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                                                                  We used Lundberg Wehani & Wild Rice blend, but any brown rice blend, regular brown rice or wild rice, or barley would be delicious in this casserole. Leave out the chicken for a vegetarian main dish. Great for a potluck.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 1 cup medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb shiitake mushroom
                                                                  • Yes No 2 prewashed spinach
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 8 oz gruyère cheese
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 cup wild rice
                                                                  • Yes No 3 12 oz cup cooked chicken breast meat
                                                                  • Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, until softened. Stir in garlic, and cook 1 minute. Add mushrooms, and cook 8 minutes or until softened. Add half of spinach, and cook, stirring constantly, until spinach begins to wilt. Add remaining spinach, and cook, stirring constantly, 2 minutes or until all spinach has wilted.
                                                                  • Melt remaining 3 tablespoons butter in a large Dutch oven over medium-high heat. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens. Remove from heat, and slowly whisk in Gruyère, whisking until smooth. Whisk in salt and pepper. Add spinach mixture, rice, and chicken; transfer to a lightly greased 13- x 9-inch (4-quart) casserole dish.
                                                                  • Cover and refrigerate overnight, or bake, covered with foil, at 375° for 45 minutes or until bubbly and hot. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3 oz pancetta
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 2 tbsp marmalade
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 lb dried pasta
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • In a saucepan, heat the oil. Add the pancetta and cook over moderate heat until browned and most of the fat has been rendered, 4 minutes. Add the onion and rosemary, cover and cook over moderately low heat, stirring occasionally, until the onion is tender and golden, 10 minutes. Stir in the marmalade; season with salt and pepper.
                                                                  • Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving 1/3 cup of the cooking water.
                                                                  • Return the pasta to the saucepan. Add the onion-orange mixture and the reserved cooking water; toss well. Season with salt and pepper and transfer to plates. Sprinkle with the cheese and serve right away.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4first-course servings
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Package these crunchy cookies in a gift box with a pound of your favorite coffee beans. Look for almond paste on your supermarket's baking aisle, and for best results, don't substitute marzipan, which is sweeter and more finely textured, in place of the paste.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 7 oz almond paste
                                                                  • Yes No 1 tsp amaretto
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/4 cup turbinado sugar
                                                                  • Preheat oven to 350°.
                                                                  • Place granulated sugar and almond paste in a large bowl; beat with a mixer at medium speed until almond paste is broken into small pieces. Add amaretto and egg whites; beat on high speed 4 minutes or until smooth. Chill batter for 20 minutes.
                                                                  • Drop batter by teaspoonfuls 1 inch apart on parchment paper-lined baking sheets. Sprinkle evenly with turbinado sugar. Bake at 350° for 10 minutes or until edges of cookies are golden brown. Cool completely on pans; carefully remove cookies from parchment. Cool on wire racks.
                                                                  Yields: 40cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 15 min.; Chill: 8 hrs.; Stand: 45 min.; Grill: 4 hrs., 30 min. This recipe is for a two-burner gas grill. Because lighting one side for indirect heat doesn't apply to the Big Green Egg, be sure to see directions for indirect cooking in the owner's manual.

                                                                  Ingredients
                                                                  • Yes No 1 1 oz ranch dressing mix
                                                                  • Yes No 1 5 lb bone in pork shoulder roast
                                                                  • Yes No 1/2 16 oz creole butter injector sauce
                                                                  • Yes No ranch barbecue sauce
                                                                  • Yes No slice garnish, bread and butter pickle slices
                                                                  • Rub dressing mix evenly over roast. Inject butter sauce evenly into roast. Wrap tightly with plastic wrap, and place in a shallow dish or large zip-top plastic freezer bag; cover or seal and chill 8 hours. Let stand at room temperature 30 minutes before grilling. Remove plastic wrap.
                                                                  • Light one side of grill, heating to high heat (400° to 500°); leave other side unlit. Place roast, fat side up, over unlit side of grill, and grill, covered with grill lid, 3 1/2 to 4 1/2 hours or until meat thermometer inserted into thickest portion registers 185°. (Meat will easily pull away from bone.) Let stand 15 minutes. Coarsely chop, and serve with Ranch-Barbecue Sauce. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Cajun Injector Creole Butter Injectable Marinade.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 4 hours 30 minutes
                                                                  • Total Time: 4 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue

                                                                  This vegetarian twist on the corn dog, with melty pepper jack cheese and a crispy jalapeño-laden crust, has flavors reminiscent of Chiles Rellenos and far surpasses boring fried mozzarella sticks served with marinara sauce. Try dipping these snacks in spicy Roasted Tomato Salsa and serving them with a round of margaritas for a little Tex-Mex flair. Special equipment: You will need a deep-frying/candy thermometer and a tall, narrow container or drinking glass, such as a pint glass, for this recipe. You will also need wood coffee-stirrers. If you can’t find them, substitute 6-inch wood skewers instead. What to buy: If you can’t find 8-ounce blocks of pepper jack cheese, cut a 1-pound block into 16 smaller rectangular blocks that are approximately 2 inches long and 1 inch wide and tall. This recipe was featured as part of our Make Your Own Corn Dogs project.

                                                                  Ingredients
                                                                  • Yes No 2 qt vegetable oil
                                                                  • Yes No 2 8 oz rectangular blocks pepper jack cheese
                                                                  • Yes No 8 wood coffee stirrers
                                                                  • Yes No 1 medium ground yellow cornmeal
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 2 tbsp jalapeño chili pepper
                                                                  • Yes No roasted tomato salsa
                                                                  • Heat the oven to 250°F and arrange a rack in the middle. Set a wire rack over a baking sheet; set aside.
                                                                  • Pour the oil into a Dutch oven or a large, heavy-bottomed pot. Heat over medium-high heat until the oil temperature reaches 360°F on a deep-frying/candy thermometer.
                                                                  • Meanwhile, cut each block of cheese widthwise into 8 pieces. Skewer each piece of cheese lengthwise with the coffee stirrers (try to keep the sticks aligned in the center of the cheese), leaving about 1 1/2 inches of the stirrer exposed at the bottom; set aside.
                                                                  • When the oil is almost ready (about 325°F), whisk the cornmeal, flour, baking powder, and salt together in a medium bowl. Whisk the milk, eggs, honey, sugar, and jalapeños together in a large bowl until combined and the sugar has dissolved. Add the cornmeal mixture to the milk mixture and stir with a rubber spatula just until a smooth batter forms. Pour some of the batter into a tall, narrow container or drinking glass, leaving 1 inch of room at the top.
                                                                  • When the oil is ready, evenly dip a cheese piece into the glass of batter by holding the stirrer and rotating the cheese as needed until it’s completely covered with batter. Immediately place into the hot oil. Repeat with 3 more cheese pieces. Fry, turning occasionally, until light golden brown all over, about 3 minutes. Using tongs, transfer the cheese dogs to the wire rack on the baking sheet and place in the oven. Using a slotted spoon, remove any fried, stringy pieces of cheese from the surface of the oil.
                                                                  • Repeat with the remaining cheese pieces, working with 4 at a time, refilling the glass with batter as needed, and letting the oil return to 360°F between batches. (When you reach the last few cheese pieces, you may need to tilt the glass sideways while rotating the cheese to evenly coat it with batter.) Serve immediately with salsa for dipping.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 16pieces
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 lb shrimp
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 coarse tsp sea salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 cup shredded sharp cheddar cheese
                                                                  • Yes No 1 1/2 cup shredded monterey jack cheese
                                                                  • Yes No 4 9 to 10 inch large flour tortilla
                                                                  • Yes No 3/4 lb zucchini
                                                                  • Yes No 3/4 cup corn kernel
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 firm ripe avocados
                                                                  • Yes No 2 large heirloom tomato
                                                                  • Yes No 1/4 cup thinly sliced yellow onion
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Heat grill to high (about 450°) and put a grill pan on it. In a medium bowl, toss shrimp with garlic, salt, spices, orange juice, and oil.
                                                                  • Divide half of cheeses among tortillas, leaving half of each tortilla bare. Top cheese with zucchini, corn, and green onions. Top vegetables with remaining cheeses.
                                                                  • Oil grill pan, using tongs and a wad of oiled paper towels. Grill shrimp in pan, turning once, until just cooked through, about 3 minutes. Coarsely chop shrimp, scatter over cheese on tortillas, and fold tortillas to close.
                                                                  • Grill quesadillas on cooking grate, turning once with a wide spatula, until cheese melts and tortillas are golden, about 2 minutes per side.
                                                                  • Mix salad ingredients gently in a bowl and arrange on plates. Cut quesadillas into wedges and serve them alongside salad.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp dark sesame oil
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup carrot
                                                                  • Yes No 3/4 cup daikon radish
                                                                  • Yes No 3/4 cup yellow squash
                                                                  • Yes No 3 tbsp cilantro
                                                                  • Combine dark sesame oil, rice vinegar, soy sauce, honey, and salt in a medium bowl. Add carrot, daikon radish, and yellow squash; toss. Top with cilantro leaves.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  Polenta Pizza
                                                                   30 m

                                                                  Among the many gluten -free people I meet, almost all say they miss pizza more than any other food. This version is sure to please those who are glutenfree as well as those who are not. The crust can be made hours in advance. Keep it wrapped and refrigerated, and bake it when you make your topping of choice. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.

                                                                  Ingredients
                                                                  • Yes No 3 cup vegetable stock
                                                                  • Yes No 1 tsp sea salt
                                                                  • Yes No 1/2 tsp basil leaves, dried
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp parsley leaves, dried
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/4 cup polenta
                                                                  • Yes No cornmeal
                                                                  • Yes No 1 large leek
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp mirin
                                                                  • Yes No 2 maitake mushrooms
                                                                  • Yes No 1 kale
                                                                  • Yes No sea salt and pepper
                                                                  • Yes No 1/4 cup pasta sauce
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 swiss chard
                                                                  • Yes No sea salt and pepper
                                                                  • Yes No 1/4 cup parsley walnut pesto
                                                                  • Preparing crust: over high heat, bring stock to boil. Reduce heat to medium and add salt, basil, oregano, parsley, pepper and olive oil. Whisking continuously, pour in polenta and continue whisking for 5–7 minutes until smooth and thick. Pour into two 11inch tart pans and spread evenly over bottom of each pan. Cool slightly and then refrigerate for 30 minutes or until firm.
                                                                  • Preheat oven to 350°F and place pizza stone or baking sheet on middle rack. Remove polenta from refrigerator, sprinkle pizza stone or baking sheet with cornmeal, transfer polenta to stone or baking sheet and bake 40 minutes. Remove from oven and set aside.
                                                                  • For kale pizza, place large skillet over medium heat and sauté leek in 11/2 tablespoons olive oil for 3 minutes. Add mirin and sauté 2 minutes longer. Crumble maitake mushrooms, add to pan and sauté 5 minutes or until soft. Fold in kale and sauté 3 minutes longer. Drizzle with remaining olive oil, season to taste with salt and black pepper and remove from heat.
                                                                  • For chard pizza, sauté onion and garlic in oil until soft, following the directions for the kale topping. Add chard, sauté 1 minute, remove from heat, and season to taste with salt and pepper.
                                                                  • Spread pasta sauce or parsley pesto evenly over crust, leaving a 1/2inch edge. Top with kale or chard mixture and return to oven to bake 15 minutes. Remove from oven, cut with pizza wheel and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Hero sandwiches at the sub shop are usually served on untoasted rolls, but we prefer to brush the bread with olive oil and run it under the broiler for a minute or two. If you like, put a slice of mozzarella on the top half of each before broiling.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 1/3 cup canned crushed tomatoes in thick puree
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No cooking oil
                                                                  • Yes No 4 1 1/3 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 egg
                                                                  • Yes No 4 6 inch small hero
                                                                  • In a shallow bowl, combine the bread crumbs, Parmesan, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
                                                                  • In a large saucepan, heat 1 tablespoon of the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and stir for 30 seconds. Stir in the tomatoes, red-pepper flakes, and the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, reduce the heat, and simmer, stirring occasionally, until thickened, about 20 minutes. Remove from the heat and cover to keep warm.
                                                                  • Meanwhile, in a large frying pan, heat 1/4 to 1/2 inch of cooking oil over moderate heat until very hot. Dip each chicken breast into the eggs and then into the bread crumbs, coating well. Fry in the hot oil, turning once, until golden brown and just cooked through, about 15 minutes in all. Drain on paper towels.
                                                                  • While the chicken is cooking, heat the broiler. Brush the remaining 2 tablespoons olive oil over the cut-side of the rolls and toast under the broiler until golden, about 2 minutes.Spoon half the tomato sauce onto the bottom half of the rolls. Top with the chicken, the remaining sauce, and the other half of the rolls.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Tart lemon curd tops individual bread puddings laced with berries. Fresh blueberries also work well in this recipe. Prepare the lemon curd while the puddings bake.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup 2% reduced fat milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp grated lemon rind
                                                                  • Yes No 3 large egg
                                                                  • Yes No 4 1/2 cup cubed french bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup frozen blueberry
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tsp butter
                                                                  • To prepare puddings, combine first 4 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
                                                                  • Preheat oven to 350°.
                                                                  • Divide half of bread mixture evenly among 8 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with 3/4 cup berries. Divide remaining bread mixture among ramekins; top with 3/4 cup berries.
                                                                  • Cover each ramekin with foil. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 15 minutes. Uncover and bake an additional 15 minutes or until a knife inserted in center comes out clean.
                                                                  • To prepare lemon curd, combine 1/3 cup sugar and 1 egg in a small saucepan over medium heat, stirring with a whisk. Cook 2 minutes or until sugar dissolves and mixture is light in color, stirring constantly. Stir in lemon juice and butter; cook 2 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk.
                                                                  • Place saucepan in a large ice-filled bowl for 5 minutes or until lemon curd cools to room temperature. Serve lemon curd over warm bread puddings.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings (serving size: 1 bread pudding and 1 tablespoon lemon curd)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 6 tbsp 6 tablespoons tomato sauce
                                                                  • Yes No 3 oz 3 oz mozzarella
                                                                  • Yes No 1 fresh red chili
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 5 smoked pancetta
                                                                  • Yes No extra virgin olive oil
                                                                  • Smear the tomato sauce evenly over the pizza base. Tear the mozzarella into pieces and dob these over, then scatter over as much chili as you like and season with salt and pepper. Lay the pancetta over the top so it will crisp up during cooking and the juices will cook into the pizza. Drizzle with extra virgin olive oil and cook until crisp and golden.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    cook

                                                                  This 100% whole wheat bread uses a long overnight soak to soften the bran and get the most stretch out of a 100% whole wheat loaf. It is not a sourdough, which some people find too pucker-y, and contains some butter and honey for extra flavor. I have adapted this recipe from Peter Reinhart's Whole Grain Breads book. Recipe makes one 1 1/2 pound loaf. See larger image.

                                                                  Ingredients
                                                                  • Yes No 2 cup whole wheat flour
                                                                  • Yes No 3/4 cup yogurt
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 cup whole wheat flour
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/8 tsp active dry yeast
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tsp rapid rise yeast
                                                                  • Yes No wheat flour
                                                                  • Bring all ingredients to room temperature.
                                                                  • Start the bread the evening before you want to bake it.Mix the first 3 ingredients in a bowl until a soft ball forms. Wrap in plastic wrap. This can be left on the counter for 8-12 hours.
                                                                  • Using the same bowl, mix the next three ingredients together with until a dough ball can be formed. Knead a few minutes, then form into a ball, place in an oiled bowl and cover with plastic. The sponge will rise slightly before morning if left at room temperature.
                                                                  • If it is very warm in your house, you may want to refrigerate the doughs after the first 2 hours.
                                                                  • In the morning, break the contents of both bowls into pieces and place together in a bowl. Let the dough come to room temperature if refrigerated. Add the honey, butter, salt and yeast (you may soften in 1 tablespoon water if it is not "instant" yeast) and knead together for about 5 minutes. You should have a homogeneous dough by the end of this mixing (may be done with stand mixer and dough hook). If the dough is too sticky (not coming off your hands or spoon), you may add a small amount of flour, but since whole wheat flour soaks up a lot of water, try to add just a little at a time.
                                                                  • Turn out on a lightly floured board and knead for 1 minute. Let rest 5 minutes. Dough should be firm but slightly tacky (sticks to hands slightly).
                                                                  • After 5 minutes, knead again for 1 minute, form into a ball, place in a clean container, oil surface and cover with a dish towel to let rise.
                                                                  • Let rise at room temperature 2-6 hours, or until well risen (almost doubled). I keep my house at 64°F in the winter, so my rise took about 4 hours.
                                                                  • For a free-standing hearth loaf, shape into a round shape or oval (do not knead again or you will remove air bubbles), draw the surface of the dough from top to bottom, and pinch the dough closed on the bottom. Place on a greased cookie sheet. Decorate top if desired (wet with water to stick poppy seeds, sesame seeds or cracked wheat to loaf) and let rise until the loaf is not quite doubled in size. This will take 90 minutes to 3 hours.
                                                                  • For loaf pan, form dough gently (keep as many air bubbles as possible) into rectangle on floured board, fold lengthwise into thirds and pinch closed on the bottom. Place in oiled loaf pan and proceed as described for free-standing loaf. For free-standing loaf, about 20 minutes before you bake start preheating your oven to 500°F (1 hour preheat if you use a baking stone). For free-standing loaf, place an old aluminum pan on the bottom rack and your baking rack on the next level up. Slash surface of bread with sharp razor blade (lamé) or very sharp knife to about 1/4 inch deep.
                                                                  • To bake, place cookie sheet in oven, pull bottom rack with old pan out and pour about 2 cups of hot water into it. Close oven door quickly. If you have a spray bottle with water, open oven after 3 and 6 minutes and give 10 quick squirts onto the walls of the oven. Turn oven down to 450°F after 10 minutes and bake for 30 to 40 more minutes, or until internal temperature of the bread reaches 200°F.
                                                                  • To bake the loaf pan preheat oven to 400°F and place pan on middle rack. You do not need to use steam. Bake 40 minutes, or until internal temperature of the bread reaches 200°F.
                                                                  • Allow loaf to cool completely before slicing or it will still be wet on the inside.
                                                                  • Using a baking stone: Preheat oven to 500°F for 1 hour. Sprinkle baking stone with cornmeal and transfer free-form loaf to it via baking peel or sheet of cardboard. Use steam method as above. Turn oven down to 450°F immediately and then 380°F after 20 minutes or so. The bread in the picture is the second batch on a new baking stone and browned very quickly, which means I should calibrate my oven or start with a lower temperature.
                                                                  • Prep Time: 20 hours
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 20 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    cardboard
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 cup long grain rice
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No five 12 to 15 inch, 3 inch triangles of pita bread from the top one round
                                                                  • In a large, nonstick saucepan with a rounded bottom, cover the rice with 1 inch of water and bring to a boil. Cook over moderately high heat until softened but still very chewy, about 7 minutes. Drain the rice and season it lightly with salt.
                                                                  • Wipe out the saucepan. Add the oil and heat until shimmering. Add the pita triangles, outer side down, and fry over moderately high heat until browned, 1 minute. Remove the saucepan from the heat.
                                                                  • Using tongs, arrange the pita triangles evenly so that their short sides line up with the rim of the saucepan and their points meet in the center. Add half of the rice and press lightly, keeping the triangles in place. Add the remaining rice and press lightly to release any air pockets. Cover the rice with a folded kitchen towel and cover the saucepan with a lid.
                                                                  • Cook the rice over low heat for about 1 1/2 hours, until the rice is tender and the moisture has evaporated. Remove the kitchen towel. Increase the heat to moderately high and cook, covered, for about 5 minutes, until the rice is browned on the bottom (you should hear sizzling and smell the rice toasting). Invert the rice onto a platter and serve right away.
                                                                  Cuisine:YesNopersian
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Tempura is a crisp batter which originated from Portuguese settlers in Japan and has become a part of Japanese culture. It?s great for battering fish, shellfish and vegetables. In Japan there are lots of tempura restaurants where everyone sits behind a bar and you get given the most amazing tempura for over two hours by a chef and his ?master,? who does a lot of shouting.

                                                                  Ingredients
                                                                  • Yes No 2 21/2 lb 2 21/2 lb live lobsters
                                                                  • Yes No 12 tbsp 12 tablespoons rice wine vinegar
                                                                  • Yes No 4 tbsp 4 tablespoons sugar
                                                                  • Yes No 2 tbsp 2 tablespoons soy sauce
                                                                  • Yes No 2 tsp 2 teaspoons ginger
                                                                  • Yes No sunflower oil 2 egg yolks 1 1/2 cups
                                                                  • Yes No 1 tsp water 1 teaspoon cornstarch
                                                                  • Yes No 1 1/4 cups self rising flour
                                                                  • Yes No 1 of okra, 4 fresh red chillies
                                                                  • Yes No edible flowers
                                                                  • Tempura is a crisp batter which originated from Portuguese settlers in Japan and has become a part of Japanese culture. It’s great for battering fish, shellfish and vegetables. In Japan there are lots of tempura restaurants where everyone sits behind a bar and you get given the most amazing tempura for over two hours by a chef and his “master,” who does a lot of shouting.To kill a lobster take a sharp knife, place it at the crown of the head, and cut straight down — this will kill it straight away. Twist off the tail and both claws and discard the rest of the body and the legs (or keep to make soup or stock). Cut the tail in half lengthwise and each tail half into 3. Chop the claws into 3 and place, in a bowl, with the tail pieces.Mix the dipping sauce ingredients together in a bowl and set aside.I suggest you use a deep-fat fryer as it’s easier to control. Heat it to 325°F. You can use a wok half-filled with sunflower oil, safely positioned on a stove with a thermometer, but be aware of other people (curious kids) and of possibly knocking things over if doing it this way. To make the batter, whisk the egg yolks and iced water together, add the corn- starch and flour, and stir together using chopsticks — this helps to keep the batter a bit lumpy, which is what you want. Add the okra, chillies and lobster pieces to the batter. Once battered, pick up the lobster and veg, shake off any excess batter and carefully put them into the oil.Don’t try to cook the tempura all at once — do them in 4 or 5 batches. Cook them until light golden and crisp on both sides. Remove them using a slotted spoon, drain on some paper towels and then put them onto a plate. Serve the tempura with the dipping sauce and a dish of flavored salt — I would suggest either jasmine tea salt or citrus salt.Try this: I once worked in a Japanese restaurant, and when the chefs put the vegetables into the oil, they dripped extra batter from a height onto them. This gave the tempura a really crunchy, spiky look and feel. You don’t have to do this, but it’s a good little trick.Or this: Feel free to tempura any other veggies you fancy. Fine slices of sweet potato, whole scallions, cilantro stalks and baby zucchini with their flowers are all good.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    paper

                                                                  A holiday classic—be it for eating or decorating—popcorn balls are so simple to make that even the kids can help shape and decorate them. Special equipment: You’ll need a reliable candy/fat thermometer for this recipe. We like this one by CDN

                                                                  Ingredients
                                                                  • Yes No 9 cup plain popcorn
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/3 cup light corn syrup
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 tsp distilled white vinegar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Coat a large heatproof bowl with butter, vegetable oil, or cooking spray and place popcorn in the bowl.
                                                                  • Place sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to combine. Place over high heat, stirring until sugar is dissolved, about 2 minutes. Bring to a boil and cook until mixture registers 260°F on a candy/fat thermometer, about 5 to 7 minutes. Remove from heat and stir in butter and vanilla until melted and smooth.
                                                                  • Immediately drizzle sugar mixture over popcorn and stir continuously with a rubber spatula, scraping the bottom of the bowl, until popcorn is thoroughly coated and cool enough to handle, about 3 minutes.
                                                                  • Using buttered or oiled hands, tightly press mixture (it may still be a bit warm) into 3-inch rounds. Place on waxed or parchment paper to cool completely, about 15 to 20 minutes.
                                                                  Yields: 6(3-inch) popcorn balls
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/3 cup almond
                                                                  • Yes No 12 3 oz dried apricots
                                                                  • Yes No water
                                                                  • Yes No 1 1/2 tbsp vegetable oil
                                                                  • Yes No four 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp finely grated ginger
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 1/2 tbsp curry powder
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 2 tbsp low-fat yogurt
                                                                  • Yes No 2 scallion
                                                                  • In a mini food processor, grind the almonds to a powder. In a small heatproof bowl, soak the apricots in boiling water until plump, 20 minutes; drain.
                                                                  • Heat 1 tablespoon of the oil in a large nonstick skillet. Add the chicken breasts, season with salt and pepper and cook over moderately high heat until browned, about 3 minutes per side. Transfer to a large plate.
                                                                  • Add the ginger, garlic, onion and the remaining 1/2 tablespoon of oil to the skillet and cook over low heat, stirring occasionally, until softened, about 10 minutes. Add the curry powder and cayenne and cook, stirring, until fragrant, about 3 minutes. Add the ground almonds and chicken stock and bring to a simmer. Return the chicken breasts to the skillet and add the apricots. Simmer over low heat until the chicken is cooked through, about 5 minutes.
                                                                  • Transfer the chicken to a platter. Boil the sauce over moderate heat until thickened, about 8 minutes. Stir in the yogurt and season with salt and pepper. Pour the sauce over the chicken, scatter the scallions on top and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Chef David Kinch grills his lamb racks "low and slow" because it gives him full control of the cooking. The gentle heat keeps the meat juicy, while the rosemary-infused butter he periodically spoons over the racks adds flavor. He sprinkles the lamb with chopped herbs just before serving; the warm meat makes the herbs especially fragrant.

                                                                  Ingredients
                                                                  • Yes No 2 8 racks of lamb, bones each, and rib bones
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 5 large rosemary
                                                                  • Yes No 1 tsp diced thyme
                                                                  • Yes No 1 tsp diced mint
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Light a grill or preheat the oven to 375°. Season the lamb with salt and pepper.
                                                                  • If grilling, melt the butter in the olive oil in a small saucepan. When the coals are covered in white ash, grill the lamb over low heat for about 40 minutes, turning every 2 to 3 minutes and brushing the racks with the rosemary sprigs dipped in the butter mixture. The lamb is done when an instant-read thermometer inserted in the thickest part of the meat registers 125° for rare.
                                                                  • If pan-roasting the lamb, melt 1 tablespoon of the butter in 1 tablespoon of the oil in a large ovenproof skillet. Add the lamb racks, fat sides down, and cook over moderately high heat until the racks are browned all over, about 5 minutes. Add the rosemary sprigs and the remaining 1 tablespoon each of butter and oil to the skillet. Spoon some of the fat over the lamb. Roast for about 30 minutes, basting once or twice with the rosemary sprigs and fat and turning the racks halfway through. The lamb is done when an instant-read thermometer registers 125° for rare.
                                                                  • Transfer the lamb to a cutting board and let rest for 10 minutes. Carve the racks into chops. Sprinkle with the chopped thyme, mint and parsley and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  Nutty Okra
                                                                   42 m

                                                                  Pulse the peanuts in a food processor for easy chopping.

                                                                  Ingredients
                                                                  • Yes No 1 lb okra
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1 cup all purpose baking mix
                                                                  • Yes No 1/2 cup diced salted dry roasted peanuts
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No peanut oil
                                                                  • Toss okra with salt, and let stand 20 minutes. Add egg white, stirring to coat. Stir together baking mix and next 2 ingredients in a large bowl. Add okra, tossing to coat; gently press peanut mixture onto okra, shaking off excess.
                                                                  • Pour oil to a depth of 2 inches into a Dutch oven or cast-iron skillet; heat to 375°. Fry okra, in batches, 2 to 4 minutes or until golden; drain on paper towels.
                                                                  • *1 (16-oz.) package frozen cut okra, thawed, may be substituted.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Total Time: 42 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 8 cup coarsely chopped romaine lettuce
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 4 slice bacon, crisp cooked
                                                                  • Yes No 1 4 oz blue cheese crumbles
                                                                  • Yes No 8 slice deli turkey breast
                                                                  • Yes No 1/2 cup wish bone ranch dressing
                                                                  • Arrange lettuce on large platter. Top with rows of eggs, tomatoes, bacon, cheese and turkey. Just before serving, drizzle with Wish-Bone® Ranch Dressing. Photo Copyright© 2009 Publications International, Ltd. Used with permission. Nutrition information per serving: Calories 440, Calories From Fat 310, Saturated Fat 11g, Trans Fat 0g, Total Fat 34g, Cholesterol 170mg, Sodium 1350mg, Total Carbohydrate 10g, Sugars 4g, Dietary Fiber 3g, Protein 23g, Vitamin A 140%, Vitamin C 50%, Calcium 20%, Iron 10%
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  Classic mayonnaise-based coleslaw is bolstered here by the addition of mustard. This recipe first appeared in our June/July 2011 BBQ issue.

                                                                  Ingredients
                                                                  • Yes No ½ cup mayonnaise
                                                                  • Yes No ¼ cup prepared yellow mustard
                                                                  • Yes No ¼ cup apple cider vinegar
                                                                  • Yes No ¼ cup sugar, granulated
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1 tsp celery seed
                                                                  • Yes No 1 medium cabbage
                                                                  • Whisk together mayonnaise, mustard, vinegar, sugar, salt, pepper, and celery seeds in a bowl. Add cabbage and toss. Chill.
                                                                  Cuisine:YesNotennessee
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  Substitute vegetable broth for chicken, if you prefer a meatless dish. Serve with warm flatbread to soak up the flavorful juices.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 1/2 tbsp grated ginger
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 cup cubed baking potato
                                                                  • Yes No 3 cup cubed butternut squash
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1 14.5 oz whole tomatoes in can
                                                                  • Yes No 1 14 oz fat free, lower sodium chicken broth
                                                                  • Yes No 3/4 cup light coconut milk
                                                                  • Yes No 1 cup frozen green peas
                                                                  • Yes No 1/2 cup scallion
                                                                  • Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.
                                                                  • Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions.
                                                                  Yields: 4servings (serving size: 1 3/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Easy Brunswick Stew
                                                                   6 h 45 m
                                                                  Ingredients
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No 1 cup frozen okra
                                                                  • Yes No 4 cup frozen hash browns
                                                                  • Yes No 3/4 lb barbecued pork
                                                                  • Yes No 1 cup chopped cooked chicken
                                                                  • Yes No 1 14 1/2 oz diced tomato in can
                                                                  • Yes No 1 15 oz tomato sauce
                                                                  • Yes No 1 15 1/4 oz whole grain dijon mustard
                                                                  • Yes No 1 15 1/4 oz lima beans
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp worcestershire sauce
                                                                  • Combine all ingredients in a 5-quart slow cooker. Cook, covered, at HIGH 6 hours and 30 minutes.
                                                                  • NOTE: For testing purposes only, we used Ore-Ida Southern Style Potatoes adn Texas BBQ Southern Style Pulled Pork Barbeque with sauce.
                                                                  Cuisine:YesNobrunswick
                                                                  Yields: 14cups
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 6 hours 30 minutes
                                                                  • Total Time: 6 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    barbecue

                                                                  If I could bring anything to the world of gastronomy, this would be my first entry. The best testimonial was from la Signora. After her first taste, it was one of the items she asked for on more than a few occasions. I learned to make it at Albergo del Sole in Maleo, Italy. The chef, Franco, made his with poached John Dory, and he suggested trying it with tuna in olive oil. Serve it as an hors d’oeuvre, snack, or first course. It is especially important to use good-quality tuna. A number are available from Europe: A’s Do Mar, Flott, Callipo, and Ortiz. Since there doesn’t seem to be a standard for retail tuna packing, I have specified the amount of drained tuna to use. Serve with bread sticks, small toasts, croutons, crackers, or in celery stalks. It can be topped with a drizzle of extra-virgin olive oil, thinly sliced radish, fleur de sel, piment d’espelette, Spanish pimenton, a pinch of toasted and ground fennel seeds, shaved bottarga, or truffles. It also makes a great tuna sandwich.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 10 oz portuguese tuna packed in oil
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Combine the soy sauce, vinegar, and lemon juice.
                                                                  • Break down the tuna in a food processor by pulsing first, then running, until it is evenly chopped but not puréed. Add the liquid seasonings and process until the mixture is smooth. After a few seconds, stop the machine and scrape down the sides of the bowl to incorporate the tuna that didn’t get into the purée.
                                                                  • With the machine running, add the butter, piece by piece, adding the next only after each is incorporated. Do not overmix. The butter needs to be blended with the tuna but not whipped to the point that it will melt because of the heat generated in the bowl. Add the cream while pulsing the machine, and as soon as it appears incorporated, basta —that’s it. This will only take a few seconds.
                                                                  • Transfer the mousse to a bowl or storage container and keep refrigerated. The mousse can be made up to 3 days before serving. Take it out of the refrigerator 45 minutes before serving to let it soften.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 1 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb beef skirt steak
                                                                  • Yes No 1 red onion
                                                                  • Yes No vegetable oil
                                                                  • Yes No 8 oz frozen french fries
                                                                  • Yes No 1/4 cup sliced pickled jalapeño pepper
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No hot sauce
                                                                  • In a large bowl, combine the olive oil, cumin, coriander, garlic and a generous pinch each of salt and pepper. Cut the steak into 4-inch pieces; slice the steaks across the grain 1/2 inch thick and add to the bowl along with the onion. Let marinate for 10 minutes.
                                                                  • Meanwhile, in a large skillet, heat 1/2 inch of oil until shimmering. Add the french fries and fry over high heat until golden and crisp, about 3 minutes; drain on paper towels.
                                                                  • Heat a large griddle until very hot. Add the steak and onion along with the pickled jalapeños and stir-fry over high heat until the meat and onion are cooked through and lightly charred, 3 to 4 minutes. Add the tomato and cook until softened and beginning to char, about 1 minute. Add the french fries and cilantro and flip with a spatula to combine. Serve right away with hot sauce.
                                                                  Cuisine:YesNoperuvian
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 small lb red potato
                                                                  • Yes No 1/3 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup crumbled blue cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Place potatoes in a saucepan; cover with cold water to 2 inches above potatoes. Bring mixture to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add buttermilk, blue cheese, salt, and pepper to pan; mash with potato masher to desired consistency.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 lb tilapia fillet
                                                                  • Yes No salt and pepper
                                                                  • Yes No 16 soft corn tortillas
                                                                  • In a small bowl, combine olive oil, lime juice, soy sauce, chili powder, cumin and garlic. Season fish on all sides with salt and pepper and place in a dish large enough to hold in a single layer. Pour marinade over fish, cover and refrigerate for 15 to 20 minutes.
                                                                  • Preheat gas grill to medium, or preheat broiler to high and set rack 6 inches from source of heat. Remove fish from marinade and grill or broil until flaky, 2 to 3 minutes per side. Remove to a plate and let rest for 5 minutes, then cut into chunks. Season with salt, pepper and additional lime juice, if desired.
                                                                  • Warm tortillas as package label directs. Serve tilapia with tortillas.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 16tacos (serving size: 1 taco)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Babies usually love acorn and butternut squash because of their naturally sweet flavor and smooth, velvety consistency. Follow the same directions to make acorn squash.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb small butternut squash
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 1 tbsp water
                                                                  • Preheat oven to 400°.
                                                                  • Cut squash in half lengthwise; remove seeds and membrane with a spoon. Place butternut squash, cut sides down, in a 13 x9–inch baking dish coated with cooking spray. Pierce squash multiple times with a fork. Bake at 400° for 45 minutes or until squash is very tender. Cool squash 10 minutes.
                                                                  • Remove cooked squash from skins using a spoon, and place in a food processor. Process until smooth, adding 1 tablespoon water, if needed, to reach desired consistency.
                                                                  • Kitchen Tip
                                                                  • Large squash can be difficult to cut. To make cutting easier and safer, pierce the squash several times with a sharp knife. Microwave it at HIGH 1 minute: cut it in half as directed in recipe.
                                                                  • Easy Freezing This recipe is based on 1/4-cup serving sizes. If you freeze batches in ice-cube trays, one cube usually holds 2 tablespoons. We recommend defrosting just one cube when baby is new to solid food. Later on when baby has started eating more, defrost two to four cubes (2 to 4 ounces or 1/4 to 1/2 cup).
                                                                  Yields: 1 ½cups or 6 (1/4-cup) servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 4 oz cup walnut
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 1 lb red cabbage
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 tsp chopped thyme
                                                                  • Yes No 1/2 cup water
                                                                  • Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 12 minutes, until golden. Let cool, then coarsely chop.
                                                                  • In a large skillet, melt the butter in the oil. Add the onion and cook over high heat, stirring, until softened, 4 minutes. Add the cabbage and vinegar, season with salt and pepper and cook, stirring occasionally, until the cabbage is barely wilted, 6 minutes. Add the thyme and the water, cover and cook over low heat, stirring occasionally, until the cabbage is tender and the water has evaporated, 20 minutes. Stir in the Thyme-Scented Spelt, ricotta salata and toasted walnuts. Transfer to a bowl and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp ancho chile powder
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 1 1/4 lb beef flank steak
                                                                  • Preheat broiler or prepare a medium-hot charcoal fire. In a small bowl, combine chili powder, garlic, cinnamon, cumin, onion powder, salt and pepper. Stir to combine and set aside.
                                                                  • Arrange steaks on a work surface. Using a sharp knife, make several small shallow incisions along surface of each steak, cutting against the grain. Rub chili mixture into both sides of steaks.
                                                                  • Broil or grill steaks about 6 inches from heat source for 4 to 5 minutes per side (for medium-rare). Remove steaks to a cutting board and let stand for 5 minutes. Cut into thin slices, working against the grain.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No one 3 1/2 lb chicken
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup chopped mixed herbs
                                                                  • Yes No 2 head garlic clove
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 1/2 oz dried morel mushroom
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 1/2 thick lb watercress
                                                                  • Preheat the oven to 450°. Rub the chicken all over with 2 tablespoons of the olive oil. Season the chicken inside and out with salt and pepper and set it in a roasting pan, breast side up. Rub all but 1 tablespoon of the herbs over the chicken, covering it well. Scatter the garlic cloves in the pan and roast for 15 minutes.
                                                                  • Reduce the oven temperature to 350°. Slowly pour 1/2 cup of the white wine over the top of the chicken, being careful not to disturb the herb crust and roast for 15 minutes longer. Reduce the oven temperature to 300° and roast for 30 minutes. Pour the remaining 1/2 cup of white wine over the chicken and roast for about 40 minutes longer, until an instant-read thermometer inserted in the bird's inner thigh registers 165°.
                                                                  • Meanwhile, in a heatproof bowl, soak the dried morel mushrooms in the boiling water until softened, about 10 minutes. Drain the morels and rinse well; reserve the soaking liquid.
                                                                  • In a large skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the drained morels and season with salt and pepper. Cover and cook over moderate heat until glazed, about 3 minutes. Carefully pour in the reserved soaking liquid, stopping before you reach the grit at the bottom. Boil until the liquid is reduced to 2 tablespoons and stir in the 1 tablespoon of remaining herbs. Cover the morels and set aside.
                                                                  • Tilt the chicken to drain the cavity juices into the roasting pan and transfer the chicken to a large carving board. Peel the roasted garlic cloves and transfer to a small plate. Pour the juices from the roasting pan into a small saucepan and skim off the fat. Transfer 1/4 cup of the juices to a large bowl. Stir in the sherry vinegar and season with salt and pepper. Add the watercress and toss well. Add the remaining juices and the roasted garlic to the sautéed morels, reheat and season with salt and pepper.
                                                                  • Carve the chicken and serve with the watercress salad and morels.
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve

                                                                  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

                                                                  Category Winner: Sides and Salads. "I simply love the taste of this unique little vegetable. The recipe has a bit of lemony tang, and I opt for a Vidalia onion to complement that flavor. The easy preparation ensures that the dish comes out the same every time you make it. " —Nikki LoRé, Rochester, NY

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 12 1 1/2 lb baby artichoke
                                                                  • Yes No 1 large vidalia onion
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tsp marjoram, ground
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 garlic clove
                                                                  • Combine 6 cups water and 1 tablespoon juice in a large bowl. Working with 1 artichoke at a time, cut off stem of artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves from artichoke, leaving tender heart and bottom. Trim about 1 inch from top of artichoke. Place artichoke in lemon water. Repeat procedure with remaining artichokes. Drain and set aside.
                                                                  • Place onion in center of a Dutch oven. Arrange artichokes in a single layer around onion. Add broth and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or just until onion is tender (artichokes will be very tender). Stir in remaining 1 tablespoon juice. Remove artichokes and onion from pan with a slotted spoon; set aside, and keep warm. Bring broth mixture to a boil; cook 4 minutes or until slightly thickened. Pour sauce over artichoke mixture.
                                                                  Yields: 4servings (serving size: 3 artichokes and 1 onion quarter)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 lb lamb shoulder
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No one 14 oz diced tomato in can
                                                                  • Yes No 2 tbsp minced oil packed hot chiles
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1/2 small jalapeño chili pepper
                                                                  • Yes No 1/2 tsp garam masala
                                                                  • Yes No basmati rice and naan
                                                                  • Preheat the oven to 325°. In a medium enameled cast-iron casserole, heat the canola oil until shimmering. Add the chopped onion and cook over moderate heat, stirring, until lightly browned, about 5 minutes. Add the minced ginger and the garlic and cook until fragrant, about 1 minute. Stir in the paprika, coriander and turmeric and cook for 30 seconds. Add the lamb cubes and cook, stirring, until the meat is no longer pink, about 5 minutes. Add the chicken stock, diced tomatoes and minced chiles to the casserole and simmer over moderate heat until barely tender, about 15 minutes.
                                                                  • Stir the julienned ginger, cilantro, jalapeño and garam masala into the casserole. Cover and bake for about 45 minutes, until the lamb is very tender. Serve the curry with basmati rice and naan.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Cook Time: 1 day 6 hours 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The tangerine, brown sugar and sage glaze on chef Dean Fearing's gorgeous turkey gives it a rich, burnished color when it comes out of the oven. Besides making the turkey look so impressive, the citrus-herb glaze adds an alluring holiday flavor.

                                                                  Ingredients
                                                                  • Yes No one 18 lb turkey, neck
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 qt chicken stock
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 3 cup orange juice
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 tbsp minced sage
                                                                  • Yes No salt
                                                                  • PREPARE THE TURKEY Preheat the oven to 400°. Set the turkey in a large roasting pan. Fold the wing tips under the bird and season the cavity with salt and pepper. Rub the bird generously with oil and set it breast side up in the pan; season with salt and pepper. Roast for 20 minutes.
                                                                  • In a bowl, combine 2 cups of the stock with the 2 tablespoons of oil. Baste the turkey with the stock mixture and scatter the onion, carrot and celery in the pan. Lower the oven temperature to 325° and roast for 31/2 hours longer, basting every 30 minutes and rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°.
                                                                  • Rub the turkey neck with oil and season with salt and pepper. In a saucepan, cook the turkey neck over moderately high heat until starting to brown, 3 minutes. Turn the neck, lower the heat to moderate and cook until browned, about 10 minutes. Add the remaining 6 cups of stock and bring to a boil. Cover and simmer over low heat, skimming, for 2 hours. Discard the neck; you should have about 41/2 cups of stock.
                                                                  • MAKE THE GLAZE In a another saucepan, combine 3 cups of the tangerine juice, the ginger and brown sugar and bring to a boil over moderately high heat. In a small bowl, blend the cornstarch with the remaining 3 tablespoons of tangerine juice until smooth. Whisk the cornstarch mixture into the juice in the saucepan and bring to a boil, whisking until thickened, about 2 minutes. Remove from the heat, stir in the sage and season with salt; let cool.
                                                                  • When the turkey is done, remove it from the oven. Increase the oven temperature to 400°. Generously spoon half of the tangerine glaze over the turkey and roast for about 10 minutes, or until the skin starts to brown. Coat the turkey skin with the remaining tangerine glaze and bake for 10 minutes longer, or until richly browned. Transfer the turkey to a carving board and let rest for 15 to 25 minutes.
                                                                  • Meanwhile, set the roasting pan over 2 burners on moderately high heat. Add 1 cup of the turkey stock and boil, scraping up the browned bits. Strain the roasting pan juices into a medium saucepan, pressing down on the vegetables.
                                                                  • Skim the fat from the pan juices and add 1/4 cup of the fat to a bowl; discard the remaining fat. Blend the flour into the fat to make a smooth paste. Whisk the paste into the pan juices and bring to a boil, whisking constantly. Simmer until thickened, about 2 minutes. Whisk in the remaining 3 1/2 cups of turkey stock and simmer over moderately low heat, whisking often, until thickened, about 10 minutes. Carve the turkey and serve, passing the gravy.
                                                                  Yields: 12
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No a of garlic
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No handful 3 good handfuls of fresh basil
                                                                  • Yes No handful a of pine nuts, very toasted
                                                                  • Yes No handful a good of parmesan cheese
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a lemon juice
                                                                  • First I’m going to show you an easy recipe for making pesto and then I’ll give you some ideas on how best to use it, instead of just having it with pasta all the time. When it comes to making pesto, you can invest in a good processor if you like, but you can also make it using a pestle and mortar. If you have a blunt blade from your processor then don’t chuck it, but keep it specially for making pesto or marinades where you need to bruise out the flavour, instead of chopping. You may think it’s nice to toast the pine nuts until they’re coloured, to give them a nutty taste, but the really good pestos I’ve tasted in Italy just have them very lightly toasted, to give a creaminess rather than a nuttiness. Pesto is normally made with green basil, but purple basil looks good if you can get hold of some. Another way, slightly more American, uses rocket instead of basil – it’s fragrant and interesting with roasted meats, but I prefer this classic pesto recipe.Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. Add a bit more garlic if you like, but I usually stick to ½ a clove. Add the pine nuts to the mixture and pound again. Turn out into a bowl and add half the Parmesan. Stir gently and add olive oil – you need just enough to bind the sauce and get it to an oozy consistency.Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. You may like to add a squeeze of lemon juice at the end to give it a little twang, but it’s not essential. Try it with and without and see which you prefer.• from Jamie's Dinners
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bruise
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bind
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Because it contains no flour, the traditional Australian pavlova is an excellent choice for a Passover dessert. It's a big, fancy meringue with a crisp surface and a soft, almost marshmallow-like interior. You can top it with any fruit you like; the classic ones are strawberries, kiwis, bananas, and passionfruit. Notes: Cornstarch and cream of tartar, ingredients typically used to help thicken and coagulate the egg whites, are omitted here because they're not kosher for Passover. The pavlova is just fine without them, we found. Vanilla extract, because it has alcohol, isn't kosher either; instead you can use vanilla flavoring made under the supervision of a rabbi (see below for more on kosher for Passover guidelines). You can make the pavlovas up to 1 day ahead; store the ungarnished pavlova airtight, at room temperature. Prep and Cook Time: About 1 hour, 30 minutes, plus 2 hours to cool.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup large egg white
                                                                  • Yes No pinch salt
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tsp distilled white vinegar
                                                                  • Yes No 1 tsp vanilla flavoring
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 3 cup sliced strawberry
                                                                  • Yes No 1 cup sliced kiwi
                                                                  • Preheat oven to 250°. Trace an 8-in. circle on a piece of parchment paper with a pencil. Place it pencil side down on a baking sheet.
                                                                  • Put egg whites and salt in a large, very clean bowl. Beat with a handheld or stand mixer on high speed (preferably with whisk attachment) until foamy. Gradually add 1 cup sugar, a few tablespoons at a time, beating well after each addition, until stiff, shiny peaks form (4 to 5 minutes). Beat in vinegar and vanilla just until blended.
                                                                  • Mound meringue onto traced circle on baking sheet, spreading to fill and mounding edges slightly higher than center.
                                                                  • Bake until meringue is firm and pale golden brown, about 1 1/2 hours. Crack oven door and let pavlova cool completely, about 2 hours more. Carefully remove from baking sheet and transfer to a platter (it's normal for crust to crack a little).
                                                                  • In a bowl, with a mixer on high speed, beat whipping cream just until soft peaks form. Turn mixer to low and beat in remaining 2 tablespoons sugar.
                                                                  • Just before serving, top pavlova with whipped cream, strawberries, and sliced kiwi fruit. Cut into 8 wedges.
                                                                  • Kosher for Passover Guidelines
                                                                  • Because dietary restrictions vary from congregation to congregation, it's best to ask your local rabbi if you have questions about which ingredients are appropriate for you.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No 4 cup loosely packed arugula
                                                                  • Yes No 2 lb heirloom tomato
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp sea salt
                                                                  • Yes No 1 lb fresh mozzarella cheese
                                                                  • Yes No 1/4 cup basil
                                                                  • Whisk together first 4 ingredients to make vinaigrette.
                                                                  • Arrange arugula on 4 plates. Top with tomatoes; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Top with cheese. Drizzle with vinaigrette, and sprinkle with basil.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1/2 lb bow ties
                                                                  • Yes No 1 1 lb large fennel bulb
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 lb prosciutto
                                                                  • Yes No 1/4 lb parmesan cheese
                                                                  • In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain. Rinse with cold water and drain thoroughly.
                                                                  • In a large bowl, toss together the bow ties, fennel, oil, lemon juice, salt, and 1/4 teaspoon of the pepper. Add the prosciutto and toss again.
                                                                  • To serve, mound the salad on plates. Top with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler or with the grated Parmesan. Sprinkle the remaining 1/4 teaspoon pepper over the cheese.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle

                                                                  This dish goes straight from the freezer to oven - no thawing required. The fire-roasted tomatoes in the marinara sauce give the dish a subtle smoky flavor. You can also easily vary the filling by adding basil or oregano and a different cheese. (We tried fontina instead of mozzarella and threw in some arugula for a peppery bite.) Make some garlic bread and a green salad and dinner's on.

                                                                  Ingredients
                                                                  • Yes No 1 jumbo lb pasta shells (conchigglie)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 12 oz carton 1% low-fat cottage cheese
                                                                  • Yes No 1 15 oz carton ricotta cheese
                                                                  • Yes No 1 4 oz cup shredded asiago cheese
                                                                  • Yes No 3/4 3 oz cup grated parmesan cheese
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 10 oz frozen chopped spinach
                                                                  • Yes No 6 cup smoky marinara
                                                                  • Yes No 1 4 oz cup shredded part-skim mozzarella cheese
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
                                                                  • Preheat oven to 375°.
                                                                  • Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside.
                                                                  • Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients (Asiago through spinach).
                                                                  • Spoon or pipe 1 tablespoon cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups Smoky Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella. Repeat procedure with remaining stuffed shells, Smoky Marinara, and mozzarella in remaining prepared dish.
                                                                  • Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated.
                                                                  • To freeze unbaked casserole: Prepare through Step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
                                                                  • To prepare frozen unbaked casserole: Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375º for 1 hour and 10 minutes or until the shells are thoroughly heated.
                                                                  Yields: 2casseroles, 5 servings per dish (serving size: about 4 stuffed shells and about 1/2 cup smoky marinara)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb sweet potato
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup miniature marshmallow
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Preheat oven to 375°.
                                                                  • To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.
                                                                  • Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.
                                                                  • To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 16servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir

                                                                  This recipe for Polish cold horseradish sauce or sos chrzanowy zimny is made with horseradish, apple and sour cream. It's perfect with hot or cold ham, pork, sausage, fish or hard-cooked eggs. Makes about 2 1/2 cups Polish Cold Horseradish Sauce or Sos Chrzanowy Zimny

                                                                  Ingredients
                                                                  • Yes No 6 oz prepared cream style polish horseradish
                                                                  • Yes No 1 large apple
                                                                  • Yes No 1 1/2 cup dairy cream
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • In a medium bowl, mix together horseradish and grated apple. In a small bowl, combine sour cream with sugar and salt. Transfer to bowl with horseradish and mix well. Refrigerate until ready to serve. Goes well with hot or cold pork, ham, sausage, fish, hard-cooked eggs.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  Polenta
                                                                   25 m

                                                                  Soft polenta can require more liquid than the package instructions typically call for.

                                                                  Ingredients
                                                                  • Yes No 4 cup non-fat milk
                                                                  • Yes No 5 cup low-sodium chicken broth
                                                                  • Yes No 1 1/3 cup quick cooking polenta
                                                                  • Yes No coarse salt
                                                                  • In a 4-quart pot, bring milk and 5 cups broth to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 25 minutes.
                                                                  • Pour 4 cups polenta into a lightly oiled 8-inch square baking dish; cover with plastic wrap and refrigerate for the next day or two.
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Vodka makes up the lion’s share of a Harvey Wallbanger, but it’s the dash of Galliano that makes it distinct. People may remember the name of this very 1970s cocktail, but few, if any, still order it. One of numerous stories has it that the drink was mixed for a disconsolate surfer named Harvey, who downed several Screwdrivers laced with Galliano and then summarily banged into walls while exiting the bar. More likely, it was Galliano liqueur’s enormous advertising campaign featuring a goofy cartoon character called Harvey that made the Harvey Wallbanger one of the hippest drinks of the 1970s. Its success followed on the heels of the Moscow Mule, but the Wallbanger has similarly joined the “endangered species list” and been put out to pasture with the Mule.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz vodka
                                                                  • Yes No 6 oz orange juice
                                                                  • Yes No 1/2 oz galliano
                                                                  • Pour vodka and orange juice over ice in a chilled highball glass. Float Galliano on top.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    galliano
                                                                    Brands:
                                                                  • Yes No
                                                                    Galliano

                                                                  All you need is two ingredients and 25 minutes to transform plain fish fillets into a delicious, gourmet -style dish.

                                                                  Ingredients
                                                                  • Yes No 6 cod fillet
                                                                  • Yes No 1 1/2 lb halibut fillet
                                                                  • Yes No 1 16 oz pace salsa verde
                                                                  • Place the fish into a 3-quart shallow baking dish. Pour the salsa over the fish.
                                                                  • Bake at 400­°F. for 20 minutes or until the fish flakes easily when tested with a fork.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    pace
                                                                    Brands:
                                                                  • Yes No
                                                                    Pace

                                                                  This classic American dessert from the 19th century is "dowdied" up when dough is cut into pieces instead of being left whole.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No 4 1/2 lb northern spy
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3/4 cup packed golden brown sugar
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/4 tsp mace
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • In a food processor, combine flour, salt, and 4 tablespoons of butter, and pulse about 30 times until the mixture resembles coarse meal.
                                                                  • Add 6 more tablespoons butter to the food processor, and pulse 3 times. Pulse a few more times while drizzling in ice water. There should still be some pea-size bits of butter in mixture.
                                                                  • Turn the dough onto a piece of plastic wrap, and flatten with your palm. Spread out toward the edges, spreading dough to an 8-inch square. Slip your hand under one side of the plastic wrap, and fold a third of the dough into the middle, lifting away the plastic. Repeat, folding the other side of dough square toward the middle, like a letter. Press down on the folded dough to seal the layers. Wrap the dough in plastic, and place in the refrigerator for 1 hour.
                                                                  • Remove the chilled dough from the refrigerator. On a lightly floured work surface, roll out the dough to a thickness of 1/4 inch. Using a sharp knife, cut the dough freehand into 12 squares (2 1/2 inches each), and transfer them to a parchment-lined baking sheet. Return the squares to the refrigerator, and chill again until cold, about 30 minutes more.
                                                                  • Heat oven to 425 degrees. Meanwhile peel, quarter, and core the apples. Slice each quarter into 1/2-inch pieces. Combine the apples, lemon juice, brown sugar, cinnamon, ginger, nutmeg, mace, cloves, and apple cider into a large mixing bowl, and toss well to combine. Transfer the apple mixture to a large baking dish about 5 by 10 inches in diameter and 2 1/2 inches deep (3 1/2 quarts). Dot top of apples with the remaining 2 tablespoons butter.
                                                                  • Arrange chilled dough in a patchwork pattern over apples, allowing apples to stick out randomly between the squares. Quickly brush cold water over the squares, and sprinkle generously with sugar. Bake pandowdy until the juices start to bubble up and the pastry is light golden brown, about 30 minutes.
                                                                  • Remove pandowdy from oven, and place on a heat-resistant surface. Using the back of a metal spatula, press down dough so it is submerged slightly under apples and juices. Return pandowdy to the oven, and continue baking until the juices bubble up over the pastry, and the pastry is flaky rather than soggy, about 20 minutes minutes. Remove pandowdy from the oven, and let stand to cool at least 30 minutes before serving. Serve with ice cream on the side.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for ham salad with fruit is a sweet-and-salty main-course salad that combines three favorite Polish ingredients -- ham, fresh fruit and poppyseeds. It's a great way to use up leftover ham and the strawberries and peaches can be substituted with bluberries, nectarines or any fruit that's in season. To save time, use bottled poppyseed dressing. Makes 4 servings

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup cubed leftover ham
                                                                  • Yes No 2 medium peach
                                                                  • Yes No 1 10 oz mixed spring greens
                                                                  • Yes No 2 cup strawberry
                                                                  • Yes No 4 oz polish honey cheese
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1/2 tsp poppy seed
                                                                  • Yes No 1/4 tsp salt
                                                                  • In large bowl, combine salad ingredients, tossing well. In a screw-top jar, combine dressing ingredients and shake vigorously. Pour dressing over salad, toss and serve on chilled salad plates. This recipe has infinite variations -- change the meats, fruits and cheeses to suit your palate.
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

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

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

                                                                  This recipe goes with Gorditas with Turkey Mole

                                                                  Ingredients
                                                                  • Yes No 1 8 1/4 oz, 9 1/4 oz mole sauce
                                                                  • Yes No 1 10 oz enchilada sauce
                                                                  • Yes No 4 cup chicken broth
                                                                  • Yes No 1 tbsp creamy peanut butter
                                                                  • Yes No 2 1 oz unsweetened dark chocolate baking squares
                                                                  • Yes No 1 1/2 lb turkey
                                                                  • Yes No 1/2 tsp salt
                                                                  • Stir together mole and enchilada sauces in a medium saucepan, and add chicken broth. Bring mixture to a boil; reduce heat, and simmer 5 minutes.
                                                                  • Stir in peanut butter and chocolate until melted and smooth. Stir in turkey and salt; cook until thoroughly heated.
                                                                  • Note: Turkey Mole may also be spooned into taco shells or rolled into tortillas. Canned mole sauce may be found in the Mexican foods section of large supermarkets.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook

                                                                  Pasta topped with a sauce that’s part vodka sauce and part arrabbiata—in other words, a tomatoey sauce with a kick. This recipe was featured as part of our Tomatoes! and Easy Weeknight Dinners photo galleries.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 8 medium garlic clove
                                                                  • Yes No 4 medium shallot
                                                                  • Yes No 8 oregano
                                                                  • Yes No 2 small dried red chili pepper
                                                                  • Yes No 1 1/4 cup vodka
                                                                  • Yes No 3 lb grape
                                                                  • Yes No 1 lb capellini pasta
                                                                  • Heat oil in a large saucepan over medium-high heat. When oil shimmers, add garlic and shallots, season with salt and freshly ground black pepper, and cook until golden brown, about 4 minutes. Add oregano and chiles and cook until fragrant, about 1 minute.
                                                                  • Remove saucepan from heat, carefully add vodka, scrape up any browned bits from the bottom of the pan, and stir to incorporate. Return saucepan to stove, reduce heat to medium and add tomatoes. Cook, stirring rarely, until tomatoes begin to collapse and let off juice, about 40 minutes. Break up some tomatoes with the back of a spoon and leave some whole. Remove sauce from heat and discard oregano sprigs.
                                                                  • Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook according to the package directions. Drain pasta, reserving 1/2 cup of the cooking water. Return pasta to the pot and toss with tomato sauce and reserved cooking water until well coated. Season with additional salt and pepper if necessary and serve.
                                                                  Yields: 3 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Saffron, a delicate yellow-orange spice, comes from the dried, cured stigmas of the purple saffron flower. You'll find it at most grocery stores and specialty food markets. Get more healthy holiday recipes

                                                                  Ingredients
                                                                  • Yes No 4 red bell pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1/8 tsp saffron
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1/2 cup nicoise olives, pitted
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Heat the broiler. Broil peppers 4 inches from the heat, turning them as their skins begin to blister and blacken, until peppers have blackened all over in a slightly mottled pattern, about 20 minutes. Transfer to a bowl; cover with a towel or plastic wrap. When cool enough to be handled, rub off their skins with your fingers. Cut each pepper in half lengthwise and remove seeds, stem, and membrane. Slice into 1-inch-wide strips. If not using immediately, refrigerate in a glass container.
                                                                  • Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently until tender, about 10 minutes. Add garlic, paprika, red pepper flakes, and saffron, and cook 2 minutes. Add peppers, vinegar, and olives. Season with salt and pepper, reduce heat to low, and cook another 3 minutes. Stir in mint. Serve.
                                                                  Cuisine:YesNonicoise
                                                                  Yields: 8
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 slice dried pineapple
                                                                  • Yes No 2/3 chunk cup dried papaya chunks
                                                                  • Yes No 2 cup mixed unsalted, nuts
                                                                  • Yes No 1/2 cup date
                                                                  • Yes No 1/2 cup thompson seedless raisin
                                                                  • Yes No 1/2 cup salted pepitas
                                                                  • Cut up pineapple and papaya; toss with other ingredients.
                                                                  Yields: 1qt

                                                                  This ice cream, provided for us by Chika Tillman of ChikaLicious Dessert Bar in New York City, is made with a classic custard base, which yields a very smooth, creamy dessert. Chika uses pink peppercorns in hers, but we loved it with black pepper too. And if you’re a really big pepper fan, you can leave in the peppercorns, rather than straining them out. Special equipment: You’ll need an ice cream maker with a 2-quart capacity. We prefer the stand mixer ice cream attachment from KitchenAid. Game plan: If you’re using an ice cream maker with a freezer insert, make sure it’s completely frozen before beginning the ice cream.

                                                                  Ingredients
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp pink peppercorns
                                                                  • Yes No 8 egg yolk
                                                                  • Heat the heavy cream, milk, sugar, and pepper in a medium saucepan over medium heat. Bring mixture to a simmer, stirring occasionally to dissolve the sugar.
                                                                  • Remove from heat and let mixture steep for 20 minutes. Meanwhile, place the egg yolks in a medium mixing bowl and beat well with a wire whisk.
                                                                  • Return the cream mixture to medium heat and bring to a simmer again. Remove from heat. Temper the hot mixture into the eggs by slowly pouring the cream into them in a thin stream, while constantly whisking the eggs with a whisk.
                                                                  • Strain the egg-and-cream mixture through a fine-mesh strainer back into the saucepan. Return it to the stove and cook over medium-low heat, stirring often with a wooden spoon, until the custard base has thickened enough to coat the back of the spoon.
                                                                  • Cool the custard in an ice bath until it is completely cold.
                                                                  • Freeze the custard in an ice cream maker, according to the manufacturer’s instructions. Place in a covered plastic container and store in the freezer overnight.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 1 ½quarts
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover

                                                                  This kafta recipe is adapted from Annia Ciezadlo's Day of Honey (Simon & Schuster, 2011). This recipe first appeared in our May 2011 issue, with the article The World of Satay.

                                                                  Ingredients
                                                                  • Yes No 8 oz ground chuck (beef)
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Yes No 2 tbsp diced sun dried tomatoes
                                                                  • Yes No 2 tbsp aleppo pepper
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 3/4 tsp mint, dried
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 medium yellow onion
                                                                  • Yes No salt and pepper
                                                                  • Build a hot charcoal fire in a grill. In a large bowl, stir together beef, parsley, tomatoes, Aleppo, allspice, mint, cumin, coriander, cinnamon, onions, salt, and pepper. Form 1 tbsp. beef mixture each around the end of 22 skewers; grill, turning, until lightly charred, about 4 minutes.
                                                                  Cuisine:YesNolebanese
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Add sliced whole wheat French bread and mixed salad greens to complete the menu.

                                                                  Ingredients
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 2.75 oz quick cooking wild rice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup prechopped onion
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 1/3 cup matchstick carrots
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 2 4 oz presliced exotic mushroom
                                                                  • Yes No 2 cup shredded cooked chicken breast
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Bring 1 1/3 cups broth to a boil in a medium saucepan; add rice to pan. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Set aside.
                                                                  • Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through thyme) to pan; sauté 3 minutes, stirring occasionally. Stir in butter and mushrooms; sauté 3 minutes or until lightly browned. Add remaining 2 2/3 cups broth, rice, chicken, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 1 cup brown rice
                                                                  • Yes No 2 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 1/4 1 oz cup sliced unsalted roasted almonds
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 6 minutes. Stir in the rice and cook for 1 minute. Add the broth and bring to a boil. Reduce heat and simmer, covered, until the rice is tender and the broth is absorbed, 20 to 25 minutes. Stir in the parsley, almonds, 1/2 teaspoon salt, and 1/4 teaspoon pepper and transfer to a serving bowl.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The maple syrup in this tart lightens the chocolate flavor and creates an ethereal custard to hold buttery macadamias.

                                                                  Ingredients
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/2 cup chopped bittersweet chocolate
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 10 oz cup macadamia nut
                                                                  • Preheat the oven to 325°. Butter a 9-inch pie plate. In a heatproof bowl, microwave the cream and chocolate for 25 seconds until melted. Whisk until smooth. Let cool to warm. Whisk in the eggs, maple, sugar and salt.
                                                                  • Pour the mixture into the pie plate. Insert the macadamias in an even layer. Bake the tart for 40 minutes, until the custard is just set. Let cool. Cut into wedges and serve.
                                                                  Yields: 19-inch tart
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  The combination of hard, caramelized sugar atop velvety-smooth, chilled custard is the undeniable draw to this traditional crème brulee recipe. It is a wonderful make-ahead dessert for dinner parties, and guests will love cracking the brittle sugar tops with their spoons. This crème brulee recipe is for purists, as it contains only a touch of vanilla, and no novelty flavorings.

                                                                  Ingredients
                                                                  • Yes No 8 organic egg yolk
                                                                  • Yes No 1/3 cup organic sugar, granulated
                                                                  • Yes No 1 1/2 cup organic heavy whipping cream
                                                                  • Yes No 1/2 cup organic half and half
                                                                  • Yes No 1 tsp organic vanilla extract
                                                                  • Preheat the oven to 300F. Arrange 6 custard cups in a large pan with sides at least 1 1/2 inches deep.
                                                                  • Whisk the egg yolks in a large bowl until they turn frothy and bright yellow. Slowly whisk 1/3 cup sugar, the creams, and vanilla extract into the beaten eggs. Beat the mixture for 90 seconds.
                                                                  • Pour the eggs and cream through a medium-mesh sieve into a large (4 cup) liquid measuring cup. Divide the mixture between 6 custard cups and fill the large pan with hot water half-way up the sides of the ramekins.
                                                                  • Bake the custard in the hot-water bath for 55 minutes to 1 hour, until the custard is set, but still moves a bit in the center when jiggled. Cool the custard in the water bath for 20 minutes, and then refrigerate them until they are chilled.
                                                                  • Sprinkle the remaining 1/4 cup granulated sugar over tops of the custards and caramelize the sugar with a small, handheld kitchen torch. Serve immediately.
                                                                  • This classic crème brulee recipe makes 6 servings.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 cup cranberry juice
                                                                  • Yes No 5 1/4 oz plain gelatin
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 11 oz mandarin orange segments in can
                                                                  • Pour 2 cups juice into a large bowl. Sprinkle gelatin over and let stand for 5 minutes.
                                                                  • In a saucepan, combine 2 cups remaining juice with sugar. Place over medium-low heat, stirring until sugar has dissolved, and bring to a simmer, about 7 minutes. Pour warmed juice over gelatin mixture and stir until gelatin has dissolved. Stir in remaining 2 cups juice.
                                                                  • Lightly mist a 10-cup Bundt pan with cooking spray. Pour in 1 cup juice mixture and refrigerate until set, about 25 minutes. Scatter half of oranges on top and pour in 2 more cups juice mixture. Refrigerate until set, about 35 minutes. Repeat with remaining oranges and juice mixture. Refrigerate until cold and completely set, at least 4 hours.
                                                                  • When ready to serve, gently pull gelatin mold away from edges of pan and invert onto a serving plate.
                                                                  Yields: 10
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mold