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                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1/4 lb shiitake mushroom
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 6 inch scallions, roots and bottom 6 inches only
                                                                  • Yes No two 1 lb thick porterhouse steaks
                                                                  • Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper. Transfer half of the dressing to a large bowl. Add the zucchini, onion, red bell pepper, mushrooms, asparagus and scallions. Season the vegetables with salt and pepper and toss.
                                                                  • In a perforated grill pan, grill the vegetables over high heat, tossing, until charred in spots, 10 minutes; return to the bowl, add the remaining dressing and toss.
                                                                  • Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the meat from the bones and serve with the grilled vegetables.
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Try one of our cutout cookie variations: Stained-Glass Snowmen Stained-Glass Wreaths Sugared Wreaths Fluted Wreaths Christmas Trees

                                                                  Ingredients
                                                                  • Yes No 1 chocolate dough
                                                                  • Yes No whole hard candies
                                                                  • Yes No technique, stained glass and puzzle
                                                                  • Yes No 2 3/4 small, mini inch cookie cutters, 2 3/4 inch, and fluted cutters
                                                                  • Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour. Roll out 1 disk on a lightly floured piece of parchment to a 1/8- to 1/4-inch thickness. Repeat with remaining disk. Refrigerate until firm, about 30 minutes. Cut out desired shapes. Follow our Sugaring directions. Affix candy or cookie embellishments to cooled cookies using a dot of our Vanilla or Citrus Glaze.
                                                                  Yields: 12(yield varies depending on shapes)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    glaze

                                                                  Dress up a plain chicken sandwich by adding tangy blue cheese and tart apple slices.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 8 slice wheat bread
                                                                  • Yes No 1/2 2 cup rotisserie chicken, meat
                                                                  • Yes No 4 oz blue cheese
                                                                  • Yes No 1 granny smith apple
                                                                  • Heat oven to 350° F. Spread the butter on one side of each slice of bread, then lay 4 of them on a greased baking sheet, butter-side down. Divide the chicken among the 4 slices and top with some of the cheese and apple slices. Place the remaining bread slices on top, butter-side up. Bake for 10 minutes. Turn and bake until crispy and golden, about 10 minutes more. Cut in half and serve immediately.
                                                                  Yields: 4sandwiches
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 thick, 1/3 inch, 2 lb slice red kuri squash, and slices
                                                                  • Yes No 1 1/2 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 lb mixed mild and spicy chile peppers
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 2 large lb tuscan kale, leaves
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 lb manchego cheese
                                                                  • Preheat the oven to 375°. On a rimmed baking sheet, toss the squash with 1/4 cup of the olive oil and season with salt and pepper. Roast for about 30 minutes, or until softened and lightly browned.
                                                                  • Heat 1/4 cup of the olive oil in a large skillet. Add the chiles and cook over low heat, stirring, until softened but not browned, about 12 minutes. Remove from the heat and stir in the white wine vinegar and 1/2 cup of olive oil. Season with salt and pepper and let cool.
                                                                  • Meanwhile, in a large pot of boiling salted water, cook the kale until wilted, about 5 minutes. Drain and shake out all of the excess water.
                                                                  • Heat the remaining 1/2 cup of olive oil in a large skillet. Add the garlic and cook over high heat until golden, about 1 minute. Using a slotted spoon, transfer the garlic to a plate. Add the kale to the skillet and cook, stirring occasionally, until just tender but still bright green, about 8 minutes. Stir in the reserved garlic and season the kale with salt and pepper.
                                                                  • Mound the kale on a platter. Garnish with the pickled chile peppers and drizzle with a little of the pickling liquid. Top with the roasted squash and Manchego shavings and serve.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Your guests can savor the colors and flavor of fall with these appetizers.

                                                                  Ingredients
                                                                  • Yes No 1 large butternut squash
                                                                  • Yes No small a dense brown bread
                                                                  • Yes No goat cheese (chèvre)
                                                                  • Yes No butter
                                                                  • Yes No salt
                                                                  • Cut a large butternut squash horizontally below the neck; reserve bulb for another use. Cut squash into 1/8-inch-thick slices. Use leaf-shaped cookie cutters to cut out.
                                                                  • Cook squash leaves in butter over medium heat until brown, 2 minutes on each side. Transfer to paper towels to drain; sprinkle with salt.
                                                                  • Toast small squares of a dense brown bread, such as pumpernickel. Top each with a small dollop of goat cheese and cover with one of the leaves.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 2 1/2 lb top brisket
                                                                  • Yes No 2 tbsp cajun spice
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No one 28 oz whole tomatoes in can
                                                                  • Yes No 1 1/2 cup black-eyed peas
                                                                  • Yes No salt
                                                                  • In a very large skillet, heat 2 tablespoons of the oil. Sprinkle the brisket all over with 1 tablespoon plus 1 teaspoon of the spice blend. Add the brisket to the skillet and cook over moderately high heat until well-browned, about 5 minutes per side. Transfer the brisket to the slow cooker.
                                                                  • Add the remaining 1 tablespoon of oil to the skillet. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the remaining 1 tablespoon of the spice blend and cook, stirring, until fragrant, about 3 minutes. Add the stock and the tomatoes and their juices to the skillet and bring to a boil over high heat, scraping to release the browned bits on the bottom. Pour the mixture into the slow cooker. Cover and cook on high for 1 hour. Turn the heat to low and cook for 1 hour longer.
                                                                  • Add the black-eyed peas to the cooker, cover and cook on low for 3 1/2 hours, until the brisket and peas are tender.
                                                                  • Transfer the brisket to a carving board. Cover loosely with foil and rest for 15 minutes. Season the sauce with salt. Carve the brisket into 1/3 inch thick slices and using a large spatula, carefully return the brisket to the cooker. Turn off the cooker and let the brisket rest in the sauce for at least 15 minutes or up to 1 hour before serving.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 6 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Myth-Buster Recipe. Given that both chocolate and coconut are not as bad as once thought, and given that they taste mighty good together, we baked up a batch of these toasty, chocolaty treats to celebrate. Like all sweets with few other nutrients, though, they are treats—perfectly healthy every once in a while.

                                                                  Ingredients
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Yes No 4 1/2 oz all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 oz dark chocolate
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Arrange coconut in a single layer in a small baking pan. Bake at 350° for 7 minutes or until lightly toasted, stirring once. Set aside to cool.
                                                                  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate.
                                                                  • Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.
                                                                  Yields: 25servings (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  These tasty wraps are easy to pack in lunchboxes or for picnics. Feel free to customize the sandwiches with your favorite ingredients.

                                                                  Ingredients
                                                                  • Yes No 2 6.5 oz garlic and herb flavored cheese
                                                                  • Yes No 8 flour tortilla
                                                                  • Yes No onion
                                                                  • Yes No 1 1/2 lb smoked turkey
                                                                  • Yes No 16 slice bacon
                                                                  • Yes No 4 cup loosely packed gourmet mixed baby salad greens
                                                                  • Spread softened cheese evenly over whole grain pita wraps; top cheese evenly with Caramelized Onions and remaining ingredients. Roll up, and wrap in parchment paper; chill. Cut in half to serve.
                                                                  • * For testing purposes only, we used Alouette Garlic et Herbes Gourmet Spreadable Cheese for garlic-herb-flavored cheese.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 lb lean ground lamb
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/4 cup dry bread crumb
                                                                  • Yes No 2 tbsp diced mint
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup beef broth
                                                                  • Yes No 1 cup tomato purée
                                                                  • In a bowl, mix the lamb with the egg, bread crumbs and 1 tablespoon of the mint. Season with salt and pepper. Form the mixture into 1-inch balls.
                                                                  • Heat the olive oil in a very large skillet. Add the meatballs and fry over moderately high heat until browned all over, about 4 minutes. Transfer the meatballs to a plate.
                                                                  • Add the onion and garlic to the skillet and cook over moderate heat until softened, about 8 minutes. Add the wine and cook, stirring, until reduced by half, about 5 minutes. Transfer the mixture to a food processor. Add the remaining 1 tablespoon of mint and puree.
                                                                  • Return the onion puree to the skillet. Add the broth, tomato puree and meatballs and simmer over low heat until the meatballs are cooked through, about 10 minutes. Season with salt and pepper and serve.
                                                                  Yields: 32meatballs
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Sprinkle cookies with coarse salt after glazing to enhance the maple flavor.

                                                                  Ingredients
                                                                  • Yes No 3 cup organic all purpose flour
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1 cup organic unsalted butter
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 1 1/2 cup organic maple syrup
                                                                  • Yes No 2 large organic egg yolk
                                                                  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour and salt. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in 1/2 cup maple syrup and egg yolks. With mixer on low, beat in flour mixture.
                                                                  • Drop batter by tablespoons, 3 inches apart, onto two baking sheets. Using a flat-bottomed glass dipped in flour, flatten cookies to a 1/4-inch thickness. Bake until golden at edges, 12 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool. In a small saucepan, simmer 1 cup maple syrup until reduced to 3/4 cup. Spoon over cookies.
                                                                  Yields: 40
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    simmer

                                                                  Chipotle chiles add a subtle smokiness and a touch of spicy heat to this chili. We also love the flavor from the three types of beans. Cook this hearty, kid-friendly dish up to two days ahead. Thin it with a little water when reheating, if necessary.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp canola oil
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 2/3 cup chopped carrot
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 4 cup water
                                                                  • Yes No 2 cup frozen corn kernel
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 1 cup chopped zucchini
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 28 oz canned crushed tomatoes
                                                                  • Yes No 2 16 oz pinto beans
                                                                  • Yes No 2 16 oz kidney beans in can
                                                                  • Yes No 2 15 oz black beans in can
                                                                  • Yes No 1 6 oz no salt added tomato paste
                                                                  • Yes No 1 1/2 tbsp rice vinegar
                                                                  • Yes No 1 1/2 tsp chipotle chile, canned in adobo sauce
                                                                  • Yes No 1 cup chopped cilantro
                                                                  • Yes No 1 4 oz cup shredded reduced fat cheddar cheese
                                                                  • Yes No 1 cup reduced fat sour cream
                                                                  • Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and garlic; sauté 5 minutes. Stir in 4 cups water and next 12 ingredients (through tomato paste); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrot is tender, stirring occasionally. Stir in vinegar and chipotle. Top with fresh cilantro, cheese, and sour cream.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 16servings (serving size: 1 1/4 cups chili, 1 tablespoon cilantro, 1 tablespoon cheese, and 1 tablespoon sour cream)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer

                                                                  Classic lemon squares are always a popular dessert at teas, luncheons, and showers. As an added bonus, you can make them ahead and freeze for up to one month.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No powdered sugar
                                                                  • Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.
                                                                  • Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
                                                                  • Bake at 350° for 20 to 25 minutes or until lightly browned.
                                                                  • Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust.
                                                                  • Bake at 350° for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars; sprinkle with powdered sugar.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 large red bell pepper
                                                                  • Yes No 1 oz spicy chorizo
                                                                  • Yes No 3 tbsp almond butter
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 1 head cauliflower
                                                                  • Yes No cilantro
                                                                  • Roast the bell peppers directly over a gas flame or under the broiler until charred all over. Transfer to a plate to cool. Peel, core and seed the peppers, then coarsely chop them.
                                                                  • In a small skillet, cook the chorizo over moderate heat until crisp, about 4 minutes. Drain on paper towels.
                                                                  • In a mini food processor, puree the roasted peppers with the almond butter, garlic, cumin and the 1 tablespoon of water. Scrape the sauce into a bowl and season with salt and pepper.
                                                                  • In a large skillet, cover the carrots with 1/2 cup of the water and add a pinch of salt. Cover and cook over moderate heat for 5 minutes. Add the sliced cauliflower and the remaining 1/2 cup of water, cover and cook until just tender, about 5 minutes longer; drain.
                                                                  • Transfer the vegetables to a platter and drizzle with some of the almond sauce. Top with the chorizo and cilantro and serve with the extra sauce.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Filet mignon is a lean cut of beef, and pairing the filet with fat-free orzo provides the opportunity to whisk in chilled butter to finish the sauce.

                                                                  Ingredients
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 4 4 oz, 1 inch thick beef tenderloin steak
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup port wine
                                                                  • Yes No 1/2 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 1 tbsp butter
                                                                  • Heat a cast-iron skillet over medium-high heat. Rub pepper evenly over the steaks. Sprinkle salt over bottom of pan. Add steaks to pan; cook 2 minutes on each side or until browned. Remove steaks from pan; set aside.
                                                                  • Stir in port and broth, scraping pan to loosen browned bits. Reduce heat to medium. Return steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove steaks from pan. Reduce liquid to 1/4 cup. Remove pan from heat. Add butter to pan; stir with a whisk until melted. Drizzle sauce over steaks.
                                                                  Yields: 4servings (serving size: 1 steak and 1 tablespoon jus)
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 2 lb chicken wingettes and drumettes
                                                                  • Yes No 2 1/2 tbsp green hot sauce
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 tbsp fish sauce
                                                                  • Yes No 1 tsp thai green curry paste
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt and coriander. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.
                                                                  • In a bowl, whisk the hot sauce, butter, fish sauce and curry paste. Add the chicken wings to the sauce and toss. Sprinkle with cilantro and serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 3
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3 large cucumber
                                                                  • Yes No 1/2 cup unsalted roasted peanuts
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 1 lime
                                                                  • Yes No 2 tsp peanut oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp crushed crushed red chili pepper
                                                                  • Cut cucumbers into 1/2-inch dice, and place in a medium bowl. Add peanuts, mint, lime juice, oil, salt, and crushed red-pepper flakes, and stir to combine.
                                                                  • Set aside for 30 minutes to let flavors meld before serving.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  "Bacalao" or salt cod is very popular in Spanish food and it is really delicious and versatile. These little fish balls are light, fluffy and practically melt in your mouth. Serve with "alioli" sauce (garlic mayonnaise) and/or "sofrito" (tomato sauce) for a unique and tasty appetizer.

                                                                  Ingredients
                                                                  • Yes No 1 lb salt cod
                                                                  • Yes No 2 potato
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 6 scallion
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 2 egg
                                                                  • Yes No flour
                                                                  • Yes No 1 cup bread crumb
                                                                  • Yes No olive oil
                                                                  • Yes No salt
                                                                  • Yes No lemon
                                                                  • Rinse salt cod under cold water to remove any caked salt from the outside. Cut cod into small pieces – about 1 to 1.5 inches. This will help cod absorb the water. Place fish in a glass baking dish and cover with water. Place in refrigerator and soak for at least 24 hours, changing water 2-3 times.
                                                                  • Pour out water and place fish in a colander, rinsing the pieces of fish under the faucet. Allow to drain for 5 minutes, then pat dry with a paper towel and place on a plate.
                                                                  • Boil potatoes with skin until cooked (soft and tender). Run until cold water and when it is cool enough to touch, peel. Cut potatoes into pieces and mash with a fork in a large mixing bowl. Set aside.
                                                                  • Finely chop the green onions. Heat a couple tablespoons of olive oil in a large frying pan and sauté half of the onions. Add milk and heat. Add cod and simmer on low for 10 approximately 10 minutes. Take pan off stove and use a fork to break fish into small flakes. Remove bones.
                                                                  • Add cod mixture to mashed potatoes and mix. Add rest of onions, parsley and nutmeg. Drizzle in 1-2 Tbsp olive oil, adding lemon juice to taste. Mix thoroughly.
                                                                  • Beat 1 egg in a small bowl. Mix into the cod-potato mixture, then refrigerate until mixture firms – about 30 minutes.
                                                                  • Beat 1 egg. Place breadcrumbs in a small bowl.
                                                                  • Remove cod mixture from refrigerator and shape into balls, then flatten slightly.
                                                                  • Pour 1/2 inch olive oil into a large frying pan and heat.
                                                                  • When oil is hot enough, roll each ball in breadcrumbs and dip in beaten egg. Fry over medium-high heat, until golden. Then, turn.
                                                                  • Remove balls from pan and drain on a paper towel.
                                                                  • Serve cod fritters with sofrito (tomato sauce) or alioli, Spanish garlic mayonnaise – or serve with both sauces!
                                                                  Cuisine:YesNospanish
                                                                  Yields: 5servings as an appetizer
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 day 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz southern comfort
                                                                  • Yes No 2 dried sweet cherries
                                                                  • Fill a cocktail shaker with ice. Add the rye, Southern Comfort, grenadine and bitters and shake well. Strain into a chilled martini glass and garnish with the dried cherries.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    southern comfort
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Southern Comfort

                                                                  The flavors of fennel and sweet oranges balance the peppery notes of the watercress and radishes.

                                                                  Ingredients
                                                                  • Yes No 4 cup watercress
                                                                  • Yes No 1 1/2 cup thinly sliced fennel bulb
                                                                  • Yes No 3 navel orange
                                                                  • Yes No 1/2 cup thinly sliced radish
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 tsp maple syrup
                                                                  • Yes No dash sea salt
                                                                  • Yes No dash black pepper
                                                                  • To prepare salad, combine the first 4 ingredients in a bowl.
                                                                  • To prepare dressing, combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle dressing over watercress mixture; toss gently to coat.
                                                                  Yields: 8servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 1/2 lb baking potato
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 large jalapeño chili pepper
                                                                  • Yes No 1/4 cup asian fish sauce
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Yes No salt
                                                                  • Yes No 1 lb baby bok choy
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 tbsp shredded basil
                                                                  • Yes No lime
                                                                  • Put the potatoes in a medium saucepan and cover with hot water. Cook over high heat until tender, about 12 minutes.
                                                                  • Meanwhile, heat the oil in a large, heavy casserole. Add the chicken and cook over high heat until lightly browned, 4 minutes. Add the onion and jalapeño and cook, stirring, until the onion is softened, 4 minutes. Add 3 tablespoons of the fish sauce and the stock and bring to a boil. Cover and cook over moderate heat until the chicken is just cooked through, about 10 minutes.
                                                                  • Using a slotted spoon, transfer the potatoes to a ricer and press into a bowl. (Alternatively, mash the potatoes.) Reserve the potato water. Add the 2 tablespoons of flour, egg yolk, chives and 1/2 teaspoon of salt to the potatoes and stir until a stiff dough forms. Turn the dough out onto a heavily floured board and divide it in half. Roll each piece into a 1/2-inch-thick rope. Cut the ropes into 1-inch pieces.
                                                                  • Add the bok choy to the stew and cook until crisp-tender, about 5 minutes. Add the cornstarch mixture and cook, stirring, until thickened, 1 minute.
                                                                  • Return the potato water to a boil and add the dumplings. Cook over high heat until they rise to the surface, then simmer for 2 minutes. Using a slotted spoon, transfer to the chicken stew. Add the basil and the remaining 1 tablespoon of fish sauce and simmer the stew for 2 to 3 minutes. Serve with lime wedges.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No simple roast chicken
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 tsp grated orange zest
                                                                  • Yes No 2 tsp low-sodium soy sauce
                                                                  • Yes No 2 tsp five spice
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1/2 orange
                                                                  • Before roasting the chicken, combine the oil, orange zest, soy sauce, five-spice powder, ginger, pepper, and honey in a small bowl.
                                                                  • Use your fingers to carefully loosen the skin from the breasts, thighs, and drumsticks. Spread the mixture evenly under the skin. Place the orange wedges inside the cavity. Roast the chicken according to the recipe, covering the chicken with foil after 20 minutes.
                                                                  Yields: 1chicken
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3/4 lb orecchiette pasta
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 scallion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No one 5 oz baby arugula
                                                                  • Yes No 6 large swiss chard leaves, stems and central, leaves
                                                                  • Yes No 1/4 cup mascarpone cheese
                                                                  • In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1/4 cup of the cooking water.
                                                                  • Meanwhile, in a medium saucepan, melt the butter. Add the sliced scallions and garlic and cook over low heat until softened, about 5 minutes. Add the white wine and cook over moderate heat until reduced by half, about 5 minutes. Add 1/2 cup of water and puree the mixture in a blender until smooth. Season the scallion sauce with salt and pepper.
                                                                  • Wipe out the pasta pot and heat the olive oil in it. Add the arugula and Swiss chard; cook over high heat until wilted, 5 minutes. Add the pasta, scallion sauce and the reserved pasta cooking water and simmer, tossing and stirring, until the sauce is thick, about 3 minutes. Stir in the mascarpone, season the pasta with salt and pepper and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  If you like super-chocolatey, fudgy brownies, then these are for you. Prep and Cook Time: 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 3 oz bittersweet chocolate
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened, natural
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Preheat oven to 350°. In a double boiler over simmering water, melt chocolate and butter (see "Melting Chocolate the Easy Way," below, for another method). Stir in brown sugar and vanilla. Take off heat. Add eggs and mix thoroughly. Add flour, cocoa, and salt, mixing until smooth. Stir in chocolate chips.
                                                                  • Pour batter into an 8-inch square pan. Bake until a toothpick or knife inserted in the center comes out with moist crumbs sticking to it, 20 to 25 minutes.
                                                                  • Melting chocolate the easy way: Double boilers are great for gently melting chocolate, but we've found an even easier method that uses common kitchen equipment. Put chopped chocolate in a small metal bowl along with any other ingredients you need to melt, such as butter. In a large frying pan over high heat, bring about an inch of water to a low boil. Take pan off the heat and set the bowl in the water. Let sit, stirring occasionally, until chocolate is melted, 5 to 10 minutes.
                                                                  • Note: Nutritional analysis is per 2-inch brownie.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 16brownies
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  We love these thick, satisfying cookies as humble as peanut butter cookies but not as crumbly. Dried cranberries provide a slightly tart counterpoint to the macadamia nuts' richness. The dough is somewhat sticky; chilling it briefly makes handling easier.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup macadamia nut
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/2 cup sweetened dried cranberry
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Preheat oven to 375°.
                                                                  • Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick). Stir in chopped cranberries. Chill 10 minutes.
                                                                  • Divide chilled dough into 30 equal portions; roll each portion into a ball. Place 1 tablespoon granulated sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper.
                                                                  • Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern. Place 15 cookies on each of 2 baking sheets.
                                                                  • Bake cookies, 1 baking sheet at a time, at 375° for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies.
                                                                  Yields: 30servings (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe for Eastern European cabbage pie is a savory side dish or main-course vegetarian offering. It starts with a flaky pie crust and is filled with sauteed cabbage mixed with hard-cooked eggs, making it a great candidate for all those leftover dyed Easter eggs! Cabbage pie, when made in a rectangular pan and cut into small squares, makes a great appetizer or brunch dish. Here's a larger photo of cabbage pie. Makes 6 to 8 servings of Eastern European Cabbage Pie

                                                                  Ingredients
                                                                  • Yes No 1 recipe lard vinegar pastry crust
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 tbsp lard
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 small green cabbage
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 large egg
                                                                  • Heat oven to 350 degrees. Roll out half of the pastry and fit into a 9-inch clear glass pie plate (the clear glass makes it easier to see if the bottom is baked), crimping the edges. Prick the pastry all over with a fork and top pastry with a piece of parchment paper, and place pie weights or dried beans on it (this is known as baking blind). Bake for 20 minutes or until pastry is light brown. Remove the parchment and pie weights and set aside. Leave the oven on. Meanwhile, heat lard or butter or oil in a large, deep skillet. Add onion, cabbage and salt, and saute over low heat until vegetables are soft but not browned. Add water if needed to keep from burning, but the cabbage should be free of excess moisture. Taste for salt and add pepper and chopped eggs, mixing thoroughly. Cool slightly. Mound cabbage mixture in pastry crust. Brush edges of baked crust with beaten egg. Roll out remaining pastry crust and place it on top of the mounded cabbage. Seal and crimp edges. Brush entire top of pie and edges with beaten egg. Place on a sheet pan to catch any drips. Bake 50 minutes or until top and bottom crusts are golden brown. Let cool at least 15 minutes before slicing and serving. Serve with sour cream, if desired.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Home made fruit scones for afternoon tea are made quickly and easily as in this fruit scones recipe. They are delicious hot or cold and British scones are a major part in any afternoon tea. If you want to ensure your scones are light, fluffy and well risen have a look at these simple tips. How to Make Perfect, Light Scones

                                                                  Ingredients
                                                                  • Yes No 1/2 50g stick butter
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 3 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 30g oz fine/caster sugar
                                                                  • Yes No 1/4 50g cup golden raisin
                                                                  • Yes No 1/4 150 milliliter pint milk
                                                                  • Yes No 1 egg
                                                                  • Heat the oven to 400F/205C/Gas 6
                                                                  • Grease and flour a baking sheet.
                                                                  • Sieve the flour into a roomy baking bowl then add the butter, baking powder and salt. Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the sugar and sultanas and stir.
                                                                  • Make a well in the center and using a dinner knife, stir in enough milk to make a soft, pliable dough.
                                                                  • Turn the mixture on to a floured board and knead very lightly until just smooth then lightly roll out to 2cm / 3/4" thick.
                                                                  • Cut rounds with a 7.5cm /2" cutter or cut into triangles with a sharp knife.
                                                                  • Place on the baking tray and brush with the beaten egg and milk mixture. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen.
                                                                  • Cool on a wire rack before eating.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 7scones
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush

                                                                  The rich sesame flavor of these green beans reflects traditional Korean cuisine.

                                                                  Ingredients
                                                                  • Yes No 2 lb green bean
                                                                  • Yes No 3 tbsp sesame oil
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Bring a large pot of water to a boil. Add the green beans and cook, uncovered, until crisp-tender, 3 to 4 minutes. Drain and set aside.
                                                                  • In a large bowl, whisk together the remaining ingredients until well blended. Add the green beans and toss to combine well. Season to taste with freshly ground pepper.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 1 x good quality beef fillet
                                                                  • Yes No 2 cups sushi rice
                                                                  • Yes No groundnut oil
                                                                  • Yes No aonori ko
                                                                  • Yes No 1 tbsp 1 tablespoon sesame seeds, toasted
                                                                  • Yes No 2 punnets of interesting cress
                                                                  • Yes No 2 limes
                                                                  • Yes No 1 tsp 1 teaspoon hot chilli powder
                                                                  • Yes No 1 tsp 1 teaspoon sesame seeds, toasted
                                                                  • Yes No a pinch a pinch of poppy seeds
                                                                  • Yes No a pinch a pinch of sea salt
                                                                  • Yes No 3 tbsp 3 tablespoons tahini
                                                                  • Yes No 1 tbsp 1 tablespoon soy sauce
                                                                  • Yes No 1 tbsp sushi vinegar
                                                                  • Yes No 1 tsp 1 teaspoon icing sugar
                                                                  • Yes No 1 lime
                                                                  • My good mate Jonathan Ross is a bit obsessed with Japan so I wanted to create a dish for him that would remind him of all those brilliant Asian flavours. Carpaccio is usually served raw, but I’m searing the beef to give it a bit of colour. You’ll be able to pick up these ingredients from most good supermarkets but if you can, get yourself down to a specialist Japanese store and pick up a sachet of authentic Japanese spices – use a tablespoon of that instead of the spice mix. Cut your beef fillet in half lengthways then roll each piece tightly in cling film. Pop in the fridge overnight to firm it up and make it easy to cut.The next day, cook your rice according to packet instructions. When you’re ready to cook the beef put a large frying pan on a high heat. Put all of the spice mix ingredients in a pestle and mortar and lightly crush them. Unwrap the pieces of beef, sprinkle them with the crushed spices and pat them down to help them stick. Add a splash of groundnut oil to the pan and sear the beef for 1 minute, turning with tongs until golden on all sides – don’t forget the ends! Transfer it to a board to rest for a few minutes. Meanwhile, mix the tahini, soy, vinegar, icing sugar, a squeeze of lime juice and 1 tablespoon of water in a bowl. Spoon the sticky rice onto a serving board and scatter with the seaweed, if using, and the toasted sesame seeds. Drizzle the sauce on the side.Slice the pieces of beef as finely as you can and lay the slices slightly overlapping on the board. Snip the cress on the side and serve with lime wedges for squeezing over.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 7as a starter
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Top pizza with a trio of flavors - sweet squash, piquant pesto, and mild, buttery cheese.

                                                                  Ingredients
                                                                  • Yes No 6 slice butternut squash
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 3/4 tsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 2 oz cup shredded fontina cheese
                                                                  • Yes No pizza dough
                                                                  • Yes No 1 14.5 oz canned chopped tomatoes
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/4 cup pesto
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Preheat oven to 400°.
                                                                  • Combine first 3 ingredients in a medium bowl. Place squash mixture on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes or until squash is tender.
                                                                  • Increase oven temperature to 450°.
                                                                  • Sprinkle fontina over dough, leaving a 1/2-inch border; top with squash mixture, tomatoes, and oregano. Drop Classic Pesto by level teaspoons onto mixture; sprinkle with Romano. Bake at 450° for 20 minutes or until lightly browned.
                                                                  • Totals include PIzza Dough
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 oz dried cellophane noodles
                                                                  • Yes No 16 3/4 lb large shrimp
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup low-sodium soy sauce
                                                                  • Yes No 1/2 cup rice vinegar
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 tsp sesame seed
                                                                  • Yes No 1 tsp minced scallion
                                                                  • Yes No 2 tsp asian sesame oil
                                                                  • Yes No eight 8 1/2 inch rice paper wrappers
                                                                  • Yes No 4 romaine lettuce
                                                                  • Yes No 32 small mint
                                                                  • Yes No 32 small cilantro
                                                                  • Yes No 1 carrot
                                                                  • In a medium bowl, cover the cellophane noodles with hot water and let stand until soft, 30 minutes. Drain and cover with a damp paper towel until ready to use.
                                                                  • Light a grill. Season the shrimp with salt and pepper and grill over moderately high heat until they're just cooked through, about 2 minutes per side. Let cool, then cut each shrimp in half lengthwise.
                                                                  • Meanwhile, in a medium bowl, whisk the soy sauce with the rice vinegar, honey, garlic, ginger, sesame seeds and scallion, if using, and sesame oil.
                                                                  • Soak 1 wrapper in hot water until pliable. Lay the wrapper on a cutting board and blot dry. Arrange 2 pieces of romaine on the bottom third of the wrapper. Top with some of the cellophane noodles, shrimp, mint, cilantro and carrot. Roll up the wrapper, tucking in the ends as you roll. Cover with a damp paper towel. Repeat with the remaining wrappers and fillings. Cut each roll in half and serve with the dipping sauce.
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These lollipops top our Coconut Angel Food Cake.

                                                                  Ingredients
                                                                  • Yes No 1 cup sanding sugar
                                                                  • Yes No 1/2 tsp luster dust
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp light corn syrup
                                                                  • Shake sanding sugar and luster dust
                                                                  • in a resealable container. Coat angel
                                                                  • lollipop molds (hard candy; thebakerskitchen.net ) with cooking spray. Pour
                                                                  • tablespoon sanding sugar mixture
                                                                  • into each angel mold; shake to coat
                                                                  • insides of molds. Shake out excess.
                                                                  • Transfer molds to a rimmed baking
                                                                  • sheet, and place lollipop sticks ( thebakerskitchen.net ) in grooves.
                                                                  • Bring granulated sugar, water, and corn syrup to a boil in a small saucepan over medium heat. Cook, washing down sides of pan often with a wet pastry brush to prevent crystals from forming, until a candy thermometer reaches 300 degrees. Carefully pour mixture into molds. Generously sprinkle with remaining sanding sugar mixture. Let cool, until lollipops harden, about 30 minutes. Remove lollipops from molds, and shake off excess sugar. (Lollipops can be stored in an airtight container for up to 2 days.)
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle

                                                                  Chef Payton Curry drizzles deliciously caramelized cauliflower with vinaigrette, then tops the dish with meaty scallops.

                                                                  Ingredients
                                                                  • Yes No 1 head cauliflower
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No 1 cup golden raisin
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 8 jumbo, 2 oz sea scallop
                                                                  • Yes No 1/3 cup tarragon
                                                                  • Preheat the oven to 425°. In a medium bowl, toss the cauliflower with 2 tablespoons of the olive oil and season with salt and pepper. Spread the cauliflower on a large rimmed baking sheet and roast for about 50 minutes, stirring once or twice, until tender and browned in spots. Spread the pine nuts on a pie plate and toast for about 3 minutes, until golden.
                                                                  • Meanwhile, in a small, microwave-safe bowl, combine the raisins, saba and water and microwave at high power for 3 minutes. Cover and let stand until the raisins are plump, about 30 minutes.
                                                                  • Strain the soaking liquid into a small saucepan and simmer until reduced to 2 tablespoons, about 3 minutes. Transfer to a bowl and let cool. Whisk in 1/4 cup of the olive oil and the shallot and season the dressing with salt and pepper. Set the raisins aside.
                                                                  • In a large skillet, heat the remaining 2 tablespoons of oil until smoking. Season the scallops with salt and pepper and add them to the skillet in a single layer. Cook over high heat until deeply browned on the bottom, about 3 minutes. Turn and cook the scallops until lightly browned, about 2 minutes longer.
                                                                  • In a bowl, gently toss the cauliflower with the pine nuts, raisins, tarragon and dressing. Season with salt and pepper and transfer to plates. Top with the scallops and serve right away.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 1 oz dried porcini mushroom
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No one 1 3/4 lb beef flank steak
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1/2 cup low-sodium beef broth
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • In a heatproof bowl, cover the porcini with 1 cup of boiling water. Let stand until softened, about 20 minutes. Lift the mushrooms from the soaking liquid and coarsely chop them. Let the soaking liquid stand to settle.
                                                                  • Meanwhile, preheat the oven to 375° and set a rimmed baking sheet on the center rack. In a bowl, combine the garlic, cheese, sage and rosemary. On a work surface, pound the steak 1/2 inch thick and season with salt and pepper. Spread the herb mixture on one side of the steak and roll it up lengthwise, with the grain; tie with string at 1-inch intervals.
                                                                  • In a large skillet, heat the oil. Add the steak and cook over moderately high heat until browned, 8 minutes. Transfer to the hot baking sheet and roast for 20 minutes, until a thermometer inserted in the thickest part registers 125 for medium-rare. Let the steak rest for 5 minutes and remove the strings.
                                                                  • Meanwhile, wipe out the skillet. Add the porcini and red wine; simmer over moderately high heat until the wine has reduced by one-third, 2 minutes. Gradually add the porcini liquid, stopping before you reach the grit at the bottom of the bowl. Whisk the broth with the cornstarch, then add to the skillet; simmer over low heat until the sauce is thickened, 3 minutes. Season with salt and pepper.
                                                                  • Thinly slice the steak crosswise, garnish with the parsley and serve with the sauce.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  This recipe goes with Herb-Roasted Turkey with Cheese Grits

                                                                  Ingredients
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 cup uncooked quick cooking grits
                                                                  • Yes No 1 4 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Bring the water to a boil in a medium saucepan, and gradually add the grits, stirring constantly. Cover, reduce heat to low, and simmer for 5 minutes or until thick, stirring occasionally. Remove grits from heat, and stir in the shredded cheese and remaining ingredients.
                                                                  Yields: 12servings (serving size: about 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir

                                                                  Here is my version of a good English country classic ? pork, apple and Stilton. Great pub grub!

                                                                  Ingredients
                                                                  • Yes No 4 x pork chops
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No olive oil
                                                                  • Yes No 2 good eating apples
                                                                  • Yes No unpeeled
                                                                  • Yes No knob a of butter
                                                                  • Yes No 31/2 oz a of fresh sage leaves, • 31/2 oz good strong cheese like stilton
                                                                  • Here is my version of a good English country classic – pork, apple and Stilton. Great pub grub!Preheat the oven to 400°F. What I like to do is to lay the pork chops out on a board and, using a sharp knife, make 1-inch-deep cuts all along the fatty side of them. Have a look at the picture opposite and you’ll see what I mean. You can even ask your butcher to do this for you if you like. It helps to render the fat out and will also make the skin crispy. Sprinkle the chops with salt and pepper.Pour a glug of olive oil into a hot pan. Carefully place your chops in it and cook them for 2 to 3 minutes on each side until golden brown. If you need to, open out the little pieces of fat along the edge so they don’t stick together.When the chops are nearly done, lift them out of the pan and put them in an oiled baking pan. Add the apple wedges and a knob of butter to the pan and fry until lightly golden. Lay 4 wedges of apple on top of each pork chop. Dress your sage leaves in a little olive oil and top each apple stack with them. Sometimes I like to top it all off with a knob of Stilton or taleggio. Put the baking pan into the oven for 4 to 6 minutes until everything is golden and melted.These chops are great served with the Savoy cabbage with Worcestershire sauce on page 356 and some simple boiled and buttered new potatoes.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil

                                                                  With their rich, indulgent flavors, these layered brownies are a definite crowd-pleaser.

                                                                  Ingredients
                                                                  • Yes No 3 19/50 oz all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 3 1/2 tbsp fat-free evaporated milk
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 oz bittersweet chocolate
                                                                  • Yes No 1/8 coarse tsp sea salt
                                                                  • Preheat oven to 350°.
                                                                  • To prepare brownies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk. Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture; stir to combine. Scrape batter into a 9-inch square metal baking pan lightly coated with cooking spray. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.
                                                                  • To prepare topping, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.
                                                                  • Combine 2 tablespoons milk and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel. Sprinkle with sea salt; let stand until set. Cut into squares.
                                                                  Yields: 20(serving size: 1 brownie)
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 medium celery rib
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 4 oz pancetta
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1/4 cup tomato paste
                                                                  • Yes No 1/2 lb ham
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 lb fusilli pasta
                                                                  • Yes No pecorino romano cheese
                                                                  • In a large enameled cast-iron casserole, heat the olive oil. Add the carrot, celery, onion and garlic and cook over moderate heat, stirring occasionally, until softened but not browned, about 10 minutes. Add the pancetta and ground beef and cook, breaking up the meat with a wooden spoon, until no longer pink, about 8 minutes. Add the tomato paste and cook over low heat, stirring occasionally, until shiny and rust-colored, about 10 minutes.
                                                                  • Add the diced ham, milk, white wine and water to the casserole and simmer the ragù over moderately low heat, stirring occasionally, until it is thick and saucy, about 1 hour and 15 minutes. Season the ragù with salt and pepper.
                                                                  • In a large pot of boiling salted water, cook the fusilli, stirring often, until al dente. Drain the fusilli and add it to the sauce. Stir well to coat the pasta. Transfer the pasta to shallow bowls and serve right away, passing grated pecorino at the table.
                                                                  Yields: 8
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                    Equipment:
                                                                  • Yes No
                                                                    ragù
                                                                    Brands:
                                                                  • Yes No
                                                                    Ragù

                                                                  This recipe goes with Sole with Almond and Wine Sauce

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 16 1 1/2 lb small new potato
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb asparagus
                                                                  • Heat oven to 400°.In a large ovenproof skillet with a lid, heat the olive oil over high heat. Add the potatoes, salt, and pepper. Cook the potatoes until golden, stirring occasionally, about 7 minutes. Cover the skillet and place in the oven until the potatoes are fork tender, about 25 minutes. Add the asparagus to the skillet and roast uncovered for 10 to 13 minutes. Remove from the oven and serve with the Sole with Almond and Wine Sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Display these fun, colorful balls on top of candleholders, cordial glasses or vases.

                                                                  Ingredients
                                                                  • Yes No styrofoam balls
                                                                  • Yes No black spray paint
                                                                  • Yes No assorted candy
                                                                  • Yes No low temperature glue gun
                                                                  • Assemble globes:
                                                                  • Spray balls with black paint. Let dry.
                                                                  • Glue candy to balls in a uniform pattern, working in concentric circles around entire ball. Let dry completely before displaying.
                                                                    Equipment:
                                                                  • Yes No
                                                                    reese's
                                                                  • Yes No
                                                                    skittles
                                                                    Brands:
                                                                  • Yes No
                                                                    Reese's
                                                                  • Yes No
                                                                    Skittles
                                                                  Ingredients
                                                                  • Yes No 3 tbsp wheat germ
                                                                  • Yes No 1 tbsp yellow mustard seed
                                                                  • Yes No four 6 oz skinless salmon fillet
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1/2 tbsp dijon mustard
                                                                  • Yes No 1 1/2 tsp mustard powder
                                                                  • Yes No 1 tbsp canola oil
                                                                  • In a shallow dish, combine the wheat germ and mustard seeds. Season the salmon fillets with salt and pepper. In a bowl, blend the Dijon mustard with the dry mustard and spread it over the skinned side of the fillets. Dip the mustard side of the fillets in the wheat germ mixture until thickly coated.
                                                                  • In a nonstick skillet, heat the oil until shimmering. Add the fillets, crust side down, and cook over moderately high heat until browned and crisp, 3 minutes. Turn the fillets and cook over moderate heat until barely cooked in the center, 3 minutes longer. Transfer the salmon to plates and serve crust side up.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Hands-on time: 35 min.; Total time: 4 hr., 35 min.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1/2 cup plain white cornmeal
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/2 lb sweet potato
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 cup evaporated milk
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 tsp orange zest
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Prepare Crust: Whisk together first 5 ingredients in a medium bowl until well blended. Cut butter into flour mixture with a pastry blender or fork until mixture resembles small peas and is crumbly.
                                                                  • Sprinkle cold water, 1 Tbsp. at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Place dough on a plastic wrap-lined flat surface, and shape into a disc. Wrap in plastic wrap, and chill 30 minutes.
                                                                  • Unwrap dough, and roll between 2 new sheets of lightly floured plastic wrap into a 12-inch circle. Fit into a 9-inch pie plate. Fold edges under, and crimp. Chill 30 minutes.
                                                                  • Preheat oven to 400°. Bake crust 20 minutes, shielding edges with aluminum foil to prevent excessive browning. Cool completely on a wire rack (about 1 hour).
                                                                  • Meanwhile, prepare Filling: Bake sweet potatoes at 400° on a baking sheet 50 to 55 minutes or until tender. Let stand 5 minutes. Cut potatoes in half lengthwise; scoop out pulp into a bowl. Mash pulp. Discard skins.
                                                                  • Whisk together eggs and granulated sugar until well blended. Add milk, next 6 ingredients, and sweet potato pulp, stirring until blended. Pour mixture into Rosemary-Cornmeal Crust.
                                                                  • Bake at 400° for 20 minutes. Reduce heat to 325°, and bake 20 to 25 minutes or until center is set. Let cool completely on a wire rack (about 1 hour).
                                                                  • Kitchen Express: Substitute 1/2 (15-oz.) package refrigerated piecrusts for cornmeal crust ingredients. Unroll on a lightly floured surface. Sprinkle with 1 Tbsp. plain white cornmeal and 2 tsp. chopped fresh rosemary. Lightly roll cornmeal and rosemary into crust. Fit into a 9-inch pie plate according to package directions. Fold edges under; crimp. Proceed as directed, beginning with Step 5.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Standing rib roast is a recipe that always impresses. Try it for your next special occasion.

                                                                  Ingredients
                                                                  • Yes No 1 4 1/2 lb standing rib roast
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 3 tbsp dijon mustard
                                                                  • Yes No 1/2 cup sliced shallot
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 tbsp chopped rosemary
                                                                  • Yes No 2 tbsp chopped thyme
                                                                  • Yes No 1 1/2 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1 tsp butter
                                                                  • Preheat oven to 450°.
                                                                  • Place roast on a rack coated with cooking spray; place rack in a roasting pan. Sprinkle roast evenly with pepper and 1 1/2 teaspoons salt; rub with mustard. Combine shallots and garlic in a mini food processor; pulse to coarsely chop. Add rosemary and thyme; process until finely chopped. Rub shallot mixture evenly over roast. Bake at 450° for 25 minutes.
                                                                  • Reduce heat to 350° (do not remove roast from oven). Bake roast at 350° for 1 hour and 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let stand 10 minutes before slicing.
                                                                  • Combine beef broth and red wine in a small saucepan; bring to a boil. Cook until reduced to 2/3 cup (about 15 minutes). Remove from heat; stir in butter and remaining 1/2 teaspoon salt. Serve with the roast.
                                                                  Yields: 12servings (serving size: about 3 ounces meat and 1 tablespoon sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 oz dried linguine
                                                                  • Yes No 1 cup vegetable broth
                                                                  • Yes No 1/3 cup whipping cream
                                                                  • Yes No sautéed mushrooms
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No parmesan cheese
                                                                  • In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add linguine, stir, and cook until barely tender to bite, 7 to 9 minutes. Drain.
                                                                  • Add broth and whipping cream to sautéed mushrooms in pan over high heat; stir until mixture is boiling. Add drained pasta and stir until hot. Pour onto a platter or dinner plates. Garnish pasta with parsley, and add salt, pepper, and shredded parmesan cheese to taste.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour

                                                                  These cake layers will not rise as high as those of traditional cakes.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 1/3 cup water
                                                                  • Yes No 1 cup quick cooking oat
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup packed dark brown sugar
                                                                  • Yes No 1/3 cup vegetable shortening
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No caramel pecan frosting
                                                                  • Preheat oven to 350°.
                                                                  • Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan), and line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with 1 tablespoon flour.
                                                                  • Combine water and oats in a medium bowl; let stand 20 minutes. Beat granulated sugar, brown sugar, shortening, and vanilla at medium speed of a mixer for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add oatmeal, beating until blended.
                                                                  • Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, baking soda, cinnamon, salt, and nutmeg, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
                                                                  • Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.
                                                                  • Place 1 cake layer on a plate; spread layer with 1/2 cup Caramel-Pecan Frosting, and top with the remaining layer. Spread the remaining frosting over the top and sides of cake. Store the cake loosely covered in refrigerator.
                                                                  Yields: 16servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 2 15 oz diced tomato in can
                                                                  • Yes No 28 oz low-sodium chicken broth
                                                                  • Yes No 1/2 cup tubetini, elbow macaroni
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Warm oil in a large saucepan over medium-high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add oregano, stir once, then add tomatoes with juice and chicken broth. Bring to a boil.
                                                                  • Add pasta, stir, and cook until just tender, about 8 minutes. Stir in beans, lower heat and simmer until warmed through, about 5 minutes. Season with salt and pepper, stir in parsley and serve, drizzling each portion with additional olive oil if desired.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  While many Americans are familiar with savory tamales, the sweet ones are less commonly served in restaurants; they’re more of a special-occasion, make-at-home dish. As is typical of family recipes, there are as many variations as there are cooks. This recipe doesn’t come from any particular region in Mexico, but it features ingredients you’ll find in many sweet tamales: nuts, fruit, and spices. What to buy: Masa harina is dried, powdered masa (dried corn that has been cooked and soaked in limewater, then ground while wet); we like Maseca brand, an instant slaked cornmeal that is useful in making tamales. It’s widely available in Latin markets or the ethnic aisle of many grocery stores, and yields consistent results. You can also purchase freshly made masa dough at many Latin markets. Corn husks can be found at Latin markets. Game plan: The dough and filling can be made up to 2 days in advance and refrigerated in a covered container. Alternatively, you can form the tamales up to 1 day ahead and keep them covered in the refrigerator until ready to steam and serve. To help you make the perfect tamale, see our step-by-step guide to forming tamales. This recipe was featured as part of our Tamales for the Holidays project.

                                                                  Ingredients
                                                                  • Yes No 35 corn husks
                                                                  • Yes No 1 1/2 cup golden raisins, also known as sultanas
                                                                  • Yes No 4 1/2 cup masa harina
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 3/4 tsp baking powder
                                                                  • Yes No 1 1/2 tsp anise
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 3 3/4 cup water
                                                                  • Yes No 3 12 oz stick unsalted butter
                                                                  • Yes No 1 1/2 cup packed golden brown sugar
                                                                  • Yes No 1 cup pine nut
                                                                  • Place corn husks in a large bowl or baking dish, cover completely with hot water, and weigh down with a plate or bowl to fully submerge. Soak until husks are very pliable, at least 2 hours at room temperature or overnight in the refrigerator. Drain, squeeze out excess water, and wipe dry.
                                                                  • Place raisins in a small bowl, cover with hot water, and soak until plumped, at least 15 minutes. Drain and set aside.
                                                                  • Place masa harina, salt, baking powder, anise seeds, and cinnamon in a large bowl and whisk to combine. Pour in water and stir or mix with your hands until the dough is wet throughout.
                                                                  • Place butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color and fluffy, about 3 to 4 minutes. With the mixer running, add dough in handfuls, letting it mix in before adding more, until all the dough has been added, about 2 minutes. Continue beating until ingredients are well combined and a smooth, soft dough has formed, about 1 minute more. Remove the bowl from the mixer and stir in reserved raisins and nuts. Cover and refrigerate dough for at least 1 hour or up to 24 hours.
                                                                  • Place a steamer basket in a large pot and fill the pot with enough water to reach the bottom of the steamer. Cover and bring the water to a simmer over low heat.
                                                                  • Lay a corn husk on a clean work surface with the wide edge toward you (this is the bottom). Measure 1/3 cup dough and shape into a cylinder about 3 inches long and 1 inch in diameter. Lay dough lengthwise in the center of the husk, leaving about a 1/2-inch border at the bottom.
                                                                  • Tightly close the left side of the husk over the filling and roll to the right as if rolling a cigar. Fold the top of the husk (the empty, tapered edge) back over the filled husk to close. (If your husks are particularly small or they don’t want to stay closed, use a bit of butcher’s twine to tie them closed.) Repeat to make about 35 tamales.
                                                                  • Arrange tamales upright in the steamer with the open ends facing up. If your steamer is too big to hold all of the tamales snugly together, place a small heatproof bowl upside down in the center to stabilize the tamales. Cover and steam until the dough is set, no longer raw-tasting, and pulls away easily from the husks when unwrapped, about 1 1/2 to 2 hours. Turn the heat off and let the tamales rest for 15 minutes before serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 35tamales
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    twine
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Royal Icing
                                                                   10 m
                                                                  Ingredients
                                                                  • Yes No 1 organic egg white
                                                                  • Yes No 1/2 lb powdered sugar
                                                                  • Yes No 1 tbsp water
                                                                  • In a medium bowl, beat the egg white at medium speed until foamy. Add the confectioners' sugar, 1 cup at a time, beating between additions, until the sugar is completely incorporated. Add the water and beat at high speed until the icing holds its shape, about 5 minutes.
                                                                  • Spoon the icing into a piping bag fitted with a plain tip and use at once; thin with water if necessary.
                                                                  Yields: 1 ¼cups
                                                                  • Total Time: 10 minutes

                                                                  You can also bake the chocolate filling in your favorite homemade pie dough or a ready-made frozen 9-inch pie shell; you may need fewer pecans.

                                                                  Ingredients
                                                                  • Yes No 1 pie crust
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 4 tsp unsalted butter
                                                                  • Yes No 3/4 tsp vanilla extract
                                                                  • Yes No 1/4 chunk cup semisweet chocolate
                                                                  • Yes No 1 1/3 cup pecan halves
                                                                  • Yes No 1 tbsp bourbon
                                                                  • Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.
                                                                  • In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.
                                                                  • Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  When the famed Gray Kunz opened Grayz in Manhattan, he planned to pair every dish with a cocktail. What to have with this outrageous Oreo-crusted riff on Key lime pie? An Elderflower Martini.

                                                                  Ingredients
                                                                  • Yes No 10 oreo cookie
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 5 egg yolk
                                                                  • Yes No one 14 oz sweetened condensed milk
                                                                  • Yes No 2/3 cup key lime juice
                                                                  • Yes No 1 lime
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 3 bai makrut (kaffir lime leaves)
                                                                  • Yes No pinch salt
                                                                  • Preheat the oven to 350°. In a food processor, finely grind the Oreos. Pulse in the butter. Lightly spray four 4 1/2-inch fluted tartlet pans with removable bottoms; press the ground Oreos into the bottoms. Set the pans on a baking sheet and bake for 8 minutes, or until the edges look dry. Let cool.
                                                                  • In a bowl, whisk the yolks, condensed milk, 1/3 cup of the Key lime juice and the lime zest. Pour the filling into the pans and bake at 325° for about 15 minutes, until the edges are just firm. Let cool for 30 minutes, then freeze until very cold, about 2 hours.
                                                                  • In a small saucepan, combine the 3 tablespoons of sugar with 3 tablespoons of water, the lime leaves and the salt. Cook until the sugar has dissolved, then let cool. Discard the lime leaves. Stir in the remaining 1/3 cup of lime juice and refrigerate.
                                                                  • Sprinkle 2 teaspoons of the sugar over each tart and caramelize with a blow torch. Unmold the tarts and place in shallow bowls. Pour in the Key lime sauce and serve.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Dried fruit provides rich, concentrated cherry flavor, a contrast to the tart frozen cherries. The white, creamy chocolate topping drizzles the pies with sweetness.

                                                                  Ingredients
                                                                  • Yes No 1 cup dried sweet cherries
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 16 oz frozen sour cherries
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 1/2 tsp corn starch
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 12 sweet cream cheese dough circles
                                                                  • Yes No 1/4 cup white chocolate baking chips
                                                                  • Combine the first 5 ingredients in a medium saucepan; cook over medium heat 7 minutes or until liquid almost evaporates. Remove from heat. Add butter, stirring until butter melts. Stir in cornstarch and vanilla. Cool slightly.
                                                                  • Working with 1 Sweet Cream Cheese Dough circle at a time, remove plastic wrap from dough. Place dough on a lightly floured surface. Spoon about 2 tablespoons cherry mixture into center of circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place pie on a large baking sheet covered with parchment paper. Repeat procedure with remaining Sweet Cream Cheese Dough circles and remaining cherry mixture. Freeze 30 minutes.
                                                                  • Preheat oven to 425°.
                                                                  • Remove pies from freezer. Pierce top of each pie once with a fork. Place baking sheet on bottom rack in oven. Bake at 425° for 19 minutes or until edges are lightly browned and filling is bubbly. Cool completely on a wire rack.
                                                                  • Place chocolate chips in a heavy-duty zip-top plastic bag; microwave at HIGH 1 minute or until chips are soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over cooled pies.
                                                                  Yields: 12servings (serving size: 1 pie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    knead
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No a of fresh rosemary
                                                                  • Yes No a sprigs of fresh sage
                                                                  • Yes No organic salmon fillets, skin on
                                                                  • Yes No sea salt
                                                                  • Yes No olive oil
                                                                  • Yes No 1 lime
                                                                  • Yes No a coriander leaves
                                                                  • Yes No 1–2 fresh red chillies
                                                                  • Yes No 2–3 sized ripe tomatoes
                                                                  • Yes No a cucumber
                                                                  • Yes No 1 lime
                                                                  • Yes No 2 spring onions
                                                                  • Yes No a of coriander leaves, picked
                                                                  • Yes No 1 avocado
                                                                  • Yes No extra virgin olive oil
                                                                  • I'm really excited about this one. There are two processes when it comes to smoking food: 'cold smoking', where things like raw fish, meats and cheeses are put into a smoky environment with no heat source, and 'hot smoking', which has the added heat source. It gives great results. All you really need is an old biscuit tin with a lid, a wire rack that fits inside it or a bit of chicken wire and some uncoated sawdust (the type you get for putting in pets' cages). When you put the tin on your heat source, it will act like a kind of oven – don't get nervous if it seems a bit radical to you, because it's so easy. And imagine how impressed your mates will be when you tell them you've hot smoked the food yourself!PS A word of warning: this will make your house a bit smoky, so either open the windows to get some fresh air through, or have a go at doing it outside on your barbie.Get yourself biscuit tin and place a handful or two of wood shavings into the tin, followed by your rosemary and sage sprigs. Place your wire rack in the tin, so it sits about halfway down, or bend some chicken wire to fit. Carefully pierce the lid of the tin five or six times with a screwdriver.Most salmon filets come around the same size and thickness, so their cooking times are similar. Sprinkle the salmon filets with salt and rub with a drizzle of olive oil. Then lay them skin side down on top of the wire (this acts like a grill rack) and put the lid on the tin. Place it on the hob, over a medium heat, and cook for 8 to10 minutes. After a couple of minutes it will start to smoke a bit.While the fish is cooking, mix all the salsa ingredients together – you can go as light or as heavy on the chillies as you like. When the fish is ready, turn the heat off and leave it to sit for 3 minutes before opening the tin. This will allow any residual smoke and heat to penetrate the fish. Lift the salmon filets out and place on to individual serving plates. Spoon over some chili salsa and sprinkle with your whole coriander leaves. Drizzle over some extra virgin olive oil and serve with the lime halves and the rest of the salsa in a little bowl. Lovely with some new potatoes and a green salad for lunch. • from Jamie at Home
                                                                    Steps:
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup asian fish sauce
                                                                  • Yes No 1/2 cup caster sugar
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 lb chicken wings, at the drumettes
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 cup corn starch
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
                                                                  • Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
                                                                  • In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
                                                                  • In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Load a store-bought pizza crust with balsamic-splashed turkey, peppery arugula, creamy fontina, and nutty Parmigiano-Reggiano for a quick one-dish dinner.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz prebaked pizza crust
                                                                  • Yes No 3/4 cup tomato and basil pasta sauce
                                                                  • Yes No 1/2 2 oz cup shredded fontina cheese
                                                                  • Yes No 1 cup shredded turkey breast
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1/2 cup thinly sliced red onion
                                                                  • Yes No 1/4 1 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup arugula
                                                                  • Yes No 3 slice prosciutto
                                                                  • Preheat oven to 425°.
                                                                  • Place crust on a baking sheet. Spread sauce over crust; sprinkle with fontina. Toss turkey with vinegar. Top pizza with turkey, onion, Parmigiano-Reggiano cheese, and pepper.
                                                                  • Bake at 425° for 12 minutes or until crust is browned. Remove from oven. Sprinkle with arugula and prosciutto.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle

                                                                  Time: 35 minutes. We created this elegant, elongated version of strawberry shortcake by stacking cake layers with berries and whipped cream.

                                                                  Ingredients
                                                                  • Yes No 4 cup quartered strawberry
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp finely shredded lemon zest
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 6 oz strawberry jam
                                                                  • Yes No best butter cake
                                                                  • Make filling: In a large bowl, combine strawberries, 2 tbsp. sugar, the zest, and juice. Let sit 10 minutes.
                                                                  • In a medium bowl, whisk cream with remaining 4 tbsp. sugar until it holds a stiff peak.
                                                                  • Assemble cake: Using a serrated knife, slice both cake layers in half horizontally. Set rounded tops aside to use as middle layers. Dollop 1 tbsp. whipped cream onto the center of a cake stand (to hold cake in place). Place 1 of remaining layers on stand, cut side up. Spread with about 3 tbsp. jam. Sprinkle with about one-quarter of the sweetened strawberries, along with some juice. Then dollop one-quarter of the cream over strawberries. Repeat with second and third cake layers, using the reserved rounded tops.
                                                                  • Place the remaining layer on the top of the cake, cut side down. Mound the remaining whipped cream in the center and spread to about 1 in. from the edge, then sprinkle with remaining strawberries.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 18-in. cake, serving 16
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 4 oz baguette
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 cup sliced leek
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 5 cup cubed celeriac
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 cup half and half
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No parsley
                                                                  • Preheat oven to 350°.
                                                                  • Melt butter; toss with bread on a baking sheet. Bake at 350° for 20 minutes or until golden.
                                                                  • Heat oil in a Dutch oven over medium heat. Add leek; cook 10 minutes, stirring often. Stir in flour; cook 2 minutes, stirring well. Add celeriac and broth; bring to a simmer. Cook for 30 minutes. Let stand 10 minutes.
                                                                  • Place half of mixture in blender. Remove center piece of blender lid, and secure blender lid on blender. Place a clean towel over opening in lid. Process until smooth. Strain pureed mixture through a sieve over a bowl; discard solids. Repeat procedure with remaining celeriac mixture.
                                                                  • Return soup to pan over medium heat; stir in half-and-half, pepper, and salt. Cook for 5 minutes. Serve with croutons. Garnish with parsley, if desired.
                                                                  Yields: 4servings (serving size: 1 1/2 cups soup and 1/2 cup croutons)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup plain low fat greek yogurt
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 cup seedless grape
                                                                  • Yes No 2 small cup pineapple cubes, from 1 pineapple
                                                                  • Yes No 2 cup melon balls
                                                                  • Yes No 2 1/2 cup strawberry
                                                                  • In a bowl, mix yogurt and honey. Refrigerate until well chilled.
                                                                  • Thread grapes, pineapple cubes, melon balls and strawberries, alternating fruits, on 24 6-inch wooden skewers.
                                                                  • Serve kebabs with sauce in bowls for dipping.
                                                                  Yields: 24small skewers (serving size: 1 skewer)
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  Ingredients
                                                                  • Yes No one 2 lb pineapple
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1/2 cup sweetened shredded coconut
                                                                  • Yes No 2 1/2 pint fat free vanilla frozen yogurt
                                                                  • Yes No mint
                                                                  • Light a grill. Brush the pineapple rings with the vegetable oil. Grill over moderately high heat, turning occasionally, until the pineapple is lightly charred and softened, about 8 minutes. Transfer the rings to a work surface and cut into bite-size pieces.
                                                                  • In a medium skillet, toast the coconut over moderate heat until golden, about 2 minutes. Transfer to a plate to cool.
                                                                  • Scoop the yogurt into sundae glasses or bowls. Top with the grilled pineapple, sprinkle with the coconut, garnish with the mint sprigs and serve right away.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Thinly sliced apples create rich, moist layers of fruit within the cake. This recipe goes with Caramel-Apple Cobbler Cake, Apple Streusel Coffee Cake

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup chopped pecan
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 1/2 lb granny smith apple
                                                                  • Yes No butter frosting
                                                                  • Yes No dark chocolate frosting
                                                                  • Yes No cream cheese frosting
                                                                  • Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
                                                                  • Stir together butter and next 3 ingredients in a large bowl until blended.
                                                                  • Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.
                                                                  • Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 14servings
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  A hummus vinaigrette gives this couscous salad a little Mediterranean flair. Toss in some pistachios, red bell pepper, mint, and feta cheese, and you have a healthy side to a lamb burger or baked fish.

                                                                  Ingredients
                                                                  • Yes No 1 cup hummus
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 cup dry couscous
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1/2 cup salted and roasted pistachio
                                                                  • Yes No 1/4 cup diced mint
                                                                  • Yes No 1/4 cup diced scallions, white and light green parts only
                                                                  • Yes No 1 cup crumbled feta cheese
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                    For the dressing:
                                                                  • Place all of the measured ingredients in a medium bowl and whisk until combined. Taste and season with salt and pepper as needed; set aside.
                                                                    For the salad:
                                                                  • Place the couscous in a 13-by-9-inch baking dish; set aside. Place the water in a small saucepan and bring to a boil over high heat. Pour the water over the couscous and stir once to combine. Cover with plastic wrap or a baking sheet and let stand until the water is absorbed, about 5 minutes. Uncover and lightly graze a fork over the surface of the couscous layer by layer until no clumps remain. Transfer to a large bowl.
                                                                  • Add the dressing, bell pepper, pistachios, mint, and scallions and fold everything into the couscous with a rubber spatula. Let sit until slightly cooled, about 10 minutes. Add the feta and gently fold into the couscous with a rubber spatula. Taste and season with salt and pepper as needed. Refrigerate in a covered container until ready to serve.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 11servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 4 5 lb lamb shank
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 1/2 cup coarsely chopped ginger
                                                                  • Yes No one 14 oz canned crushed tomatoes
                                                                  • Yes No 3 cup dry red wine
                                                                  • Yes