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                                                                  This easy chicken recipe is made with thinned chicken breasts, mozzarella cheese, and bacon slices. Use sliced mozzarella or shredded, or use a mozzarella and Cheddar blend. Precooked bacon works well in this dish and makes preparation even faster. This is delicious with hot cooked rice or pasta with a tossed salad on the side. If you don't have a broiler-safe skillet, transfer the chicken and mushrooms to a baking dish before broiling.

                                                                  Ingredients
                                                                  • Yes No 4 use chicken breasts
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 4 oz button mushroom
                                                                  • Yes No 1/2 cup chicken broth
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 4 slice mozzarella cheese
                                                                  • Put chicken breasts between sheets of plastic wrap and gently pound to an even thickness, about 1/4 to 1/2 inch. Sprinkle all over with salt and pepper and dust lightly with the flour. In a large skillet, heat 2 tablespoons of the butter over medium heat. Cook chicken in butter for about 4 to 6 minutes on each side, until tender and cooked through. Remove chicken to a plate and set aside. Add 1 tablespoon butter to skillet and sauté the sliced mushrooms until tender. Add the 1/2 cup of chicken broth and wine (or more chicken broth) to the skillet and scrape up browned bits; simmer, stirring, for 2 minutes. Add the chicken back to the skillet and top each with 2 pieces of bacon. Spoon some of the mushrooms over the chicken pieces. Top each chicken breast with a slice of cheese or shredded cheese. Place chicken breasts under a hot broiler about 6 to 8 ounces from the heat until cheese is melted. Serve with hot buttered pasta or rice. Serves 4. Similar Recipes Chicken Breasts with Garlic Cream Chicken With Herb Sauce Creamy Chicken With Mushrooms Fried Chicken Breasts Oven Fried Chicken Breasts Easy Chicken Breasts Parmesan
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry

                                                                  The herb epazote added to the boiling water lends a floral flavor to this corn. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.

                                                                  Ingredients
                                                                  • Yes No kosher salt
                                                                  • Yes No 4 ear corn, in husks
                                                                  • Yes No 8 sprig epazote (available at melissas.com
                                                                  • Bring a large pot of salted water to a boil over high heat. Add corn and epazote, and cook (adding more water, if necessary) until corn is tender, about 1 hour. Remove from water and let the corn cool briefly.
                                                                  • Peel back husks and spread 1 tbsp. butter evenly over each ear, then brush with 2 tbsp. mayonnaise and sprinkle with 1/3 cup cheese and 1 tsp. chile powder. Serve with lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  No candy pieces here. These thumbprint cookies are filled with chocolate ganache.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/3 cup turbinado sugar
                                                                  • Yes No chocolate ganache
                                                                  • In a bowl, with a mixer on high speed, beat butter, brown sugar, and granulated sugar until smooth. Beat in egg yolks and vanilla until well blended, scraping sides of bowl as needed.
                                                                  • In a small bowl, mix flour, baking powder, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Cover bowl with plastic wrap and chill until dough is firm but pliable, about 30 minutes.
                                                                  • Place about 1/3 cup turbinado sugar in a shallow bowl. Shape dough into 1-inch balls and roll to coat in turbinado sugar. Place 1 inch apart on buttered 12- by 15-inch baking sheets. Press your thumb into the center of each cookie to make a 1/2-inch-deep imprint.
                                                                  • Bake cookies in a 325° regular or convection oven until lightly browned, 10 to 12 minutes. If baking more than one sheet at a time in one oven, switch positions halfway through baking. Transfer cookies to a rack to cool completely (if indentations have disappeared, make them again while cookies are warm).
                                                                  • Carefully fill each indentation with about 1/2 tablespoon chocolate ganache. Let cool until ganache is shiny and firm to the touch, about 1 hour (or chill for about 30 minutes).
                                                                  • Chocolate ganache: In a heatproof bowl set over (but not touching) barely simmering water in a pan, occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth. Remove from heat and let cool until thick but not firm, about 15 minutes. Makes about 1 1/4 cups.
                                                                  • Nutritional analysis per cookie.
                                                                  Yields: 50cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 1lb monkfish tail
                                                                  • Yes No stick fresh rosemary,lower
                                                                  • Yes No 9 oz 9 oz new potatoes
                                                                  • Yes No
                                                                  • Yes No juice and 1 lemon
                                                                  • Yes No 1 tsp 1 teaspoon turmeric
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No 2 dried chillies
                                                                  • Yes No 1 of freshmint
                                                                  • Yes No 4 tbsp 4 table spoons plain yogurt
                                                                  • Put all the marinade ingredients except the yogurt into a food processor and blitz until smooth. Stir in the yogurt. Using the skewers or rosemary sticks, skewer the fish alternately with the new potatoes. Drizzle with the marinade and grill for 2 minutes on each side.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill

                                                                  Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.

                                                                  Ingredients
                                                                  • Yes No 1 lb tomatillo
                                                                  • Yes No 1 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 1/2 cup shredded double herb roasted chicken
                                                                  • Yes No 1/2 2 oz cup shredded asiago cheese
                                                                  • Yes No 1/3 cup diced onion
                                                                  • Yes No 1/3 cup minced cilantro
                                                                  • Yes No 1/3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/3 cup non-fat sour cream
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 1/4 cup non-fat sour cream
                                                                  • Yes No jalapeño chili pepper
                                                                  • To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 1 1/4 cups broth, 1/4 teaspoon salt, and chopped jalapeño in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
                                                                  • Preheat oven to 400°.
                                                                  • To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl.
                                                                  • Spread 1/2 cup salsa verde in bottom of a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture downcenter of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400° for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeño, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 2 enchiladas and 1 tablespoon sour cream)
                                                                    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
                                                                    mash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz gin
                                                                  • Yes No 1 oz guava juice
                                                                  • Yes No 1 oz unfiltered apple juice
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 4 mint
                                                                  • Yes No 2 slice guava
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the mint sprig and guava slices and shake well. Strain the drink into an ice-filled collins or highball glass and garnish with the mint sprig and guava slices.
                                                                  Cuisine:YesNolondon
                                                                  Yields: 1drink

                                                                  Enjoy one of these low-sugar chocolate cookies with a steaming cup of chocolate-flavored coffee.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz sugar free chocolate flavored snack cake mix
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 1/2 tbsp water
                                                                  • Yes No 1 tbsp almond extract
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 50 2 to 3 tbsp almond slices
                                                                  • Preheat oven to 350°.
                                                                  • Combine first 5 ingredients in a bowl, stirring until blended.
                                                                  • Drop dough by level teaspoonfuls onto baking sheets coated with cooking spray. Press 1 almond slice into top of each cookie. Bake at 350° for 8 minutes. Transfer cookies to wire racks, and cool completely.
                                                                  • carbo rating: 3
                                                                  Yields: 12cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    sweet'n low
                                                                    Brands:
                                                                  • Yes No
                                                                    Sweet'N Low

                                                                  Surf ’n’ turf is a classic combo that rarely goes beyond a lobster tail and steak. For a fun twist that’s not quite as costly, pair spicy Mexican chorizo and clams, serve it tossed with pasta, and consider it surf ’n’ turf for the weeknight schedule. What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Mexican chorizo, you can sub in any fresh, spicy sausage.

                                                                  Ingredients
                                                                  • Yes No 3 dozen littleneck clam
                                                                  • Yes No 1 lb linguine
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 8 oz good quality mexican chorizo
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3/4 cup vodka
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Fill a large bowl with cold water and place the clams in the water (they should be covered). Let soak for 10 minutes, then drain. Scrub the clams under cold water and set aside.
                                                                  • Fill a large pot with heavily salted water and bring to a boil. Cook the pasta according to the package directions.
                                                                  • While the pasta cooks, heat the olive oil in a large, straight-sided pan with a tightfitting lid over medium-high heat. When the oil shimmers, add the chorizo and break it up with the back of a spoon. Cook, stirring occasionally, until brown, about 6 minutes. Add the shallots and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 3 minutes.
                                                                  • Drain the pasta, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot and set aside.
                                                                  • Remove the straight-sided pan from heat, carefully add the vodka, and stir to scrape up any browned bits from the bottom of the pan. Add the reserved clams, cover, and steam until the clams open, about 3 to 5 minutes. (Discard any that don’t open.)
                                                                  • Add the clams, chorizo, reserved pasta water, and parsley to the pot with the pasta and stir to combine.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    combine

                                                                  Let them eat "cake" for dinner: Layers of pasta join vegetables and cheese in a fresh take on lasagna that is as easy to make as it is to enjoy eating.

                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 lb ziti pasta
                                                                  • Yes No 1 roasted red pepper
                                                                  • Yes No one 16 oz frozen chopped spinach
                                                                  • Yes No 1 1/2 cup ricotta cheese
                                                                  • Yes No 6 large egg
                                                                  • Yes No 4 basil
                                                                  • Yes No 3/4 cup grated pecorino romano cheese
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 pinch nutmeg
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp grated parmigiano-reggiano cheese
                                                                  • Preheat oven to 325 degrees. Generously butter an 8-inch springform pan; set aside. Bring a large pot of water to a boil; add salt and pasta. Cook pasta until almost al dente. Drain, rinse under cold running water, and drain again. Transfer to a large bowl, and stir in red pepper and spinach; set aside.
                                                                  • In another large bowl, stir to combine ricotta, eggs, basil, pecorino, garlic, and nutmeg; season with 1 teaspoon salt and pepper. Transfer to bowl with pasta, and gently stir until well combined. Transfer to prepared pan. Smooth top, and sprinkle with Parmesan. Bake until firm to the touch and the top is golden brown, 40 to 50 minutes. Let stand 10 minutes before unmolding, and serve warm or at room temperature.
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Hoppin' John
                                                                   15 m
                                                                  Ingredients
                                                                  • Yes No 1 cup diced sweet onion
                                                                  • Yes No 2 tbsp bacon drippings
                                                                  • Yes No 1 8.5 oz ready to serve jasmine rice
                                                                  • Yes No 2 cup black-eyed peas
                                                                  • Yes No salt and pepper
                                                                  • Sauté diced onion in bacon drippings in a large skillet over medium-high heat 5 minutes or until golden. Stir in rice and black-eyed peas; cook, stirring gently, 5 minutes or until thoroughly heated. Add salt and pepper to taste.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3cups
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook

                                                                  This beer cheese soup is a perfect choice for chilly weeknight suppers in the fall and winter.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 1/4 cup cubed yukon gold potato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup minced onion
                                                                  • Yes No 1/2 cup minced celery
                                                                  • Yes No 1/2 cup minced carrot
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 1/2 cup 1% low-fat milk
                                                                  • Yes No 3/4 3 oz cup shredded sharp cheddar cheese
                                                                  • Yes No 1/2 2 oz cup shredded reduced fat extrasharp cheddar cheese
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 12 oz beer
                                                                  • Yes No black pepper
                                                                  • Simmer 2 cups broth and potato in a small saucepan. Cook 15 minutes or until potato is tender. Transfer potato mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Set mixture aside.
                                                                  • Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion, celery, and carrot to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic to pan; cook 30 seconds.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, remaining 2 1/2 cups broth, and milk in a medium bowl; stir with a whisk. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick; stir constantly with a whisk. Add potato mixture, sharp cheddar cheese, and next 5 ingredients (through salt) to pan; cook for 1 minute or until cheese melts, stirring constantly. Add beer to pan; bring to a simmer. Cook 15 minutes or until thoroughly heated. Garnish with black pepper, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For this appetizer from Kea, fresh sardines are lightly pickled in a tart marinade.

                                                                  Ingredients
                                                                  • Yes No 12 anchovy
                                                                  • Yes No 12 tbsp white wine vinegar
                                                                  • Yes No kosher salt
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 2 clove garlic
                                                                  • Working with one sardine at a time, use a knife to remove the head. Without piercing the fish all the way through, use the tip of the knife to loosen the spine and remove the bones from the flesh. Rinse the cavity with 1 tbsp. of vinegar and transfer the deboned sardine to a small bowl. Lightly season the cavity with salt. Repeat with remaining fish and vinegar.
                                                                  • Drain sardines and arrange them in an 8" x 8" baking dish. In a small bowl, whisk together the oil, lemon juice, parsley, and garlic and pour marinade over the sardines, massaging some of the marinade into the cavity of each fish. Cover dish with plastic wrap and refrigerate overnight, turning fish occasionally. To serve, transfer fish to small plates and serve with bread.
                                                                  • SERVES 2 – 4
                                                                  Yields: 3
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 4 medium leek
                                                                  • Yes No 1 cup walnut
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp minced chives
                                                                  • Yes No 1 oz firm sheep's milk cheese
                                                                  • ounce firm sheep's-milk cheese, such as Tomme de Brebis, shaved with a vegetable peeler.
                                                                  • Preheat the oven to 350°. Bring a large saucepan of salted water to a boil. Add the leek halves and simmer over moderately high heat until tender, 10 minutes. Drain the leeks and pat dry.
                                                                  • Spread the walnuts in a pie plate and bake for about 8 minutes, until golden brown. Let cool and coarsely chop.
                                                                  • In a small bowl, mix the olive oil with the vinegar and season with salt and pepper. Arrange the leeks on a platter, cut sides up. Drizzle with the vinaigrette and garnish with the walnuts, chives and cheese. Serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tsp instant dashi powder
                                                                  • Yes No 4 cup water
                                                                  • Yes No 2 tsp finely grated ginger
                                                                  • Yes No 1/4 lb shiitake mushroom cap
                                                                  • Yes No 1/2 3 oz cup edamame
                                                                  • Yes No one 14 oz firm silken tofu
                                                                  • Yes No 8 water chestnut
                                                                  • Yes No one 5 oz baby spinach
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp mirin
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 scallion
                                                                  • Yes No 4 tsp bonito flakes
                                                                  • In a large saucepan, bring the dashi and water to a simmer. Add the grated ginger, sliced shiitake, edamame, tofu and water chestnuts and simmer over moderate heat for 5 minutes. Add the spinach, soy sauce, mirin and lemon juice and stir just until the spinach is wilted. Serve in bowls with the scallion and bonito.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken

                                                                  Any good-quality, fruity red wine works well in this cold sipper; a combination of pinot noir and Beaujolais is particularly good. The vermilion flesh of blood oranges (which come into season in December) is lovely. But if they're not available, substitute navel oranges.

                                                                  Ingredients
                                                                  • Yes No 2 cup sliced strawberry
                                                                  • Yes No 2 cup apple juice
                                                                  • Yes No 2/3 cup triple sec
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 4 whole cloves, whole
                                                                  • Yes No 3 seedless blood oranges
                                                                  • Yes No 2 750 milliliter fruity red wine
                                                                  • Yes No 2 3 inch cinnamon stick
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 lime
                                                                  • Combine all ingredients in a large pitcher, and stir until sugar dissolves. Cover and chill 8 hours or overnight. Discard cloves and cinnamon sticks. Pour sangría into individual glasses, including the fruit.
                                                                  Yields: 16servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour

                                                                  Thanks to prepared Thai green curry paste, this satisfying dish comes together quickly once the vegetables are prepped. This recipe was featured as part of our Winter Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 3 tbsp thai green curry paste
                                                                  • Yes No 1 13 to 14 oz cabbage
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 2 lb large cauliflower
                                                                  • Yes No 1 15 oz chickpeas, also known as garbanzo beans
                                                                  • Yes No 8 oz green bean
                                                                  • Yes No 1/4 cup packed thai basil
                                                                  • Yes No 1 1/2 tsp lime juice
                                                                  • Yes No brown rice
                                                                  • Heat the oil in a large frying pan with a tightfitting lid over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute.
                                                                  • Add the curry paste, stirring to coat the onions, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon salt, stir to combine, and bring to a lively simmer.
                                                                  • Add the cauliflower, chickpeas, and green beans and stir to combine. Reduce the heat to medium low, cover, and simmer, stirring occasionally, until the cauliflower is just tender, about 8 to 10 minutes. Remove from heat and stir in the basil leaves and lime juice. Taste and season with more salt as needed. Serve with steamed rice.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 5servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  As a person of Irish heritage, I always feel a little treacherous admitting this, but honestly I don’t really like to drink Guinness. Still, once a year I do consume a bit of Guinness to celebrate St. Patrick's Day—not in a pint glass, but in Nigella Lawson’s dark, moist Chocolate Guinness Cake.

                                                                  Ingredients
                                                                  • Yes No 9 inch yield, one 9 inch cake
                                                                  • Yes No butter
                                                                  • Yes No 1 cup guinness stout
                                                                  • Yes No 10 tbsp unsalted butter
                                                                  • Yes No 3/8 cup cocoa powder, unsweetened
                                                                  • Yes No 2 cup caster sugar
                                                                  • Yes No 3/8 cup sour cream
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 1/2 tsp baking soda
                                                                  • Yes No 1 1/4 cup powdered sugar
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
                                                                  • Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
                                                                  Cuisine:YesNoirish
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness

                                                                  are the best for this recipe, but it's fine to substitute frozen cranberries if you can't find fresh. Just be sure that the cranberries you buy are uncooked and unsweetened. Let them thaw a little in a colander or strainer before mixing them in the filling.

                                                                  Ingredients
                                                                  • Yes No serves 8 to 12
                                                                  • Yes No 5 cup frozen cranberry
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No pinch cloves, whole
                                                                  • Yes No one orange
                                                                  • Yes No 4 tsp instant tapioca
                                                                  • Yes No 2 tbsp butter
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1/2 cup minced shallot
                                                                  • Yes No 3 tbsp coarsely chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 12 lb fresh turkey, neck and giblets
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 1/2 cup chicken stock
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1/4 cup madeira wine
                                                                  • Yes No 2 tsp corn starch
                                                                  • Preheat the oven to 350°. In a small bowl, blend the butter with the soy sauce, 1/4 cup of the minced shallots, 2 tablespoons of the chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Separate the skin from the turkey breast and rub 2/3 of the shallot butter over the meat, then smooth out the breast skin. Rub the outside of the turkey with the remaining shallot butter and season liberally inside and out with salt and pepper. Tuck 5 of the thyme sprigs into the cavity.
                                                                  • Pour the wine and 1/2 cup of the chicken stock into a roasting pan fitted with a V-shaped rack. Set the turkey on the rack and roast for 30 minutes. Baste with the pan juices. Roast the turkey for about 1 hour and 45 minutes longer, basting every 30 minutes and adding chicken stock to the pan as necessary; keep the pan moist throughout roasting so the drippings don't burn. If the turkey starts getting too dark, tent it loosely with foil. The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the turkey to a carving board and let rest for 20 to 30 minutes.
                                                                  • Meanwhile, in a medium saucepan, cover the turkey neck, heart and gizzard with the 3 cups of water. Add the remaining 3 thyme sprigs, season with salt and pepper and simmer for 20 minutes. Strain the turkey broth and reduce it to 2 1/4 cups.
                                                                  • Pour the pan drippings into a fat separator; reserve 2 tablespoons of the fat and all the drippings. Add 1 1/4 cups of the turkey broth and the Madeira to the roasting pan; simmer, stirring to dissolve the browned bits; you should have 1 1/4 cups of jus.
                                                                  • In a medium saucepan, heat the reserved turkey fat. Add the remaining 1/4 cup of shallots and cook over moderately high heat, stirring, until softened. Add the remaining 1 tablespoon of chopped thyme and cook for 1 minute longer. Stir in the jus, pan drippings and the remaining 1 cup of turkey broth and bring to a simmer. Stir in the cornstarch slurry and bring to a boil to thicken very lightly, then season with salt and pepper. Transfer to a gravy boat. Carve the turkey and serve with the gravy.
                                                                  Yields: 9
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Put this on the table with soft breadsticks and a dessert of vanilla yogurt topped with fresh berries. If you want wine, try chilled sake.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp seasoned rice vinegar (awasezu)
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 1 tsp ground fresh ginger
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 6 cup salad greens
                                                                  • Yes No 2 cup chopped cooked chicken
                                                                  • Yes No 1 cup matchstick carrots
                                                                  • Yes No 1 cup snow peas
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Combine vinegar, soy sauce, sesame oil, ginger, and honey in a large bowl, stirring well with a whisk. Add salad greens, chicken, carrots, and snow peas; toss gently to coat. Sprinkle with almonds.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 1 3/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick

                                                                  Time: 30 minutes. A fast, fun accompaniment to any simply grilled, broiled, or roasted meat. We particularly like it with a rotisserie chicken, some crusty bread, and Greek-style yogurt on the side. Save time and effort by using a 2-lb. bag of precut butternut squash.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive or avocado oil
                                                                  • Yes No 1/2 tsp brown mustard seed
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 1 2 lb medium butternut squash
                                                                  • Yes No salt
                                                                  • Yes No cilantro
                                                                  • Pour oil and mustard seeds into a large frying pan. Cook over medium-high heat, covered, until seeds finish popping, about 1 minute. Add garlic and chile and cook, stirring, until garlic just starts to brown, about 1 minute.
                                                                  • Add squash and stir to coat. Add 1/2 cup water, cover, and cook until squash is tender to the bite, 20 to 25 minutes. Sprinkle with salt to taste and garnish with cilantro if you like.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The thing about risottos is that you can never have enough combinations, and just when you think you?ve done them all, you come up with a new one that hits the spot. The use of vodka instead of wine leaves you with a fragrant freshness when the risotto is cooked, which marries fantastically well with smoky flakes of haddock and the al dente crunch of fine yellow beans. As there is fish in this risotto, you don?t want to include any Parmesan, so bear this in mind. If you?re a risotto fan you?ve got to give this a try.

                                                                  Ingredients
                                                                  • Yes No 1 basic risotto recipe minus the parmesan
                                                                  • Yes No 4 shot 4 shots of vodka
                                                                  • Yes No 1 1/2 lb 1 1/2 lb smoked haddock, undyed
                                                                  • Yes No 2 cups milk
                                                                  • Yes No 2 bay leaves
                                                                  • Yes No yellow beans
                                                                  • Yes No 1 of yellow celery leaves
                                                                  • The thing about risottos is that you can never have enough combinations, and just when you think you’ve done them all, you come up with a new one that hits the spot. The use of vodka instead of wine leaves you with a fragrant freshness when the risotto is cooked, which marries fantastically well with smoky flakes of haddock and the al dente crunch of fine yellow beans. As there is fish in this risotto, you don’t want to include any Parmesan, so bear this in mind. If you’re a risotto fan you’ve got to give this a try.Start your basic risotto, adding the vodka at Stage 2 instead of the wine. Then lightly poach your haddock in the milk and stock from the basic recipe with a couple of bay leaves, covered with a lid. Simmer for around 5 minutes and remove from the heat. At Stage 3 of the basic recipe, I like to add the poaching liquor to the rice and then I continue as normal through the recipe. At the end of Stage 3 flake in your smoked haddock, add the beans and carry on as normal through to the end of the recipe. Don’t serve with any Parmesan sprinkled over — serve sprinkled with the celery leaves. Add a dash of vodka and a squeeze of lemon to lift the flavors. Lovely.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Whether you are in the car or watching a movie, this snack is a great alternative to chips and crackers. The honey-wheat pretzels add a touch of sweetness, while the cashews and peanuts combine in perfect nutty, salty goodness. Game plan: This snack mix will last up to 14 days stored in an airtight container at room temperature. This recipe was featured as part of both our Winter Cabin Fever story and our Bar Snacks photo gallery.

                                                                  Ingredients
                                                                  • Yes No 4 cup corn cereal
                                                                  • Yes No 4 cup rice cereal
                                                                  • Yes No 2 cup honey wheat pretzel sticks
                                                                  • Yes No 3/4 cup roasted, salted cashews
                                                                  • Yes No 3/4 cup salted roasted peanut
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp hot sauce
                                                                  • Yes No 2 tsp granulated garlic powder
                                                                  • Yes No 2 tsp mustard powder
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Mix together cereal, pretzel sticks, cashews, and peanuts in a large bowl and set aside.
                                                                  • Mix remaining ingredients together in a medium bowl. Pour over cereal mixture, stirring until coated. Scatter snack mix evenly on a baking sheet and bake, stirring occasionally, until toasted and browned, about 20 minutes. Let cool to room temperature before storing in a resealable plastic bag.
                                                                  Yields: 10cups (about 6 servings)
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    chex
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Chex
                                                                  • Yes No
                                                                    Tabasco

                                                                  Crisp bacon, shrimp, and a three-ingredient dressing pack hearty flavor into a 30-minute dinner salad.

                                                                  Ingredients
                                                                  • Yes No 2 slice center cut bacon
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 5 cup arugula
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 2 tbsp low-fat yogurt
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from the pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside. Add shrimp to drippings in the pan; sauté 5 minutes or until done. Using a slotted spoon, transfer shrimp to a large bowl. Add arugula leaves and halved cherry tomatoes to shrimp; toss gently.
                                                                  • Combine yogurt, vinegar, oil, and pepper in a small bowl, stirring well with a whisk. Drizzle vinegar mixture over shrimp mixture; toss gently to combine. Place 2 1/4 cups salad mixture on each of 4 plates; divide crumbled bacon evenly among salads.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 8 tbsp olive oil
                                                                  • Yes No 1 cup fresh bread crumbs
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 6 tbsp chopped parsley
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1 tsp anchovy paste
                                                                  • Yes No 1 lb linguine
                                                                  • Yes No 1 head cauliflower
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • In a large frying pan, heat 4 tablespoons of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove. Wipe out the pan.
                                                                  • Heat the remaining 4 tablespoons oil in the same pan over moderately low heat. Add the garlic, parsley, and red-pepper flakes. Cook, stirring, for 1 minute. Stir in the anchovy paste. Remove from the heat.
                                                                  • In a large pot of boiling, salted water, cook the linguine until almost done, about 8 minutes. Add the cauliflower and bring back to a boil. Cook until the cauliflower and pasta are just done, about 4 minutes longer. Drain. Toss with the garlic mixture, salt, bread crumbs, and Parmesan. Top with additional Parmesan.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Stir-fry the sirloin, watercress, and egg while the rice cooks, so that you'll be ready to assemble the dish at the last moment. Soy sauce and a drizzling of sesame oil flavor the combination perfectly. If you prefer, use strips of pork tenderloin instead of beef.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb sirloin steak
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 2 tsp asian sesame oil
                                                                  • Yes No crushed red chili pepper
                                                                  • Yes No 1 1/2 cup long grain rice
                                                                  • Yes No 1 5 oz watercress
                                                                  • Yes No 1 egg
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 2 scallion
                                                                  • In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil, and a pinch of red-pepper flakes. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and return it to the pot.
                                                                  • Meanwhile, heat a large nonstick frying pan over moderately high heat. Put the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 2 minutes. Remove. Put the watercress and the teaspoon of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds. Remove.
                                                                  • Reduce the heat to moderate. Put a few drops of sesame oil in the frying pan. Add the egg to the pan and cook until just done, about 30 seconds. Remove from the pan and cut into thin strips.
                                                                  • Heat the cooking oil in the pan over moderately high heat. Add the scallions and 1/8 teaspoon red-pepper flakes and cook, stirring, for 1 minute. Add the cooked rice to the pan and heat, stirring, for 3 minutes. Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer. Drizzle the remaining teaspoon of sesame oil over the top.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 8 oz plain yogurt
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 2 tbsp large shallot
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Yes No 1/4 cup champagne vinegar
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 dozen oysters in the shell
                                                                  • Yes No 3 cup water
                                                                  • Yes No garnish, caviar
                                                                  • Process first 3 ingredients in a blender or food processor until smooth. Cover and chill.
                                                                  • Combine shallot and next 3 ingredients in a large bowl. Cover and chill.
                                                                  • Shuck oysters, reserving oyster liquor. Add oysters and liquor to vinegar mixture; cover and chill 15 minutes. Place 1 oyster in a shot glass. Dollop with cucumber sauce. Repeat procedure with remaining oysters and cucumber sauce. Garnish, if desired.
                                                                  • Note: If you prefer to poach the oysters, shuck them, reserving their liquid. Add oysters to boiling water in a large saucepan 3 to 5 minutes or until edges begin to curl. Drain and proceed with recipe.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  Nutty Okra
                                                                   42 m

                                                                  Pulse the peanuts in a food processor for easy chopping.

                                                                  Ingredients
                                                                  • Yes No 1 lb okra
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1 cup all purpose baking mix
                                                                  • Yes No 1/2 cup diced salted dry roasted peanuts
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No peanut oil
                                                                  • Toss okra with salt, and let stand 20 minutes. Add egg white, stirring to coat. Stir together baking mix and next 2 ingredients in a large bowl. Add okra, tossing to coat; gently press peanut mixture onto okra, shaking off excess.
                                                                  • Pour oil to a depth of 2 inches into a Dutch oven or cast-iron skillet; heat to 375°. Fry okra, in batches, 2 to 4 minutes or until golden; drain on paper towels.
                                                                  • *1 (16-oz.) package frozen cut okra, thawed, may be substituted.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Total Time: 42 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 3/4 lb new red potato
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tbsp distilled white vinegar
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No black pepper
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 celery rib
                                                                  • In a large saucepan, cover the potatoes with cold water and season the water with salt. Bring to a boil over high heat and cook the potatoes until tender, about 15 minutes. Drain and let stand until cool enough to handle, about 10 minutes.
                                                                  • Meanwhile, in a large bowl, whisk the mayonnaise with the vinegar and mustard and season with salt and pepper. Stir in the scallions, parsley and celery. Halve the potatoes crosswise and fold them into the dressing. Serve warm or at room temperature.
                                                                  Yields: 8
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Leeks and ricotta share a natural sweetness that contrasts with the richness of toasted walnuts. You can also use pine nuts or pecans.

                                                                  Ingredients
                                                                  • Yes No 1/2 pizza dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp cornmeal
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 4 cup thinly sliced leek
                                                                  • Yes No 1/2 cup part-skim ricotta cheese
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp coarsely chopped walnut
                                                                  • Preheat oven to 450°.
                                                                  • Roll dough into a 12-inch circle on a lightly floured surface. Place the dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp the edges of the dough with fingers to form a rim.
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add leek; sauté for 10 minutes. Cool to room temperature.
                                                                  • Combine cheeses, salt, pepper, and garlic in a bowl. Spread the cheese mixture over pizza crust, leaving a 1-inch border. Top with the leek mixture, and sprinkle with walnuts. Bake at 450° for 15 minutes or until lightly browned. Cut into 8 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 2 wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread

                                                                  Spring is looming oh-so-near, and all this sun and warm weather brings the promise of grilling season. As much as I love braises and casseroles, I'm ready for burgers and barbecues. Unfortunately, my smoking skills aren't quite up to par.

                                                                  Ingredients
                                                                  • Yes No 5 lb beef back ribs
                                                                  • Yes No 1 cup canola oil
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 3 tbsp packed brown sugar
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup tomato ketchup
                                                                  • Yes No 1/3 cup worcestershire sauce
                                                                  • Yes No 1/4 cup marinade
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp unsulfured molasses
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 1/8 tsp liquid smoke
                                                                  • Yes No black pepper
                                                                  • Yes No

                                                                  For this gourmet take on a potluck classic, the casserole is assembled and the shallots are cooked ahead of time. Just before serving, pop the dish under the broiler for about 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No 2 tsp coarse salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 lb green bean
                                                                  • Yes No 6 tbsp all purpose flour
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 pinch cayenne pepper, ground
                                                                  • Yes No 1 pinch nutmeg
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 1/4 cup bread crumb
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 4 shallot
                                                                  • In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and saute until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.
                                                                  • Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.
                                                                  • Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
                                                                  • Butter a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and the breadcrumbs, and sprinkle over casserole. Cover with foil, and refrigerate until just before serving.
                                                                  • Heat canola oil in a medium skillet over medium-high heat. Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Place in an airtight container, and set aside until ready to serve.
                                                                  • Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle fried shallots over top, and serve immediately.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp chives
                                                                  • Yes No 3 lb yellow squash and zucchini
                                                                  • Yes No 4 oz shiitake mushroom cap
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • In a large bowl, whisk the lemon juice, salt and pepper. Whisk in 1/4 cup of the olive oil and add the parsley and chives.
                                                                  • Using the julienne setting on a mandoline or julienne peeler, remove the outer layer of the squash and zucchini in long, thin strips. Reserve the seedy core for another use.
                                                                  • Fill a bowl with ice water. In a large saucepan of boiling salted water, blanch the squash and zucchini until slightly wilted, 30 seconds. Drain and transfer to the ice water to cool. Drain and pat thoroughly dry. Add the squash and zucchini to the dressing and toss to coat.
                                                                  • In a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the shiitake and cook over high heat until lightly browned, about 5 minutes. Add the shallot, garlic and crushed red pepper and season with salt. Cook until the garlic and shallot are fragrant. Add the shiitake to the squash and toss. Wipe out the skillet.
                                                                  • Add the pine nuts to the skillet and toast over moderately high heat, stirring, until golden, about 3 minutes. Transfer to a plate to cool. Scatter the goat cheese over the squash, sprinkle with the pine nuts and serve right away.
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  At the cozy Café Brújula, writers sit with their laptops and artists gather over drinks, such as this zingy blender-whirred frappé—a cold and frothy cucumber concoction.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No one 2 inch seedless cucumber, halfway
                                                                  • Yes No 4 ice cube
                                                                  • In a microwave-safe cup, combine the sugar with the 2 tablespoons of water and microwave at high power for 15 seconds, until the sugar is dissolved; let cool for 5 minutes.
                                                                  • In a blender, combine the sugar syrup with the lime juice, chopped cucumber, ice cubes and the remaining 1/2 cup of water; puree until frothy. Pour the frappé into a tall glass, garnish with the lime wedge and serve immediately.
                                                                  Yields: 1drink
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This light pasta in a bright, lemon-flavored leek sauce is adapted from a recipe by Jessica Lasky, an instructor at San Francisco's Tante Marie's Cooking School (where Shelley Lindgren also teaches). Shelley serves the fusilli family-style as an accompaniment to seared salmon fillets or roasted pork loin.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 6 medium leeks, white parts only and thinly sliced crosswise
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tbsp flat leaf parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb fusilli pasta
                                                                  • Yes No 1/2 cup grated parmigiano-reggiano cheese
                                                                  • Bring a large pot of water to a boil. In a large, deep skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes. Add the chicken stock, lemon juice, lemon zest and parsley and bring to a boil. Transfer the mixture to a blender and puree until smooth. Season with salt and pepper.
                                                                  • Meanwhile, add salt to the pot of boiling water. Add the pasta and cook until it's almost al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot.
                                                                  • Add the leek sauce and the reserved cooking water to the pasta and cook over moderate heat, stirring occasionally, until the pasta is al dente and coated with a thick sauce, about 3 minutes. Stir in the 1/2 cup of cheese and season with salt and pepper. Serve immediately, passing additional cheese at the table.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 oz brandy
                                                                  • Yes No 1 oz white crème de menthe
                                                                  • Yes No 1/2 oz dark rum
                                                                  • Yes No 4 oz white hot chocolate
                                                                  • Yes No chocolate flavored cream and peppermint altoids
                                                                  • Combine the brandy, white crème de menthe, dark rum and hot chocolate in a heatproof mug and stir. Top with the chocolate whipped cream and crushed Altoids.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 qt tomato juice
                                                                  • Yes No 1/4 cup worcestershire sauce
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 tsp celery seed
                                                                  • Yes No 1 red thai chile
                                                                  • Yes No 2/3 cup vodka
                                                                  • Yes No 30 1/2 lb cherry tomato
                                                                  • Yes No crushed ice
                                                                  • Yes No 10 celery rib
                                                                  • In a blender, combine the tomato juice with the Worcestershire sauce, lemon juice, black pepper, celery seeds and Thai chile. Blend well. Transfer the Bloody Mary mix to a pitcher. Stir in the vodka.
                                                                  • Divide the cherry tomatoes among 10 tall glasses; muddle the tomatoes. Fill the glasses with ice. Pour in the Bloody Mary mix, garnish each drink with a celery rib and lemon wedge and serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 10
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 12 cup water
                                                                  • Yes No 4 family size tea bag
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/3 cup lemon juice
                                                                  • Yes No 4 tsp almond extract
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No slice garnishes, lemon, lime, and orange slices
                                                                  • Bring 4 cups water to a boil: pour over tea bags. Cover and steep 10 minutes; discard tea bags.
                                                                  • Bring remaining 8 cups water and sugar to a boil in a large saucepan, stirring constantly; boil 5 minutes. Remove from heat; stir in tea, lemon juice, and extracts. Chill. Serve over ice; garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3quarts
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/4 4 1/2 oz cup almond flour
                                                                  • Yes No 1/3 cup powdered sugar
                                                                  • Yes No 3 1/2 tbsp semolina
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No pinch salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp finely crushed corn nuts
                                                                  • In a food processor, pulse the almond flour, confectioners' sugar, semolina, cornstarch and salt. Add the butter and pulse until smooth. Add the egg white and pulse until incorporated. Add the corn nuts and pulse just until blended. Scrape the dough (it will be very soft) onto a sheet of plastic wrap and top with another sheet. Pat the dough into a rough 10-by-8-inch rectangle and transfer to a baking sheet. Freeze until very firm, 30 minutes.
                                                                  • Preheat the oven to 325° and line a baking sheet with parchment paper. On a floured surface, unwrap the dough and trim it to an even 10-by-8-inch rectangle. Cut lengthwise into 3 strips and then crosswise into 1-inch-wide rectangles. Arrange on the baking sheet, about 1/2 inch apart.
                                                                  • Bake the cookies for 30 minutes, until golden; transfer to a rack to cool. Serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 30cookies
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These overstuffed burritos need little adornment, but if you like, top each one with a dollop of salsa, or with some jicama cut into matchsticks and tossed with lime juice and chile powder. Whether plain or garnished, the hot burritos will be best with an extra squeeze of lime juice just before you dig in.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb hot italian sausage
                                                                  • Yes No 1 2/3 cup drained black beans in can
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 lb cheddar cheese
                                                                  • Yes No 1 tomato
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 red onion
                                                                  • Yes No 4 9 inch flour tortilla
                                                                  • Yes No lime
                                                                  • Heat the oven to 350°. In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes. Remove.
                                                                  • Pour off all but 1 tablespoon fat from the pan and reduce the heat to low. Add the beans and salt and cook, mashing the beans with the back of a wooden spoon, until heated through, 2 to 3 minutes. Most of the beans should be broken up, but don't mash them to a puree. Remove from the heat and stir in the sausage, half of the cheese, the tomato, lime juice, and onion.
                                                                  • Spread one quarter of the bean mixture in a line just below the center of each tortilla. Put the remaining cheese on top of the beans. Roll up the burritos and put them seam-side down in a small baking dish. Bake until the cheese is melted and the filling is hot, about 15 minutes. If the tops begin to brown too much, cover loosely with a sheet of aluminum foil. Serve the burritos with lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Add simple, elegant flavor to a roasted beef tenderloin by marinating it in a mixture of vermouth and fresh herbs and serving it with a flavorful horseradish sauce.

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 lb beef tenderloin
                                                                  • Yes No 1 1/2 cup dry vermouth
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup minced shallot
                                                                  • Yes No 1 tbsp tarragon leaves, dried
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 tsp prepared horseradish
                                                                  • Fold under 3 inches of small end of tenderloin, and tie tenderloin with string at 2-inch intervals. Combine 1/2 cup vermouth, oil, and next 6 ingredients (oil through garlic) in a large zip-top plastic bag. Add tenderloin to bag, and seal. Marinate in refrigerator at least 8 hours, turning bag occasionally.
                                                                  • Preheat oven to 450°.
                                                                  • Remove the tenderloin from bag, and discard marinade. Place the tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 450° for 35 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Place tenderloin on a platter, reserving drippings. Cover tenderloin with foil, and let stand 10 minutes. Remove string before slicing tenderloin.
                                                                  • Place 1 cup vermouth in a saucepan; bring to a boil, and simmer until reduced to 1/2 cup (about 9 minutes). Stir in broth; bring to a boil, and simmer 10 minutes. Stir in reserved drippings, tomato paste, and horseradish. Serve sauce with tenderloin.
                                                                  • Note: Buffalo and other game meats may be purchased through D'Artagnan Inc. (800/327-8246).
                                                                  Yields: 8servings (serving size: 3 ounces meat and about 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  Use a microwave or toaster oven to reheat this dish. Let calzones come to room temperature before wrapping to keep the dough from getting soggy. Pack some bottled marinara sauce for dipping.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz artichoke hearts
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 cup thinly sliced spinach
                                                                  • Yes No 1 1/4 5 oz cup shredded sharp provolone cheese
                                                                  • Yes No 1 cup shredded cooked chicken breast
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 tsp cornmeal
                                                                  • Yes No 1 13.8 oz refrigerated pizza crust dough
                                                                  • Preheat oven to 425°.
                                                                  • Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.
                                                                  • Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 calzone)
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The crunchy jicama and the soft, sweet mango provide lively counterpoints to the shrimp in both flavor and texture. Tossed with a lemony vinaigrette and a generous amount of cilantro, the salad is ideal for a warm summer evening.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1 3/4 lb small jicama
                                                                  • Yes No 1 mango
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 6 tbsp lemon juice
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • In a large frying pan, bring the water and 3/4 teaspoon of the salt to a boil. Add the shrimp, cover, and bring back to a boil. Cook, covered, over moderate heat for 1 minute. Stir. Continue cooking until the shrimp are just done, about 2 minutes longer. Drain. When the shrimp are cool enough to handle, cut each one in half lengthwise and then in half crosswise.
                                                                  • Put the shrimp in a large glass or stainless-steel bowl and add the jicama, mango, and cilantro.
                                                                  • In a small glass or stainless-steel bowl, whisk together the lemon juice, the mustard, the remaining 1 1/4 teaspoons of salt, and the pepper. Add the oil slowly, whisking. Just before serving, add this vinaigrette to the shrimp mixture and toss.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  While the fruit compote really complements this dish, you can omit it and pour on maple syrup instead. If you do so, reduce the amount of sugar in the milk mixture by half.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup chopped pineapple
                                                                  • Yes No 1 cup chopped mango
                                                                  • Yes No 1 cup chopped papaya
                                                                  • Yes No 1 cup chopped kiwi
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 16 slice baguette
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 cup light coconut milk
                                                                  • Yes No 1 1/4 cup egg substitute
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/2 cup sweetened flaked coconut
                                                                  • To prepare compote, combine first 6 ingredients. Cover and chill for 8 hours or overnight.
                                                                  • To prepare the French toast, arrange bread in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine light coconut milk, egg substitute, 1/2 cup sugar, and 1 tablespoon vanilla, stirring with a whisk, and pour evenly over bread. Turn the bread over to coat. Cover and refrigerate for 8 hours or overnight.
                                                                  • Preheat oven to 350°.
                                                                  • Remove bread mixture from refrigerator, and uncover. Turn bread slices over, and sprinkle evenly with flaked coconut. Let stand at room temperature 15 minutes. Bake, uncovered, at 350º for 30 minutes or until coconut is golden. Serve warm with fruit compote.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: 2 french toast slices and 1/2 cup compote)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 crushed ice
                                                                  • Yes No 2 oz dark rum
                                                                  • Yes No 1 oz amber rum
                                                                  • Yes No 1/2 oz aged rum
                                                                  • Yes No 2 oz unsweetened pineapple juice
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No 2 oz ginger beer
                                                                  • Yes No 2 pineapple and 2 pineapple leaves skewered
                                                                  • Put the ice cubes in a highball glass. Fill a cocktail shaker with crushed ice. Add all of the remaining ingredients to the shaker except the ginger beer and garnishes and shake well. Add the ginger beer to the shaker and pour (don't strain) into the highball glass. Garnish with the skewered pineapple wedges and leaves.
                                                                  Cuisine:YesNojamaican
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 cup sliced cucumber
                                                                  • Yes No 1/2 cup cherry tomato
                                                                  • Yes No 1/4 cup sliced fennel bulb
                                                                  • Combine lemon juice, olive oil, salt, and pepper in a small bowl. Combine cucumber, cherry tomato wedges, and sliced fennel bulb in a bowl. Pour dressing over vegetables; toss.
                                                                  Yields: 4servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 1 lb mixed ground beef, pork and veal
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 7 cherry tomato
                                                                  • Yes No 14 basil
                                                                  • Yes No parmigiano-reggiano cheese
                                                                  • In a bowl, mix the ground meat with the garlic, salt and pepper. Roll the meat mixture into 28 one-inch balls.
                                                                  • In a large nonstick skillet, heat the olive oil until shimmering. Add the meatballs cook over moderately high heat, turning occasionally, until browned on the outside and cooked all the way through, about 7 minutes.
                                                                  • On each of 14 cocktail skewers, thread 2 meatballs separated by a cherry tomato half and a basil leaf. Sprinkle with the cheese and serve warm.
                                                                  Yields: 14skewers
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb tomato
                                                                  • Yes No 1 3/4 lb cucumber
                                                                  • Yes No 1 cup tomato juice
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 5 tbsp chopped basil
                                                                  • Yes No 5 tbsp chopped cilantro
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 oz goat cheese (chèvre)
                                                                  • Yes No 12 sugar snap peas
                                                                  • Yes No 8 cherry tomato
                                                                  • Yes No 3 radish
                                                                  • Yes No 1/2 hass avocado
                                                                  • In a large bowl, toss the chopped tomatoes with the cucumbers, tomato juice, olive oil, lemon juice, onion and 3 tablespoons each of the basil and cilantro. Working in batches, puree the vegetables in a blender. Pour the soup into another large bowl, season with salt and pepper and refrigerate until chilled.
                                                                  • Meanwhile, in a small bowl, blend the goat cheese with the remaining 2 tablespoons each of basil and cilantro and season with salt and pepper.
                                                                  • In a small saucepan of boiling salted water, cook the sugar snaps until just tender, about 1 minute. Drain and refresh under cold water, then pat dry and halve.
                                                                  • Ladle the soup into shallow bowls and spoon a dollop of herbed goat cheese into the center of each. Garnish with the sugar snaps, cherry tomatoes, radishes and avocado and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 small carrot
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No four 3 inch orange zest
                                                                  • Yes No 4 thyme
                                                                  • Yes No 2 tsp fennel seed
                                                                  • Yes No 2 tsp coriander seed
                                                                  • Yes No pinch saffron
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No one 16 oz whole tomatoes in can
                                                                  • Yes No two 8 oz bottles clam juice
                                                                  • Yes No 3/4 cup dry red wine
                                                                  • Yes No 1/2 cup ruby port
                                                                  • Yes No 1 3/4 lb red snapper fillet
                                                                  • Yes No 1/2 medium lb shrimp in the shell
                                                                  • Yes No 1 tbsp Pernod
                                                                  • Yes No salt and pepper
                                                                  • In a large pot, heat the oil. Add the onion, celery and carrot and cook over moderately high heat until softened, 5 minutes. Add the garlic, orange zest, thyme sprigs, fennel and coriander seeds and saffron and cook over moderate heat, stirring, until fragrant, 5 minutes. Stir in the tomato paste and cook over high heat until glossy, 1 minute. Add the tomatoes, clam juice, wine and port and bring to a boil. Add the grouper and shrimp, cover partially and simmer for 45 minutes. Discard the zest and thyme sprigs.
                                                                  • Working in batches, transfer the soup to a food processor and pulse until coarsely chopped. Rinse out the pot. Set a food mill fitted with a coarse blade over the pot and run the soup through the food mill. Bring the soup to a simmer. Stir in the Pernod and season with salt and pepper. Ladle the soup into bowls and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Stratas are great make-ahead entrées--assemble the ingredients, chill overnight, and bake in the morning. If you do not have enough time to refrigerate the bread mixture overnight, you can chill it for as little as three hours.

                                                                  Ingredients
                                                                  • Yes No 1 lb rosemary focaccia
                                                                  • Yes No 3 1/4 cup non-fat milk
                                                                  • Yes No 1/4 2 oz cup crème fraiche
                                                                  • Yes No 1 8 oz carton egg substitute
                                                                  • Yes No 1/4 cup sun dried tomatoes in oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 oz prosciutto
                                                                  • Yes No 4 oz fresh mozzarella cheese
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Preheat oven to 350°.
                                                                  • Arrange bread cubes in a single layer on a large baking sheet. Bake at 350° for 10 minutes or until toasted, stirring once.
                                                                  • Combine milk, crème fraîche, and egg substitute in a large bowl, stirring with a whisk until smooth. Add tomatoes and garlic, stirring with a whisk. Add bread; stir gently to combine. Let stand 5 minutes.
                                                                  • Pour half of bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Arrange prosciutto and mozzarella evenly over bread mixture. Top with remaining bread mixture. Cover and chill 8 hours or up to overnight.
                                                                  • Preheat oven to 350°.
                                                                  • Uncover dish. Bake at 350° for 20 minutes. Sprinkle evenly with Parmesan. Bake an additional 20 minutes. Remove from oven; let stand 5 minutes. Serve warm.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This is a marvelous turkey—simple, satisfying and completely delicious. Since Grace Parisi is a big fan of sweet Italian sausage (which was always in the rice-based stuffing she ate as a kid), she often adds it to the dressing; the fennel seed in the sausage truly elevates the dish.

                                                                  Ingredients
                                                                  • Yes No 2 italian bread, and bread
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 1/2 lb sweet italian sausage
                                                                  • Yes No 2 large onion
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 1/4 cup diced sage
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 6 cup low-sodium chicken broth
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 18 to 20 lb turkey
                                                                  • Yes No 2 carrot
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Preheat the oven to 375°. Spread the bread cubes in a large roasting pan and toast for 15 minutes, stirring occasionally, until dry and lightly browned.
                                                                  • In a large, deep skillet, heat the oil. Add the sausage and cook over moderately high heat, breaking up the meat, until browned and no trace of pink remains, 10 to 12 minutes. Add the chopped onion, celery and garlic and cook until softened, about 6 minutes. Stir in the sage and butter. Scrape the mixture into a large bowl. Add the bread cubes and toss. Stir in 2 cups of the stock and season with salt and pepper.
                                                                  • Increase the oven temperature to 450° and position a rack in the bottom of the oven. Set the turkey in the large roasting pan fitted with a shallow rack. Spoon 5 cups of the stuffing into the cavity and tie the legs together with kitchen string. Spoon the remaining stuffing into a shallow 2 1/2-quart baking dish. Scatter the quartered onion and the carrots around the turkey and add 1 cup of the turkey stock. Roast the turkey for 30 minutes. Lower the oven temperature to 375°. Roast the turkey for 3 hours longer, covering it loosely with foil as the skin browns and adding 1 cup of water every 45 minutes to prevent the pan from scorching. The turkey is done when an instant-read thermometer inserted into the thickest part of the inner thigh registers 175°. Transfer the turkey to a large cutting board and let it rest for 30 minutes.
                                                                  • Bake the remaining stuffing in the baking dish for 30 minutes, until the stuffing is heated through and crisp on top.
                                                                  • Meanwhile, pour the pan juices into a heatproof measuring cup. Spoon off the fat. In a small bowl, whisk 1/2 cup of the stock with the flour. Place the roasting pan over 2 burners on high heat. Add the remaining 1 1/2 cups of stock and cook, scraping up any browned bits stuck to the bottom and sides of the roasting pan. Pour in the reserved pan juices, then carefully strain the liquid into a medium saucepan. Boil over high heat until reduced to 4 cups, about 10 minutes. Whisk in the flour mixture and boil until thickened and no floury taste remains, about 5 minutes. Season the gravy with salt and pepper.
                                                                  • Spoon the stuffing from the cavity into a bowl. Carve the turkey and serve the stuffing and gravy alongside.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12
                                                                  • Cook Time: 1 hour 20 minutes
                                                                  • Total Time: 4 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 cup soy milk
                                                                  • Yes No 1 cup steel cut oats
                                                                  • Yes No 1 cup summer berries
                                                                  • Yes No 1 cup plain fat free greek yogurt
                                                                  • Yes No 1/4 cup sliced raw almonds
                                                                  • In a medium saucepan, bring the water and soy milk to a boil. Add the oats, cover and simmer over low heat for about 30 minutes, until the oats are tender. Uncover and cook over moderate heat, stirring, until the oatmeal is creamy, about 3 minutes. Spoon the oatmeal into bowls and top with the berries, yogurt and almonds.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook

                                                                  , we cooked them into a hearty shell bean and sage spread for toasty bread. You can also use this recipe for other shell beans such Pinto, Cranberry (Borlotti), or Bolita.

                                                                  Ingredients
                                                                  • Yes No 1 lb fresh shell beans
                                                                  • Yes No 1 sage
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup diced white onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Remove beans from pods. Place in a saucepan with sage leaf, thyme sprig, and enough water to cover by about an inch. Bring to a boil. Reduce heat to low and simmer until beans are tender and able to be mashed with a fork, about 40 minutes.
                                                                  • Drain the beans, reserving the cooking water and discarding the herbs.
                                                                  • Return beans to the saucepan or a bowl, add olive oil and 1/4 cup of the cooking water, and coarsely mash with a fork or potato masher. Add chopped sage, onions, and garlic and continue to mash until combined. If necessary, add more cooking water or olive oil to reach desired consistency. Season to taste with lemon juice, salt, and pepper.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice

                                                                  Peruvian chifa meets Japonese sushi, in a version of the unusual yet delicious sushi combinations that can be found in trendy restaurants all over Latin America. Lomo saltado is a stir-fry dish of thin strips of beef, onions, red peppers, and french fries. It's typically served over rice, so it's a natural to be converted into sushi. Check out this great step-by-step tutorial on how to roll sushi before you get started.

                                                                  Ingredients
                                                                  • Yes No 1 sushi rice
                                                                  • Yes No 1 nori
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1 lb beef tenderloin
                                                                  • Yes No 2 yellow onion
                                                                  • Yes No 1 small chili pepper
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 2 tbsp vinegar
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No salt and pepper
                                                                  • Prepare the sushi rice recipe here ). Cut beef into thin 1/2 inch strips. Heat vegetable oil in a skillet and sauté garlic with the cumin for 1 minute. Add beef and cook on medium high heat until browned on all sides. Remove beef from heat and season with salt and pepper. Set aside. Add the onions and hot yellow pepper to the same pan and cook for 10-15 minutes, until the onions are soft and starting to caramalize, adding a little more vegetable oil if needed. Add the vinegar, soy sauce, and red peppers and cook 2 to 3 more minutes. Remove from heat and add the beef back into the pan. Set aside to cool slightly. Roll sushi, following these steps. Slice with a sharp, wet knife into bite-size pieces. Sprinkle with chopped green onions and cilantro for garnish and serve.
                                                                  • Makes about 4 medium rolls, or about 24 pieces of sushi.
                                                                  Cuisine:YesNoperuvian
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/4 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 1 knorr rice sides™ chicken
                                                                  • Yes No 1 3/4 cup water
                                                                  • Yes No 1 cup chopped unsalted cashews
                                                                  • Yes No 1/2 cup frozen green peas, thawe
                                                                  • Heat oil in 12-inch nonstick skillet over medium-high heat and cook red pepper flakes 30 seconds. Add red pepper and cook, stirring occasionally, 2 minutes. 2. Add chicken and cook, stirring occasionally, 2 minutes or until golden. Stir in Knorr® Rice Sides™ - Chicken and water. Bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender and chicken is thoroughly cooked. 3. Stir in cashews and peas until heated through. Also terrific with Knorr® Asian Sides™ - Chicken Fried Rice. Cost per recipe*: $10.12 Cost per serving*: $2.53 *Based on average retail prices at national supermarkets.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 29 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    knorr
                                                                    Brands:
                                                                  • Yes No
                                                                    Knorr

                                                                  Add grilled sea scallops to a bed of Boston lettuce and fresh fruit and toss with a zesty homemade dressing for a dinner salad that's ready in about 15 minutes.

                                                                  Ingredients
                                                                  • Yes No 12 1 1/2 lb large sea scallop
                                                                  • Yes No 2 tsp fish rub
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 5 slice pineapple
                                                                  • Yes No 4 cup salad greens
                                                                  • Yes No 4 cup boston lettuce
                                                                  • Yes No 1/3 cup diced avocado
                                                                  • Yes No 2 tbsp mango chutney
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp olive oil
                                                                  • Prepare grill to high heat.
                                                                  • Pat scallops dry with a paper towel. Sprinkle 1 1/2 teaspoons fish rub evenly over scallops. Coat scallops with cooking spray. Place scallops on grill rack; grill 3 minutes on each side or until done. Remove scallops. Add pineapple to grill rack; grill 2 minutes on each side. Remove pineapple from grill; chop pineapple.
                                                                  • Combine salad greens, lettuce, pineapple, and avocado in a large bowl.
                                                                  • Chop large pieces of chutney. Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl. Add dressing to salad, and toss well. Place 1 1/2 cups salad into each of 4 bowls. Arrange 3 scallops over each salad.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    emeril's
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Emeril's
                                                                  Ingredients
                                                                  • Yes No 3 cup long grain rice
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No five 12 to 15 inch, 3 inch triangles of pita bread from the top one round
                                                                  • In a large, nonstick saucepan with a rounded bottom, cover the rice with 1 inch of water and bring to a boil. Cook over moderately high heat until softened but still very chewy, about 7 minutes. Drain the rice and season it lightly with salt.
                                                                  • Wipe out the saucepan. Add the oil and heat until shimmering. Add the pita triangles, outer side down, and fry over moderately high heat until browned, 1 minute. Remove the saucepan from the heat.
                                                                  • Using tongs, arrange the pita triangles evenly so that their short sides line up with the rim of the saucepan and their points meet in the center. Add half of the rice and press lightly, keeping the triangles in place. Add the remaining rice and press lightly to release any air pockets. Cover the rice with a folded kitchen towel and cover the saucepan with a lid.
                                                                  • Cook the rice over low heat for about 1 1/2 hours, until the rice is tender and the moisture has evaporated. Remove the kitchen towel. Increase the heat to moderately high and cook, covered, for about 5 minutes, until the rice is browned on the bottom (you should hear sizzling and smell the rice toasting). Invert the rice onto a platter and serve right away.
                                                                  Cuisine:YesNopersian
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Skin-on fish holds together better on the grill—plus the skin gets deliciously crisp and lightly charred. The Strodes use Australian bacon, called bacon rashers or back bacon. Because that's less available in the States, we recommend Canadian bacon.

                                                                  Ingredients
                                                                  • Yes No 6 3/4 oz piece canadian bacon
                                                                  • Yes No 6 6 oz salmon fillet
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 1/4 cup thinly sliced red cabbage
                                                                  • Yes No 2 cup thinly sliced green cabbage
                                                                  • Yes No 3/4 cup flat leaf parsley
                                                                  • Yes No 1/2 cup thinly sliced red onion
                                                                  • Yes No 1 1/2 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 2 tbsp canola mayonnaise
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Preheat grill to medium-high heat.
                                                                  • Place bacon on grill rack; grill 1 1/2 minutes on each side or until browned. Remove from grill; set aside.
                                                                  • Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange fish on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.
                                                                  • Combine cabbages, parsley, and onion in a large bowl. Combine vinegar, oil, and mustard in a small bowl, stirring with a whisk; stir in mayonnaise. Add vinegar mixture, 1/8 teaspoon salt, and remaining 1/4 teaspoon pepper to cabbage mixture, tossing to coat. Top slaw with bacon just before serving with fish.
                                                                  • Wine note: The rich pink meat of ocean trout (or salmon) can easily handle a lighter red wine, especially when prepared with crispy smoked bacon. Bogle Pinot Noir 2008 ($14), from California's cool Russian River Valley, is medium-bodied with light berry and cherry flavors that won't overpower the dish, while a beam of bright acidity helps to balance the fish's healthful natural fats. --Jeffery Lindenmuth
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 6servings (serving size: 1 fillet, 2/3 cup slaw, and 1 bacon piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoked

                                                                  Scalloped potatoes with sauteed leeks can be assembled a day in advance in a casserole that travels from refrigerator to oven to table.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 1 cup leek
                                                                  • Yes No 6 2 1/2 lb russet potato
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/8 tsp grated nutmeg
                                                                  • Yes No black pepper
                                                                  • Yes No 8 oz gruyère cheese
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 cup low-sodium chicken stock
                                                                  • Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
                                                                  • Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)
                                                                  • Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes