutes, dust with flour and place in your preheated oven at 350°F for 35 minutes until golden. Allow to cool and then either transport to a picnic and carve it there— if you’re lucky, it will still be a little warm in the middle—or eat there and then. Fantastic.
                                                                  Cuisine:YesNoparma
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 lb gruyère cheese
                                                                  • Yes No 1/2 lb emmentaler cheese
                                                                  • Yes No 1 1/2 tbsp corn starch
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 tbsp kirsch
                                                                  • Yes No salt and white pepper
                                                                  • Yes No small crusty bread cubes, hard salami and dill pickles
                                                                  • In a bowl, toss the Gruyère and Emmentaler with the cornstarch. Rub the inside of a cheese fondue pot or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer. Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes. Stir in the Kirsch and season with salt and pepper. Serve with the bread, salami and pickles.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 10
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2/3 cup shredded monterey jack cheese
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 16 1 lb large shrimp
                                                                  • Yes No 1 garlic clove
                                                                  • Line a large cast-iron skillet with foil and set it over moderately high heat. Make a slit down the length of the peppers and make 2 perpendicular slits at the stem ends. Open the peppers slightly and snip out the cores using scissors, then shake out the seeds. Add the peppers to the skillet and cook until blistered all over, 12 minutes. Season the inside of the peppers with salt and pepper.
                                                                  • Preheat the oven to 400°. In a bowl, toss the cheeses with the scallion and cilantro. Stuff the peppers with the cheese mixture and arrange them on a baking sheet.
                                                                  • In a large skillet, heat the olive oil. Add the shrimp and garlic and season with salt and pepper. Cook over moderate heat, stirring, until the shrimp start to curl, about 2 minutes. Stuff the garlicky shrimp into the peppers with the tails protruding.
                                                                  • Bake the peppers in the top of the oven for 6 to 7 minutes, until the cheese is melted. Top with the Mango-Tomato Salsa; serve.
                                                                  Yields: 4first-course servings
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 lb lamb shoulder
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No one 14 oz diced tomato in can
                                                                  • Yes No 2 tbsp minced oil packed hot chiles
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1/2 small jalapeño chili pepper
                                                                  • Yes No 1/2 tsp garam masala
                                                                  • Yes No basmati rice and naan
                                                                  • Preheat the oven to 325°. In a medium enameled cast-iron casserole, heat the canola oil until shimmering. Add the chopped onion and cook over moderate heat, stirring, until lightly browned, about 5 minutes. Add the minced ginger and the garlic and cook until fragrant, about 1 minute. Stir in the paprika, coriander and turmeric and cook for 30 seconds. Add the lamb cubes and cook, stirring, until the meat is no longer pink, about 5 minutes. Add the chicken stock, diced tomatoes and minced chiles to the casserole and simmer over moderate heat until barely tender, about 15 minutes.
                                                                  • Stir the julienned ginger, cilantro, jalapeño and garam masala into the casserole. Cover and bake for about 45 minutes, until the lamb is very tender. Serve the curry with basmati rice and naan.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Cook Time: 1 day 6 hours 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp minced chorizo
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 2 cup clam broth
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup basil
                                                                  • Yes No 1 tbsp pine nut
                                                                  • Yes No 1 tbsp grated parmesan cheese
                                                                  • Yes No salt
                                                                  • Yes No 2 dozen littleneck clam
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1 lb sea bass fillets
                                                                  • Yes No 1/2 cup frozen baby peas
                                                                  • Yes No crusty bread
                                                                  • In a medium soup pot, heat 2 tablespoons of the olive oil. Add the shallots, garlic, chorizo and crushed red pepper and cook over high heat until the shallots are softened, about 5 minutes. Add the wine and cook until reduced by half, about 8 minutes. Add the clam broth and water and bring to a boil.
                                                                  • Meanwhile, in a food processor, pulse the basil, pine nuts, Parmesan and the remaining 1/4 cup of oil. Season with salt.
                                                                  • Add the clams to the soup pot and cook over high heat, stirring occasionally, until they open, about 8 minutes; transfer the clams to a bowl as they open. Add the shrimp and fish to the broth, season with salt and cook until the fish is opaque and firm, about 5 minutes. Return the clams to the pot, add the peas and cook until warmed through. Ladle the stew into deep bowls, drizzle with the pesto and serve with crusty bread.
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  While the chicken cooks, prepare the polenta.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken thigh
                                                                  • Yes No 1 tsp sage leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2/3 cup yellow cornmeal
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 very thin slice prosciutto
                                                                  • Yes No sage
                                                                  • Sprinkle the chicken with sage, 1/8 teaspoon salt, and pepper. Place flour in a shallow dish. Dredge chicken in flour. Heat the oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180°.
                                                                  • Place the cornmeal and 1/8 teaspoon salt in a 1-quart casserole. Gradually add water, stirring until blended. Cover. Microwave at high 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.
                                                                  • Remove chicken from pan. Add tomato to pan; cook 1 minute. Stir in juice and prosciutto. Spoon polenta onto plates, and top with chicken. Serve with the sauce. Garnish with sage sprigs, if desired.
                                                                  Yields: 2servings (serving size: 2 thighs, 1/2 cup polenta, and 1/2 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 6 inch pita bread
                                                                  • Preheat oven to 425°F. In a very small saucepan, heat oil, garlic and coriander; season with salt and pepper. Cook over medium heat until garlic is golden, 2 to 3 minutes. Remove pan from heat and let stand for 5 minutes. Discard garlic.
                                                                  • Brush oil on rough sides of pitas; stack and cut each into 8 wedges. Place half of wedges oil side up on 2 baking sheets. Bake until golden, about 5 minutes. Repeat with remainder.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 8–10 fresh red chillies
                                                                  • Yes No 8 ripe red peppers
                                                                  • Yes No olive oil
                                                                  • Yes No 2 red onions
                                                                  • Yes No a of fresh rosemary
                                                                  • Yes No 2 fresh bay leaves
                                                                  • Yes No 2 inch a 2 inch piece of cinnamon
                                                                  • Yes No sea salt
                                                                  • Yes No ground black pepper
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 2/3 cup balsamic vinegar
                                                                  • This is a great chutney. The sweetness created in the cooking of the peppers calms the heat of the chillies, giving the chutney a lovely warmth. It’s fantastic with crumbly cheese, smeared on toast with melted cheese or with Welsh rarebit. Also lovely stirred into gravy with sausages, or with cold leftover meats. Crack on and have a go.PS You might want to wear a pair of latex gloves when peeling and chopping the chillies or you’ll know about it if you rub your eyes afterwards!If you want your chutney to last for a while, make sure you have some small sterilized jars ready to go. Place your chillies and peppers over a hot barbecue, in a griddle pan or on a tray under a hot grill, turning them now and then until blackened and blistered all over. Carefully lift the hot peppers and chillies into a bowl (the smaller chillies won’t take as long as the peppers so remove them first) and cover tightly with plastic wrap. As they cool down, they’ll cook gently in their own steam. By the time they’re cool enough to handle, you’ll be able to peel the skin off easily.When you’ve got rid of most of the skin, trimmed off the stalks and scooped out the seeds, you’ll be left with a pile of nice tasty peppers and chillies. Finely chop by hand or put in a food processor and whiz up. Then put to one side.Heat a saucepan and pour in a splash of olive oil. Add the onions, rosemary, bay leaves and cinnamon and season with a little salt and pepper. Cook very slowly for about 20 minutes or so, until the onions become rich, golden and sticky.Add the chopped peppers and chillies, the sugar and the vinegar to the onions and keep cooking. When the liquid reduces and you’re left with a lovely thick sticky chutney, season well to taste. Remove the cinnamon stick and the bay leaves. Either spoon into the sterilized jars and put them in a cool dark place, or keep in the fridge and use right away.
                                                                  Cuisine:YesNowelsh
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  Bucket o' Bones
                                                                   2 h 15 m
                                                                  Ingredients
                                                                  • Yes No 2 cup tomato ketchup
                                                                  • Yes No 1 1/3 cup maple syrup
                                                                  • Yes No 1 7 oz chipotle chiles in adobo sauce, chiles and sauce
                                                                  • Yes No 1/2 cup dark soy sauce
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 6 tbsp molasses
                                                                  • Yes No 2 tbsp coriander seed, ground
                                                                  • Yes No 1 tbsp grated orange peel
                                                                  • Yes No 16 clove garlic
                                                                  • Yes No 4 racks pork baby back ribs
                                                                  • Place all ingredients, except ribs, in a bowl and mix to combine. (Marinade can be made up to 2 days ahead; cover and refrigerate.) Line a large, shallow baking pan with heavy-duty foil.
                                                                  • Pat ribs dry; arrange meaty side up in pan so racks don't touch. Rub on marinade; set aside 2 cups for basting. Refrigerate, covered, for 1 hour or overnight.
                                                                  • Set rack in middle of oven; preheat oven to 350°F. Cook ribs, covered, for 1 hour and 15 minutes. Uncover, turn over and baste generously with reserved sauce. Bake, basting with sauce and pan juices every 10 minutes. Turn over again after 20 minutes and cook for 20 minutes more. Baste thoroughly once more and bake 20 minutes, until glazed and browned. Remove from oven and let stand for 10 minutes; slice.
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2½fl oz milk
                                                                  • Yes No 2 vanilla pods
                                                                  • Yes No 1 lemon
                                                                  • Yes No 13fl oz double cream
                                                                  • Yes No 1½ leaves of beef gelatine, in water
                                                                  • Yes No 2½oz icing sugar
                                                                  • Yes No rhubarb
                                                                  • Yes No 2 tbsp 2 tablespoons caster sugar
                                                                  • Yes No 1 thumb sized piece of fresh ginger
                                                                  • Yes No 1 x 2.5cm/1inch cinnamon
                                                                  • Yes No 4fl oz champagne, prosecco
                                                                  • Put the milk, vanilla pods, vanilla seeds, lemon zest and half the cream into a small pan and slowly simmer for 10 minutes or until reduced by a third. Remove from the heat and stir in the soaked gelatine leaves until dissolved. Allow to cool a little, then place in the fridge, stirring occasionally until the mixture coats the back of a spoon. Remove the vanilla pods.Whip together the icing sugar with the remaining cream. Mix the two cream mixture together. Divide into four serving moulds (I use little moulds, espresso cups or small glasses). Cover and chill for at least an hour.Meanwhile chop the rhubarb into 4cm/1½inch pieces, sprinkle with the caster sugar and grill until lightly browned. Gently heat together the ginger, cinnamon and champagne or prosecco, then pour over the roasted rhubarb, cover, and leave for about 30 minutes for the flavours to do their bit.To serve, sometimes I'll dip the mould or cup into some simmering water to loosen the pannacotta a little, then turn it out on to a plate next to some rhubarb with its juice (remove the cinnamon). Or you can just put the rhubarb on top of your cups or glasses of pannacotta and serve from there. Both ways are cool. Also gorgeous served with fresh figs and honey or caramelized blood oranges.PS: Nice with a little basil.• from Happy Days with the Naked Chef
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1/4 tsp coarse salt
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3 tbsp powdered sugar
                                                                  • Preheat oven to 425 degrees. In a blender, combine milk, eggs, flour, cocoa powder, salt, vanilla, and granulated sugar. Blend until foamy, 1 minute. In a large cast-iron skillet, melt butter over medium. Pour batter into skillet and immediately transfer to oven. Bake until puffed and set, 20 minutes. Dust with confectioners' sugar and serve immediately.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The essence of sweet, just-picked summer corn. Serve it hot or cold. Prep and Cook Time: about 1 hour, plus at least 2 hours to chill if served cold. Notes: Trombetta zucchini is pale green and curvaceous. Queso fresco is a mild, Mexican-style cheese.

                                                                  Ingredients
                                                                  • Yes No 3 large poblano chili pepper
                                                                  • Yes No 10 ear corn
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 2 tsp sea salt
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 1 medium regular zucchini
                                                                  • Yes No 8 small zucchini blossoms
                                                                  • Yes No 1 cup mild feta cheese
                                                                  • Turn on broiler. Put poblanos on a foil-lined rimmed baking sheet and roast 4 in. from heat, turning once, until blackened, 10 to 15 minutes total. Put poblanos in a bowl, cover, and let sit 30 minutes to loosen skins; then peel, stem, and seed. Cut poblanos into 1/2-in. dice and set aside.
                                                                  • Meanwhile, slice corn kernels from cobs. Heat olive oil in a large, wide pot over medium heat and add onion, serranos, and 2 tsp. salt. Cook, stirring occasionally, until softened, 5 minutes. Stir in garlic and corn kernels and cook 3 minutes more.
                                                                  • Pour just enough water into pot to cover corn. Bring to a simmer, covered, and simmer 15 minutes.
                                                                  • Put diced zucchini in a small saucepan with just enough salted water to cover. Bring to a simmer and cook until tender-crisp, about 2 minutes. Drain.
                                                                  • In batches, whirl corn soup in a blender until very smooth. Strain through a fine-mesh colander into a bowl, mashing to press out liquid. (If too thick, add some water.) Season with salt. To serve the soup hot, return to pot and reheat gently (do not boil); to serve cold, chill at least 2 hours.
                                                                  • Divide among 8 bowls. Top each bowl with 2 tbsp. diced poblanos, 2 tbsp. diced zucchini, and 2 zucchini blossom halves. Sprinkle each with 1 tbsp. cheese and serve the extra on the side.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  It seems everyone loves mac and cheese. This quick and easy pasta toss combines three types of cheese, plus sausage, for creamy yet hearty texture and flavor. For a more colorful version, stir in spinach.

                                                                  Ingredients
                                                                  • Yes No 4 oz chicken and sun dried tomato sausage
                                                                  • Yes No 1 1/4 cup non-fat milk
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 3/4 3 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 1/3 cup shredded monterey jack cheese
                                                                  • Yes No 1/4 2 oz cup less fat cream cheese
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 1/4 tsp garlic salt
                                                                  • Yes No 5 cup elbow macaroni
                                                                  • Yes No parsley
                                                                  • Heat a large nonstick saucepan over medium-high heat. Add sausage; sauté 4 minutes or until browned. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium. Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta. Garnish with parsley, if desired. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (serving size: about 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  This fried rice recipe lets you enjoy a Chinese takeout favorite at home for less money and fewer calories than the restaurant version.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup diced ham
                                                                  • Yes No 1/2 large red bell pepper
                                                                  • Yes No 1/2 large sweet onion
                                                                  • Yes No 1/2 cup frozen sweet green peas
                                                                  • Yes No 3 cup cooked rice
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1 tsp chili garlic sauce
                                                                  • Yes No 4 scallion
                                                                  • Heat 1 tablespoon oil in a skillet or wok at medium-high heat 2 minutes. Add eggs; cook 1 minute on each side. Remove from skillet; chop and set aside.
                                                                  • Heat remaining 3 tablespoons oil in skillet or wok; add ham, and stir-fry 1 to 2 minutes or until golden. Add bell pepper and onion; stir-fry 5 minutes. Add peas and next 3 ingredients; stir-fry 3 to 4 minutes or until thoroughly heated.
                                                                  • Stir in reserved egg, and sprinkle with green onions.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We use silver, or clear, tequila in this recipe. For an appealing presentation, rub the rims of the margarita glasses with lime wedges and dip the rims in a half-and-half mixture of kosher salt and sugar. Serve with fresh lime wedges as a garnish, if desired.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup packed mint
                                                                  • Yes No 2 cup water
                                                                  • Yes No 3/4 cup tequila
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 2 tbsp grand marnier
                                                                  • Yes No 3 dash angostura bitters
                                                                  • Combine first 3 ingredients and 1/2 cup tequila in a medium saucepan over medium heat; cook 3 minutes or until tiny bubbles form around edge of pan. Remove tequila mixture from heat; steep 15 minutes. Strain through a sieve into a bowl; discard mint. Stir in juice, Grand Marnier, and remaining 1/4 cup tequila. Cool to room temperature. Add bitters, if desired.
                                                                  • Place mixture in a zip-top plastic bag; seal and freeze 2 hours (alcohol will separate). Knead bag to combine mixture. Pour 2/3 cup margarita into each of 6 margarita glasses.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Prepare this dish just before grilling so the pesto maintains its color.

                                                                  Ingredients
                                                                  • Yes No 1/2 2 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Yes No 1/4 cup basil
                                                                  • Yes No 1/4 cup caper
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 2 lb skinless, boneless salmon fillets
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup orzo
                                                                  • Yes No parsley
                                                                  • Yes No lemon
                                                                  • Prepare grill.
                                                                  • Combine first 7 ingredients in a food processor. Add 1 1/2 tablespoons oil to herb mixture; process until smooth, scraping sides. Set aside.
                                                                  • Thread fish evenly on each of 16 skewers. Brush fish with remaining 1 tablespoon oil; sprinkle evenly with 1/4 teaspoon salt and pepper. Arrange skewers on grill rack coated with cooking spray; grill 1 minute on each side or until desired degree of doneness. Remove from grill, and keep warm.
                                                                  • Combine orzo and remaining 1/4 teaspoon salt; toss well. Place 1/2 cup orzo on each of 8 plates; arrange 2 skewers on each plate. Top each serving with about 1 tablespoon herb mixture. Garnish with parsley sprigs and lemon wedges, if desired.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp fennel seed
                                                                  • Yes No 1 lb niçoise olives
                                                                  • Yes No 1 lb picholine olives
                                                                  • Yes No 5 large garlic clove
                                                                  • Yes No 1 tbsp crushed red bell pepper
                                                                  • Yes No zest strips from
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 2 minutes.
                                                                  • Rinse the olives in a large strainer; drain well. Transfer the olives to a medium bowl. Stir in the toasted fennel seeds, garlic, crushed red pepper and orange zest and add enough olive oil to cover. Let stand at room temperature for at least 4 hours before serving.
                                                                  Yields: 2pounds
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Once cooled, rounds of melted Parmesan cheese crisp like potato chips. You can prepare the crab mixture and salsa a couple of hours before serving; refrigerate until you're ready to assemble the cocktails.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp chopped basil
                                                                  • Yes No 1 tsp chopped tarragon
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp olive oil
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 4 lump oz crabmeat
                                                                  • Yes No 2 tbsp diced pineapple
                                                                  • Yes No 2 tbsp diced mango
                                                                  • Yes No 1 tbsp diced red bell pepper
                                                                  • Yes No 1 tsp minced chives
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • To prepare crab mixture, combine first 13 ingredients in a medium bowl, stirring well with a whisk. Add crabmeat; toss gently to coat. Cover and chill until ready to use.
                                                                  • To prepare salsa, combine pineapple, mango, bell pepper, and chives; cover and chill until ready to use.
                                                                  • Preheat oven to 350°.
                                                                  • To prepare chips, spread 1 tablespoon cheese into a 3-inch circle on a baking sheet. Repeat procedure with remaining 1 tablespoon cheese, leaving at least 2 inches between circles. Bake at 350° for 8 minutes or until cheese begins to brown. Remove pan from oven; carefully lift chips from pan with a spatula, and place on a wire rack. Cool completely.
                                                                  • Spoon 1/2 cup crab mixture into each of 2 martini glasses or small bowls; top each serving with 2 tablespoons salsa and 1 chip. Serve immediately.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  You can make the dressing through step 2 a day ahead; refrigerate in an airtight container, and stir in oranges, pine nuts, and parsley before serving.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No 1 tbsp sage
                                                                  • Yes No 2 tsp fennel seed
                                                                  • Yes No 1 chili pepper, dried
                                                                  • Yes No 2 cup farro
                                                                  • Yes No 3 1/2 cup chicken stock
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 navel orange
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Melt butter with the oil in a medium saucepan over medium heat. Add shallots and celery, and cook, stirring often, until soft, about 3 minutes. Add 2 tablespoons parsley, the sage, fennel seeds, and chile, and cook 1 minute. Stir in farro, stock, and wine, and bring to a boil. Season with 1 teaspoon salt.
                                                                  • Reduce heat to low; cover, and cook until farro is tender and liquid has been absorbed, about 30 minutes.
                                                                  • Stir in orange segments, pine nuts, and remaining 1/4 cup parsley. Season with salt and pepper.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 lb brussels sprout
                                                                  • Yes No 6 thick cut, 6 oz slice bacon
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 20 packed vacuum chestnuts
                                                                  • Yes No salt and pepper
                                                                  • Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, about 7 minutes. Drain well.
                                                                  • Meanwhile, in a large deep skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter. When the foam subsides, add the brussels sprouts and cook over moderate heat, stirring occasionally, until they are lightly browned, about 5 minutes. Add the chestnuts and season with salt and pepper. Add the Rich Turkey Stock, simmer until heated through and serve.
                                                                  Yields: 1' style='display: block;'>
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  A sprinkling of coarse turbinado sugar gives this deep-dish dessert a crunchy golden top.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 8 cup chopped peach
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3 cup blackberry
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp turbinado sugar
                                                                  • Preheat oven to 400°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife.
                                                                  • Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
                                                                  • Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.
                                                                  • Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings (serving size: 1/2 cup cobbler and 1 biscuit)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb frozen edamame
                                                                  • Yes No 1/4 cup tahini
                                                                  • Yes No 4 tbsp lemon juice
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 6 4 inch wheat pitas
                                                                  • Yes No 1/4 cup italian dressing
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Bring a large pot of salted water to a boil. Cook edamame until tender, about 5 minutes. Drain, reserving 1/2 cup liquid, and rinse under cold water.
                                                                  • In a food processor, puree edamame with tahini, lemon juice, garlic, cumin, reserved cooking liquid, 1 tsp. salt, 1/2 tsp. pepper and olive oil. Pulse in parsley. Taste and season with additional salt and pepper, if desired. Cover and chill for at least 1 hour.
                                                                  • Preheat oven to 400ºF. Split each pita in half. Brush with dressing; sprinkle with Parmesan and salt. Cut each pita half into 8 wedges. Place on an ungreased baking sheet and bake until crisp and golden, about 10 minutes. Watch carefully toward end of baking time so pita chips don't burn. Let cool on baking sheet on a wire rack. Serve hummus with pita chips and crudités, if desired.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 12
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 1 lb chicken liver
                                                                  • Yes No kosher salt and freshly ground white pepper
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1 small granny smith apple
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 cup calvados
                                                                  • Yes No 1 1/2 cup half and half
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No slice baguette
                                                                  • Preheat the oven to 300°. Butter four 1-cup ramekins. In a large skillet, melt the butter. Add the bacon and cook over moderate heat until lightly browned, about 4 minutes. With a slotted spoon, transfer the bacon to a plate. Add the chicken livers to the skillet, season with salt and white pepper and cook over moderate heat until browned, about 2 minutes per side. Transfer to the plate.
                                                                  • Add the onion, apple and allspice to the skillet and cook over low heat, stirring occasionally, until the onion and apple are softened, about 5 minutes. Add the Calvados and carefully ignite it with a long match. When the flames subside, scrape the apple-onion mixture into a blender and let cool to room temperature.
                                                                  • Add the bacon and chicken livers to the onion-and-apple mixture in the blender, along with the half-and-half, egg yolks and 1 teaspoon of kosher salt. Blend until very smooth. Pass the mixture through a coarse sieve into a large glass measuring cup. Pour into the prepared ramekins and transfer to a small roasting pan. Add enough hot water to reach halfway up the sides of the ramekins, cover loosely with foil and bake the chicken-liver mousse for about 1 1/2 hours, until an instant-read thermometer inserted in the mousse registers 155°. Remove the ramekins from the water bath and let cool to room temperature.
                                                                  • Cover and refrigerate the ramekins until the mousse is chilled, preferably overnight. Serve with toasted baguette slices and Pickled Red Onion.
                                                                  Yields: 11servings
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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

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

                                                                  Notes: Use juice bar or pop molds with a 1/4- to 1/3-cup capacity. Cookware and hardware stores are selling many new models this year. Prep time: 10 to 15 minutes, plus at least 3 hours to freeze.

                                                                  Ingredients
                                                                  • Yes No 2 cup strawberry
                                                                  • Yes No 1/2 cup light sour cream
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tsp lemon juice
                                                                  • In a blender, whirl 2 cups rinsed, hulled strawberries until smooth. Push through a fine strainer into a 1-quart glass measure; discard seeds. Return berry purée to blender and whirl in 1/2 cup light sour cream, 2 to 3 tablespoons sugar (to taste), and 2 teaspoons lemon juice until smooth.
                                                                  • Pour fruit mixture into 6 to 8 juice bar molds (see notes). Attach covers firmly and insert sticks, leaving 1 1/2 to 2 inches of each sticking out. Set molds in freezer, making sure they're level and upright, and freeze until firm, at least 3 hours, or up to 2 weeks.
                                                                  • To unmold, run warm water over the molds up to the rim, just until pops are released from sides, 5 to 15 seconds. Remove the covers and pull out the pops.
                                                                  • Layered Pops: To create two-tone pops, make two different recipes and use twice as many molds. Pour one mixture into all the molds and freeze until firm to the touch on top, about 45 minutes, then pour the second mixture over the first, and freeze completely.
                                                                  Yields: 7pops
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze

                                                                  Pies are so beautiful! Even the lumpiest, strangest, most shrunken-down crust has a homely beauty that promises deliciousness. Our pie from this week wasn't the best pie we've ever made - it was a little misshapen, a little homemade-looking. But that's all beauty, in our eyes. Here's a look at our pie - full of jammy blackberry goodness, thick and goopy with the natural pectin of blackberries and apples.

                                                                  Ingredients
                                                                  • Yes No 3 cup frozen blackberries
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1/4 cup sweetened crystalized ginger
                                                                  • Yes No 2 golden delicious apple
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tbsp butter
                                                                  • Mix the blackberries with the brown sugar and set aside. Roll out half of the the pie dough and press into a greased pie pan. Trim. Put in the freezer to chill. Roll out the other half of the dough into a round top crust or cut out shapes instead. Put these pieces into the freezer as well.
                                                                  • Chop the ginger finely. Peel, core, and chop the apples. Mix the nutmeg, salt, and cornstarch in a small bowl.
                                                                  • Mix the blackberries, ginger, and chopped apples. Sprinkle the cornstarch mixture over the fruit and stir thoroughly until well combined; you shouldn't see any white flecks in the bowl.
                                                                  • Remove the pie dough from the freezer. Lightly brush the inside of the pie dough with the beaten egg. Pour the filling into the pan and top with cut-out dough. If doing a full top crust, cut slashes in the top. Brush top crust with beaten egg.
                                                                  • Bake at 375°F for 35-40 minutes or until filling is bubbling and crust is golden brown.
                                                                  Yields: 19-inch pie
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake

                                                                  If you were raised on fried hush puppies made with a mix of all-purpose flour and cornmeal, you'll be pleasantly surprised by the light texture and bold flavors of this all-cornmeal version.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup self rising white cornmeal mix
                                                                  • Yes No 1/2 cup chopped green bell pepper
                                                                  • Yes No 1/2 medium onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 2 large egg
                                                                  • Yes No vegetable oil
                                                                  • Combine first 6 ingredients in a bowl; make a well in center of mixture.
                                                                  • Whisk together buttermilk and eggs; add to dry ingredients, stirring just until moistened. Let mixture stand 30 minutes.
                                                                  • Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°.
                                                                  • Drop batter by heaping teaspoonfuls into hot oil. Fry, in batches, 2 minutes on each side or until golden. Drain on wire racks over paper towels; serve hot.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Serve these hearty sandwiches with fresh apple slices or a tossed green salad.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp diced red onion
                                                                  • Yes No 3 tbsp organic canola mayonnaise
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp fennel seed
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 slice center cut bacon
                                                                  • Yes No 2 5 oz albacore tuna in water
                                                                  • Yes No 8 slice sourdough bread
                                                                  • Yes No 4 1/2 oz slice provolone cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 7 ingredients in a medium bowl, stirring well to coat. Place 4 bread slices on a flat surface; top each bread slice with 1 cheese slice. Divide tuna mixture evenly among bread slices; top each serving with 1 remaining bread slice.
                                                                  • Heat a large skillet over medium heat. Lightly coat sandwiches with cooking spray. Place sandwiches in pan; top with another heavy skillet. Cook 3 minutes on each side or until lightly browned (leave skillet on sandwiches as they cook).
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 4 x pork chops
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No olive oil
                                                                  • Yes No 2 good eating apples, unpeeled
                                                                  • Yes No knob a of butter
                                                                  • Yes No a of fresh sage leaves
                                                                  • Yes No good strong cheese like stilton
                                                                  • Here is my version of a good English country classic – pork, apple and Stilton. Great pub grub!Preheat the oven to 200ºC/400ºF/gas 6. What I like to do is to lay the pork chops out on a board and, using a sharp knife, make 2cm deep cuts all along the fatty side of them. You can ask your butcher to do this for you if you like. It helps to render the fat out and will also make the skin crispy. Sprinkle the chops with salt and pepper.Pour a lug of olive oil into a hot pan. Carefully place your chops in it and cook them for 2 to 3 minutes on each side until golden brown. If you need to, open out the little pieces of fat along the edge so they don’t stick together.When the chops are nearly done, lift them out of the pan and put them on to an oiled baking tray. Add the apple wedges and a knob of butter to the pan and fry until lightly golden. Lay 4 wedges of apple on top of each pork chop. Dress your sage leaves in a little olive oil and top each apple stack with them. Sometimes I like to top it all off with a knob of Stilton or taleggio. Put the baking tray into the oven for 4 to 6 minutes until everything is golden and melted.• from Cook With Jamie
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt

                                                                  Cranberry-Pistachio Bark is a unique take on a holiday favorite. This treat is a great gift and has a festive look with the pops of red and green.

                                                                  Ingredients
                                                                  • Yes No butter parchment
                                                                  • Yes No 2 lb white chocolate
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • Yes No 3 cup unsalted raw pistachios
                                                                  • Yes No 3 cup dried cranberry
                                                                  • Line a 12- by 15-inch baking sheet with cooking parchment; butter parchment. Chop 2 pounds white chocolate and place with 1 tablespoon solid vegetable shortening in a heatproof bowl that will nest in a 3- to 4-quart pan. Heat 1 inch of water in the pan just until steaming. Remove from heat and place bowl over water (bowl shouldn't touch water). Stir occasionally just until mixture is melted and smooth. Remove bowl from over pan.
                                                                  • Stir in 2 cups each shelled unsalted raw pistachios and dried cranberries. Using a flexible spatula, scrape mixture onto buttered parchment and spread 3/8 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with 1 more cup each pistachios and dried cranberries; gently press into white chocolate.
                                                                  • Let stand at cool room temperature (see notes) until completely firm, 4 to 6 hours, or overnight. Break or cut bark into pieces. Store airtight in a cool place up to 1 month.
                                                                  • Nutritional analysis per ounce.
                                                                  Yields: 3 ¾pounds
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1 1/2 pint raspberry
                                                                  • Yes No powdered sugar
                                                                  • Preheat the oven to 350°. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.
                                                                  • Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners' sugar, cut into wedges and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 large tart unpeeled apples
                                                                  • Yes No 8 boneless skinless chicken thigh
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 14 ½ oz diced tomato in can
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1 cup long grain converted rice
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 1/4 tsp flat leaf parsley
                                                                  • Quarter, core, and slice the apples into ¼-inch-thick pieces; set aside. Season the chicken with the salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook 4 minutes on each side or until golden brown. Remove the chicken and set aside, leaving the oil in the pan. Add the green pepper, yellow pepper, onion, and garlic. Stir well and cook over medium heat until the vegetables are tender, about 10 minutes. Add the tomatoes and apples to the pan. Cook 8 to 10 minutes more. Add the paprika and red pepper. Stir well and add the rice. Cook, stirring, for 2 minutes. Add the chicken broth and bring to a boil over high heat. Reduce heat to medium-low, arrange the chicken on top of the rice mixture, and cover. Cook about 20 minutes or until the liquid is absorbed. Sprinkle with the parsley. Serve hot.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Raspberries, blueberries, and blackberries, which are all packed with health-boosting antioxidants, give this drink a rich flavor and a deep, enticing color.

                                                                  Ingredients
                                                                  • Yes No 2 cup sparkling water
                                                                  • Yes No 1 cup lemon sorbet
                                                                  • Yes No 1/2 cup frozen raspberry
                                                                  • Yes No 1/2 cup frozen blueberry
                                                                  • Yes No 1/2 cup frozen blackberries
                                                                  • Yes No 1 tbsp honey
                                                                  • Place sparkling water and sorbet in a blender, and process until well blended. Add raspberries, blueberries, blackberries, and honey; process until mixture is smooth.
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  Ingredients
                                                                  • Yes No 4 chicken breasts, free range
                                                                  • Yes No a of summer savory
                                                                  • Yes No a of fresh rosemary
                                                                  • Yes No 8 cloves of garlic, skins left on
                                                                  • Yes No 8 tbsp 8 tablespoons of extra virgin olive oil
                                                                  • Yes No a thumb sized piece of fresh root ginger
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 lemons
                                                                  • Yes No 2 glasses of chardonnay
                                                                  • Open out the carcass like a book, press flat and place in a roasting tray. In a pestle and mortar or with a rolling pin and a metal bowl, bash and bruise the flavour out of the herbs, squash in the garlic cloves and pour in the olive oil. Mix and rub all over the chicken they lay it out flat, skin-side up, and grate over half the ginger.If you have time, leave it for a couple of hours to marinate.Preheat your oven to 220°C/425°F/gas 7. Season the chicken well after marinating and place it in the preheated over for 30 minutes. Remove and lay the lemon slices over the chicken, then grate the rest of the ginger all over. Tilt the tray and spoon over all the lovely cooking oils before adding the wine to the tray and cooking for another 20 minutes or until nice and golden and cooked through – the juices should run clear. Alternatively, you can use chicken breasts and cook in the preheated oven for 30 minutes.Remove from the oven and rest for 10 minutes before serving.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bruise
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 cup apple juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No pinch allspice, ground
                                                                  • In a saucepan, combine all of the ingredients and cook over moderate heat, stirring, until the sugar has dissolved, 3 minutes. Pour into an 8-inch square glass baking dish. Freeze until icy around the edges, about 1 hour. Using a fork, scrape the icy shards into the center. Continue to freeze, stirring occasionally, until slushy throughout, about 3 hours longer. Scoop into bowls and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup coarsely chopped walnut
                                                                  • Preheat the oven to 350°. Butter an 8-inch square baking pan and line it with parchment paper so the paper extends over two opposite sides.
                                                                  • In a large saucepan, melt the chocolate and butter over low heat, stirring constantly. Remove the saucepan from the heat and stir in the sugar and salt. Let cool slightly, then gradually stir in the beaten eggs. Stir in the vanilla extract. Add the flour and stir until blended. Fold in the chopped walnuts and pour into the prepared baking pan.
                                                                  • Bake the brownies in the center of the oven for 40 minutes, until the tops are glossy and cracked in spots and a toothpick inserted just off center comes out with a few crumbs attached. Let cool completely in the pan, at least 4 hours. Run a knife around the edge of the pan and lift out the brownies using the overhanging parchment paper. Cut the brownies into squares and serve.
                                                                  Yields: 16brownies
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1/2 cup loosely packed mint
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3 cup sweetened tea
                                                                  • Yes No 1 cup bourbon
                                                                  • Yes No crushed ice
                                                                  • Yes No mint
                                                                  • Combine first 3 ingredients in a 2-qt. pitcher. Press mint leaves against sides of pitcher with back of spoon to release flavors. Stir in tea and bourbon. Serve over crushed ice. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4cups
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This recipe is a case of opposites attracting: The savory rye bread and sausages meet up with the sweet pears and chestnuts, and sparks fly.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 lb italian sausage, from casing
                                                                  • Yes No 1 lb day old rye bread cubes
                                                                  • Yes No 2 pear
                                                                  • Yes No 1 cup chestnut
                                                                  • Yes No 1 1/2 cup reduced sodium chicken broth
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 1/2 tsp chopped thyme
                                                                  • Preheat oven to 350°. Heat oil in a large frying pan over high heat. Add sausage and cook, stirring occasionally, until browned, about 7 minutes. Put sausage in a large bowl. Add bread, pears, and chestnuts.
                                                                  • Mix broth, eggs, salt, and thyme in a second bowl and pour over bread mixture, tossing gently to mix. Transfer mixture to a greased 9- by 13-in. baking dish.
                                                                  • Bake stuffing until firm to the touch and starting to brown on top, about 45 minutes.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 11(serving size: 3/4 cup)
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lemon
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1 scotch bonnet chili pepper
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No one 12 oz lager
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 1 1 1/2 cup mango
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1/2 tsp finely grated lime zest
                                                                  • Yes No 1/4 tsp minced scotch bonnet chili pepper
                                                                  • Yes No 1/4 cup thinly sliced red onion
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 hass avocados
                                                                  • Yes No lime
                                                                  • PREPARE THE SHRIMP: Squeeze the lemon halves into a large saucepan then add them to the pan. Add the water, onion, salt, Scotch bonnet, ginger and beer and bring to a boil. Cover and simmer for 15 minutes. Add the shrimp and cook for 3 minutes, just until pink. Drain the shrimp and spread on a platter. Refrigerate until chilled. Halve the shrimp horizontally.
                                                                  • MEANWHILE, MAKE THE DRESSING: In a blender, combine 1/3 cup of the diced mango with the vinegar, lime juice and mustard and puree until smooth. With the machine on, add the oil in a thin stream and blend until very smooth. Add the cilantro, lime zest and minced Scotch bonnet and pulse just to combine.
                                                                  • Transfer the dressing to a large bowl. Add the shrimp, red onion and the remaining mango and season with salt and pepper. Toss to coat. Arrange the avocado slices around a large platter. Mound the shrimp salad in the center and garnish with lime wedges. Serve right away.
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Serve with ham, roast pork loin, Cornish hen, or venison.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb sweet potato
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 24 wonton wrappers
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 6 qt water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No sage
                                                                  • Preheat oven to 400°.
                                                                  • Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 40 minutes or until tender. Cool. Peel potato; mash. Combine potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl.
                                                                  • Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon potato mixture into center of each wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.
                                                                  • Bring 6 quarts water to a boil. Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon. Lightly coat cooked wontons with cooking spray; keep warm. Repeat procedure with remaining ravioli.
                                                                  • Melt butter in a small skillet over high heat. Add chopped sage to pan; cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 3 ravioli)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Smoked fish tacos are fun and easy for summertime parties. Prepare a Caribbean salsa with mango, papaya, pineapple, and jerk seasoning for a sweet touch that has some kick to it.

                                                                  Ingredients
                                                                  • Yes No alderwood chips
                                                                  • Yes No 2 lb firm whitefish fillets
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 12 6 1/2 inch red chile tortillas
                                                                  • Yes No caribbean salsa
                                                                  • Yes No garnishes, red cabbage, red onion, fresh cilantro leaves, lime
                                                                  • Soak hickory chips in water to cover at least 30 minutes; drain. Wrap chips in heavy-duty aluminum foil; poke several holes in foil. Set aside.
                                                                  • Brush fillets with oil; sprinkle with salt and pepper.
                                                                  • Light gas or charcoal grill; place foil-wrapped chips directly on hot coals on 1 side. Coat grill rack on opposite side with cooking spray, and place on grill. Let grill preheat 10 to 15 minutes or until wood chips begin smoking.
                                                                  • Grill fillets, covered with lid, over medium heat (325° to 350°) 5 minutes on each side or until fish flakes with a fork.
                                                                  • Wrap flour tortillas in heavy-duty aluminum foil. Place on grill during last 5 minutes of cooking time to warm. Serve immediately with Caribbean Salsa. Garnish, if desired.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    alder wood
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    charcoal

                                                                  Gnocchi are small, quick-cooking dumplings usually made from potatoes. Look for shelf-stable vacuum-packed packages of gnocchi with the dried pasta in your local supermarket. Serve this hearty main-dish soup with a crisp green salad. Prep: 1 minute; Cook: 14 minutes

                                                                  Ingredients
                                                                  • Yes No 1 4.5 oz link hot turkey italian sausage
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 packed, 16 oz vacuum gnocchi
                                                                  • Yes No 1 14 oz fat free, less sodium beef broth
                                                                  • Yes No 1 14 1/2 oz italian style stewed tomatoes, and chopped
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Remove casings from sausage. Cook sausage in a large Dutch oven over medium-high heat until sausage is browned, stirring to crumble.
                                                                  • Add 2 cups water and next 3 ingredients to pan; bring to a boil. Reduce heat, and simmer 4 to 5 minutes or until gnocchi float to the top of pan. Ladle soup into bowls; sprinkle each serving evenly with cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings (serving size: 1 cup soup and about 1 tablespoon cheese)
                                                                  • Prep Time: 1 minute
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Cardamom has been used in Christmas baking in Germany since the middle ages. It was an important medicinal herb and was used to help the stomach and was often chewed to hide alcohol breath after drinking. These cardamom cookies have a distinct floral-perfume and are a bit salty, which pairs well with the chocolate couverture decoration. Makes about 6 dozen cookies.

                                                                  Ingredients
                                                                  • Yes No 12 175 gram tbsp butter
                                                                  • Yes No 1/2 85 gram cup sugar, granulated
                                                                  • Yes No 1 tbsp vanilla and sugar
                                                                  • Yes No 2 tsp rum
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 3/4 tsp cardamom, ground
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1 pinch salt
                                                                  • Yes No 4 100 gram oz coating
                                                                  • Beat butter and sugars well. Mix in rum and vanilla extract, if using.
                                                                  • Sift or mix flour with cardamom, baking powder and salt and mix it into the creamed butter to make a stiff dough.
                                                                  • Form this dough into two or three rolls, 1 inch in diameter.
                                                                  • Wrap the rolls in plastic wrap and chill in the refrigerator for 2 or more hours.
                                                                  • Heat oven to 390°F.
                                                                  • Remove roll of dough from the refrigerator and place it on a cutting board. Slice the dough 1/4 inch thick and place the cookies on a cookie sheet.
                                                                  • Use a fork to create a crosshatch pattern on the cookies, flattening them somewhat.
                                                                  • Bake for 12-15 minutes or until set and starting to brown slightly.
                                                                  • Remove cookies to rack to cool.
                                                                  • Melt chocolate couverture according to package directions. Dip cookies half way in melted chocolate, place on wax paper and allow to harden.
                                                                  • These cookies can be eaten right away or keep cookies in a sealed tin in a cool spot for up to several weeks.
                                                                  Cuisine:YesNogerman
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    seal
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Mother's Ruin Punch
                                                                   1 h 20 m

                                                                  Classicist bartenders have resurrected the centuries-old ritual of the formal punch service. Here, Philip Ward of New York's Death & Co. makes a potent concoction named after the old British slang for gin.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup club soda
                                                                  • Yes No 1 1/2 cup gin
                                                                  • Yes No 1 1/2 cup grapefruit juice
                                                                  • Yes No 3/4 cup lemon juice
                                                                  • Yes No 3/4 cup sweet vermouth
                                                                  • Yes No 2 1/4 cup sparkling wine
                                                                  • Yes No crushed ice
                                                                  • In a large pitcher, stir the sugar with the club soda until dissolved. Stir in the gin, grapefruit and lemon juices and sweet vermouth and refrigerate until chilled, about 1 hour.
                                                                  • Transfer the punch to a large bowl. Gently stir in the Champagne and float the grapefruit wheels on top. Serve in punch glasses over ice.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Melon Sorbet
                                                                   45 m
                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb cantaloupe
                                                                  • In a blender, puree the cantaloupe until smooth. You should have 2 1/2 cups of melon puree; reserve any extra for another use. Stir in the Sugar Syrup. Pour the sorbet base into an ice cream maker and freeze according to the manufacturer's instructions.
                                                                  • Pack the melon sorbet into an airtight plastic container. Press a sheet of plastic wrap directly onto the surface of the sorbet, cover and freeze until firm, about 4 hours. Scoop into bowls and serve.
                                                                  Yields: 3 ½cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz pear brandy
                                                                  • Yes No 2 oz pear nectar
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 1 pear
                                                                  • Fill a cocktail shaker with ice and add all of the remaining ingredients except the pear slice. Shake well, strain into a chilled martini glass and garnish with the pear slice.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  For a toddy version, adults can substitute 1 cup rum for 1 cup water.

                                                                  Ingredients
                                                                  • Yes No 6 cup cranberry apple drink
                                                                  • Yes No 3 cup water
                                                                  • Yes No 15 hard cinnamon candies
                                                                  • Yes No 1 6 oz limeade concentrate
                                                                  • Combine all the ingredients in a large pitcher. Cover and chill 8 hours or until candies are dissolved. Pour mixture into a large Dutch oven, and cook over medium heat until thoroughly heated.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 10servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 4 5 oz chicken breast (boneless, skinless)
                                                                  • Yes No 4 cup brewed sweetened tea
                                                                  • Yes No 1 1/2 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 3/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp smoked hot spanish paprika
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 large white onion
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No 2 tbsp dry sherry
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No salt and pepper
                                                                  • PREPARE THE CHICKEN: In a resealable plastic bag, coat the chicken with the tea, Worcestershire, Tabasco, thyme and 1 tablespoon of salt. Refrigerate overnight.
                                                                  • Preheat the oven to 375°. In a bowl, combine the flour, cayenne, paprika, garlic powder, onion powder, pepper and 1 teaspoon of salt. Drain the chicken, pick off the thyme and dredge in the seasoned flour.
                                                                  • In a large ovenproof nonstick skillet, melt the butter in the oil. Add the chicken and cook over high heat until browned, about 5 minutes. Turn and cook for 2 minutes longer. Transfer the chicken to the oven and roast until white throughout, 5 minutes.
                                                                  • MAKE THE GRAVY: Heat the oil in a skillet. Add the onion, cover and cook over moderate heat, stirring, until softened, 5 minutes. Add the thyme and sugar and cook until the onion is caramelized, 15 minutes. Add the sherry and cook until evaporated. Whisk in the chicken stock and dissolved cornstarch and bring to a boil, stirring, until thickened. Season with salt and pepper. Spoon the gravy over the chicken and serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Sorrel is a tart, slightly sour spring herb. You can substitute watercress or arugula, if you'd like. The bread helps thicken the sorrel sauce for a consistency that is similar to pesto.

                                                                  Ingredients
                                                                  • Yes No 1 cup coarsely chopped parsley
                                                                  • Yes No 1 cup chopped sorrel
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 1/2 cup chopped chives
                                                                  • Yes No 1/4 cup coarsely chopped walnut
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1 oz slice white bread
                                                                  • Yes No 8 6 oz, 1 inch thick salmon fillet
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare sauce, combine first 10 ingredients in a food processor; process until smooth.
                                                                  • Preheat broiler.
                                                                  • To prepare fish, sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place fish on a broiler pan coated with cooking spray; broil 10 minutes or until fish flakes easily when tested with a fork. Serve fish with sorrel sauce.
                                                                  Yields: 8servings (serving size: 1 fillet and 2 tablespoons sorrel sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/4 lb Italian sausage
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No 7 cup homemade stock
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 4 tbsp chopped parsley
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1/4 lb angel hair
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook, turning occasionally, until browned and cooked through, about 10 minutes. Remove. When cool enough to handle, cut the sausages into 1/8-inch slices.
                                                                  • Heat the remaining 1 tablespoon oil in the pot over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the mushrooms and cook until golden, 5 to 10 minutes.
                                                                  • Add the broth, thyme, red-pepper flakes, 2 tablespoons of the parsley, and the salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes. Stir in the sausages and bring back to a boil. Add the pasta, reduce the heat, and simmer until just done, about 3 minutes. Stir in the remaining 2 tablespoons parsley and the black pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 5 oz butternut squash
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1/2 granny smith apple
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 1/4 cup golden raisin
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 8 6 oz bone in chicken thighs
                                                                  • Preheat the oven to 350°. In a skillet, melt the butter. Add the squash, cover and cook over moderate heat until almost tender, 3 minutes. Add the shallot and cook for 1 minute. Add the apple, cinnamon and cayenne and cook for 1 minute. Add the raisins, wine, honey and thyme and cook until the wine is almost evaporated. Season with salt and pepper.
                                                                  • In an ovenproof nonstick skillet, heat the oil. Season the chicken with salt and pepper and add to the skillet, skin side down. Cook over high heat until the skin is crisp, 5 minutes. Turn the chicken, transfer the skillet to the oven and roast for 6 minutes, until cooked through; serve with the compote.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Though one generally thinks of pasta when one hears the word lasagna, they can be made with other ingredients as well. In this case, with testaroli, thin bread rounds that in some ways resemble crepes, and may be a precursor to modern pasta. They do well with rich thick sauces, for example wild boar sauce. If you do not have wild boar, this will also work well with other game, in particular venison or mountain goat. To serve 6:

                                                                  Ingredients
                                                                  • Yes No several testaroli
                                                                  • Yes No 2 900 gram lb wild boar
                                                                  • Yes No 2 carrot
                                                                  • Yes No a celery rib
                                                                  • Yes