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                                                                  Ingredients
                                                                  • Yes No 2 14 oz sweetened condensed milk
                                                                  • Yes No 1 9 inch pie crust
                                                                  • Yes No 3 21 oz medium banana
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3 tbsp sour cream
                                                                  • Pour condensed milk into a large, heatproof bowl and set over a pot of simmering water to make dulce de leche. Cook, checking water level and adding water as necessary. Stir milk occasionally and cook until it is very thick and golden brown, about 2 1/2 hours.
                                                                  • Bake crust according to package directions. Cool on a wire rack.
                                                                  • Slice 2 bananas. Spread half of warm dulce de leche in crust; top with sliced bananas. Spread remaining dulce de leche over bananas. Chill until cold, at least 2 hours.
                                                                  • Just before serving, combine heavy cream and sour cream in a bowl. Whip, using a mixer on high speed, until soft peaks form. Spread over pie. Slice remaining banana and use to garnish pie. Cut pie into wedges and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine

                                                                  Almonds add crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer. Serve with a side of baked potato chips to round out the meal.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup chopped cooked chicken breast
                                                                  • Yes No 1/2 cup matchstick carrots
                                                                  • Yes No 1/3 cup sliced almond
                                                                  • Yes No 1/3 cup light mayonnaise
                                                                  • Yes No 1/4 cup diced scallion
                                                                  • Yes No 1/4 cup non-fat yogurt
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 8 oz crushed pineapple in juice
                                                                  • Yes No 4 wheat pitas
                                                                  • Yes No 8 romaine lettuce
                                                                  • Combine first 11 ingredients in a large bowl, stirring well. Line each pita half with 1 lettuce leaf; fill each half with 1/3 cup chicken mixture.
                                                                  Yields: 4servings (serving size: 2 stuffed pita halves)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                  Mango Salad
                                                                   2 h 25 m
                                                                  Ingredients
                                                                  • Yes No 2 mango
                                                                  • Yes No 1 1/2 cup english cucumber
                                                                  • Yes No 1 1/2 cup baby heirloom tomatoes
                                                                  • Yes No 1 1/2 cup corn kernel
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 4 cup arugula
                                                                  • Toss together first 7 ingredients in a large bowl; cover and chill 2 hours. Toss with arugula just before serving.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                  • Total Time: 2 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Serve a slice of this vegetable terrine, from Chef Stéphane Reynaud’s new book, Terrine, with a hunk of crusty bread and some simple salad greens for an elegant spring brunch or a light lunch. It’s also ideal for an afternoon picnic, with its assortment of vegetables and herbs loaded into a creamy custard. Special equipment: You can find terrine molds at specialty kitchen stores and online at Surfas. If you don’t want to buy one, you can substitute a 9-inch loaf pan. This recipe was featured as part of our Terrines Made Easy story. Photo Credit: Charlotte Lascève

                                                                  Ingredients
                                                                  • Yes No 100 3 1/2 oz gram fava bean
                                                                  • Yes No 1 tbsp cooking salt
                                                                  • Yes No 100 3 1/2 oz, small gram petits pois
                                                                  • Yes No 100 gram broccoli
                                                                  • Yes No 100 gram green bean
                                                                  • Yes No 100 3 1/2 oz gram new carrots
                                                                  • Yes No 100 3 1/2 oz gram celery heart
                                                                  • Yes No 4 egg
                                                                  • Yes No 300 1/2 pint milliliter double cream
                                                                  • Yes No 2 fresh tarragon sprigs
                                                                  • Yes No 2 basil
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Pop the broad beans out of their skins by squeezing gently between your index finger and thumb. Bring a pan of water to the boil, stir in the cooking salt, add the petits pois and broccoli and blanch for 30 seconds. Remove from the pan, refresh in iced water and drain. Add the green beans, carrots and celery to the pan and cook for 5-10 minutes, until tender but still firm to the bite. Drain and refresh under cold water. Whisk the eggs with the cream in a bowl and add the petits pois, broccoli, green beans, carrots, celery, broad beans, tarragon and basil. Season with salt and pepper.
                                                                  • Line a terrine with cling film (plastic wrap), allowing it to overhang the sides. Spoon in the vegetable mixture, wrap the overhanging cling film over the top to seal and put the terrine into a roasting tin (roasting pan). Pour in boiling water to come about halfway up the sides and bake for 40 minutes, until the tip of a knife inserted into the centre comes out clean. Turn out and remove the cling film before serving. Serve warm or cold.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 11servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  I tried this fantastic Mexican corn at a basement Mexican restaurant in New York. We ate loads of amazing Mexican food but it was these snacky corn on the cobs which really stuck in my mind. Barbecuing the corn gives it the most wonderful sweet and smoky flavour, and with the heat from the chili and the saltiness of the cheese, you're onto a real winner. Make these for your mates at a barbecue and they?ll never forget it!

                                                                  Ingredients
                                                                  • Yes No 4 corn on the cobs
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No sheep’s cheese
                                                                  • Yes No unsalted butter
                                                                  • Yes No 2 limes
                                                                  • I tried this fantastic Mexican corn at a basement Mexican restaurant in New York. We ate loads of amazing Mexican food but it was these snacky corn on the cobs which really stuck in my mind. Barbecuing the corn gives it the most wonderful sweet and smoky flavour, and with the heat from the chili and the saltiness of the cheese, you're onto a real winner. Make these for your mates at a barbecue and they’ll never forget it!For this recipe you'll need a barbecue with a lid. About an hour before you want to cook, get your barbecue on to heat up - you want one side to be a bit hotter than the other so stack your coals higher on one side. While your barbecue is heating up, put all your corn on the cobs in a big bowl, cover with cold water and leave to soak.Once your barbecue is nice and hot drain your corn – make sure you shake off any excess water. Keeping the husks on the corn, pop them on the cooler side of the barbecue then put the lid on and leave to cook for about 20 minutes. The corn husks will act like a natural layer of greaseproof paper, allowing the kernels inside to steam and smoke beautifully.After 20 minutes, any water will have evaporated and the skins will be blackened – there should be a wonderful sweet and smoky smell. Using tongs, carefully peel back the papery husks and discard, then transfer the corn cobs to the hotter side of the barbecue. This time leave the lid open. The corn husks will start to burn off but this is exactly what you want – keep turning them for 5 to 10 minutes until all of the kernels are lightly charred.While your corn is cooking, scatter your chopped chili onto a large chopping board then grate the cheese over the top. Pop to one side for now.Once you’re happy with the corn, remove from the barbecue then chop off the papery end and discard. Pop your butter into a deep dish or platter and use tongs to place the cobs onto the butter – the heat from the corn will start to melt the butter. Roll the corn around in the butter until it's glossy and coated all over, then one by one, roll the cobs in the cheesy chili mixture, making sure they are evenly coated.Serve them lovely and hot with wedge of lime for squeezing over. Genius!Watch the video for this recipe as well.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    york
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    York

                                                                  This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp. This recipe first appeared in SAVEUR Issue #140, along with Roberto Santibañez's story Burning Bright.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/4 cup unsalted roasted peanuts
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 6 driedárbolchiles
                                                                  • Yes No 8 black peppercorn
                                                                  • Yes No 6 whole allspice berry
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 small white onion
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Heat oil in an 8″ skillet over medium heat; add peanuts, thyme, chiles, peppercorns, allspice, garlic, and onion, and cook, stirring, until onion is soft, about 4 minutes. Transfer to a blender and add vinegar, salt and 1/2 cup water; blend until very smooth, about 2 minutes. Let cool.
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend

                                                                  To make these year-round, substitute canned pumpkin puree and add an extra cup of all-purpose flour.

                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1/2 cup pumpkin purée
                                                                  • Yes No 1/2 cup 1% low-fat milk
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
                                                                  • Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)
                                                                  • Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
                                                                  • Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
                                                                  • Preheat oven to 375°.
                                                                  • Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
                                                                  • To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 12servings (serving size: 1 bun)
                                                                    Steps:
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Catalan Beef Stew or "Estofado de Ternera a la Catalana" is easy and has a unique flavor, due to a surprise ingredient - chocolate! While the stew simmers, prepare a pot of white rice to accompany it.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 lb beef stew meat
                                                                  • Yes No 1 tbsp flour
                                                                  • Yes No 8 oz red wine
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 onion
                                                                  • Yes No 2 tomato
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 stick celery
                                                                  • Yes No 1 leek
                                                                  • Yes No 1 oz baking chocolate
                                                                  • Yes No pinch cinnamon
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 cup beef stock
                                                                  • This recipe can be made in either a large stock pot or a pressure cooker. If using a pressure cooker, cooking time will be reduced to about 30 minutes.
                                                                  • Chop the garlic, onions, tomatoes, carrot, celery and leak.
                                                                  • Pour the olive oil into a large pot with a heavy bottom, or the pressure cooker. Heat the oil and add the cubed stew meat. Brown the meat for 3-4 minutes. Add the flour and stir. Add the wine and stir. Cook for 1 minute.
                                                                  • Add the garlic, onions, tomatoes, carrot, celery and leak to the pot and stir ingredients. Cut the square of baking chocolate in half and add to the pot. Add beef stock to the pot, stir and bring to a boil.
                                                                  • If you are using a standard pot, partially cover and lower to a simmer. Then allow to simmer for an hour to an hour and a half - or until the meat is tender.
                                                                  • If you are using a pressure cooker, put on lid and lock. Cook on high pressure for 15 minutes. Remove from heat and allow pressure to drop naturally. This may take 10 minutes. Remove lid and simmer uncovered for another 10 minutes to thicken stock.
                                                                  • Serve with French-style bread on a bed of white rice.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 cup salted cashews
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No basic brittle
                                                                  • Coat a 12-by-17-inch
                                                                  • rimmed baking sheet with
                                                                  • cooking spray. Bring sugar
                                                                  • and corn syrup to a boil in a
                                                                  • medium saucepan, stirring
                                                                  • and brushing down sides with
                                                                  • a wet pastry brush to prevent
                                                                  • sugar crystals from forming,
                                                                  • until sugar dissolves. Cook,
                                                                  • swirling occasionally, until
                                                                  • mixture just starts to turn golden
                                                                  • around edge.
                                                                  • Stir in mix-ins. Cook, stirring
                                                                  • occasionally, until mixture
                                                                  • is pale amber, about
                                                                  • minutes. Pour onto baking
                                                                  • sheet without spreading.
                                                                  • Let cool. Break into pieces.
                                                                  Yields: 1sheet (about 9 by 11 inches)
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread

                                                                  We used acorn squash for this recipe, but others, such as butternut or pumpkin, work just as well.

                                                                  Ingredients
                                                                  • Yes No 2 acorn squash
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No pinch nutmeg, ground
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 400 degrees. Cut squash in half through the stem end, and remove seeds. Cut each half into three wedges, 1 1/2 to 2 inches thick. Place wedges in a large roasting pan.
                                                                  • In a small bowl, combine melted butter, honey, cinnamon, nutmeg, salt, and pepper. Toss squash with honey mixture. Roast squash, turning occasionally, until tender and golden brown, 35 to 45 minutes.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roast

                                                                  "This French toast recipe is one of my favorites, and it's great for company because everyone loves it. Fresh orange zest and juice, as well as orange liqueur, add a bright, citrusy flavor to every delicious slice. I serve it with butter, sanding sugar, or some pure maple syrup." -- Martha Stewart

                                                                  Ingredients
                                                                  • Yes No 6 large egg
                                                                  • Yes No 2 1/2 tbsp orange liqueur
                                                                  • Yes No 1 tbsp sanding sugar
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 tsp finely grated orange zest
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 6 tbsp sunflower oil
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 20 oz brioche
                                                                  • Yes No maple syrup
                                                                  • In a large shallow dish, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.
                                                                  • In a large heavy skillet, heat 4 tablespoons oil and 2 tablespoons butter over medium-high until sizzling. Gently dip brioche, one slice at a time, into egg mixture to coat and add to skillet (do not crowd pan). In batches, cook until golden brown on both sides, 5 minutes per batch, flipping once. Transfer to a paper-towel-lined wire rack. Repeat with remaining brioche, adding remaining oil and butter as needed. (Reduce heat if brioche is browning too quickly.) Serve with butter and sugar or maple syrup.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12slices
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  These rolls, sometimes called Vienna rolls, are the go-to bread for a thick, juicy burger or a deli sandwich stuffed with all the fixings. This version incorporates a slightly easier shaping technique and a touch of Parmesan for tanginess. Game plan: These rolls will last up to 3 days stored covered at room temperature; you’ll want to toast them a bit to revive their texture and taste.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz, 2 1/4 teaspoons active dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 cup bread flour
                                                                  • Yes No 1/4 small cup parmesan cheese, on the holes of a grater
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp nonhydrogenated vegetable shortening
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 3 tsp vegetable oil
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 1 1/2 tsp poppy seed
                                                                  • Yes No 2 cup ice cube
                                                                  • In the bowl of a stand mixer fitted with a dough hook, dissolve yeast in warm water. Let sit until mixture bubbles, about 10 minutes. (If mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
                                                                  • Add 1 1/2 cups of the flour, 1/4 cup of the Parmesan, salt, sugar, and shortening to yeast mixture and stir on low speed until just combined. Add 1 egg white and mix until completely incorporated.
                                                                  • With mixer running, slowly sprinkle in remaining flour a few tablespoons at a time, until dough pulls away from the sides of the bowl in one mass, about 5 minutes. Continue mixing dough until smooth and elastic, about 8 to 10 minutes more.
                                                                  • Lightly oil a large bowl with 1 teaspoon of the vegetable oil. Place dough in the bowl and turn to coat in oil. Cover with a damp towel and let rise until doubled in size, about 1 hour. Meanwhile, oil a baking sheet with remaining 2 teaspoons oil and set aside.
                                                                  • After dough has risen, punch it down and turn it out onto a clean surface. Divide dough into 6 pieces (each about 4 1/2 ounces) and shape into 12-inch ropes.
                                                                  • To form a roll, tie one rope into a loose knot; you want 3-inch “tails” on either side of the knot. Take the tail that is on top, wrap it underneath the knot, then push it up through the center hole. Bring the second tail over top of the knot and push it down through the center hole. The formed roll will be an elaborate knot that will look the same on top and bottom. Repeat to form 6 rolls.
                                                                  • Place rolls about 3 inches apart on the oiled baking sheet, cover with a damp towel, and let rise until puffy and about 1 1/2 times larger, about 45 minutes. Meanwhile, heat the oven to 425°F and arrange one rack in the middle and the second on the bottom. Place a metal baking sheet on the bottom rack.
                                                                  • Mix remaining egg white with cold water in a small bowl until evenly combined. Brush tops of rolls with egg wash, sprinkle evenly with poppy seeds and remaining 1 tablespoon Parmesan, and place on a baking sheet.
                                                                  • Place ice cubes on the preheated baking sheet, and immediately place baking sheet with rolls on the upper rack. Bake until golden and internal temperature reaches 190°F, about 20 minutes. Transfer rolls to a wire rack to cool for at least 30 minutes.
                                                                  Cuisine:YesNovienna
                                                                  Yields: 6rolls
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash

                                                                  Pumpkin pie is infused with a delicious maple flavor and topped with a leaf-lattice piecrust. You will need a 2-inch leaf cutter for this recipe. The leaf crust is very delicate, so take extra care when placing it on top of the pie.

                                                                  Ingredients
                                                                  • Yes No pate brisee
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1 1/2 tbsp all purpose flour
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1 15 oz pumpkin purée
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch pie plate. Trim edges flush with rim. Refrigerate for 1 hour.
                                                                  • Preheat oven to 375 degrees. Cut a 13-inch round of parchment, and place on top of chilled piecrust. Fill with pie weights or dried beans. Freeze for 10 minutes.
                                                                  • Bake piecrust for 10 minutes. Remove weights and parchment, and continue to bake until barely golden brown, about 5 minutes. Let cool on a wire rack.
                                                                  • On a piece of lightly floured parchment, roll out remaining disk of dough to 1/8 inch thick. Transfer parchment with dough to an inverted baking sheet (this will make it easier to slide it onto pie). Top with an inverted 9-inch pie plate or a cake ring, and gently press to make a light indentation (this will be your guide for cutting the leaf lattice to fit the pie).
                                                                  • Using a 2-inch leaf cutter, cut a pattern out of the round, spacing leaves 1 inch apart and leaving a 1/2-inch border around edge. Transfer leaves to a parchment-lined baking sheet. Using a paring knife or a pizza cutter, cut out the round, leaving an additional 1/2 inch of dough beyond the marked circle. Place in refrigerator while you etch the leaves.
                                                                  • Using a paring knife, etch veins in each leaf. To make egg wash, whisk together egg yolk and 1 tablespoon cream. in a small bowl. Remove leaf lattice from refrigerator, and lightly brush with egg wash. Arrange leaves around edge of lattice, making sure they do not extend over edge or they will brown too quickly. Lightly brush top of each leaf with egg wash as you work to help them adhere. Refrigerate for 20 minutes.
                                                                  • Bake lattice on inverted baking sheet until golden, 20 to 25 minutes. The thin spaces between the leaves will brown before the rest of the crust; tent with foil if crust browns too quickly. Let cool.
                                                                  • Reduce oven to 350. Combine sugar, flour, salt, and spices. In a large bowl, whisk together pumpkin, maple syrup, vanilla, eggs, and remaining 3/4 cup cream. Whisk in flour mixture.
                                                                  • Place partially baked piecrust on a rimmed baking sheet. Pour filling into crust. Bake until slightly puffed and almost set (it should jiggle slightly when shaken gently), 35 to 40 minutes. Remove pie from oven. Using one or two large spatulas, place leaf lattice onto pie. Center it carefully; once lattice has been placed, it cannot be adjusted without smearing the filling. Bake until all but the center of the pie is set, 7 to 10 minutes. Cool completely on a wire rack.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 wedge lime
                                                                  • Yes No kosher salt
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz blanco tequila
                                                                  • Yes No 1 oz grapefruit juice
                                                                  • Yes No 3/4 oz lime juice
                                                                  • Yes No 1 oz club soda
                                                                  • Yes No 1 wedge lime
                                                                  • Moisten the outer rim of a highball glass with a lime wedge and coat lightly with salt. Fill the glass with ice. Fill a cocktail shaker with ice, then add the tequila, grapefruit and lime juices and Simple Syrup; shake well. Strain into the glass, stir in the club soda and garnish with a lime wedge.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir

                                                                  Pack the flavors of summer into this healthy smoothie. Use frozen peaches and blackberries when not in season. Each serving has 200 percent of your daily value of vitamin C.

                                                                  Ingredients
                                                                  • Yes No 1 slice frozen peach
                                                                  • Yes No 1/2 cup frozen blackberries
                                                                  • Yes No 1 cup packed spinach
                                                                  • Yes No 1 1/2 cup white grape juice
                                                                  • Yes No 1/2 cup crushed ice
                                                                  • Blend peach slices, blackberries, spinach leaves, grape juice, and ice (if using fresh fruit).
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice

                                                                  Whether you eat them as is, or pack them in an herbed oil, these tomatoes are flavorful and versatile. You can oven dry any tomato variety; each of the quantities given below generally fills one baking pan.

                                                                  Ingredients
                                                                  • Yes No 24 cherry tomato
                                                                  • Yes No 8 plum tomato
                                                                  • Yes No 8 green tomato
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No herbs
                                                                  • Yes No salt and pepper
                                                                  • Preheat oven to 250 degrees. Line a pan with parchment; for thinnest chips, use a Silpat baking mat. Arrange tomatoes, cut sides up, on pan, spaced 1/2 to 1 inch apart. Sprinkle with sugar and herbs; season with salt and pepper.
                                                                  • Transfer pan to oven; dry until juices have stopped running, edges are shriveled, and pieces have shrunken slightly; timing will vary depending on the variety, ripeness, and desired degree of dryness, 1 1/2 to 6 hours. Transfer to a wire rack to cool completely.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  Notes: Use small apples, such as those for lunch boxes. If making ahead, let coating firm, then enclose apples with plastic wrap and refrigerate. Look for the wood craft sticks at hobby shops; they're also sold with caramel for coating apples. Save leftover white candy for other uses.

                                                                  Ingredients
                                                                  • Yes No 10 4 oz, 2 1/4 inch red apple
                                                                  • Yes No 10 caramel apple sticks
                                                                  • Yes No 3 cup white candy chips
                                                                  • Yes No 2 tbsp solid shortening
                                                                  • Yes No 2 6 inch black licorice sticks
                                                                  • Rinse apples, wipe dry, and firmly insert a stick into stem end of each fruit until secure.
                                                                  • In a 1-quart glass measure or small deep microwave-safe bowl, combine candy and shortening. Place in a microwave oven and heat at half power (50%) until chips are soft, 2 1/2 to 3 minutes. Stir until smooth. If still lumpy, return to microwave and heat for 20-second intervals until candy is smooth.
                                                                  • Quickly dip apples, 1 at a time, into coating to cover, letting excess drip back into bowl. Set apples, sticks up, in a 10- by 15-inch pan lined with waxed paper or cooking parchment. If desired, make ghost faces by pressing licorice slices into soft coating. If coating on apple is too firm, use melted coating to glue licorice in place. If coating gets too thick, reheat it briefly in the microwave at 50% power and stir.
                                                                  • Let apples stand until coating is firm to touch, at least 30 minutes at room temperature or 10 minutes if chilled.
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1 3/4 lb small red cabbage
                                                                  • Yes No 2 4 oz small shallot
                                                                  • Yes No 2 tsp coarse salt
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 1/2 tsp apple cider vinegar
                                                                  • Yes No black pepper
                                                                  • Yes No 1/3 cup raisin
                                                                  • Heat oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add cabbage and shallots, and cook, stirring occasionally, until cabbage has softened slightly, about 15 minutes. Stir in salt, lemon juice, and vinegar. Season with pepper. Cook until cabbage has wilted and shallots have softened, 10 to 12 minutes more. Stir in raisins; serve.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Try this filling, flavorful frittata with bacon for breakfast, between slices of toasted baguette for lunch, or paired with a green salad for dinner.

                                                                  Ingredients
                                                                  • Yes No 12 large egg
                                                                  • Yes No 2 cup shredded sharp cheddar cheese
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 medium red potato
                                                                  • Yes No 2 medium red bell pepper
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Heat the broiler on high and arrange a rack in the middle.
                                                                  • Whisk eggs, 1 cup of the cheese, salt, and pepper in a large bowl until eggs are smooth; set aside.
                                                                  • Heat oil in a large, ovenproof frying pan over medium heat. When it shimmers, add onion and season with salt and pepper. Cook, stirring occasionally, until tender, about 4 minutes. Add potato and cook, stirring occasionally, until edges become tender, about 4 minutes. Add bell peppers and garlic and cook, stirring occasionally, until just tender, about 8 minutes. Add parsley and stir to incorporate.
                                                                  • Pour egg mixture over vegetables and reduce heat to medium low. Cook until eggs are set around the outer inch of the pan, about 10 to 15 minutes. Sprinkle remaining cheese evenly over the frittata and place under the broiler until puffed, golden, and completely set in the center, about 4 to 6 minutes. Let sit 5 minutes before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 lb sweet potato
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 3/4 cup tomato purée
                                                                  • Yes No 1 qt water
                                                                  • Yes No 2 cup homemade stock
                                                                  • Yes No 1/2 cup couscous
                                                                  • Yes No 1/3 cup chopped parsley
                                                                  • In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
                                                                  • Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.
                                                                  • Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
                                                                  • Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Strip steaks are marinated in a coffee, black pepper, and red wine marinade. Cook these red wine and coffee marinated steaks on the grill or under the broiler. Large Photo of Strip Steaks

                                                                  Ingredients
                                                                  • Yes No 2 1 inch, 10 to 12 oz strip steak
                                                                  • Yes No 1 cup pinot noir
                                                                  • Yes No 3/4 cup strong coffee
                                                                  • Yes No pinch rosemary leaves, dried
                                                                  • Yes No pinch thyme leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp onion powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • In a large heavy duty food storage bag or nonreactive dish, combine the wine, espresso or strong coffee, rosemary, thyme, 1/4 teaspoon ground black pepper, onion and garlic powders, and 1/2 teaspoon salt. Add the steaks and turn to coat well. Seal the bag or cover the dish and refrigerate for 3 to 4 hours. Heat broiler or grill; oil rack of broiler pan and put in the broiler to heat. Take steaks out of the marinade, let excess drip back into the bag. Discard the marinade. Sprinkle the strip steaks with the cracked pepper. Use a little or a lot, depending on your preference. Place the steaks on the broiler rack or a hot grill. Broil or grill for about 4 to 6 minutes on each side, or until done as desired. Serves 2. More Steak Recipes and Marinades Rib Steaks Doc's Steak Marinade Grilled Steak with Mustard Marinade Grilled Flank Steak Whiskey Marinade Pan Broiled Steak with Bourbon Sauce Jack Daniels Marinade for Steak or Chicken Beef Tenderloin Sandwich Grilled Steak with Mustard Marinade Grilled Beef Tenderloin with Henry Bain Sauce Sirloin Fajitas Beef Recipes Skillet Beef Recipes Steak Recipes Flank Steak Recipes Grilled and Broiled Steaks Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    pan broil
                                                                  • Yes No
                                                                    slow cook
                                                                  Ingredients
                                                                  • Yes No 2 8 oz refrigerated crescent roll dough
                                                                  • Yes No 1 14 oz cocktail franks
                                                                  • Yes No mustard
                                                                  • Preheat oven to 375°F. Divide dough into 8 triangles. Cut each triangle into thirds. Place 1 cocktail frank on narrow end of triangle; roll up. Arrange on ungreased baking sheets, pastry-point side down. Repeat with remaining dough and franks.
                                                                  • Bake franks until golden brown, 12 to 15 minutes. Serve with mustard, if desired.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz southern comfort
                                                                  • Yes No 2 dried sweet cherries
                                                                  • Fill a cocktail shaker with ice. Add the rye, Southern Comfort, grenadine and bitters and shake well. Strain into a chilled martini glass and garnish with the dried cherries.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    southern comfort
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Southern Comfort

                                                                  Serve these delicious glazed bacon strips as part of your breakfast or cut up and use on hors d'oeuvres or burger toppings. These are so easy to make, just be sure to line the baking pan with foil so you won't have a mess to clean off the pan. If you want to spice them up, sprinkle lightly with a little cinnamon sugar just before baking. This is a great snack or breakfast bacon recipe, glazed and baked to perfection.

                                                                  Ingredients
                                                                  • Yes No 12 oz organic bacon
                                                                  • Yes No 4 tbsp brown sugar
                                                                  • Yes No 2 tbsp organic maple syrup
                                                                  • Heat oven to 350°. Line a jelly roll pan or roasting pan with foil. The pan should be large enough to hold a large cake cooling rack. Place 1 large cooling rack on the foil and brush a little oil over the rack. Lay bacon over the rack, overlapping slightly if necessary. Combine the brown sugar and maple syrup. Heat until warm (I use the microwave). Brush the warmed sugar mixture over the bacon strips. Bake for about 35 minutes, or until nicely browned slightly crisp. Makes about 9 to 12 strips. Similar Recipes Spiced Bacon Bites Bacon Wrapped Water Chestnuts Hot Dog and Bacon Roll-Ups Bacon-Wrapped Scallops
                                                                  Yields: 10strips
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Whereas boiled dumplings have crinkly skins that are tender from having been immersed in hot water, and panfried dumplings have skins that are a combination of crisp bottom and chewy top, steamed dumplings are texturally in between—the skins are slightly chewy and soft. Gentle steam heat also protects the filling flavor and you taste it more, a bonus for delicate combinations such as this one. Unlike many other Chinese dumpling fillings, this vegetarian filling is cooked first to allow the cornstarch to work its cohesive magic, binding the vegetables and pressed tofu together so that they are easier to control when you are assembling the dumplings. I like to use some of the liquid from soaking the mushrooms to season the filling with an earthy savor; if you do too, remember to strain the heady liquid through cheesecloth or paper towel to remove any bits of grit. Watch Andrea Nguyen demonstrate how to wrap a dumpling in this CHOW

                                                                  Ingredients
                                                                  • Yes No 4 7 to 8 oz cup loosely packed spinach
                                                                  • Yes No 4 1/2 cup large dried shiitake mushroom
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 3/4 tsp sugar, granulated
                                                                  • Yes No 1 1/2 tbsp light soy sauce
                                                                  • Yes No 2 tbsp sesame oil
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 tbsp finely minced ginger
                                                                  • Yes No 1/3 cup diced carrot
                                                                  • Yes No 3 oz brown tofu
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1 lb basic dumpling dough
                                                                  • Yes No 2/3 cup tangy soy dipping sauce
                                                                  • To make the filling, put the spinach in a large bowl. Bring a kettle of water to a boil and pour a generous amount over the spinach. Let the spinach wilt for about 30 seconds, drain, rinse with cold water, and drain again. To remove excess moisture, squeeze the spinach in your hands over the sink. When you are done, there should be about 1/2 cup firmly packed spinach.
                                                                  • In a bowl, combine 1/4 cup of the reserved mushroom soaking liquid, salt, white pepper, sugar, soy sauce, and sesame oil. Stir to dissolve the sugar. Set this flavoring sauce aside.
                                                                  • In a wok or large skillet, heat the canola oil over medium heat. Add the ginger and stir-fry for about 30 seconds, until aromatic. Add the spinach, carrot, mushrooms, and pressed tofu. Stir to combine and then pour in the flavoring sauce. At first all the liquid will seem to have been absorbed, but after 2 minutes, there will be a little bubbling liquid in the skillet. At that point, give the cornstarch mixture a final stir and stir it into the filling. When the mixture thickens, turn off the heat and add the Chinese chives. Transfer to a bowl and set aside to cool completely before assembling the dumplings. You should have about 2 cups of filling. (The filling can be prepared 1 day in advance and refrigerated. Bring it to room temperature before assembling the dumplings.)
                                                                  • Form 16 wrappers from half of the dough. Aim for wrappers that are about 3 1/4 inches in diameter.
                                                                  • Before assembling the dumplings, line steamer trays or a baking sheet with parchment paper and set aside. (If you are making the dumplings in advance, or freezing them, lightly dust the parchment paper-lined tray with flour to avoid sticking.)
                                                                  • To assemble the dumplings, hold a wrapper in a slightly cupped hand. Scoop up about 1 tablespoon of filling with a bamboo dumpling spatula, dinner knife, or fork and position it slightly off-center toward the upper half of the wrapper, pressing and shaping it into a flat mound and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. Then fold, pleat, and press to enclose the filling to create a half-moon, pea pod, big hug, or pleated crescent shape. If you are steaming right away, place the finished dumpling in a steamer tray, sealed side up and 1 inch away from the edge if you are using a metal steamer. Repeat with the other wrappers before forming and filling wrappers from the remaining dough, keeping the finished dumplings covered with a dry kitchen towel as you make the rest. If you don’t have enough space on your steamer trays to steam all the dumplings at once, or if you are not steaming them right away, place the waiting ones on the prepared baking sheet spaced a good 1/2 inch apart.
                                                                  • Once all the dumplings are assembled, they can be covered with plastic wrap and refrigerated for several hours; they can be cooked straight from the refrigerator. For longer storage, freeze them on the baking sheet until hard (about 1 hour), transfer them to a zip-top freezer bag, pressing out excess air before sealing, and keep them frozen for up to 1 month; thaw completely on lined steamer trays, using your finger to smooth over any cracks that may have formed during freezing, before steaming.
                                                                  • To cook, steam the dumplings over boiling water for about 8 minutes, or until slightly puffed and somewhat translucent. Remove the trays and place each atop a serving plate.
                                                                  • Serve immediately with the dipping sauce, either in a communal bowl with a spoon or portioned into individual bowls or dipping sauce dishes. As with all jiǎozi, it is easiest to eat these with chopsticks in one hand and soupspoon or rice bowl in the other, angling the bowl or spoon to catch any drips.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 32dumplings, serving 4 as a main course, 6 to 8 as a snack or starter
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Though usually made from yellow corn, tortilla chips can also be made from blue or red corn. Using the variety of colors turns this simple dip into something a bit more festive. Prep: 5 min. Other: 1 hr.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz carton sour cream
                                                                  • Yes No 1 cup salsa
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Combine all ingredients in a medium-size bowl. Stir with a rubber spatula until blended. Cover and chill in refrigerator at least 1 hour or overnight. Serve with tortilla chips.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2cups (serving size: 1 tablespoon)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Thanks to the skirt steak's generous marbling, you don't need much extra oil for a stir-fry with bok choy.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp peanut butter
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 lb beef skirt steak
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 1 large bok choy
                                                                  • Yes No 4 medium carrot
                                                                  • Yes No cooked rice
                                                                  • Yes No 1/4 cup peanut
                                                                  • In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper.
                                                                  • In a bowl, toss steak with cornstarch; season with salt and pepper. In a large nonstick skillet with a lid, heat oil over medium-high. Add 1/2 of steak; cook, tossing, until browned, 1 to 2 minutes. Transfer to a plate; repeat with remaining steak.
                                                                  • To skillet, add soy mixture, bok choy, and carrots. Cover and cook, tossing occasionally until tender, about 5 minutes. Return steak to skillet; cook until heated through, about 5 minutes. Serve over rice; sprinkle with peanuts.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 4 banana shallots
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No white wine vinegar
                                                                  • Yes No romaine lettuce
                                                                  • Yes No 1 round lettuce, and, leaves
                                                                  • Yes No 4 handfuls of mixed salad leaves, and, leaves
                                                                  • Yes No roquefort cheese
                                                                  • Yes No a good of walnuts, toasted
                                                                  • Yes No a handful, small allium flowers
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 tbsp 2 tablespoons crème fraîche
                                                                  • Yes No 1 tbsp 1 tablespoon red wine vinegar
                                                                  • In this recipe, you basically pickle the onions very quickly. Usually pickling is a lengthy process, but if you get the onions really finely sliced, the salt and vinegar get to penetrate them straight away. The main rule when you’re making a salad with any kind of onions in it is to make sure that they’re sliced wafer-thin or chopped very small. There’s nothing worse than salads with great big chunks of onion in them – clumsy, lazy, horrible!Have a go at this recipe, even if you think you don’t particularly like onions in salads, as they’re quite mild. You can use sweet red onions instead of shallots if you like. And feel free to use any interesting mixed salad leaves.Place the shallots in a small bowl with a generous pinch of salt and pour over just enough white wine vinegar to cover. You’ll pour away the excess salt and vinegar once the onions are pickled, so don’t worry if you think it’s a bit much! Scrunch everything together with your hands and leave to marinate for at least 10 minutes.To make the dressing, mix 4 tablespoons of olive oil with the crème fraîche and the red wine vinegar. Whisk everything together and season to taste.Squeeze the shallots hard with your hands and drain. Place the salad leaves on a plate. From a height, sprinkle over the shallots and the crumbled Roquefort. Scatter over the crumbled walnuts – it’s really nice if they’re still a bit warm from being toasted. I like to drizzle over the dressing at the table. Finish by throwing over some torn-up chive or allium flowers, if you have them.• from Jamie at Home
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    finish

                                                                  Prep: 30 min., Cook: 6 min., Stand: 15 min. If you want to omit the chopped pork, Madelaine suggests adding a drop of liquid smoke to provide a barbecue-like flavor.

                                                                  Ingredients
                                                                  • Yes No 12 large egg
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1/3 cup diced smoked pork products
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/8 tsp hot sauce
                                                                  • Yes No garnish, paprika
                                                                  • Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
                                                                  • Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
                                                                  • Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.
                                                                  • Spoon yolk mixture evenly into egg white halves. Garnish, if desired.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend

                                                                  This risotto is a lot more lemony than you might expect, so get ready for some bracing tang along with the rich cheeses.

                                                                  Ingredients
                                                                  • Yes No 2 oz prosciutto
                                                                  • Yes No 1 lb asparagus, bottom ends
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 cup reduced sodium chicken broth
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 2 cup carnaroli rice
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/4 cup diced mint
                                                                  • Yes No 1/2 cup milk ricotta
                                                                  • Yes No 1 cup frozen peas
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 oz spring hill
                                                                  • Preheat oven to 400°. Set a rack in a rimmed baking sheet and lay prosciutto slices on rack.
                                                                  • Arrange asparagus in a single layer on another baking sheet. Drizzle with 1 tsp. oil. Sprinkle with salt and pepper; toss to coat.
                                                                  • Bake prosciutto and asparagus until prosciutto is crisp and very light brown around the edges, about 8 minutes, and asparagus is a little darker and tender when pricked with the tip of a knife, 12 to 15 minutes. Remove both from oven and let cool. When cool enough to handle, cut asparagus into 1-in. pieces. Break prosciutto into small shards.
                                                                  • Pour broth into a medium saucepan and bring to a simmer over medium heat.
                                                                  • Heat remaining oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until limp but not brown, about 5 minutes. Add rice and cook, stirring constantly, until edges turn bright white, 5 minutes. Add wine; bring to a boil and cook until almost evaporated, about 2 minutes.
                                                                  • Add one ladleful, about 1/2 cup, of broth to rice and cook, stirring, until almost completely absorbed by rice. Continue adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite, 15 to 30 minutes (you will have broth left over).
                                                                  • Stir in mint, ricotta, peas (if using fresh), and lemon juice and stir until most of lemon juice is absorbed. Add butter and shredded cheese; stir until well mixed. Stir in peas (if frozen), asparagus, and pepper to taste.
                                                                  • Divide risotto among bowls or plates. Top with prosciutto crisps and sprinkle with shaved cheese. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No 1 lb milk chocolate
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tbsp strong brewed espresso
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 5 thin slice white sandwich bread, and crusts
                                                                  • Yes No 1/2 cup roasted hazelnuts
                                                                  • Yes No extra virgin olive oil
                                                                  • MAKE THE CREMOSO In a saucepan, heat the cream with the granulated sugar until hot to the touch. In a bowl, whisk the egg yolks. Gradually whisk in 1 cup of the hot cream. Scrape the mixture into the saucepan and cook over moderate heat, whisking, until slightly thickened, 3 minutes. Remove from the heat. Add the chocolate and let stand until melted, 5 minutes. Whisk until smooth. Transfer to a shallow bowl and refrigerate until very cold, at least 4 hours.
                                                                  • MAKE THE ESPRESSO PARFAIT In a bowl, beat the cream with the confectioners' sugar, espresso and vanilla until firm. Spoon the cream into ten 1/2-cup ramekins and freeze until firm.
                                                                  • Preheat the oven to 350°. Butter the bread on both sides. Toast on a baking sheet for about 8 minutes, or until golden.
                                                                  • Spoon the milk-chocolate cremoso onto plates, sprinkle with the hazelnuts and drizzle lightly with olive oil. Serve the espresso parfait and toast on the side.
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz frozen vodka
                                                                  • Yes No 1/2 oz dry
                                                                  • Yes No 2 1/2 tsp apricot liqueur
                                                                  • Fill a pint glass with cracked ice. Add all of the remaining ingredients and stir well. Strain the drink into a chilled coupe.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  Category Finalist, Sides and Salads. "My husband doesn't like mayonnaise, so I created a potato salad with a vinaigrette. I experimented and realized how little oil I need. Add the dressing while the potatoes are still hot. It really helps the vinegar permeate the potatoes." —Elsie Gonto, Savannah, Georgia

                                                                  Ingredients
                                                                  • Yes No 1/4 cup seasoned rice vinegar (awasezu)
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 5 cup cubed red potato
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup chopped cucumber
                                                                  • Yes No 3/4 cup sliced grape
                                                                  • Yes No 3/4 cup chopped green bell pepper
                                                                  • Yes No 1/2 cup chopped orange bell pepper
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 2 1/4 oz sliced ripe olives
                                                                  • To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk.
                                                                  • To prepare salad, place potato and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above potato; bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain.
                                                                  • Add potato to dressing in bowl, tossing gently to coat; let stand 15 minutes. Stir in cucumber and remaining ingredients; toss well. Cover and chill.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 12servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3 12 oz pale ale
                                                                  • Yes No 3 12 oz ginger beer
                                                                  • Yes No 4 drop angostura bitters
                                                                  • Yes No 8 slice lemon
                                                                  • Chill a 4-quart pitcher and 8 mugs or pilsner glasses in freezer about 1 hour. Once pitcher and glasses are frosty, slowly pour 3 (12-ounce) bottles chilled pale ale and 3 (12-ounce) bottles ginger beer into pitcher. Add 4 drops Angostura bitters and stir briefly to blend. Place a lemon slice in each glass and fill with shandy. Serves 8.
                                                                  Cuisine:YesNopilsner
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup unsulfured molasses
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Preheat the oven to 350° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
                                                                  • MAKE THE COOKIES In a bowl, whisk the flour, baking soda, ginger, cinnamon and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, 3 minutes. Beat in the egg and molasses. Add the dry ingredients and beat at low speed until incorporated, scraping down the bowl.
                                                                  • Working in 2 batches, drop scant tablespoons of the dough onto the baking sheets, 3 inches apart. Bake the cookies for 20 minutes, until risen and fallen and slightly firm; shift the sheets from top to bottom and front to back halfway through for even baking. Let cool slightly, then transfer the parchment paper to racks and let the cookies cool completely. Bake the remaining cookies.
                                                                  • MAKE THE FILLING In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the confectioners' sugar at medium speed until light and fluffy, about 3 minutes. Beat in the lemon juice.
                                                                  • Arrange the cookies in pairs on a large work surface. Spoon or pipe 1 rounded tablespoon of the lemon filling onto the flat side of half of the cookies. Sandwich with the remaining cookies, pressing them together so the filling spreads to the edge.
                                                                  Yields: 20three-inch cookies
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1/2 medium red onion
                                                                  • Yes No 4 dash hot sauce
                                                                  • Yes No 1/4 cup minced chives
                                                                  • Yes No 1/2 lb skinless, boneless smoked bluefish
                                                                  • Yes No cracker
                                                                  • In a bowl, blend the cream cheese with the Worcestershire sauce, lemon juice, parsley, onion, hot sauce and half of the chives. Fold the smoked bluefish into the cream cheese mixture. Sprinkle the remaining chives on top and serve with toasts.
                                                                  Yields: 12
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  A griddle pan gives the nice, charred effect you want with fajitas, but you can also use a large pan or wok. If you use a griddle pan, keep the ingredients moving about so that nothing burns or sticks to the bottom. Normally I wouldn?t recommend adding extra oil to a hot pan, but in this case it?s good to give everything a drizzle now and then so the chicken and peppers stay nice and shiny.

                                                                  Ingredients
                                                                  • Yes No pepper
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 skinless, boneless chicken breasts
                                                                  • Yes No 1 tsp 1 teaspoon smoked paprika
                                                                  • Yes No a small pinch cumin, ground
                                                                  • Yes No 2 limes
                                                                  • Yes No olive oil
                                                                  • Yes No freshly ground black pepper
                                                                  • Yes No 2 large flour tortilla
                                                                  • Yes No 1 x of good quality low fat natural yogurt
                                                                  • Yes No cheddar cheese
                                                                  • Yes No 1 fresh red chilli, to your taste
                                                                  • Yes No 15 ripe cherry tomatoes
                                                                  • Yes No small a of fresh coriander
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 lime
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a of mixed color cherry tomatoes
                                                                  • Yes No to 1 fresh red chilli
                                                                  • Yes No a sprigs of fresh coriander
                                                                  • Yes No 1 ripe avocado
                                                                  • Yes No 1 lime
                                                                  • A griddle pan gives the nice, charred effect you want with fajitas, but you can also use a large pan or wok. If you use a griddle pan, keep the ingredients moving about so that nothing burns or sticks to the bottom. Normally I wouldn’t recommend adding extra oil to a hot pan, but in this case it’s good to give everything a drizzle now and then so the chicken and peppers stay nice and shiny.1. Put your griddle pan on a high heat. 2. Halve and deseed your pepper and cut it into thin strips. Peel, halve, and finely slice your onion. Slice your chicken lengthways into long strips roughly the same size as your pepper strips.3. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season a good pinch of pepper and mix well. Put to one side to marinate for 5 minutes or so while you make your salsa.4. Finely chop your chilli. Roughly chop your tomatoes and the coriander, stalks and all. 5. Put the chili and tomatoes into a second bowl with the salt and pepper and the juice of 1 lime, then stir in your chopped coriander.6. Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6 to 8 minutes until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour. Give the pan a little love and attention and you'll be laughing.7. To make the guacamole, squeeze a handful of cherry tomatoes onto a board. Finely chop up the flesh with ½ -1 red chili and a handful of coriander leaves, including the top part of the stalks. 8. Halve and stone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed. 9. Warm your tortillas up in a microwave or a warm dry frying pan. Divide your warmed tortillas between your serving plates. Halve your remaining lime and squeeze the juices over the sizzling pan.10. At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board. 11. Serve with bowls of plain yogurt and guacamole alongside your Cheddar, a grater, and your lovely fresh salsa.• from Ministry of Food
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chargrill
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill

                                                                  Stone fruit and almonds are perfect complements in savory food; here we bring that pairing together with nectarine purée and almond liqueur for a welcome update to a classic cocktail. Game plan: The nectarine purée can be made up to 2 days ahead and refrigerated in a covered container. It makes 1/2 cup, enough for 4 cocktails. This recipe was featured as part of our Summer Fruit Cocktails photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 ripe nectarine, pitted
                                                                  • Yes No 1 oz simple syrup
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 2 oz amaretto
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 1 oz nectarine purée
                                                                  • Yes No 1 large egg white
                                                                  • Yes No crushed ice
                                                                  • Yes No dash orange bitters
                                                                    For the purée:
                                                                  • Combine nectarine, simple syrup, and lemon juice in a blender and purée until smooth. Use immediately or transfer to a container with a tightfitting lid and refrigerate for up to 2 days.
                                                                    To serve:
                                                                  • Combine amaretto, lemon juice, nectarine purée, and egg white in a cocktail shaker filled with ice. Shake vigorously until very chilled, about 30 seconds. Strain into a chilled cocktail glass and top with bitters.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 3 4 cup onion
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/4 lb chicken liver
                                                                  • Yes No 1/2 cup madeira wine
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a large frying pan, heat 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the onions are well browned, about 15 minutes. Remove the onions from the pan and put on a serving platter or individual plates.
                                                                  • In the same frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Season the chicken livers with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer. The livers should still be pink inside. Remove the chicken livers from the pan and put them on top of the onions.
                                                                  • Return the pan to the heat and add the Madeira. Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute. Pour the sauce over the livers and the onions. Top with the egg and parsley.
                                                                  Cuisine:YesNomadeira
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A refreshing rum cocktail.

                                                                  Ingredients
                                                                  • Yes No 1 oz coconut rum
                                                                  • Yes No 1/2 oz amaretto
                                                                  • Yes No 4 oz orange juice
                                                                  • Yes No 1/2 oz grenadine
                                                                  • Yes No a wedge later
                                                                  • Shake the coconut rum, amaretto, and orange juice with ice; then strain over ice into a chilled highball glass. Float the grenadine on top, and garnish with a pineapple wedge and a maraschino cherry.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 5 cup cooked rice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 scallions, white and light green parts
                                                                  • Yes No 1 12 oz mixed frozen vegetables
                                                                  • Yes No 2 tsp sesame oil
                                                                  • In a small bowl, stir together soy sauce and sugar. Heat 2 Tbsp. vegetable oil in a wok or large nonstick skillet over medium-high heat. Add eggs and cook, stirring once or twice, until just set. Transfer to a small bowl and wipe out pan.
                                                                  • Heat remaining 2 Tbsp. oil in same pan. Saute garlic and ginger 30 seconds. Add rice and salt and stir-fry until heated through and starting to crisp, 3 to 4 minutes. Add soy sauce mixture, scallions and vegetables and stir-fry until heated through, 3 to 5 minutes. Return egg to pan and stir-fry until just combined. Drizzle with sesame oil and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  This simple fruit topping is easy to make and can be used on top of desserts such as “flan” and “natillas”, or as a filling in a “Brazo Gitano” cake roll. All it takes is simmering of a few cups of fresh or frozen fruit and some sugar and “Listo Ya!” It’s done. Refrigerate or freeze until ready to use.

                                                                  Ingredients
                                                                  • Yes No 2 cup blackberry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • This berry topping recipe makes about 2 cups of fruit topping, which is enough for 6 ramekins of flan, or natillas or as the filling for 1 “brazo Gitano” cake.
                                                                  • Rinse the fruit thorough and remove any stems. Place fruit in a medium sauce pan and pour sugar over top.
                                                                  • Heat pan on medium-high heat and stir to mix the sugar in with the fruit. The berries will release juice. Stir often so mixture does not burn. Reduce heat. Simmer until juice thickens and fruit cooks. Depending on the fruit, this could take 10-15 minutes.
                                                                  • Remove from heat and allow to cool. Once cooled, use it as a topping or filling in Spanish desserts:
                                                                  Cuisine:YesNomexican
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer

                                                                  Even though artichokes are a really everyday ingredient in Italy, in the UK and Australia they do feel very luxurious. This is a basic risotto bianco with very thinly sliced artichokes added to it, which give it a wonderful perfume. You need small artichokes for this dish ? not the large globe ones. When things like artichokes or courgettes are sliced thinly the Italians call this trifolati, which literally translates as ?in the style of truffles?, i.e. wafer thin.

                                                                  Ingredients
                                                                  • Yes No violet artichokes
                                                                  • Yes No zest and 1 lemon
                                                                  • Even though artichokes are a really everyday ingredient in Italy, in the UK and Australia they do feel very luxurious. This is a basic risotto bianco with very thinly sliced artichokes added to it, which give it a wonderful perfume. You need small artichokes for this dish – not the large globe ones. When things like artichokes or courgettes are sliced thinly the Italians call this trifolati, which literally translates as ‘in the style of truffles’, i.e. wafer thin.Peel the artichokes back to their pale, light leaves, then halve them and remove the hairy chokes with a teaspoon. Immerse the artichokes in water with half the lemon juice, with a heavy lid or heat-resistant dish placed on top of them to keep them immersed and stop them discolouring.Start your risotto bianco and when you begin stage 3, drop 6 of your prepared artichoke halves into the simmering stock. Continue cooking the risotto, adding the stock a ladleful at a time until the rice is half-cooked. Slice the remaining artichoke halves very finely and stir into the risotto. Continue stirring the stock into the rice. At stage 4, when the rice is cooked and you have added the butter and Parmesan, stir in the rest of the lemon juice. Take the pan off the heat and check the seasoning.Remove the cooked artichokes from the stock pan and toss with most of the lemon zest, the torn-up mint leaves and a splash of olive oil. Spoon the risotto onto 4 plates and place the dressed artichokes on top. Drizzle with any remaining dressing from the bowl and serve sprinkled with extra Parmesan and the rest of the lemon zest. • from Jamie's Italy
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No one 6 oz zucchini
                                                                  • Yes No one 6 oz yellow squash
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1/2 lb italian eggplant
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 tbsp tomato ketchup
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 2 tbsp grated parmigiano-reggiano cheese
                                                                  • Preheat the oven to 400°. Cut the vegetables into a 1-inch dice and keep in separate piles. In a large skillet, heat the oil. Add the onion and garlic and cook over moderate heat until softened, 6 minutes. Add the zucchini, yellow squash and peppers, cover and cook over moderate heat, stirring occasionally, until softened, 10 minutes. Add the eggplant, tomato, tomato paste and ketchup and cook over low heat, stirring occasionally, until the eggplant is soft, 10 minutes. Stir in the basil and season with salt and white pepper. Spoon the ratatouille into four 8-ounce ramekins.
                                                                  • In a large stainless steel bowl, beat the egg whites with a pinch of salt until firm peaks form. Spoon the beaten egg whites over the ratatouille, gently spreading them in an even layer. Sprinkle the Parmigiano-Reggiano on top and bake in the upper third of the oven until golden brown and crisp, about 10 minutes. Serve right away.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Edamame stand in for lima beans in this one-dish meal. If you like your food spicy, use 2 jalapeño peppers.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup frozen edamame
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1/4 cup chopped red onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 cup corn kernel
                                                                  • Yes No 3 tbsp white wine
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Prepare edamame according to package directions, omitting salt. Drain.
                                                                  • Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove from pan, reserving 1 tablespoon drippings in pan; crumble bacon.
                                                                  • Reduce heat to medium; add celery, onion, garlic, and jalapeño to pan; cook 2 minutes, stirring frequently. Stir in edamame, corn, and wine; cook 4 minutes, stirring frequently. Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently. Remove from heat. Stir in salt and pepper; sprinkle with crumbled bacon and parsley. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Chili con carne is one of those dishes with as many variations as there are minutes in the day. Our slightly spicy, subtly smoky version keeps it simple but is still full of flavor and packed with enough meat to make Dr. Atkins proud. What to buy: Ancho chiles are commonly used in Tex-Mex cooking; ancho chile powder can be found in most gourmet grocery stores and Latin markets. If you’re having a hard time finding it, you can substitute regular chili powder, but check the ingredients, because many brands have salt and garlic added and will therefore change the flavor of the dish. Chipotles are dried, smoked jalapeño peppers. We call for the canned variety, chipotles en adobo, packed in a spiced tomato sauce. Look for them in the Latin section of your supermarket. Game plan: Like all stews, the flavors develop as this dish sits, so go ahead and make it up to 2 days ahead of time and rewarm it to serve. This recipe was featured as part of our Super Bowl for a Crowd menu, as well as our 2009 Presidential Inauguration Menu.

                                                                  Ingredients
                                                                  • Yes No 3 lb lean ground beef
                                                                  • Yes No 2 medium white onion
                                                                  • Yes No 8 medium garlic clove
                                                                  • Yes No 1/4 cup ground ancho chile powder
                                                                  • Yes No 2 tsp ground cumin powder
                                                                  • Yes No 1 14.5 oz puréed tomatoes
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 2 chipotles en adobo
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Heat a Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat for 2 to 3 minutes. Add the meat, onions, garlic, ancho chile powder, and cumin powder and stir to combine and break the meat into small pieces. Cook, stirring occasionally, until the meat is well browned with no pink remaining, about 10 minutes.
                                                                  • Stir in the tomatoes with juices, chipotles, and salt and reduce the heat to medium. Let simmer, stirring occasionally, until warmed through, about 10 minutes. Season with freshly ground black pepper and more salt as needed.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 9servings (about 2 quarts)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer

                                                                  These gorgeous brandied peaches are infused with vanilla. They make a wonderful topping for pancakes, ice-cream or enjoy with a dollop of clotted cream for dessert. Brandied peaches require three months of bottling before serving. It's worth the wait! They also make a wonderful food gift.

                                                                  Ingredients
                                                                  • Yes No 5 large ripe, unblemished peaches
                                                                  • Yes No 100 3.5 oz gram caster sugar
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 600 milliliter brandy
                                                                  • Yes No 2 1 liter x sealable glass jars
                                                                  • Sterilize the jar/s by boiling in water for 2 minutes. Dry with a clean cloth and set aside until needed.
                                                                  • Use a small, sharp knife to cut a small cross at the base of each peach. Place peaches in a large, deep bowl and cover with boiling water. Allow peaches to sit for 2-3 minutes.
                                                                  • Transfer one peach to a plate. Try to peel the skin off. If it comes off easily then drain and peel the remaining peaches. If not, let them sit in the boiling water for a further minute or so.
                                                                  • Cut peaches into quarters and then halve again. Discard the stones.. Arrange peaches in layers in the jar alternating with layers of caster sugar. Place the vanilla pod down one side of the jar/s.
                                                                  • Pour over the brandy making sure the peaches are completely covered. Seal tightly then shake gently to help dissolve the sugar.
                                                                  • Place jar/s in a cool, dark place for 3 months. Make sure you shake the jar gently once a week.
                                                                  • After 3 months serve brandied peaches with pancakes, ice-cream or enjoy with a dollop of clotted cream for dessert.
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  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

                                                                  Feel free to swap walnuts or almonds for the pecans, or use half nuts and half dried cranberries for tart, chewy bars.

                                                                  Ingredients
                                                                  • Yes No 1 cup pecan
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 cup whole wheat pastry flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Preheat the oven to 350° and line the bottom of a 9-by-13-inch baking pan with parchment paper. Spread the pecans in a pie plate and toast for about 8 minutes, until golden. Chop the pecans and let cool.
                                                                  • In the bowl of a standing electric mixer, beat the butter and oil with the granulated sugar and brown sugar until creamy. Beat in the egg and vanilla until smooth. In a small bowl, whisk the flour with the baking soda and salt; beat the dry ingredients into the mixer at low speed. Add the chocolate chips and pecans; beat just until incorporated.
                                                                  • Transfer the dough to the prepared baking pan and press into an even layer. Bake for about 20 minutes, until lightly browned and nearly set in the center. Let cool completely, then run a knife around the edges and invert the rectangle. Peel off the paper and invert onto a cutting board. Cut and serve.
                                                                  Yields: 32bars
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Sourdough bread gives the stuffing a tangier flavor than French bread, but you can use the latter in a pinch.

                                                                  Ingredients
                                                                  • Yes No 8 cup cubed sourdough bread
                                                                  • Yes No 1 lb turkey italian sausage
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 5 cup chopped onion
                                                                  • Yes No 2 cup chopped celery
                                                                  • Yes No 1 cup chopped carrot
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 2 cup cubed bartlett pear
                                                                  • Yes No 1 1/2 tbsp chopped basil
                                                                  • Yes No 2 tsp chopped tarragon
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Preheat oven to 425°.
                                                                  • Arrange bread in a single layer on a baking sheet. Bake at 425° for 9 minutes or until golden. Place in a large bowl.
                                                                  • Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook for 8 minutes or until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.
                                                                  • Return pan to medium-high heat. Add onion, celery, and carrot; sauté 10 minutes or until onion begins to brown. Stir in mushrooms; cook 4 minutes. Stir in pear, basil, tarragon, and salt; cook 4 minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper.
                                                                  • Place bread mixture in a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake at 425° for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1/2 tsp honey
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 tsp golden brown sugar
                                                                  • Yes No 1 large bosc pear
                                                                  • Yes No 1/2 cup crumbled blue cheese
                                                                  • In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.
                                                                  • Meanwhile, in a skillet, heat 1 tablespoon of the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, 10 minutes.
                                                                  • Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes.
                                                                  • Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 19-by-13-inch focaccia
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Category finalist: Desserts "The inspiration for these sinfully rich-tasting cookies combines my obsession with shortbread, dulce de leche, and a restaurant cream cheese dessert." -Jennifer Brumfield, Bellingham, Wash.

                                                                  Ingredients
                                                                  • Yes No 6 3/4 oz all purpose flour
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp chipotle chile powder
                                                                  • Yes No 1/8 tsp ancho chile powder
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1/2 cup 1% low-fat milk
                                                                  • Yes No 1 1/4 cup powdered sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp golden brown sugar
                                                                  • Yes No 1 tsp sea salt
                                                                  • Yes No 1 tsp unsalted butter
                                                                  • Yes No 36 small pecan halves
                                                                  • Preheat oven to 325°.
                                                                  • To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 4 ingredients (through ancho chile powder) in a bowl; stir with a whisk.
                                                                  • Place 1/2 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add oil; beat 3 minutes or until well blended. Gradually add 3/4 cup powdered sugar; beat well. Add flour mixture; beat at low speed until well blended. Cover and chill 30 minutes.
                                                                  • Shape dough into 36 balls. Place 2 inches apart on an ungreased baking sheet. Flatten cookies to 1/4 inch thickness. Bake at 325° for 20 minutes. Cool 1 minute on baking sheet. Remove from baking sheet to a wire rack; cool completely.
                                                                  • To prepare icing, melt 2 tablespoons butter in a large saucepan over medium heat. Add 1/2 cup brown sugar and milk; cook 1 minute or until sugar dissolves, stirring constantly. Bring to a boil; reduce heat, and simmer 3 minutes or until slightly thickened, stirring occasionally. Remove from heat; cool to room temperature. Add powdered sugar and vanilla, stirring with a whisk until smooth.
                                                                  • To prepare nuts, combine 1 teaspoon brown sugar, sea salt, and 1 teaspoon butter in a medium bowl. Arrange pecans on a baking sheet. Bake at 325° for 10 minutes or until toasted. Add hot pecans to butter mixture, tossing well to coat. Cool.
                                                                  • Spread 1 teaspoon icing over each cookie; top each with 1 pecan half.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Forget carrot sticks...the delicate pea puree in these frightful cucumber cauldrons will stir up excitement.

                                                                  Ingredients
                                                                  • Yes No 2 15 inch large seedless cucumber
                                                                  • Yes No 1/2 12 oz frozen peas
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 2 tbsp tahini paste
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 16 short rods
                                                                  • Scoop out insides of the cucumber rounds (reserving the flesh) using a small spoon, leaving a 1/4-inch base in each bottom to create a cup.
                                                                  • Puree cucumber flesh, peas, garlic, lemon juice, cumin and salt until almost smooth.
                                                                  • Divide mixture among cucumber rounds and add a pretzel stick (you may have some puree left over).
                                                                  Yields: 12
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice

                                                                  A bit of controversy surrounds the origins of this gin cocktail, but whether its city of birth was Paris or New Orleans, this is a drink meant for celebrations. It's light, fizzy, and festive.

                                                                  Ingredients
                                                                  • Yes No 2 oz dry gin
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp caster sugar
                                                                  • Yes No champagne
                                                                  • Yes No crushed ice
                                                                  • Yes No garnish, lemon
                                                                  • Yes No 16 oz equipment, a cocktail shaker and strainer, a 16 ounce highball glass
                                                                  • Half fill the cocktail shaker with cracked ice, then add gin, lemon juice, and sugar. Shake the mixture vigorously, then strain it into a highball glass packed with cracked ice. Fill the glass slowly with champagne and give it a stir.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  Prep: 15 min., Stand: 2 hr., Cook: 3 min, Chill: 2 hr.

                                                                  Ingredients
                                                                  • Yes No 3 large seedless cucumber
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 small green bell pepper
                                                                  • Yes No 1 small red bell pepper
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 1 1/2 tbsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup white vinegar
                                                                  • Yes No 1 tsp celery seed
                                                                  • Yes No 1/2 tsp mustard seed
                                                                  • Combine first 6 ingredients in a large glass bowl; let stand at room temperature, stirring occasionally, 1 hour. Drain.
                                                                  • Bring sugar and next 3 ingredients to a boil in a medium saucepan over medium-high heat. Boil, stirring constantly, 1 minute or until sugar is dissolved. Let stand 1 hour. Pour evenly over vegetables. Cover and chill 2 hours.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  "Eierstich", or royale, is used as a very popular clear soup garnish in Germany. Royale is an egg custard, baked in a waterbath and then cut into fancy shapes but most often diamond shaped. This recipe for royale has a few pointers which will guarantee success. Royale is often used in "Hochzeitssuppe" (wedding soup). Serves 4 as a soup garnish. Recipe may be doubled as needed. See larger image

                                                                  Ingredients
                                                                  • Yes No 1/2 cup organic milk
                                                                  • Yes No 1 organic egg
                                                                  • Yes No 2 organic egg yolk
                                                                  • Yes No nutmeg
                                                                  • Yes No 1/4 tsp salt
                                                                  • You will make a water bath ( bain marie ) for the royale custard. You need two baking pans to bake the royale. One can be a heat proof teacup or a flat form which fits inside the second pan. The second, larger pan will hold hot water for baking the custard so it does not curdle.
                                                                  • Turn on the oven to 300°F. Boil several cups of water for the water bath. Generously butter your form (can be a tea cup, a ramekin or a small casserole dish), line with a piece of wax paper cut to fit the bottom and butter that too.
                                                                  • Heat the milk or cream in a small pan to just below the boiling point.
                                                                  • Beat the egg, egg yolks, nutmeg and salt together.
                                                                  • While whisking constantly, pour the hot milk in a thin stream into the eggs.
                                                                  • Let the foam, if any, settle. Pour through a fine sieve into your form. The sieve collecst any cooked egg or bits of large nutmeg. Try not to let the foam flow on top as it forms a disagreeable crust which you must remove after baking.
                                                                  • Place the larger dish in the oven, then your custard dish inside. Pour hot water around the outside about 2/3 of the way up the form.
                                                                  • Bake for 20 - 30 minutes (depends on how thick your royale is) or until set.
                                                                  • Let the royale cool for 20 minutes or more (you may also refrigerate), then unmold onto a cutting surface by loosening the sides of the custard with a knife and the gently sliding or flipping the custard out of the form.
                                                                  • If you used a flat form, you can cut the royale immediately into fancy shapes such as diamonds. You may also use a cookie cutter.
                                                                  • If you baked the royale in a teacup or smaller form, you must cut the custard into quarter or half inch layers with a knife and use the individual layers to cut fancy shapes. ( See example )
                                                                  • You may color your "Eierstich" for fun (since it is used in clear soup) with a teaspoon of tomato paste for red or finely minced parsley for green. You may also use other fresh herbs, but filter through a sieve before baking because the pieces rise to the top of the "Eierstich."
                                                                  • To serve, place several pieces in the bottom of a soup plate, pour hot broth over it and garnish with herbs as desired. Serve at once.
                                                                  • Do not cook the royale in the broth because it cannot take much handling and the broth will become cloudy.
                                                                  • A good "Eierstich" is known for its smooth, velvety texture, which is a bit like soft tofu. If the water in the water bath comes to a boil in the oven the royale will become porous and if you beat air into it before it is baked the same thing could happen.
                                                                  • Other methods for cooking "Eierstich" include cooking it in a zip top plastic bag in a water bath, cooking it in simmering water on the stove top and cooking it in a double boiler method over the potato pan. None of these guarantee a smooth product but are less complicated.
                                                                  • The egg to yolk ratio usually cited is one extra yolk per egg. The more milk you add, the softer the royale (harder to handle). Some "Eierstich" recipes contain no milk or cream, or just a little. Experiment until it works for you.
                                                                  Yields: 4as garnish.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    marie
                                                                  • Yes No
                                                                    stove top
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    zip top plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Marie’s
                                                                  • Yes No
                                                                    Stove Top

                                                                  On chilly nights, tuck into this flavorful, easy-to-prepare soup that’s so full of fish we call it a stew. Sop up the broth with crusty French bread. Game plan: Traditionally this style of soup is served with a dollop of aioli that’s stirred in to add a punch of garlic and eggy richness. To keep it light, you can omit the aioli. This recipe was featured as part of our Healthy Cooking photo gallery.

                                                                  Ingredients
                                                                  • Yes No 4 cup clam juice
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1 flat leaf parsley
                                                                  • Yes No 5 whole black peppercorn
                                                                  • Yes No 1 28 oz whole tomatoes in can
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 medium leek
                                                                  • Yes No 1 medium fennel bulb, outside layer discarded
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 littleneck lb clams, and in several changes of water
                                                                  • Yes No 2 inch off, 2 inch pieces
                                                                  • Yes No 2 tbsp coarsely chopped chervil
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No 1 cup aioli
                                                                  • Yes No crusty french baguette
                                                                    For the broth:
                                                                  • Place all of the ingredients in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the flavors meld, about 30 minutes. Strain through a fine-mesh strainer into a medium saucepan and keep warm.
                                                                    For the stew:
                                                                  • Drain the tomatoes and discard the liquid. Using your hands and working over a medium bowl, break the tomatoes into rough 3/4-inch pieces, discarding the cores but keeping any liquid and seeds; set aside.
                                                                  • Heat the olive oil in a large heavy-bottomed saucepan or Dutch oven over medium-high heat until shimmering. Add the leeks and fennel and cook, stirring occasionally, until the leeks are translucent and the fennel has softened, about 5 minutes. Add the garlic, season with salt and pepper, and cook until fragrant, about 1 minute more. Add the wine and let simmer until nearly evaporated, about 3 minutes. Add the reserved tomatoes (along with their seeds and juices) and the warm broth, stir to combine, and bring to a boil.
                                                                  • Reduce the heat to medium low, add the clams, and simmer until they just start to open, about 2 to 3 minutes. Meanwhile, season the fish lightly with salt and pepper. Gently submerge the fish in the broth and bring to a simmer, cooking until the fish just starts to flake when pierced with a fork and the clams open, about 8 to 10 minutes. Taste and season with additional salt and pepper as needed. Sprinkle with the fresh herbs, ladle into bowls, and (if you choose) top each with a dollop of aioli. Serve with the baguette.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 6 to 8 oz rice noodles
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 4 6 oz boneless center cut pork chops
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 2 lb large bok choy
                                                                  • Yes No 4 scallion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 piece ginger
                                                                  • In a large bowl of hot tap water, soak noodles until soft, 10 to 15 minutes; drain and set aside. Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, sugar, sesame oil, and red-pepper flakes; set aside.
                                                                  • In a large skillet with a lid, heat oil over medium-high. Season pork chops with salt and pepper. Place in skillet, and cook, turning once, until opaque throughout, 3 to 4 minutes per side. Transfer chops to a plate; loosely cover with aluminum foil, and set aside.
                                                                  • To skillet, add bok choy, scallion whites, garlic, and ginger. Cover and cook, tossing occasionally, until bok choy stems are crisp-tender, 4 to 5 minutes.
                                                                  • Add noodles and sauce from step 1. Cook, tossing gently, until noodles are heated through, 2 to 3 minutes.
                                                                  • Thinly slice pork chops. Serve on top of noodles, and sprinkle with scallion greens.
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil