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                                                                  These Pork Pot Stickers make a nice accompaniment to hot and sour soup. Garnish with green onion strips and serve with bottled plum sauce. Look for round gyoza skins or wonton wrappers in most supermarkets or in Asian groceries.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 oz lean ground pork
                                                                  • Yes No 1/3 cup chopped scallion
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No 1 1/2 cup cabbage and carrot coleslaw
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1/2 tsp corn starch
                                                                  • Yes No 30 gyoza skins
                                                                  • Yes No 1 tbsp peanut oil
                                                                  • Yes No 1 cup water
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 6 minutes or until done, stirring to crumble. Add onions, soy sauce, and sesame oil; cook 30 seconds. Stir in coleslaw, and cook 30 seconds or until cabbage wilts, stirring frequently.
                                                                  • Combine 3 tablespoons water and cornstarch in a small bowl. Add cornstarch mixture to pork mixture; cook 1 minute, stirring constantly. Remove from heat; cool to room temperature.
                                                                  • Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon 1 scant tablespoon pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place on a baking sheet in a single layer (cover loosely with a towel to prevent drying). When all skins are filled, remove towel and cover with plastic wrap; freeze until firm. Place in zip-top plastic bags, and freeze for up to 3 months.
                                                                  • Arrange the frozen pot stickers in a single layer on a baking sheet; cover with plastic wrap, and thaw in refrigerator overnight.
                                                                  • Heat peanut oil in a large nonstick skillet over medium heat. Arrange pot stickers in pan in a single layer; cook 2 minutes or until browned on bottom. Add 1 cup water to pan; cover and cook 5 minutes. Uncover and cook until liquid evaporates, about 2 minutes. Serve immediately.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 10servings (serving size: 3 pot stickers)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  How did spring rolls get their name? This delicate but filling appetizer has its origins in the annual Chinese Spring Festival. The first spring rolls featured fresh vegetables from the harvest; meat was added later. To transform vegetable spring rolls into a truly vegetarian appetizer, use vegetarian oyster sauce (made with mushrooms).

                                                                  Ingredients
                                                                  • Yes No 2 cup mung bean sprout
                                                                  • Yes No 6 dried shiitake mushroom
                                                                  • Yes No 1/2 red bell pepper
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 2 oz canned bamboo shoots
                                                                  • Yes No 2 1/2 tbsp oyster sauce
                                                                  • Yes No 1 tbsp low-sodium chicken broth
                                                                  • Yes No 2 tsp light soy sauce
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No salt
                                                                  • Yes No 18 spring rolls wrappers
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp oil
                                                                  • Yes No 4 cup oil
                                                                  • Vegetable spring rolls directions: To make the spring rolls filling: About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly. Soak the Chinese dried mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and thinly slice. Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots. In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce and sugar. Set aside. Heat 2 tablespoons in a frying pan, swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms and then the bamboo shoots, bell pepper, mung bean sprouts and grated carrot. Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool. To make the spring rolls, lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal. Heat oil for deep-frying to 360 degrees Fahrenheit. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels. Serve with plum sauce, hot mustard, or sweet and sour sauce. Yields 18 - 20 spring rolls. More Spring Rolls Recipes Cantonese Spring Rolls Mini Spring Rolls Spring Rolls With Barbecued Pork
                                                                  Cuisine:YesNochinese
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond

                                                                  A simple rub of black and red ground peppers, lemon pepper, garlic powder and parsley flakes takes rib-eyes from good to extraordinary. One hour of stand time is all it takes to create this great flavor in the steaks. 1997 Hall of Fame

                                                                  Ingredients
                                                                  • Yes No 2 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 4 1/2 tsp garlic powder
                                                                  • Yes No 1 1/2 tsp lemon pepper seasoning
                                                                  • Yes No 1 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1 1/2 tsp parsley leaves, dried
                                                                  • Yes No 6 1 1/2 inch thick beef rib-eye steak
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No thyme
                                                                  • Combine first 7 ingredients. Brush steaks with oil; rub with pepper mixture. Cover and chill 1 hour.
                                                                  • Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    grill

                                                                  Inspired by the flavors of the classic Greek sandwich. This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 12 jalapeño chili pepper
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 3/4 cup ground lamb
                                                                  • Yes No 2 tbsp diced red onion
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
                                                                  • Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
                                                                  • Place the cream cheese, lamb, onion, oregano, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
                                                                  • Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 5servings as an appetizer
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    toothpick

                                                                  Pork shoulder, a lower priced cut, becomes tender with a long cooking time. Sliced apples or a simple pan sauce best complements this dish.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup kosher salt
                                                                  • Yes No 3 cinnamon stick
                                                                  • Yes No 1 tbsp cloves, whole
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 4 cup orange juice
                                                                  • Yes No 1/2 cup red wine
                                                                  • Yes No 1/4 cup chopped ginger
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No 1 orange
                                                                  • Yes No 1 8 lb bone in pork shoulder roast (also called
                                                                  • Bring first 9 ingredients to a boil in an 8-quart stock pot with 1 gallon plus 1 quart water. Remove from heat, and cool brine completely. Submerge pork in 10 cups of brine plus solids; cover and chill 12 to 24 hours.
                                                                  • Preheat oven to 350°. Rinse pork, and place on wire rack in a roasting pan. Cover with foil, and bake 2 hours; uncover and bake an additional 3 hours or until meat thermometer inserted into thickest portion registers 190°. Tent with aluminum foil, and let stand 30 minutes at room temperature before slicing and serving.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Fill a tart crust with a sweet cream cheese mixture and top with fresh berries for an easy and impressive dessert that's perfect for summer entertaining.

                                                                  Ingredients
                                                                  • Yes No 1 14.1 oz package refrigerated piecrust
                                                                  • Yes No 1/3 cup sour cream
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/2 cup blueberry
                                                                  • Yes No 1 cup blackberry
                                                                  • Yes No 1 cup raspberry
                                                                  • Yes No garnish, cantaloupe ribbons
                                                                  • Bake pie crust in a 4- x 14-inch tart pan according to package directions until golden; cool completely on wire rack.
                                                                  • Beat sour cream and next 5 ingredients in a large bowl. Spread mixture evenly into cooled pastry shell. Arrange berries on top. Garnish, if desired. Chill 2 hours for easiest slicing.
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate

                                                                  The deep chocolate flavor and rich consistency belie this dessert's low-fat status. Freeze the sorbet up to two days in advance; let stand at room temperature 15 minutes to soften a bit before scooping.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 3 oz bittersweet chocolate
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Bring water to a boil in a medium saucepan. Stir in sugar and cocoa; reduce heat, and simmer 5 minutes, stirring frequently. Remove from heat; add chocolate and vanilla, stirring until chocolate melts. Cover and chill completely.
                                                                  • Pour chocolate mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
                                                                  Yields: 6servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 6 large garlic clove
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 4 medium tomato
                                                                  • Yes No 2 lb collard and leaves
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 2 thyme
                                                                  • Yes No salt and pepper
                                                                  • In a large enameled, cast-iron casserole, heat the olive oil. Add the garlic, onion and jalapeño and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes. Stir in the tomatoes, collards, bay leaves and thyme sprigs. Cover and cook over moderately low heat, stirring occasionally, until the collards are tender, about 20 minutes. Discard the jalapeño, bay leaves and thyme sprigs. Season the collards with salt and pepper and serve.
                                                                  Yields: 5
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  wrapped in prosciutto as an appetizer more times than we can count. They're good (and easy), but we think these are better. We added a flaky layer of phyllo dough for texture; plus, you don't have to pre-cook the asparagus.

                                                                  Ingredients
                                                                  • Yes No phyllo dough, defrosted in the refrigerator
                                                                  • Yes No 1 asparagus
                                                                  • Yes No 1/4 lb prosciutto
                                                                  • Yes No olive oil

                                                                  There is nothing better than the buttery taste of a golden sugar cookie. Sure you can decorate them, but why mess with perfection?

                                                                  Ingredients
                                                                  • Yes No 16 tbsp organic unsalted butter
                                                                  • Yes No 3/4 cup organic sugar, granulated
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Yes No 2 1/2 cup organic all purpose flour
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Heat oven to 350° F. Beat the butter and sugar in the bowl of an electric mixer on medium-high until smooth. Add the egg and beat until fluffy, about 2 minutes. Add the vanilla. Reduce mixer speed to low. Combine the flour, baking soda, and salt in a bowl and add it slowly to the butter mixture, mixing until just incorporated (the dough will be stiff). Shape into a flat 1-inch-thick disk. Refrigerate, wrapped, for 30 minutes. Roll out the dough on a floured surface to 1/4 inch thick. Cut into shapes and place on parchment-lined baking sheets. The scraps can be combined and rolled out again. Bake 10 to 12 minutes, until the edges are a light golden brown. Cool slightly on the baking sheets before transferring to cooling racks.
                                                                  Yields: 12medium-size cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup coarsely chopped pecan
                                                                  • Yes No 1 4 oz unsweetened chocolate baking
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup firmly packed dark brown sugar
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
                                                                  • Microwave chocolate and 3/4 cup butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.
                                                                  • Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Let cool 1 hour on a wire rack.
                                                                  • Combine brown sugar, milk, 2 Tbsp. butter, and salt in a large saucepan; bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes or until slightly thickened. Remove from heat. Let stand 5 minutes. Beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth. Pour over brownies, spreading to edges; sprinkle with toasted pecans. Let cool 30 minutes. Cut into squares.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Buttery and flaky, these canapés are like little tarts, but much easier to make. Follow our topping suggestions—or try your own: sautéed mushrooms and stilton cheese, caramelized onions and anchovies... let your imagination be your guide. Prep and Cook Time: about 45 minutes, plus 1 1/2 hours of chilling and cooling time. Notes: This dough is the ultimate kitchen workhorse. It's fast to make and will keep in the freezer for up to a week (let thaw 1/2 hour before rolling) or in the fridge for 3 days. You can also bake the dough a day ahead and top it just before serving. This recipe can easily be doubled, but if you want to triple or quadruple it, make 2 separate batches of dough.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/2 coarse tsp kosher salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No 1 cup black olive tapenade
                                                                  • Yes No 1 cup crumbled goat cheese (chèvre)
                                                                  • Yes No 1 tbsp thyme
                                                                  • Cut butter into 1/2-in. cubes and freeze in a single layer until very cold, 10 to 20 minutes. In a food processor, whirl flour and salt until blended. Add butter and pulse on and off just until butter is about the size of peas. In a small bowl, lightly beat egg and yolk with 3 tbsp. ice water. Add egg mixture, about half at a time, and pulse just until evenly moistened and holding together (you may need to add 1 more tbsp. ice water as you're pulsing).
                                                                  • Flatten the dough into 2 rough squares, each about 6 in. across. Wrap disks in wax paper. Chill until cold, at least 1 hour and up to 3 days.
                                                                  • Preheat oven to 350°. Remove dough from refrigerator and let stand 5 minutes. Unwrap and, on a lightly floured surface, roll dough halves into 1/8-in.-thick squares, 10 to 11 in. each.
                                                                  • Transfer each square to a rimmed baking sheet and prick all over with a fork. Bake until medium brown, 25 to 35 minutes. Cool on pan, about 30 minutes. Thinly spread baked canapé dough with tapenade. Top with goat cheese, pressing it slightly into the tapenade so it sticks, and sprinkle with 1 tbsp. fresh thyme leaves. Cut into 2-in. squares.
                                                                  • Note: Nutritional analysis is per 2-piece serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 25servings
                                                                    Steps:
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 lb rigatoni pasta
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 1 1/2 lb swiss chard
                                                                  • Yes No 2 tbsp finely grated lemon zest
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1/3 cup ricotta cheese
                                                                  • Yes No 1/3 cup pine nut
                                                                  • Yes No parmesan cheese
                                                                  • Bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta; cook 3 minutes less than package indicates. Drain.
                                                                  • Heat butter and oil in a large Dutch oven over medium heat about 1 minute. Add garlic and shallots; cook, stirring, until fragrant, about 2 minutes. Stir in chard, lemon zest, wine, 1 teaspoon salt, and the red pepper flakes; season with pepper. Cook, covered, stirring occasionally, until chard has just wilted, 2 to 3 minutes.
                                                                  • Stir in pasta, ricotta, and pine nuts. Cook, stirring occasionally, until pasta is al dente, 3 to 4 minutes. Divide among 4 serving dishes. Serve sprinkled with Parmesan.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 12 fig
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 4 tsp honey
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Heat the oven to 425°. Cut the stems off the figs. Rub the oil over the figs and put them in a baking pan, stem-side up. Cut a cross in the top of each fig, cutting almost to the bottom.
                                                                  • Drizzle the honey over the figs. Top each one with a piece of the butter. Bake the figs until they open up like flowers, 8 to 10 minutes. Remove the pan from the oven.
                                                                  • Put the figs on plates, add the water to the pan, return the pan to the oven for 1 minute, and then stir to make a sauce. Drizzle the sauce over the warm figs and serve with a scoop of vanilla ice cream on the side.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Apples sold in bulk in bags, which tend to be smaller than those sold individually, are the ideal size for these treats. You'll find white dowels at hobby and craft stores, or use wooden craft sticks. Store Candied Apples in an airtight container for up to three days.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 4 oz red delicious apple
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/3 cup light colored corn syrup
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1/3 cup cinnamon decorator candies
                                                                  • Line a large baking sheet with foil, and coat with cooking spray. Insert 1 (6-inch) white dowel into stem end of each apple.
                                                                  • Combine sugar, corn syrup, water, and candies in a small heavy saucepan over medium heat. Cook until sugar dissolves, stirring occasionally. Cook, without stirring, until a candy thermometer registers 300° (about 8 minutes). Remove from heat.
                                                                  • Working with 1 apple at a time, holding apple by its dowel, dip in syrup, tilting pan to cover apple. Turn apple quickly to coat evenly with syrup; let excess syrup drip back into pan. Place apple, dowel side up, on prepared baking sheet to harden (about 5 minutes).
                                                                  Yields: 8servings (serving size: 1 apple)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Delicious peanut butter cookies are always welcome. Large Photo of Peanut Butter Cookies

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 3/4 cup smooth
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 firmly packed cup golden brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • In a bowl, stir together flour, baking soda, baking powder, and salt. Beat together the butter, peanut butter, and sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in the flour mixture. Wrap dough in plastic wrap and refrigerate until chilled, or about 2 to 4 hours. Take tablespoonfuls of dough and roll into balls with hands. Place about 3 inches apart on greased baking sheets. Using a dinner fork dipped in flour, lightly press cookies, flattening and forming a criss-cross pattern on each cookie. Bake at 375° until golden brown, or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely. Makes about 4 dozen peanut butter cookies. More Peanut Butter Cookies Peanut Butter Cookie Bars with Jelly Peanut Butter Cookies with Chocolate Chips Peanut Butter Bar Cookies with Chocolate Chips Chocolate Cookies with Peanut Butter Chips Peanut Butter Cookies Peanut Crunch Cookies Chocolate Chip Cookies No Bake Cookies Oatmeal Cookies Cookie Recipes Index Candy Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Serve these quick-cooking scallops over a bed of whole-grain pasta or brown rice for a filling (and impressive!) meal.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb sea scallop
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 5 tsp canola oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 cup vermouth
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 4 tsp caper
                                                                  • Yes No 1 10 oz fresh baby spinach
                                                                  • Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground pepper over scallops. Add 1 tablespoon canola oil to pan; swirl to coat. Add scallops; cook 2 minutes on each side or until browned and done. Remove from pan; keep warm.
                                                                  • Reduce heat to medium. Add chopped garlic to pan; cook 10 seconds. Add vermouth, scraping pan to loosen browned bits; cook 2 minutes or until liquid is reduced by half. Remove from heat. Add parsley, fresh lemon juice, butter, and capers, stirring until butter melts. Pour sauce in a bowl.
                                                                  • Heat remaining 2 teaspoons oil in pan over medium-high heat. Add spinach; sauté 30 seconds or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1/3 cup spinach, 3 scallops, and 1 1/2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 20 6 1/2 lb apple
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 2 tbsp calvados, a french apple brandy
                                                                  • Yes No 1 large cinnamon stick
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp mace, ground
                                                                  • Yes No 1 small pinch cloves, ground
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Combine apples, apple cider, Calvados, cinnamon, ginger, cardamom, nutmeg, mace, cloves, sugar, and lemon juice in a large heavy-bottomed saucepan. Place mixture over medium-high heat, and cook, stirring often with a large wooden spoon to prevent scorching, until apples are broken down and saucy, about 1 hour. Mash any large pieces of apple with large wooden spoon to help them break down.
                                                                  • Reduce heat to medium. Using a rubber spatula, scrape out apple mixture from pan, and transfer to a small saucepan. Continue cooking, stirring occasionally, until apples are completely broken down and butter is very thick and dark, about 2 1/2 hours. Remove from the heat, and let stand to cool.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  Ingredients
                                                                  • Yes No 2 cup low-fat yogurt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup finely minced mint
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup walnut pieces
                                                                  • Yes No 1 1/2 tbsp dried cranberry
                                                                  • Yes No 4 cup coleslaw mix
                                                                  • In a large bowl, combine yogurt, garlic, mint, honey, sea salt, and pepper; mix well with a whisk. Stir in walnut pieces, dried cranberries, and coleslaw mix. Toss until thoroughly combined.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir

                                                                  This aigo boulido, or garlic soup, recipe is the Provencal cure for anything that ails you. A traditional recipe that incorporates garlic, herbs, and water, it is known informally as “boiled water.”

                                                                  Ingredients
                                                                  • Yes No 4 cup water
                                                                  • Yes No 10 clove garlic
                                                                  • Yes No 6 sage
                                                                  • Yes No 1 small bay leaf
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 6 slice baguette
                                                                  • Yes No 1/2 cup grated gruyère cheese
                                                                  • In a large saucepan, bring the water, 10 cloves garlic, sage, bay leaf, salt and pepper to a simmer. Continue simmering the broth until the garlic is softened and cooked through, about 10 to 15 minutes. Turn off the burner and strain the garlic and herbs from the water. Return the water to the pan.
                                                                  • Remove the bay leaf and sage leaves from the garlic and discard. Using a fork, smash the garlic into a paste and return it to the pan. Bring the soup to just under a simmer and rapidly stir in the beaten eggs yolks. Continue stirring for 30 seconds, until the eggs are set into thin strands.
                                                                  • In medium saucepan over low heat, sauté garlic in the oil and butter until tender – about 7-10 minutes total. Transfer the garlic to a plate. Place baguette slices into hot oil and sauté both sides until they are golden brown.
                                                                  • Place each finished crouton into an ovenproof bowl, top with the soup, and garnish with a bit of Gruyere cheese. Melt the cheese under a broiler, if desired.
                                                                  • This aigo boulido recipes makes 4 to 6 servings.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 1 1/2 10 1/2 oz cup black beans
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 large jalapeño chili pepper
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 cup low-sodium chicken broth
                                                                  • Yes No 1 head garlic clove
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 habanero chili pepper
                                                                  • Yes No 1 large serrano chili pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 1 lb pork loin roast
                                                                  • Yes No corn tortillas and salsa
                                                                  • PREPARE THE BEANS In a large saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat for 1 hour, stirring occasionally.
                                                                  • In a medium skillet, heat the vegetable oil. Add the onion, garlic and jalapeño and cook over moderate heat until softened, about 7 minutes. Add to the beans, along with the tomato, oregano and enough water to cover. Season with salt and pepper and simmer until the beans are tender, about 2 hours longer, replenishing the water if necessary.
                                                                  • MEANWHILE, COOK THE PORK Preheat the oven to 300°. In a small enameled cast-iron casserole, combine the broth with the garlic, onion, habanero and serrano chiles, bay leaf, cumin and 1/2 teaspoon each of salt and pepper and bring to a simmer. Season the pork loin with salt and pepper and add it to the casserole. Cover with foil and bake for about 1 hour, turning the pork once, until tender. Transfer the pork to a plate and cover with plastic wrap until cool enough to handle.
                                                                  • Remove the bay leaf. Shred the pork into strips and stir into the broth. Season with salt. Fill the tortillas with pork and serve with the black beans and salsa.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Key "Light" Pie
                                                                   1 h 20 m

                                                                  If you love Key Lime Pie, try this recipe. Why it's better for you: You'll hear angels sing (Jimmy Buffet tunes) when you taste how rich this version is without all the fat!

                                                                  Ingredients
                                                                  • Yes No 1 14 oz fat free sweetened condensed milk
                                                                  • Yes No 3/4 cup egg substitute
                                                                  • Yes No 2 tsp lime zest
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1 6 oz reduced fat ready made graham cracker piecrust
                                                                  • Yes No garnishes, fat free frozen whipped topping, lime, lime rind
                                                                  • Preheat oven to 350°. Process first 4 ingredients in a blender until smooth. Pour mixture into piecrust.
                                                                  • Bake at 350° for 10 to 12 minutes or until pie is set. Let pie cool completely on a wire rack (about 1 hour). Garnish, if desired.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 8servings (serving size: 1 slice)
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 14 to 16 oz to 16 ounce cheese ravioli
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 2 oz cup walnut
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water. Heat the oil in a medium skillet over medium heat. Add the garlic and walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes. Stir in the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, the parsley, and the reserved cooking water. Add the ravioli and toss to coat. Divide among individual plates and sprinkle with the Parmesan. Substitution: For a hit of vegetables and a change of pace, use pumpkin or butternut-squash ravioli instead of cheese-filled. You can also replace the walnuts with pecans or almonds.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pace
                                                                    Brands:
                                                                  • Yes No
                                                                    Pace
                                                                  Ingredients
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tsp celery seed
                                                                  • Yes No 8 cup shredded green cabbage
                                                                  • Yes No 1 large carrot
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 lb ground chuck (beef)
                                                                  • Yes No vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 cup barbecue sauce
                                                                  • Yes No 4 hamburger bun
                                                                  • Yes No pickle
                                                                  • MAKE THE COLESLAW In a large bowl, whisk the mayonnaise with the onion, vinegar, sugar and celery seeds. Add the shredded cabbage and carrot, season with salt and pepper and toss well. Let stand until slightly softened, about 25 minutes.
                                                                  • MAKE THE BURGERS Light a grill. Form the beef into 4 patties; rub with oil and season with salt and pepper. Sear over high heat, turning once, for 5 minutes for medium-rare. Brush with 1/2 cup of the barbecue sauce and grill until glazed, about 1 minute per side.
                                                                  • Grill the buns and brush them with the remaining barbecue sauce. Top with the burgers, pickles and coleslaw and serve.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Pots o' gold What's at the end of your rainbow? Try creamy whiskey pudding and buttery shortbread cookies to top off St. Patrick's Day Any holiday is a great excuse to make cookies and special desserts at home. Go ahead and eat as much corned beef and cabbage as you'd like, but save room for something sweet.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 2 1/2 cup milk
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp whiskey
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 4 pecan shortbread cookies
                                                                  • Yes No 1 cup cream
                                                                  • Combine sugar and water in a heavy, medium-size saucepan. Bring to a boil, without disturbing, over medium-high heat; continue cooking, without stirring, for 5 minutes, until mixture turns golden. Swirl pan and cook for about 1 more minute, until caramel is a deep amber color. Carefully and slowly pour in cream. Whisk caramel over low heat until smooth.
                                                                  • Whisk 1/2 cup milk, cornstarch and salt in a small bowl. In another bowl, beat eggs, whiskey and vanilla with a fork.
                                                                  • Add remaining 2 cups milk to caramel mixture and bring to a boil. Whisk milkcornstarch mixture again, then whisk into hot mixture. Bring to a simmer; cook, whisking for 2 minutes. Remove from heat.
                                                                  • Whisk 1 cup hot mixture into eggs, then whisk eggs into pan. Whisk while mixture cools, for 2 minutes. Stir butter in; strain through a fine sieve. Let cool, whisking occasionally. Cover and chill for 2 hours.
                                                                  • Spoon chilled pudding into glass bowls; top with cookie crumbs and whipped cream.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Our usual problem with turkey burgers is the dry, chewy texture of the cooked meat. The usual solution is to add fat, but a little sautéed onion, dried cranberries and soaked couscous work even better without larding down this healthy main course. With sage and thyme, call it a summery answer to Thanksgiving dinner. If you like, serve with homemade Blueberry Ketchup.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup wheat couscous
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 stalk celery
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1 1/2 tsp chopped sage
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup dried cranberry
                                                                  • Yes No 1 lb 93% lean ground turkey
                                                                  • Place couscous in a large bowl. Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes. If grilling the burgers, preheat grill to medium-high.
                                                                  • Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery; cook, stirring, until softened, about 3 minutes. Add thyme, sage, salt and pepper; cook until fragrant, about 20 seconds more. Transfer the mixture to the bowl with the couscous, add cranberries and stir to combine. Let cool for 5 minutes. Add turkey and stir until combined; do not overmix. Form the mixture into 6 patties.
                                                                  • To cook on the stovetop: Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the patties, reduce heat to medium, and cook for 4 minutes. Turn and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more. (An instant-read thermometer inserted in the center should read 165° F.) To grill: Oil the grill rack (see Tip) and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them. Serve immediately.
                                                                  • To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    rub
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 8 medium shallot
                                                                  • Yes No 2 1/2 tbsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 medium parsnip
                                                                  • Yes No 4 large turnip
                                                                  • Yes No 4 medium carrot
                                                                  • Yes No 2 large leek
                                                                  • Yes No 2 1/2 cup low-sodium chicken stock
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1/2 small lb red potato
                                                                  • Preheat the oven to 350°. Put the shallots on a large piece of foil and top with 1/2 tablespoon of the butter. Season with salt and pepper and seal the shallots in the foil. Bake for about 30 minutes, or until tender.
                                                                  • In a large saucepan, combine the parsnips, turnips, carrots, leeks, chicken stock, thyme and the remaining 2 tablespoons of butter. Bring to a boil over moderately high heat, then reduce the heat to low and add a pinch each of salt and pepper. Cover and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes. Discard the thyme sprig.
                                                                  • In a medium saucepan, cook the potatoes in boiling salted water until tender, about 10 minutes. Drain the potatoes and cut them into 2-inch cubes. Add the potatoes and roasted shallots to the vegetable stew, season with salt and pepper and serve.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Prep: 10 min., Cook: 15 min., Chill: 3 hr. This melt-in-your-mouth soft custard is a traditional English favorite. This recipe goes with Lemon Mousse Tart, Lemon Velvet Tart

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1 cup lemon juice
                                                                  • Yes No 4 eggs yolks
                                                                  • Yes No 1/2 cup butter
                                                                  • Bring sugar, zest, and juice to a boil in a heavy nonaluminum 3 1/2-qt. saucepan over medium-high heat. Remove from heat, and gradually whisk about one-fourth hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture, whisking constantly until well blended.
                                                                  • Place saucepan over medium heat, and cook, whisking constantly, at least 10 or up to 12 minutes. (Mixture will be a pudding-like thickness.)
                                                                  • Add butter, in 6 batches, whisking constantly until butter melts and mixture is well blended after each addition. Remove from heat, and pour mixture through a wire-mesh strainer into a bowl. Place plastic wrap directly on warm curd (to prevent a film from forming); chill 3 hours.
                                                                  • Lime Curd: Substitute lime zest and lime juice for lemon zest and lemon juice. Proceed with recipe as directed.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 1/3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate

                                                                  To help us learn more about Persian (a.k.a. Iranian) food, we turned to culinary authority Najmieh Batmanglij. In addition to insight on Persian culinary traditions, she provided us with recipes from her book New Food of Life. What to buy: Pomegranate juice has exploded in popularity and is now available at most high-end grocery stores and online. When buying saffron, choose threads rather than powder, which is too often adulterated with turmeric. Angelica is frequently used in Persian cooking. Ground angelica can be found at Middle Eastern markets, in spice stores, or online.

                                                                  Ingredients
                                                                  • Yes No 2 lb firm fleshed white fish
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup chopped walnut
                                                                  • Yes No 3 tbsp pomegranate paste
                                                                  • Yes No 1 tbsp candied orange peel
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 1 tbsp angelica petals
                                                                  • Yes No 2 tbsp chopped walnut
                                                                  • Yes No 2 tbsp pomegranate
                                                                  • Rinse fish in cold water. Pat dry with paper towel and rub both sides with 1 teaspoon salt.
                                                                  • Heat 1/4 cup oil in a large frying pan and brown onion and garlic. Add all the ingredients except the saffron water and lime juice and cook for 3 minutes. Mix well and remove from heat.
                                                                  • Preheat oven to 400°F. Place the fish in a baking dish. Stuff it with the mixture from step 2 and pin or sew the cavity shut. Pour the saffron water, the rest of the oil, and lime juice over the fish.
                                                                  • Place the fish in the oven and bake for 10 to 15 minutes (until the fish flakes easily with a fork), basting from time to time.
                                                                  • Arrange the fish on a serving platter. Pour the sauce from the baking dish over the fish. Garnish with angelica petals, walnuts, and pomegranate seeds.
                                                                  • Serve with saffron-steamed plain rice. Nush-e Jan!
                                                                  Cuisine:YesNopersian
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This intensely rich, silken frosting works well on spice, carrot, or pound cakes. Try it on our Caramelized-Apple Spice Cake.

                                                                  Ingredients
                                                                  • Yes No 5 large egg white
                                                                  • Yes No 1 2/3 cup packed dark brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 stick unsalted butter
                                                                  • Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
                                                                  • Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 5cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 lb lean ground beef
                                                                  • Yes No 1 lb ground pork sausage
                                                                  • Yes No 18 saltine cracker
                                                                  • Yes No 1/2 green bell pepper
                                                                  • Yes No 1/2 onion
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tsp prepared yellow mustard
                                                                  • Yes No 1/2 cup firmly packed brown sugar
                                                                  • Yes No 1/2 cup tomato ketchup
                                                                  • Preheat oven to 350°. Combine first 8 ingredients and 1/4 cup brown sugar in a medium bowl just until blended. Place mixture in a lightly greased 11- x 7-inch baking dish, and shape mixture into a 10- x 5-inch loaf.
                                                                  • Bake at 350° for 1 hour. Remove from oven, and drain. Stir together ketchup and remaining 1/4 cup brown sugar; pour over meatloaf. Bake 15 more minutes or until a meat thermometer inserted into thickest portion registers 160°. Remove from oven; let stand 20 minutes. Remove from baking dish before slicing.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 10servings
                                                                  • Total Time: 2 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour

                                                                  Beloved chocolate sandwich cookies stud a vanilla fudge landscape in this delicious dessert.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1 5 oz evaporated milk
                                                                  • Yes No 2 12 oz white chocolate morsels
                                                                  • Yes No 1 7 oz marshmallow creme
                                                                  • Yes No 3 cup coarsely crushed chocolate sandwich cookie
                                                                  • Yes No pinch salt
                                                                  • Line a greased 9" square pan with aluminum foil; set aside.
                                                                  • Combine first 3 ingredients in a medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly. Remove from heat; add white chocolate morsels, marshmallow cream, 2 cups crushed cookies, and salt. Stir until morsels melt.
                                                                  • Pour fudge into prepared pan. Sprinkle remaining 1 cup cookies over fudge, gently pressing cookies into fudge. Cover and chill until firm (about 1 to 2 hours).
                                                                  • Lift uncut fudge in aluminum foil from pan; remove foil, and cut fudge into squares.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4lb.
                                                                  • Prep Time: 7 minutes
                                                                  • Cook Time: 13 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  Americans take their love of crab pretty seriously. Whether it’s Maryland blue, West Coast Dungeness, or Florida stone crab, we can all agree that crab salad in an omelet is ridiculously tasty. Complete this stellar breakfast with an appropriate morning cocktail. Special equipment: You will need an 8-inch nonstick frying pan. See more easy omelet recipes.

                                                                  Ingredients
                                                                  • Yes No 2/3 lump cup crabmeat
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tsp minced chives
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 tsp Old Bay Seasoning
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Yes No 6 large egg
                                                                  • Yes No 4 tsp milk
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/4 medium avocado
                                                                    For the crab salad:
                                                                  • Place all of the ingredients in a small bowl and stir until combined; set aside.
                                                                    For the omelets:
                                                                  • Whisk the eggs, milk, salt, and pepper in a large bowl until pale yellow and the egg yolks and whites are evenly combined. Set 2 serving plates aside.
                                                                  • Melt 1 tablespoon of the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add half of the egg mixture (about 3/4 cup) to the pan and stir constantly with a rubber spatula, moving the eggs around until they form small curds, about 2 to 3 minutes.
                                                                  • Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan—the top of the eggs should have a creamy consistency. Spoon half of the crab salad down the middle third of the egg mixture and top with 2 of the avocado slices.
                                                                  • Remove the pan from heat. Using the spatula, fold a third of the omelet over and onto itself, making sure to fold it over the filling. Gently push the folded side of the omelet toward the edge of the pan. Tilt the pan over one of the serving plates and roll the omelet onto the plate, seam side down.
                                                                  • Repeat with the remaining tablespoon of butter, eggs, crab salad, and avocado slices. Serve immediately.
                                                                  Cuisine:YesNomaryland
                                                                  Yields: 2omelets
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 6 cup cubed pound cake
                                                                  • Yes No 3 peach
                                                                  • Yes No 1 pint raspberry
                                                                  • Combine cream, sugar and almond extract, if desired, in a bowl. With an electric mixer, beat until soft peaks form.
                                                                  • Place a dollop of cream in each of six glasses. Top with 1/4 cup of pound cake cubes, another spoonful of cream and some nectarine chunks and raspberries. Continue alternating layers of cake, cream and fruit until you have used it all. Serve immediately, or cover with plastic and refrigerate for up to 2 hours.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6parfaits
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  The smokiness of chipotle chiles complements the concentrated sweetness of pomegranate and blueberry juices in this tender entrée. Prep: 2 minutes; Cook: 11 minutes

                                                                  Ingredients
                                                                  • Yes No 1 1 lb slice pork tenderloin round slices
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No butter flavored cooking spray
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/3 cup frozen pomegranate blueberry juice concentrate
                                                                  • Yes No 1 1/2 tsp minced chipotle chiles, canned in adobo sauce
                                                                  • Heat a large nonstick skillet over medium-high heat. While pan heats, pound pork slices slightly with the heel of your hand or a meat mallet; sprinkle with garlic powder, salt, and pepper. Coat pork with cooking spray.
                                                                  • Cook pork 3 minutes on each side or until desired degree of doneness (do not overcook). Remove pork from pan; place on a serving platter. Add 1/4 cup water to pan, scraping pan to loosen browned bits. Stir in juice concentrate and chipotle chiles. Reduce heat to medium; simmer 3 to 4 minutes or until slightly syrupy.
                                                                  • Return pork and juices to pan, turning pork to coat. Serve pork with sauce.
                                                                  Yields: 4servings (serving size: 3 ounces pork and about 1 tablespoon sauce)
                                                                  • Prep Time: 2 minutes
                                                                  • Cook Time: 11 minutes
                                                                  • Total Time: 13 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer

                                                                  This Gammon with Pease Pudding Recipe is one of the British foods in the Gordon Ramsay Book - World Kitchen. As Gordon says in the book - hearty simple and satisfying, boiled gammon and pease pudding makes a great weekday supper or casual Sunday lunch. A classic parsley sauce rounds off the dish perfectly. You'll need to remember to put the gammon to soak the night before in plenty of cold water to remove excess salt.

                                                                  Ingredients
                                                                  • Yes No gammon
                                                                  • Yes No 2 kg boneless smoked gammon joint
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 2 celery stick
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No few thyme
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No pease pudding
                                                                  • Yes No 500 gram yellow peas
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 tbsp malt vinegar
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 20 gram butter
                                                                  • Yes No parsley sauce
                                                                  • Yes No 20 gram butter
                                                                  • Yes No 2 shallot
                                                                  • Yes No 20 gram all purpose flour
                                                                  • Yes No 1 ½ tsp english mustard
                                                                  • Yes No 150 milliliter milk
                                                                  • Yes No flat handful leaved parsley leaved
                                                                  • Yes No 1 tbsp double cream
                                                                  • Yes No lemon juice
                                                                  • Drain the gammon and place in a large saucepan with the onion, carrot, celery, bay leaves, thyme and black peppercorns. Pour on enough water to cover, then bring to the boil. Skim off any scum that rises to the surface. Lower the heat and simmer gently for about 2 hours, skimming occasionally, until the gammon is cooked through. Leave in the liquor.
                                                                  • For the pease pudding, drain the soaked peas and tip into a saucepan. Add the onion, carrot, bay leaves and cover with water (adding some of the stock from the gammon if its not too salty). Bring to the boil and skim off any scum that rises to the surface. Lower the heat and simmer gently for an hour or until the peas are tender.
                                                                  • Discard the onion, carrot, and bay leaves and tip the peas into a blender. Blitz to a puree, then pour into a clean pan. Add the vinegar and season with salt and pepper. Gradually beat in the butter a cube at a time. Keep warm until ready to serve, adding a little water if too dry.
                                                                  • To make the parsley sauce, melt the butter in a small saucepan, add the shallots and saute gently until softened but not coloured, 4 - 6 minutes. Add the flour and mustard, stir well and cook for a further 2 - 3 minutes. Gradually stir in the milk and 150 ml of the strained liquor from the gammon. Bring to the boil, lower the heat and simmer for 6 - 8 minutes, stirrong every so often. The sauce should be quite thick.
                                                                  • Just before serving, stir the chopped parsley, cream and a squeeze of lemon juice into the sauce and check the seasoning. Lift the gammon out of the liquor onto a board. Carve the meat into thick slices and warm through in some of the liquor if necessary. Serve with the pease pudding and the parsley sauce.
                                                                  Cuisine:YesNobritish
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 2 3/4 9 oz cup walnut halves
                                                                  • Yes No 3 cup powdered sugar
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Preheat the oven to 350°. Position 2 racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper.
                                                                  • Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and finely chop them.
                                                                  • In a large bowl, whisk the confectioners' sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat or it will stiffen). Spoon the batter onto the baking sheets in 12 evenly spaced mounds.
                                                                  • Bake the cookies for about 20 minutes, until the tops of the cookies are glossy and lightly cracked and feel firm to the touch; shift the pans from front to back and top to bottom halfway through.
                                                                  • Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before serving.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 124-inch cookies
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No 4 cup loosely packed arugula
                                                                  • Yes No 2 lb heirloom tomato
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp sea salt
                                                                  • Yes No 1 lb fresh mozzarella cheese
                                                                  • Yes No 1/4 cup basil
                                                                  • Whisk together first 4 ingredients to make vinaigrette.
                                                                  • Arrange arugula on 4 plates. Top with tomatoes; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Top with cheese. Drizzle with vinaigrette, and sprinkle with basil.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 oz infused four citrus vodka 1
                                                                  • Yes No 2 oz blood orange juice
                                                                  • Yes No prosecco
                                                                  • Yes No slice garnish, citrus and slices
                                                                  • Combine Infused Four Citrus Vodka with orange or blood-orange juice in an ice-filled shaker; shake well. Strain into a chilled martini glass; top with a splash of Prosecco. Garnish with citrus peels and slices; serve immediately.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Hollowed-out squash earns kid appeal when filled with a mix of beef, bell pepper, and corn, all topped with Parmesan cheese.

                                                                  Ingredients
                                                                  • Yes No 4 8 oz yellow squashes
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 tsp mild chili powder
                                                                  • Yes No 1/2 lb ground chuck (beef)
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1/4 cup parmesan cheese
                                                                  • Heat oven to 400 degrees, with rack set in the top third. Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside.
                                                                  • In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper.
                                                                  • Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 medium lb potato starch
                                                                  • Yes No 1 3/4 cup medium red onion
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 egg
                                                                  • Yes No applesauce and sour cream
                                                                  • Heat oven to 450º F. Brush 2 baking sheets with 1 tablespoon of the oil and set aside.
                                                                  • Using a box grater or a food processor fitted with a shredding blade, coarsely grate the potatoes. Place the grated potatoes in a large bowl with the onion, flour, salt, pepper, eggs, and the remaining tablespoon of oil. Toss to mix well.
                                                                  • Drop by rounded tablespoonfuls onto baking sheets and press lightly to make patties. Bake 10 minutes or until golden brown on the bottom. Turn the latkes with a metal spatula and rotate the baking sheets. Bake another 5 minutes or until golden. Transfer to a platter and serve with the applesauce and sour cream.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Strawberry-Rhubarb Pie is my father-in-law's favorite fruit pie.

                                                                  Ingredients
                                                                  • Yes No unbaked pastry
                                                                  • Yes No 2 1 inch cup rhubarb
                                                                  • Yes No 2 cup sliced strawberry
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 4 tbsp flour
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No milk
                                                                  • Preheat oven to 425 degrees F. Line 9-inch pie plate with pastry. Combine rest of ingredients except butter and milk. Pour into prepared pie plate. Dot with butter squares. Cover with crust. Fold overhang under and pinch edge together to seal. Flute the edge. Cut vent holes and brush the top with milk and sprinkle with sugar. Place pie on lowest oven rack. Bake for 10 minutes. Reduce heat to 350 degrees F. and move pie to center of oven. Bake for 20 minutes. Check pie and tent edges, if necessary. Continue to bake for 20 more minutes. Cool on wire rack.
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  Using typical Spanish ingredients, this tapa is quick and easy to prepare and has a deliciously smoky, yet salty taste. Roasted garlic and paprika are mixed with fresh, soft goat cheese, then spread over rustic bread and topped with sun-dried tomatoes and capers.

                                                                  Ingredients
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 tbsp virgin olive oil
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 1 1/2 tsp spanish paprika
                                                                  • Yes No 1/4 cup sun dried tomatoes in oil
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 1/2 rustic baguette
                                                                  • This goat cheese tapa recipe makes 4-6 servings.
                                                                  • Remove goat cheese from refrigerator and allow the goat cheese to warm to room temperature.
                                                                  • Heat oven to 350 degrees. A toaster oven is good for this. Place the garlic cloves, unpeeled on a pan and drizzle a small amount of olive oil over the top. Place in oven hot oven and roast until garlic is soft – approximately 15 minutes. Remove and allow to cool.
                                                                  • Add the paprika to the goat cheese and mix. Squeeze the roasted garlic into the cheese. Add 1 Tbsp olive oil and mix. The cheese will turn a pinkish-orange color.
                                                                  • Cut baguette into slices about a 1/3-inch thick. Spread cheese mixture on each slice. Place sun-dried tomatoes and a caper or two onto each slice of bread.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No voor 6 personen
                                                                  • Yes No bloem, om te bestuiven
                                                                  • Yes No 500 gram 500 g bladerdeeg
                                                                  • Yes No 5 kleine handappels, een mengsel van zoete en zure
                                                                  • Yes No 100 gram 100 g lichtbruine fijne tafelsuiker
                                                                  • Yes No 1 dl 1 dl calvados
                                                                  • Yes No 1 vanillestokje, in de lengte gesplitst, de zaadjes eruit geschraapt
                                                                  • Yes No 50 gram 50 g boter, in kleine blokjes gesneden
                                                                  • Dit dessert is niet alleen ontzettend lekker, het is ook uitgevonden in de buurt van de plek waar ik verbleef, en wel door de zusjes Tatin. Het verhaal gaat dat een van de zussen haar appeltaart te lang in de oven had laten staan en dat probeerde te camoufleren door hem op zijn kop te leggen. De gasten waren dolenthousiast! Ik mocht willen dat al mijn culinaire missers zo goed uitpakten. Kijk voor hoe deze taart gemaakt wordt op www.jamieoliver.com/how-to. Als je het eenmaal onder de knie hebt, is het echt doodeenvoudig.Dit recept is een basis aan de hand waarvan je hopelijk naar hartenlust gaat experimenteren met peren, kweeperen, perziken, abrikozen of een mengsel van een of meer van deze vruchten. Ik weet zeker dat de zusjes het alleen maar heel leuk zouden hebben gevonden dat mensen met hun recept aan de haal gaan. Licht, goudbruin bladerdeeg met zacht, sappig fruit is echt een verrukkelijke combinatie! Je kunt er een lepel crème fraîche of slagroom bij serveren, maar persoonlijk geef ik de voorkeur aan het contrast tussen de warme taart en een bol ijskoud roomijs, en dan met name het zalige pruimenijs met armagnac.Verhit de oven tot 190 ºC (gasovenstand 5). Bestuif een schoon werkvlak en een deegroller met bloem en rol het bladerdeeg uit tot een dikte van iets meer dan een halve centimeter. Het deeg zou nu groot genoeg moeten zijn om de ovenbestendige koekenpan waarin je de taart gaat bakken te bekleden en rondom een randje van ongeveer 5 centimeter over te houden. Leg het deeg even aan de kant. Schil de appels, snijd ze horizontaal doormidden en schep er met een theelepeltje de zaadjes en het klokhuis uit.Zet een ovenbestendige koekenpan op matig vuur en doe er de suiker,de calvados, het vanillestokje en de uitgeschraapte zaadjes in. Laat de suiker smelten en wacht tot het mengsel een lichte karamel vormt. Denk goed om dat je de karamel niet aanraakt. Hij is bloedheet en kan lelijke brandwonden veroorzaken.Leg als de karamel eenmaal lekker ruikt en er prachtig uitziet – mooi kastanjebruin van kleur – de halve appels in de pan. Roer ze voorzichtig in de karamel door elkaar en laat ze ongeveer 5 minuten bakken tot ze zacht zijn en het iets toffeeachtigs is. Doe de blokjes boter in de pan, leg er het uitgerolde deeg overheen en druk het vlug in de randjes – doe dat wel met een houten lepel of spatel, zodat je je niet brandt aan de gloeiendhete karamel.Bak de tarte Tatin 25 tot 30 minuten, of tot hij goudbruin is en er heerlijke stukjes krokante karamel onder de rand vandaan komen. Haal hem uit de oven. Om er een echte tarte Tatin van te maken moet je hem nu alleen nog storten. Dat is op zich een fluitje van een cent, maar je moet vanwege de hete karamel wel heel voorzichtig zijn. Leg een groot bord of een grote houten snijplank omgekeerd op de pan, leg er een ovenwant op om je hand te beschermen, en keer de taart in een soepele beweging om (vergeet niet dat je op www.jamieoliver.com/how-to terecht kunt voor een filmpje over hoe je dit veilig doet). Laat de taart voor het aansnijden een paar minuten afkoelen zodat de karamel een beetje stolt, en serveer er een lepel crème fraîche of een bolletje roomijs bij.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6

                                                                  You can clean the Brussels sprouts and peel and cut shallots the day before making this dish. Note: A pan with a wide, flat bottom, such as a skillet, will reduce a liquid much faster than a high-sided saucepan. In general, reduce cream mixtures at a low boil so they don't boil over, but stocks or wine can be reduced over high heat. Prep: 17 minutes, Cook: 25 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 lb brussels sprout
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 3/4 cup whipping cream
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Preheat oven to 425°.
                                                                  • Cut Brussels sprouts in half lengthwise; toss to coat evenly with 2 tablespoons butter, 2 tablespoons olive oil, sea salt, and pepper. Bake on a 15- x 10- x 1-inch jellyroll pan at 425° for 18 minutes or until Brussels sprouts are tender and outer leaves are golden brown and slightly crispy, stirring halfway through.
                                                                  • Heat remaining 1 tablespoon butter and oil in skillet over medium heat. Sauté shallots for 2 minutes or until translucent and cooked through. Add vinegar; reduce heat to low, and cook 1 minute. Stir in mustard and cream; bring to a low boil. Let simmer and reduce about 5 minutes or until sauce is thick and creamy. Toss Brussels sprouts with parsley, and drizzle half the warm sauce over the top. Serve remaining sauce on the side.
                                                                  Yields: 9servings
                                                                    Steps:
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                                                                  Instead of the usual chicken, steak, or shrimp, we used crunchy cubes of sautéed tofu for this salad. The spicy, tart dressing pulls it all together.

                                                                  Ingredients
                                                                  • Yes No 14 oz firm tofu
                                                                  • Yes No 1/4 cup grapeseed oil
                                                                  • Yes No 1/2 cup corn starch
                                                                  • Yes No 1/4 cup untoasted black and white sesame seeds
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/2 tart green apple
                                                                  • Yes No 8 radish
                                                                  • Yes No 1 1/2 tsp asian chili garlic sauce
                                                                  • Yes No 1 1/2 tbsp rice vinegar
                                                                  • Yes No 1 1/2 loosely packed qts, baby spinach
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Lay tofu between paper towels to dry. Heat 1/4 cup oil in a large frying pan over medium-high heat until shimmering.
                                                                  • Spread cornstarch on a rimmed baking sheet and furikake on another. Stack tofu and cut into 1/2-in. cubes. Lightly toss tofu in cornstarch, then quickly but thoroughly roll and press in furikake. Fry in 2 batches until well-browned and crunchy, about 20 minutes total, and drain on paper towels.
                                                                  • Slice celery, dice apple, and cut radishes into thin wedges. In a big salad bowl, whisk remaining 1 1/2 tbsp. oil with chili garlic sauce and vinegar. Add celery, apple, radishes, spinach, salt, and tofu and toss to coat.
                                                                  • *Find in grocery stores' Asian-foods aisle.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
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                                                                    paper

                                                                  . It seems like many of you feel strongly about the matter! Well, for those of you who love the savory stuff, here's a recipe to wash the taste of sweet cornbread out of your mouth forever - you'll never make any other kind, after you've tried this.

                                                                  Ingredients
                                                                  • Yes No prep, 20 minutes
                                                                  • Yes No
                                                                  • Yes No 1 1/4 cup yellow cornmeal
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup flavorless vegetable oil
                                                                  • Yes No 1 cup corn kernel
                                                                  • Yes No 1/2 cup gouda cheese
                                                                  • Yes No 1/4 cup minced smoked ham
                                                                  • Yes No 2 tbsp diced olive oil packed sun dried tomatoes
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No tip, storing fresh herbs
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8

                                                                  A gourmet’s alternative to a plain old roasted bird: brined, roasted breast and the legs cooked confit-style. What to buy: Look for a fresh turkey. They end up crispier and tastier than previously frozen ones. If you do go with a frozen turkey, make sure it’s completely thawed before roasting (this will take several days in the refrigerator). Duck fat can be found at butcher shops or at the meat counter of gourmet grocery stores. Game plan: To get an accurate reading, measure the temperature of the turkey on the inside of the thigh and make sure the thermometer is not touching the bone.

                                                                  Ingredients
                                                                  • Yes No 1 12 to 15 lb turkey
                                                                  • Yes No 1 gallon water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup kosher salt
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 1 whole head garlic
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 juniper berry
                                                                  • Yes No vegetable oil
                                                                  • Yes No 12 medium garlic clove
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 4 sprig thyme
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 1 qt duck fat
                                                                  • Yes No 2 cup vegetable oil
                                                                  • Yes No 2 tbsp duck fat
                                                                  • Yes No 1 cup golden chanterelle mushrooms
                                                                  • Yes No 1 cup black trumpet mushrooms
                                                                  • Yes No 1 small lobe foie gras
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 qt low sodium chicken broth, by half
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                    To prepare the turkey:
                                                                  • Remove giblets and neck and freeze for some other use or discard. Rinse out cavity and thoroughly pat dry with paper towels. Trim most of excess fat and skin from neck and cavity.
                                                                  • Remove legs by cutting where thighs meet the body. Reserve legs for confit and remainder of turkey breast piece (breast and body) for brine.
                                                                    For the brined breast:
                                                                  • Place all brining ingredients except vegetable oil in a large stockpot over high heat and bring to a boil. Remove and cool to room temperature.
                                                                  • When brine is cool, submerge turkey breast piece in brine. (Use a resealable plastic bag filled halfway with water or some other weight to keep it completely submerged.) Cover and refrigerate for 24 hours.
                                                                  • To roast, heat oven to 350°F. Remove breast from brine and thoroughly dry with paper towels. Rub skin with vegetable oil and place breast on a heavy baking sheet or in a roasting pan. Roast in oven until breast reaches an internal temperature of 150°F on an instant-read thermometer. Remove from oven and allow to rest for at least 10 minutes before carving. If not using foie gras in mushroom sauce, reserve 1/4 cup pan drippings.
                                                                    For the confit:
                                                                  • Place turkey legs on a large platter and heavily salt both sides of each leg. Sprinkle garlic, bay leaves, thyme, and peppercorns over top. Cover with plastic wrap and let rest 12 hours or overnight.
                                                                  • Heat oven to 325°F. Remove salt from legs. Place legs, skin side down, with confit flavoring ingredients (except salt) in a Dutch oven or a large heavy-bottomed pot with a tightfitting lid and cover with duck fat and vegetable oil.
                                                                  • Place over medium heat and bring to a simmer, making sure legs don’t stick. Cover, turn off heat, and place in oven. Cook until meat is very tender, about 2 hours.
                                                                  • Remove casserole from oven and cool on a rack. If serving immediately, brown legs as described in next step; if not, place cooled casserole in the refrigerator until ready.
                                                                  • To brown legs, heat oven to 350°F. Remove legs from casserole. Place a large nonstick frying pan on the stove over high heat. Carefully set legs skin side down in the pan and cook until skin is brown, about 2 minutes. Place in oven and cook until heated through, about 12 minutes.
                                                                    For the mushroom sauce:
                                                                  • In a medium frying pan on medium-high heat, place duck fat or butter and sauté mushrooms in batches; season to taste. Reserve cooked mushrooms in a bowl. If using foie gras, quickly sauté it in the same pan used for the mushrooms (without any fat) on high heat and cook just until browned. Place on paper towels and reserve.
                                                                  • Add shallots and cook on low heat for 3 minutes, then add stock. If not using foie gras, add 1/4 cup reserved pan drippings from turkey.
                                                                  • When ready to serve, bring shallot mixture to a simmer, and add mushrooms, foie gras, and parsley. Mix well and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Next Step

                                                                  Use your favorite salad greens for this tasty first course. We liked the spiciness of arugula, but any other greens will work.

                                                                  Ingredients
                                                                  • Yes No 1 cup grape
                                                                  • Yes No 1/4 cup maple balsamic dressing
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 cup loosely packed spinach
                                                                  • Yes No 1/4 cup red onion
                                                                  • Yes No 2 tbsp crumbled goat cheese (chèvre)
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 350°.
                                                                  • Combine the tomatoes and 2 tablespoons Maple-Balsamic Dressing; toss well to coat. Arrange tomatoes, cut sides up, on a jelly-roll pan coated with cooking spray. Bake at 350° for 30 minutes or until tomatoes soften. Cool completely.
                                                                  • Combine tomatoes, baby arugula, and onion in a large bowl. Drizzle with the remaining 2 tablespoons Maple-Balsamic Dressing; toss gently to coat. Sprinkle evenly with cheese and pepper.
                                                                  Yields: 6servings (serving size: about 1 1/3 cups salad and 1 teaspoon cheese)
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                                                                  Similar to panettone in its sweet yeastiness, pandoro (“golden cake”) is also known as a Christmastime treat. With its long preparation time, special star-shaped mold, and tall stature, it is a bit of a challenge to make at home, but worth the effort. Traditionally, pandoro is flavored with lemon zest or citron, but here we used orange zest. Special equipment: Star-shaped pandoro molds can be found at specialty kitchen stores or online. Game plan: Some ovens come with a “proof” setting; if yours does, set it to 90°F. A consistently warm environment will help the dough rise more quickly. This recipe was featured as part of our Christmas Day Feast, Italian Style menu.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/4 oz, 2 1/4 teaspoons active dry yeast
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 tsp orange zest
                                                                  • Yes No powdered sugar
                                                                  • Yes No tuaca mascarpone cream
                                                                  • Yes No slivered almond
                                                                    For the starter:
                                                                  • Place all ingredients in the bowl of a stand mixer and whisk gently to combine. Cover tightly with plastic wrap and let rise in a warm spot until doubled in size, about 1 1/2 hours.
                                                                    For the cake:
                                                                  • Coat a large bowl with butter; set aside.
                                                                  • Add 1 1/2 cups of the flour to the starter and, using the hook attachment on a stand mixer, mix on low until incorporated, about 1 minute. Add 1/4 cup of the sugar and mix until incorporated, about 1 minute. Add 3 of the egg yolks, mixing until each is incorporated before adding the next. Add half of the butter pieces, 1 or 2 at a time, waiting until each is fully incorporated before adding the next. Increase speed to medium and knead until dough is sticky and stringy, about 3 to 5 minutes more.
                                                                  • Place dough in the prepared bowl, cover tightly with plastic wrap, and let rise in a warm spot until doubled in size, about 1 1/2 to 2 hours. Clean the mixer bowl.
                                                                  • Gently place risen dough in the bowl of the stand mixer. Add remaining 1 1/2 cups flour, remaining 1/4 cup sugar, remaining 3 egg yolks, the whole egg, salt, vanilla, and zest. Turn the mixer to low and, using the hook attachment, knead until incorporated, about 1 minute. Add remaining half of the butter pieces, 1 or 2 pieces at a time, waiting until each is fully incorporated before adding the next. Increase speed to medium and knead until dough is sticky and stringy, about 5 to 8 minutes more. Meanwhile, coat a large bowl with butter. Place dough in the prepared bowl, cover tightly with plastic wrap, and let rise in a warm spot until doubled in size, about 1 1/2 to 2 hours.
                                                                  • Thoroughly coat a 9-cup pandoro mold with 1 to 2 tablespoons melted butter using a pastry brush. Sift flour into the mold to evenly coat, then tap out the excess (make sure to get all of the corners to prevent any sticking).
                                                                  • Remove the risen dough from the bowl and transfer to the prepared mold (the dough should fill the pan about halfway). Cover with plastic wrap and allow to rise in a warm spot until the dough is about a 1/2 inch from the top of the pan, about 1 hour. Meanwhile, heat the oven to 375°F and arrange a rack in the lower third.
                                                                  • Bake the pandoro for 15 minutes, then reduce the heat to 325°F and bake until the pandoro is dark golden brown and a cake tester inserted in the center comes out clean, about 20 to 25 minutes more.
                                                                  • Cool on a wire rack for at least 10 minutes. Gently remove the cake from the pan and let cool completely on the rack, about 1 hour.
                                                                    To serve:
                                                                  • When the cake has cooled completely, turn it upside down and dust generously with powdered sugar. Serve with Tuaca-Mascarpone Cream and toasted almonds.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 9servings
                                                                    Steps:
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                                                                  Chinese flowering chives add a delicate flavor to this recipe for scrambled eggs with sour cream. Serves 2. You can use regular chives if flowering chives are unavailable. This is a fun fusion recipe. If you're looking for something a little more authentic, try Scrambled Eggs With Chinese Chives, made with lots of Chinese chives and minus the sour cream.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp chinese flowering chives
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 1/2 tsp light soy sauce
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No ground black
                                                                  • Yes No 1 1/2 tbsp vegetable oil
                                                                  • Yes No 2 tbsp sour cream
                                                                  • Wash, drain, and finely chop the flowering chives (the yellow buds are edible). Lightly beat the eggs. Add the soy sauce or salt, 1 teaspoon vegetable oil and the pepper. Heat a heavy skillet on medium-high heat. Add the remaining 1 1/2 tablespoons oil, lifting the frying pan so that the oil covers the bottom of the pan. When the oil is hot, add the chives. Stir-fry for a few seconds, then add the beaten egg mixture. Reduce the heat to medium and gently scramble the eggs with a spatula. When they are beginning to become firm but are still moist, add the sour cream. Remove the scrambled eggs from the heat when they are done. Serve hot.
                                                                  Cuisine:YesNochinese
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  You want to be sure to get nice thick pieces of cod for this recipe so that as the cod and tomatoes are cooking together, the tomatoes have a chance to burst open and release their juices to create a nice, tasty jus for the dish.

                                                                  Ingredients
                                                                  • Yes No 4 6 to 8 oz piece skinless cod, any
                                                                  • Yes No 8 oz cherry
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No coarse sea salt
                                                                  • Yes No white pepper
                                                                  • Yes No 1/3 cup pitted kalamata olive
                                                                  • Yes No 2 tbsp capers, again
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 3 tbsp thinly sliced basil
                                                                  • Heat oven to 475°F with rack in middle.
                                                                  • In a large skillet, arrange cod pieces. Add tomatoes to skillet, putting them over and around cod. Drizzle with oil and season with salt and pepper. Roast until fish is opaque and tomatoes are softened and burst, but not collapsed, about 14 minutes (if tomatoes have not yet burst, transfer fish to a plate and return skillet to oven for 2 to 3 minutes more.)
                                                                  • Transfer fish to serving plates. Add olives, capers and lemon juice to skillet; bring juices to a simmer over medium-high heat. Whisk in butter. Spoon juices over fish, sprinkle with basil and serve immediately.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  These dill pickles are a worthy rival to the standard cucumber pickle.

                                                                  Ingredients
                                                                  • Yes No 2 lb tender okra
                                                                  • Yes No 1 qt white vinegar
                                                                  • Yes No 6 tbsp salt
                                                                  • Yes No 16 small garlic clove
                                                                  • Yes No 8 small fresh hot red peppers
                                                                  • Yes No 1 24 sprigs dill weed
                                                                  • Yes No 1/2 cup yellow mustard seed
                                                                  • Rinse okra, and cut away any bruises or bad spots. Trim stem ends of okra, but do not remove caps entirely.
                                                                  • Wash eight 1-pint canning jars, lids, and screw bands with hot soapy water, and rinse well. Place a wire rack on the bottom of a large pot. Place jars upright on a wire rack in a large pot, fill pot with hot water until jars are submerged, and bring to a boil. Boil for 15 minutes. Turn off heat, but leave jars in water. Sterilize lids and screw bands according to manufacturer's instructions.
                                                                  • Meanwhile, bring vinegar, 3 cups water, and salt to a boil in a large pot.
                                                                  • Using stainless-steel tongs, remove jars from water, and set on a layer of clean towels. Evenly divide garlic, peppers, dill sprigs, and mustard seeds among sterilized jars. Pack jars tightly with okra, alternating direction of caps. Leave 3/4 inch of space beneath the rim of the jar. Pour hot liquid over okra, covering okra by 1/4 inch, leaving 1/2 inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along the inside of each jar to release any air bubbles. Wipe mouth of jar with a clean, damp cloth. Place hot lid on jar; screw on band firmly without forcing.
                                                                  • Place a wire rack in the bottom of a large pot, and fill pot with hot water. Using a jar lifter, place the jars on the rack. Add enough hot water to cover by 2 inches, and bring to a boil. Boil for 10 minutes. Remove jars from water bath with jar lifter; let stand on clean dish towels for 24 hours. Check cool jars for the slight indentation in the lids that indicates a vacuum seal. Jars that do not seal properly or that leak during processing should be stored in the refrigerator and pickles consumed within a week. Allow sealed pickles to mellow in a cool, dry place for 6 to 8 weeks before serving. Store opened jars in the refrigerator.
                                                                  Yields: 8pints
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  Crown roast, the fuddiest duddy of them all. And yet: delicious, easy, and so damn impressive in all that cylindrical massiveness. All you have to do is get your butcher to tie together two bone-in pork loins, then marinate it overnight and put it in the oven. This recipe was featured as part of our story on The Last Kodachrome Christmas.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup dijon mustard
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 2 tbsp diced rosemary
                                                                  • Yes No 2 tbsp packed sage
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1 11 to 13 lb crown roast of pork
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 rosemary
                                                                  • Yes No 16 medium shallots, roots, and through the root
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup dry sherry
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 3/4 cup low-sodium chicken broth
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No sausage currant stuffing
                                                                    For the marinade:
                                                                  • The night before cooking, combine all marinade ingredients except the crown roast in a medium bowl. Rub the marinade all over the roast, including in between the pork chops. Place the roast on a baking sheet or in a large dish, cover with plastic wrap, and refrigerate overnight.
                                                                    For roasting:
                                                                  • Let the pork sit at room temperature for 30 minutes before cooking. Meanwhile, heat the oven to 450°F, arrange a rack in the lower third, and place a large roasting pan on the rack.
                                                                  • Fill the center of the crown roast with a cushion of foil to keep the ribs from collapsing in. Cover the exposed tips of the ribs with foil so they don’t burn while roasting. When the oven is ready, remove the roasting pan and pour in 1/4 cup of the olive oil, spreading it around with a heatproof rubber spatula. Place the crown roast in the roasting pan and cook for 20 minutes.
                                                                  • Pour the wine around the roast and add the bay leaf and rosemary sprig. Reduce the temperature to 325°F and continue roasting, basting with the pan juices and rotating the pan 180 degrees every 30 minutes, until the internal temperature reaches 145°F in the thickest part of the roast (test in multiple places and be sure to avoid touching bones with the thermometer), about 1 1/2 to 1 3/4 hours. 50 minutes into the cooking time, toss the shallots with the remaining 1/4 cup olive oil and season with salt and pepper. Add the shallots to the roasting pan and stir to coat with the cooking juices.
                                                                  • Transfer the crown roast to a cutting board or hot platter, tent with foil, and let rest for 30 minutes. Remove and discard all of the foil. (If you choose, put paper frills on the rib bones.) Using a slotted spoon, place the shallots in a small bowl or on the platter around the roast.
                                                                    For the sauce:
                                                                  • Using a spoon, skim off the fat from the pan juices in the roasting pan and discard. Place the pan over two burners over medium-high heat and bring the pan juices to a boil. Add the sherry, scraping the bottom of the pan with a wooden spoon to release any browned bits, and continue boiling until reduced by half. Strain the sauce through a fine-mesh strainer set over a medium heatproof bowl; set aside.
                                                                  • Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until it turns a peanut butter color, about 5 minutes. Slowly pour in the strained sauce, whisking constantly until smooth. Whisk in the chicken broth and bring to a boil. Reduce the heat to medium low and simmer, stirring often, until thickened slightly, about 2 minutes. Taste and season as needed with salt and pepper.
                                                                  • If you choose, fill the center of the crown roast with the stuffing. To serve, remove the twine from the pork, cut it into chops, and serve with the shallots, stuffing, and sauce.
                                                                  Yields: 13servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    twine

                                                                  A pan-seared steak is one of life’s great pleasures. Here we substitute bison for beef and top it with a rich brandy-butter pan sauce. Game plan: If you want the richness of beef without any of the guilt, bison is your answer. The only downside to this low-fat meat is that it dries out quickly, so cooking these steaks beyond medium rare is not recommended. This recipe was featured as part of our Easy Weeknight Dinners photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz bison strip steaks
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1/2 cup brandy
                                                                  • Coat the steaks with the olive oil and season generously on both sides with salt and pepper.
                                                                  • Heat a large frying pan over medium-high heat until hot but not smoking, about 3 minutes. Place the steaks in the dry pan and cook, undisturbed, until well-browned, about 3 minutes per side for medium rare. Remove the steaks to serving plates and set aside.
                                                                  • Reduce the heat to low and add 2 pieces of the butter and all of the shallot. Season with salt and pepper and cook, stirring occasionally, until the shallot has softened, about 1 minute.
                                                                  • Turn off the heat and carefully add the brandy. Turn the heat back on to medium and cook, scraping up any browned bits that have stuck to the bottom of the pan, until the sauce is reduced slightly and the alcohol flavor has cooked off, about 1 minute. Add the remaining 2 pieces of butter and stir until incorporated fully. Taste and season with additional salt and pepper as needed. Pour the sauce over the steaks and serve.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Warm potatoes and cool greens are a perfect combination for a late-summer meal.

                                                                  Ingredients
                                                                  • Yes No 12 1 lb, 6 oz small red potato
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 tsp sherry vinegar
                                                                  • Yes No 1 6 oz watercress
                                                                  • Yes No a a lemon
                                                                  • Heat oven to 375 degrees. Arrange potatoes in a roasting pan and add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; roll
                                                                  • potatoes to coat. Roast until potatoes are tender, about 40 minutes. Remove from oven and let stand just until cool enough to handle.
                                                                  • Meanwhile, whisk together lemon juice, vinegar, remaining 2 tablespoons olive oil, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
                                                                  • Break each warm potato in half and place in a serving bowl. Add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, and serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 min., Cook: 5 min. Mojo criollo Spanish marinating sauce is found on the international foods aisle. Or make your own by using our Quick Spanish Marinating Sauce. The pork mixture is also great for sandwiches.

                                                                  Ingredients
                                                                  • Yes No 1 17 oz fully cooked pork roast au jus
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 7 tbsp mojo criollo spanish marinating sauce
                                                                  • Yes No black beans 'n' spuds
                                                                  • Yes No slice garnishes, fresh cilantro sprigs, dill pickle stacker slices
                                                                  • Remove pork roast from package, and rinse with warm water; drain and pat dry with paper towels. Using two forks, break pork roast into chunks.
                                                                  • Sauté onion in hot oil in a large skillet over medium-high heat 3 minutes or until tender. Stir in mojo criollo sauce and roast. Cook 1 to 2 minutes or until thoroughly heated. Serve over Black Beans 'n' Spuds. Garnish, if desired.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve