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                                                                  This simple sauce is fabulous on everything from chicken to sandwiches.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup tomato ketchup
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 3 tbsp worcestershire sauce
                                                                  • Yes No 1 1/2 tsp paprika
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/4 tsp celery salt
                                                                  • Yes No 1/2 cup water
                                                                  • Combine all ingredients in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce heat to low and gently simmer until flavors have melded and sauce has thickened enough to coat the back of a spoon, about 30 to 40 minutes.
                                                                  • Remove from heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1/3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 6 oz canned tuna in oil
                                                                  • Yes No 1/4 english cucumber
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 8 inch country style round bread
                                                                  • Yes No 3 tbsp olive tapenade
                                                                  • Yes No 1 cup basil
                                                                  • Yes No 2 large egg
                                                                  • In a medium bowl, whisk together olive oil, white-wine vinegar, and Dijon mustard; season with coarse salt and ground pepper. Transfer 2 tablespoons dressing to another bowl; toss with tuna. To remaining dressing, add cucumber and red onion; toss to combine.
                                                                  • Cut an 8-inch country-style round bread loaf in half horizontally; remove most of soft interior bread. Spread 3 tablespoons jarred olive tapenade on bottom half. Top with 1 cup packed fresh basil leaves, then 2 hard-cooked large eggs sliced; season with salt and pepper. Top with tuna, then cucumber mixture, and close sandwich.
                                                                  • Wrap sandwich tightly in plastic and place between two baking sheets. Weight with a heavy skillet. Let stand 1 hour (or refrigerate, up to overnight). To serve, cut into quarters.
                                                                  Cuisine:YesNonicoise
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  The sweet, complex flavors of balsamic vinegar enhance the smokiness of grilled portobellos and bell pepper, making for an ultra-satisfying meatless burger.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 8 1 lb portobello mushroom
                                                                  • Yes No 4 hamburger bun
                                                                  • Yes No 5 oz goat cheese (chèvre)
                                                                  • Yes No 4 lettuce
                                                                  • In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
                                                                  • Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
                                                                  • Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Soda bread has been an Irish favorite since the late 19th Century when bicarbonate of soda was first used as a leavening agent. Soda bread has similar properties to traditional Australian bread "damper" and scones in that it is a quick bread. It can be made in under an hour without much fuss and tastes wonderful with a little butter and strawberry jam.

                                                                  Ingredients
                                                                  • Yes No 4 cup flour
                                                                  • Yes No 2 tsp bicarb of soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 60 2oz gram butter
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No butter and jam
                                                                  • Preheat oven to 375F (190C).
                                                                  • Line a tray with baking paper. Set aside.
                                                                  • Sift together flour, bicarb of soda and salt into a large bowl.
                                                                  • Use your fingertips to rub the butter into the flour mixture until it resembles small breadcrumbs.
                                                                  • Add 2 cups of buttermilk to flour mixture and combine using a spatula. If the dough seems a little dry, add the remaining 2 tablespoons of buttermilk and mixture to form a dough.
                                                                  • Flour your hands and turn out the dough onto a floured surface. Knead the dough several times with a quick, light hand and shape the dough into a 20cm round.
                                                                  • Place dough on the tray. Cut a cross in the top. Bake for 35-45 minutes. Serve with butter and your favorite jam
                                                                  Cuisine:YesNoirish
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 53 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Chef Garces folds truffle oil into smashed potatoes to make them even more irresistible. What to buy: Fingerling potatoes are white potatoes with a thin skin. They can be found in gourmet grocery stores and at farmers’ markets. If you can’t find them, use Yukon Gold potatoes instead. Truffle oil can be found at gourmet grocery stores. This recipe was featured as part of our Suckling Pig for the Holidays menu.

                                                                  Ingredients
                                                                  • Yes No 5 lb fingerling potatoes
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/4 cup white truffle oil
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Place potatoes in a large pot, add water to cover the potatoes by 2 inches, salt well (the water should taste like seawater), and bring to a boil over high heat. Reduce heat to low and simmer potatoes until fork tender, about 15 to 20 minutes.
                                                                  • Drain potatoes, return to the pot along with butter, and cook over low heat until butter is melted. Using a hand-held potato masher, smash potatoes until butter is incorporated, leaving some lumps. Add cream, truffle oil, salt, and pepper and fold together. Taste and adjust seasoning as desired.
                                                                  Yields: 11servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 1 large eggplant
                                                                  • Yes No 1/4 cup peanut oil
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 cup french green lentils
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No black pepper
                                                                  • Yes No naan and plain yogurt
                                                                  • Preheat the oven to 450°. Prick the eggplant all over, set it in a small baking dish and roast for about 40 minutes, turning once or twice, until very tender. Let cool.
                                                                  • Meanwhile, in a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the cumin seeds and crushed red pepper and stir over high heat just until fragrant, about 1 minute. Add the garlic and cook until lightly browned, about 30 seconds. Stir in the lentils and water. Season lightly with salt and bring to a boil. Cover and simmer over low heat until the lentils are tender but not mushy and the liquid is absorbed, about 40 minutes. Transfer the lentils to a serving bowl.
                                                                  • Scoop the flesh from the eggplant and chop it. Drain the eggplant in a fine sieve to remove any excess liquid. Add the eggplant to the lentils along with the lemon juice, mint, parsley and the remaining 1/4 cup of oil; season with salt and pepper. Serve warm or at room temperature with naan and yogurt.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Lola Burgers
                                                                   35 m
                                                                  Ingredients
                                                                  • Yes No 8 thick cut, 1/2 lb smoky bacon
                                                                  • Yes No 1 1/2 lb mixed ground sirloin and chuck
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 2 oz slice smoked cheddar cheese
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 english muffin
                                                                  • Yes No 1/4 cup pickled cocktail onion
                                                                  • Yes No ketchup and mustard
                                                                  • In a large nonstick skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Drain on paper towels. Pour off all but 1 tablespoon of the bacon fat in the skillet.
                                                                  • Preheat a grill pan. Shape the meat into four 5-inch patties and season generously with salt and pepper. Grill over moderately high heat until lightly charred, about 3 minutes. Flip the burgers and top with the smoked cheddar. Cook for about 3 minutes longer for medium-rare meat.
                                                                  • Meanwhile, in the reserved bacon fat in the skillet, fry the eggs over-easy over moderate heat, about 3 minutes. Set the burgers on the bottoms of the English muffins and top with the pickled onions, bacon and fried eggs. Serve with ketchup and mustard.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Whether you prepare this dish for a chilly evening or a summer luncheon, potato cake with cheese and bacon, also known as la truffade, is delicious and filling. This traditional potato dish hails from the Auvergne region of France, complement it with a rustic rye loaf for a complete meal.

                                                                  Ingredients
                                                                  • Yes No 4 oz bacon
                                                                  • Yes No 2 tbsp lard
                                                                  • Yes No 2 lb baking potato
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 oz cantal cheese
                                                                  • In a large skillet over medium-high heat, fry the bacon until it has just cooked through, but is not crispy. Transfer the bacon to a plate lines with a paper towel.
                                                                  • Melt the lard in the skillet over medium heat and add the potatoes to the hot lard. Season the potatoes with the salt and pepper, cover the pan with a lid, and cook over low heat for 6 minutes.
                                                                  • Add the cooked bacon to the potatoes and continue cooking over low heat, stirring frequently, for 20 minutes. The potatoes are ready for the addition of cheese when some of them begin to turn golden brown. Add the diced cheese to the cooked potato and bacon mixture and press down firmly on the ingredients with the back of a large wooden spoon to form a dense cake.
                                                                  • Cook the potato cake over medium-high heat, uncovered, for about 4 minutes, until the cake is brown around the edges. Remove the skillet from the heat, run a knife around the edges, and invert the cake onto a serving plate. Serve hot.
                                                                  • This potato cake with cheese and bacon recipe makes 4 servings.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Barley, a whole grain, makes this salad satisfying; chicken is a great source of lean protein. If you like, try quick-cooking barley, which will be ready in 15 minutes.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 cup barley
                                                                  • Yes No 2 scallions, crosswise and white ends
                                                                  • Yes No 2 1/2 cup frozen corn kernel
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 pint grape tomato
                                                                  • Yes No 1/4 cup parsley
                                                                  • Yes No cooked chicken breast from buttermilk chicken
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 5 oz baby spinach
                                                                  • In a medium pot of boiling salted water, cook barley according to package instructions. Drain and let cool.
                                                                  • Meanwhile, preheat oven to 450 degrees. Place scallions and corn on a rimmed baking sheet. Toss with 1 tablespoon oil and season with salt and pepper. Roast until vegetables are tender, about 25 minutes, stirring halfway through.
                                                                  • In a large bowl, combine barley, roasted vegetables, tomatoes, parsley, chicken, 1 tablespoon oil, and 1 tablespoon lime juice; season with salt and pepper. In a medium bowl, toss spinach with 1 tablespoon oil and 2 teaspoons lime juice; season with salt and pepper. Serve spinach with chicken-barley mixture.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    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
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  To release the health benefits of flaxseed, the hard outer coating must be broken down. So we've toasted the seeds and chopped them in a blender before adding to this pilaf. Recipe by Patsey Jamieson, a recipe developer in Burlington, Vermont, and former food editor for Eating Well magazine who has been cooking with flaxseed for years.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup flaxseed
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 cup basmati rice
                                                                  • Yes No 1 16 oz fat free, less sodium chicken broth
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Place flaxseed in a small nonstick skillet; cook over low heat 5 minutes or until toasted, stirring constantly. Place flaxseed in a blender; process just until chopped.
                                                                  • Heat oil in a saucepan over medium heat until hot. Add onion; cook over medium heat 3 minutes or until tender. Add rice. Cook 1 minute; stir constantly. Stir in broth; bring to a boil. Reduce heat; simmer 20 minutes or until rice is tender. Remove from heat; fluff with fork. Stir in flaxseed and remaining ingredients.
                                                                  • Note: Flaxseed keeps best when stored in the refrigerator.
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This longer ingredient list is worth the effort for a special occasion meal. If you're not a fan of okra, you can leave it out of this dish.

                                                                  Ingredients
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 1/2 cup chopped yellow bell pepper
                                                                  • Yes No 1/2 cup chopped green bell pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 cup frozen okra
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 10 3/4 oz cream of shrimp soup
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 3 cup long grain rice
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No slice garnishes, lemon slices, fresh flat leaf parsley sprigs
                                                                  • Peel shrimp; devein, if desired.
                                                                  • Melt 1/4 cup butter in large skillet over medium-high heat. Add onion and next 3 ingredients; sauté 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in okra, lemon juice, and salt; sauté 5 minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir in soup and next 4 ingredients until blended. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.
                                                                  • Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish, if desired.
                                                                  • *1 (10-ounce) package frozen onions and peppers may be substituted for fresh onion and bell peppers.
                                                                  • **1 (10 3/4-ounce) can cream of mushroom soup may be substituted for cream of shrimp soup.
                                                                  • Note: Unbaked casserole may be made one day in advance. Cover and refrigerate. Let stand at room temperature 30 minutes before baking as directed. To freeze unbaked casserole, prepare as directed, omitting Parmesan cheese. Cover tightly, and freeze. Let stand at room temperature 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; sprinkle evenly with Parmesan cheese, and bake 10 more minutes or until cheese is lightly browned.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 46 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A traditional Christmas drink from the early 19th century, consider this the cousin to eggnog. This recipe was featured as part of our Hot Boozy Drinks photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3 egg
                                                                  • Yes No 3 tbsp powdered sugar
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 4 oz brandy
                                                                  • Yes No 4 oz dark rum
                                                                  • Yes No milk
                                                                  • Yes No nutmeg
                                                                  • In a large, clean bowl, beat the egg whites until stiff peaks form.
                                                                  • In a separate bowl, beat the egg yolks until light in color; gradually beat in the sugar, allspice, cinnamon, and cloves. Fold the yolk mixture into the whites.
                                                                  • Pour 2 tablespoons into four mugs each. Add 1 ounce brandy and 1 ounce dark rum to each mug.
                                                                  • Fill with hot milk. Stir well, and dust with nutmeg.
                                                                  Yields: 4drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  Ingredients
                                                                  • Yes No 1 1 lb ball of dough
                                                                  • Yes No 1/2 cup tomato sauce
                                                                  • Yes No 1 cup 2 of the following, italian sausage, pitted olives, sautéed mushrooms, sautéed bell pepper, sautéed spinach
                                                                  • Yes No 2 1/2 cup grated mozzarella cheese
                                                                  • Preheat oven to 400° F. Roll the dough into a 10-by-14-inch shape. Leaving a 1-inch border, cover half the dough, lengthwise, with the tomato sauce and 1 cup of any 2 of the following: sliced (cooked) Italian sausage, pitted olives, sautéed mushrooms, sautéed bell pepper, sautéed spinach. Sprinkle with 1 1/2 cups grated mozzarella. Brush the edge of the dough with water. Fold the 2 sides together, pinch the edge to seal, and roll the edge slightly. Prick the top several times with a fork. Transfer to a cornmeal-dusted baking sheet. Let rest 10 minutes. Sprinkle with another cup of mozzarella. Bake 20 to 25 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1calzone (serves 4 to 5)
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake

                                                                  Bruising, or partially crushing, the verbena helps draw out its essential oils. Substitute vodka for gin, if you prefer. If you make this ahead, stir in club soda just before serving so the drink stays fizzy.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup verbena leaves
                                                                  • Yes No 3/4 cup dry gin
                                                                  • Yes No 3/4 cup club soda
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No lemon verbena sprigs
                                                                  • Yes No slice lime
                                                                  • Combine 1 cup water and sugar in a small saucepan. Rub torn verbena to bruise; add to pan. Bring sugar mixture to a boil, stirring gently as needed to dissolve sugar evenly; cook 30 seconds. Remove from heat; cool completely. Strain mixture through a sieve over a bowl; discard solids.
                                                                  • Combine sugar mixture, gin, soda, and juice. Serve over ice. Garnish with verbena sprigs and lime slices, if desired.
                                                                  Yields: 4servings (serving size: about 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bruise
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 8 oz uncooked pappardelle
                                                                  • Yes No 8 oz pencil thin asparagus spears
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • To make gremolata: Combine chopped parsley, lemon zest, and diced garlic in a small bowl; set aside.
                                                                  • Cook pasta in a large saucepan according to package directions. When 3 minutes of cooking time remains, add the asparagus; finish cooking. Drain in a colander; rinse with cold water.
                                                                  • Heat the same saucepan over medium heat; add cream, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add pasta mixture to pan; toss to coat. Increase heat to medium-high; bring cream to a boil. Cook until almost all of the cream is absorbed (about 3 minutes), stirring constantly. Add half of gremolata to pan; cook 1 minute, stirring constantly.
                                                                  • Transfer to serving bowls; top with remaining gremolata. Serve immediately.
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    ribbon
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Last night, our daughter's school held a lantern walk. To the uninitiated, that means dozens of two, three, and four-year-olds singing and walking with lit candles in an otherwise dark and chilly community garden in the East Village. Believe me; it's beautiful, and no one gets hurt. To take the edge off the rather extreme conditions, each family was asked to bring a dozen muffins. Muffins at 6 pm? Not exactly part of our preschooler's usual evening routine, so for my dozen, I reached for some savory ingredients.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unbleached all purpose flour
                                                                  • Yes No 1 1/2 cup corn flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 7 tbsp unsalted butter
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 1/4 cup thinly sliced leeks, white and light green parts only
                                                                  • Yes No 1 cup grated sharp cheddar cheese
                                                                  • Preheat the oven to 375° F. Grease or line a 12-cup muffin tin with baking papers or 5-inch squares of parchment.
                                                                  • Sift all the dry ingredients together into a large mixing bowl.
                                                                  • In a small bowl, beat the eggs, buttermilk, 5 tablespoons of the melted butter, and honey.
                                                                  • Make a well in the dry ingredients and incorporate the wet ingredients. Stir until smooth. Stir in the cheese and 1 cup leeks.
                                                                  • Spoon the mixture into the muffin cups, filling each about three quarters full. Top each muffin with a few of the remaining leek rings and a spoonful of the remaining melted butter.
                                                                  • Bake 20-25 minutes, or until tops just begin to brown.
                                                                  Yields: 12muffins
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir

                                                                  The name for potato salad in Spain is ensaladilla rusa, or Russian Salad. Why? It is said that a Russian invented the salad in the late XIX century. We don’t know what the original Russian salad was like, but the Spanish have made their own version and eat it as a tapa or a side dish. Many families even prepare home-made mayonnaise to dress it.

                                                                  Ingredients
                                                                  • Yes No 7 medium potato
                                                                  • Yes No 2 roasted red pepper
                                                                  • Yes No 1 16 oz peas and carrots
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 6 oz tuna, canned
                                                                  • Yes No mayonnaise
                                                                  • Yes No 4 spear white asparagus
                                                                  • This Spanish potato salad recipe makes 6 servings.
                                                                  • Scrub the potatoes to clean off any lose dirt and sand. Pour water into a large pot, cover and bring to a boil on high heat. Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft. Test the doneness by pricking with a fork to make sure they are cooked, but still firm. Don’t overcook the potatoes or when mixing the salad, you’ll end up with mashed potatoes!
                                                                  • Boil the eggs until hard. See About.com’s Guide to Home Cooking’s article How to Make Hard-Boiled Eggs for tips. Cool the eggs.
                                                                  • If you are preparing home-made mayonnaise, do so while the potatoes are cooking. Mayonesa - Mayonnaise.
                                                                  • Drain the water from the pot and add cold water to the pot, covering the potatoes. Change every few minutes until the potatoes are cool enough to handle with your bare hands. Refrigerate for a few minutes to cool further.
                                                                  • Remove from refrigerator and peel potatoes. Cut into small (approximately 1/2") cubes. Return to refrigerator while you prepare the other ingredients.
                                                                  • Put approximately 1 1/2 cups of mayonnaise into a bowl. Slice 1 of the roasted pepper into strips about 1/3 inch wide, then cut into smaller pieces and add to bowl. Drain tuna thoroughly, then crumble with a fork and add to bowl. Drain carrots and peas and add to bowl. Peel 1 egg, chop and add to bowl. Mix all ingredients together.
                                                                  • Add the mayonnaise mixture to the potatoes and mix thoroughly. If necessary, add more mayonnaise. Smooth top of potato salad, preparing for decoration.
                                                                  • Slice remaining red pepper into thin strips and arrange on top of salad. Drain the white asparagus and slice hard-boiled eggs carefully. Use both to decorate the salad.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    decorate

                                                                  YOUR BEST RECIPE Category Winner. Prep: 30 min., Bake: 30 min. The IV in the title comes from the four types of chocolate used in this outstanding cake.

                                                                  Ingredients
                                                                  • Yes No pam original no stick cooking spray
                                                                  • Yes No Crisco® All-Vegetable Shortening
                                                                  • Yes No 1/2 4 oz semisweet chocolate baking
                                                                  • Yes No 1/2 4 oz bittersweet chocolate baking
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 cup firmly packed domino light brown sugar
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 1/4 cup cake flour
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 cup water
                                                                  • Yes No coffee liqueur ganache icing
                                                                  • Yes No mocha chocolate cream filling
                                                                  • Yes No garnish, dark chocolate
                                                                  • Coat 3 (8-inch) round cake pans with cooking spray. Line bottoms of pans with wax paper; grease wax paper with shortening, and set aside.
                                                                  • Melt chocolates in a small saucepan over low heat, stirring until smooth.
                                                                  • Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate and vanilla.
                                                                  • Sift together cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in 1 cup boiling water. Pour batter evenly into prepared pans.
                                                                  • Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
                                                                  • Place 1 cake layer on a serving plate; spread top with 4 tablespoons Coffee Liqueur Ganache Icing. Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer. Top with second cake layer; spread top with 4 tablespoons Coffee Liqueur Ganache Icing and remaining Mocha-Chocolate Cream Filling. Top with remaining cake layer. Spread remaining Coffee Liqueur Ganache Icing on top and sides of cake. Garnish, if desired.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 13servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    pam
                                                                  • Yes No
                                                                    crisco
                                                                  • Yes No
                                                                    domino
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Pam
                                                                  • Yes No
                                                                    Crisco
                                                                  • Yes No
                                                                    Domino's

                                                                  , who said that sometimes she adds an egg to make a sort of Cream of Wheat pudding in the mornings. My mom did this too, and the sweet, creamy breakfast pudding turned into one of my favorite breakfast indulgences in cold weather. It also makes my breakfast cereal a little more filling and nutritious. Here's how you turn plain Cream of Wheat into a thick, creamy breakfast pudding.

                                                                  Ingredients
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/3 cup Cream of Wheat
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No nutmeg
                                                                  • Yes No milk and butter
                                                                  • Bring the milk, water, and salt to a boil, then immediately reduce to a simmer. Whisk in the Cream of Wheat, whisking as you add it bit by bit. Turn the heat very low and let it simmer for about two minutes or until thickened.
                                                                  • Stir in the vanilla and a little grated nutmeg and serve promptly.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    cream of wheat
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Cream of Wheat
                                                                  • Yes No
                                                                    Minute

                                                                  Look for Kaffir lime leaves and galangal—also known as Thai ginger—at ethnic markets and gourmet grocers. If you can't find them, use an extra 1/4 cup chopped peeled fresh lemongrass to flavor the broth. You can use regular ginger in place of galangal.

                                                                  Ingredients
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3/4 cup chopped lemongrass
                                                                  • Yes No 6 bai makrut (kaffir lime leaves)
                                                                  • Yes No 5 slice galangal
                                                                  • Yes No 1 1/2 tbsp red curry paste
                                                                  • Yes No 1 4 oz presliced exotic mushroom
                                                                  • Yes No 8 oz chicken breast (boneless, skinless)
                                                                  • Yes No 1 13.5 oz cabbage
                                                                  • Yes No 1 tbsp thai fish sauce
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 1/3 cup scallion
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 6 tbsp coarsely chopped cilantro
                                                                  • Yes No 3 oz uncooked wide rice noodles
                                                                  • Bring broth to a boil in a medium saucepan over medium-high heat; stir in lemongrass, lime leaves, and galangal. Reduce heat, and simmer 5 minutes. Remove from heat; let stand 30 minutes. Strain through a sieve over a bowl; discard solids. Return broth to pan; add curry paste, stirring with a whisk. Bring to a simmer over medium-high heat. Add mushrooms; cook 2 minutes or until tender. Stir in chicken; cook 3 minutes or until chicken is done. Add coconut milk, stirring well to combine. Stir in fish sauce and sugar, stirring until sugar dissolves. Remove from heat; stir in onions, juice, and 1/4 cup cilantro.
                                                                  • Cook noodles according to package directions; drain. Add noodles to coconut milk mixture. Ladle 1 cup soup into each of 6 bowls; sprinkle evenly with remaining 2 tablespoons cilantro.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle

                                                                  This simple dish doesn't take long to cook and is best when prepared the morning of the brunch. If you need a head start, however, you can mince the shallots and cut the ham the day before.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/3 cup minced shallot
                                                                  • Yes No 1/3 cup red wine vinegar
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 4 4 oz slice smoked ham
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Heat oil in a 9-inch cast-iron or heavy skillet over medium heat. Add shallots; sauté 2 minutes. Add vinegar and water; cook until reduced by half (about 1 minute). Add ham; cook 4 minutes or until thoroughly heated, stirring occasionally. Remove ham from pan; sprinkle with parsley.
                                                                  • Note: You can purchase smoked ham in the deli section of the supermarket and have it cut into slices.
                                                                  Yields: 8servings (serving size: 2 ounces ham)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    smoked
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Tamil Chicken Wings
                                                                   1 h 35 m

                                                                  Elagupillai Mageswari seasons chicken wings with a fragrant Sri Lankan paste and serves them with a refreshing cucumber salad. Prep and Cook Time: about 35 minutes, plus at least 1 hour to marinate.

                                                                  Ingredients
                                                                  • Yes No 3 strip lemon peel
                                                                  • Yes No 3/4 cup cilantro
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 8 1 3/4 lb chicken wings
                                                                  • Yes No cucumber salad
                                                                  • Remove stem end and tough outer leaves from lemon grass. Cut inner stalk into chunks; put in a food processor with cilantro, garlic, salt, turmeric, and pepper. Whirl until finely minced. Pat mixture over chicken wings. Cover and chill at least 1 hour or up to 1 day.
                                                                  • Lay chicken wings on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook chicken, turning occasionally, until no longer pink at the bone (cut to test), about 15 minutes total. Transfer to a platter. Serve with Cucumber Salad.
                                                                  Cuisine:YesNosri lankan
                                                                  Yields: 4servings
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Long, dark red chiles are common in Latin cooking. Here, Daisy Martinez toasts dried ones to bring out their flavor, soaks them, and purees them to make a slightly smoky, spicy sauce. It's lovely on buttery pieces of cod, but also works well on shrimp, pork or chicken thighs.

                                                                  Ingredients
                                                                  • Yes No 4 dried
                                                                  • Yes No 2 small plum tomato
                                                                  • Yes No 1/2 medium onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 2 1/2 tbsp vegetable oil
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 6 to 7 oz to 7 ounce skinless cod fillets
                                                                  • In a medium cast-iron skillet, toast the chiles over moderately high heat until fragrant, about 1 minute. Fill a small bowl with very hot water and submerge the toasted chiles in it until softened, about 5 minutes. Drain the chiles; discard the soaking liquid.
                                                                  • Meanwhile, in the same skillet, cook the tomatoes and onion cut side down over high heat until they begin to blacken, about 3 minutes. Transfer the tomatoes and onion to a blender and add the softened guajillos, garlic and stock; puree until smooth.
                                                                  • In a medium saucepan, heat 1 1/2 tablespoons of the vegetable oil. Add the flour and whisk over moderate heat until smooth. Slowly whisk in the chile sauce and season with salt and pepper. Simmer, stirring occasionally, until the sauce has thickened slightly, about 8 minutes.
                                                                  • Season the cod with salt and pepper. In a large nonstick skillet, heat the remaining 1 tablespoon of vegetable oil. Add the cod and cook over moderately high heat until white throughout, about 4 minutes per side. Transfer the cod to plates, spoon the guajillo chile sauce on top and serve immediately.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is made with pear eau de vie, a side of pear, and a touch of bubbly. What to buy: Choose a pear eau de vie that’s rich and a little sweet rather than one that’s sharp like a grappa. We like Belle de Brillet, from France. Game plan: You can prepare the pears up to 8 hours in advance and store them in the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 small ripe pear
                                                                  • Yes No 3/4 cup pear eau de vie
                                                                  • Yes No 1 750 milliliter sparkling wine
                                                                  • Combine lemon juice and sugar in a bowl and stir. Peel, core, and chop pear into small dice. Combine pear, pear eau de vie, and lemon juice mixture in a blender or food processor and purée until smooth.
                                                                  • Divide mixture evenly among six glasses. Top with sparkling wine and serve.
                                                                  Yields: 6drinks
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  These make a perfect party project for kids. (Help younger children insert the lollipop sticks.) Arrange lollipops in a container filled with florist foam for an impressive centerpiece, or wrap individually in cellophane and give as party favors.

                                                                  Ingredients
                                                                  • Yes No 12 10 to 12 inch long lollipop stick
                                                                  • Yes No 1 24 oz chocolate flavor moonpies
                                                                  • Yes No 1 14 oz orange candy
                                                                  • Yes No 1 zip top plastic bag
                                                                  • Yes No scissors
                                                                  • Yes No waxed paper
                                                                  • Yes No halloween candies
                                                                  • Yes No halloween sugar cake decorations
                                                                  • Yes No decorator icing
                                                                  • Yes No ribbon
                                                                  • Step 1: Insert 1 lollipop stick 2 to 3 inches into marshmallow center of MoonPie.
                                                                  • Step 2: Microwave candy melts in a glass bowl at MEDIUM (50% power) 1 minute or until melted, stirring once; spoon into plastic bag, and seal.
                                                                  • Step 3: Snip a small hole in 1 corner of the bag; pipe melted candy around where stick meets MoonPie to secure. Lay flat on wax paper, and let stand until firm.
                                                                  • Step 4: Pipe fun border of melted candy around edges. Attach candies and/or cake decorations with decorator icing. Tie ribbons around tops of sticks, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    tie
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    ribbon
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 x filet of beef
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 handfuls of fresh rosemary sprigs
                                                                  • Yes No 1 bulb of garlic, cloves
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No ¼ inch maris piper potatoes, and 0.5cm/¼ inch
                                                                  • Yes No 3 tbsp 3 tablespoons creamed horseradish
                                                                  • Yes No red wine
                                                                  • Yes No 170 gram butter
                                                                  • Generously season the beef filet with salt and pepper. In a pestle and mortar bash up about a quarter of the rosemary with a clove of garlic to make a paste. Loosen with 5 tablespoons of olive oil and then rub this all over the beef. Tie the beef up with 4 pieces of string then poke the remaining rosemary sprigs under the string. This way the beef is almost protected by the herb during the cooking and it will also give great flavour.Preheat the oven to 250ºC/450ºF/gas 8. Parboil your sliced potatoes in boiling salted water for around 5 minutes. Drain in a colander, and transfer to a bowl with just enough olive oil to coat them. Season well. I like to make the potato cake in a round greased or non-stick cake tin, but you can use a non-stick frying pan with a metal handle if you have one. Or you can even make small individual ones. Place half the potatoes into the tin or pan, smearing the creamed horseradish over the top. Place the rest of the potatoes on top then pat down and put to one side.Brown off the beef in a snug-fitting roasting tray until all sides are coloured. Add the garlic cloves to the tray, place the beef on top of them and put in the oven with the potatoes on a shelf below. Cook for 20 minutes, then turn the beef over, baste it and add the red wine and butter to the tray. Remove the potato dish then carefully place a clean tea towel over it and push down to compact the spuds into a nice tight cake. Put the potatoes back into the oven for another 15–20 minutes.I serve the beef cooked medium, but you can cook it more or less to your preference. Remove the beef from the oven and while it is resting continue browning the potato cake for 5 minutes if it needs it. When you're ready to serve, remove the string and the rosemary sprigs from the beef and carve it into nice slices.Turn the potato cake out on to a board, or just scoop it out of the pan with a spoon if it's stuck and divide between your 4 serving plates beside the meat. Save any juices from the rested meat and return them to the tray, where the red wine and butter and all the goodness from the meat will have made a very simple but tasty cooking sauce. Finish by mushing up the garlic cloves, then pass the sauce through a sieve on to the meat. Lovely served with some dressed watercress.Try this: You could do the same recipe with a pork loin or venison.• from Jamie's Kitchen
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
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                                                                  • Yes No
                                                                    parboil
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    sieve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  Michael Allemeier uses verjus, the sour juice pressed from unripe grapes, rather than the red wine vinegar traditionally used in this classic sweet-and-sour sauce. You can buy verjus at specialty food stores.

                                                                  Ingredients
                                                                  • Yes No one 5 to 5 1/2 lb to 5 1/2 pound semiboneless leg of lamb
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 3/4 lb cipolline onions
                                                                  • Yes No 12 large garlic clove
                                                                  • Yes No 3 large carrot
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 1 tbsp minced rosemary
                                                                  • Yes No 1 tbsp minced thyme
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 2/3 cup syrah
                                                                  • Yes No 1 cup veal demiglace
                                                                  • Yes No 3/4 cup low-sodium chicken broth
                                                                  • Yes No 1/4 cup dried cherry
                                                                  • Preheat the oven to 450°. Season the lamb with salt and pepper and put it in a medium roasting pan. Scatter the onions, garlic and carrots around the meat and roast for 15 minutes. Reduce the oven temperature to 325° and roast the lamb until an instant-read thermometer inserted in the thickest part of the meat registers 120°, about 1 1/2 hours. Leave the oven on.
                                                                  • Using a pastry brush or spoon, spread the mustard all over the meat. In a small bowl, combine the minced rosemary with the thyme and 1 1/2 teaspoons each of salt and pepper. Pat the herb mixture all over the lamb and roast for 10 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 130°. Transfer the lamb to a cutting board and let rest for 20 minutes. Transfer the vegetables to a bowl and keep warm.
                                                                  • Meanwhile, heat a medium skillet until very hot. Sprinkle the sugar in the skillet and cook over moderate heat until caramelized, about 20 seconds. Add the verjus and cook for 10 seconds. Add the Syrah and cook, shaking the pan frequently, until the sugar dissolves and the wine is reduced by half, about 10 minutes. Stir in the demiglace, stock and rosemary sprig and simmer over moderate heat until reduced to 1 cup, about 15 minutes. Add the dried cherries and simmer over low heat just until softened, about 5 minutes. Season lightly with salt and pepper. Discard the rosemary sprig and transfer the sauce to a warmed gravy boat.
                                                                  • Discard the kitchen string and slice the roast thickly. Transfer to a platter, arrange the vegetables around the lamb and serve with the dried-cherry sauce.
                                                                  Yields: 6servings with leftovers
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  Check your local farmers' market to find honey produced in your area (it will add pleasantly complex flavor). If you don't have shallow dishes for the crème brûlée, use six-ounce ramekins instead.

                                                                  Ingredients
                                                                  • Yes No 2 cup 2% reduced fat milk
                                                                  • Yes No 3/4 cup non-fat powdered milk
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No dash salt
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 24 raspberry
                                                                  • Preheat oven to 300°.
                                                                  • Combine first 4 ingredients in a large saucepan. Heat mixture over medium heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally. Remove from heat.
                                                                  • Combine egg yolks and salt in a medium bowl; stir well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Divide the milk mixture evenly among 4 shallow (6-ounce) custard dishes. Place dishes in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 1 hour or until center barely moves when dish is touched. Remove dishes from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
                                                                  • Sift 3 tablespoons sugar evenly over custards. Holding a kitchen blow torch about 2 inches from top of each custard, heat sugar, moving torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Top evenly with raspberries. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 crème brûlée and 6 raspberries)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Jerk Chicken
                                                                   1 h 5 m
                                                                  Ingredients
                                                                  • Yes No 3 scallion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp allspice, ground
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1 tsp grated nutmeg
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1/4 tsp vinegar
                                                                  • Yes No 1/4 cup cooking oil
                                                                  • Yes No 4 whole chicken legs
                                                                  • In a food processor or blender, puree all the ingredients except the chicken legs. Put the chicken in a large roasting pan and coat with the pureed mixture. Let the chicken marinate for about 30 minutes.
                                                                  • Heat the oven to 450°. Cook the chicken legs in the upper third of the oven for 15 minutes. Turn the legs over and cook until just done, about 15 minutes longer.
                                                                  Cuisine:YesNojamaican
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook

                                                                  This recipe goes with Rosemary, Lemon, and Garlic Rub, Balsamic, Raisin, and Pine Nut Sauce, Orange, Soy, and Five-Spice Rub, Moroccan Spice Rub, Herbed Cream Sauce, Red Wine Sauce

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 to 4 lb organic chicken
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Adjust oven rack to lowest position. Heat oven to 450° F. Place a rack in a large ovenproof skillet or small roasting pan. Rinse the chicken inside and out and pat dry. Place in pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Rub the oil over the skin. Sprinkle with 1/2 teaspoon of the salt and the pepper. Toss the remaining salt into the cavity. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer it to a cutting board. Let it rest for at least 15 minutes before carving. If making a pan sauce, reserve the drippings.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Fresh, homemade bread is a treat few get to taste unless you live at Grandma's. But now you can indulge in this delight with the help of your mixer. Serve this hearty rye bread with plain butter as a side to soup or salad. Attachments: Bowl and dough hook

                                                                  Ingredients
                                                                  • Yes No 3 1/4 cup all purpose flour
                                                                  • Yes No 2 cup rye flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 1 tsp caraway seed
                                                                  • Yes No 1 tsp dill seed
                                                                  • Yes No 1/2 tsp dill, dried
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Place 2 cups all-purpose flour, rye flour, sugar, salt, yeast, caraway seed, dill seed and dill weed in large bowl of the KitchenAid® Stand Mixer with dough hook attachment. Turn to low speed and mix 15 seconds. 2. Combine water, milk and butter in saucepan. Heat over low heat until liquids are very warm (120°F to 130°F). 3. Turn mixer to low speed and gradually add warm liquids to flour mixture, taking about 1 minute. Continue mixing for 1 minute longer. Add remaining flour, 1⁄2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on low speed for 2 minutes longer. Transfer dough to a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, about 20 minutes. 4. Divide dough in half. Shape each half into a slightly flattened ball and place on greased baking sheet. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. 5. With a sharp knife make 4 slashes in tic-tac-toe pattern on each loaf. Beat egg white and water together with a fork. Brush each loaf with mixture and sprinkle with sesame seed. Bake at 375°F for 30 to 35 minutes. Remove from baking sheets immediately and cool on wire racks. Tip: For an attractive thick crust, brush tops of loaves with beaten egg white and water. For a softer crust with a rich golden color, brush with lightly beaten whole egg, or one egg yolk, beaten with 1 to 2 tablespoons water or milk, just before baking. Equipment To purchase the KitchenAid® products used in this recipe, please visit www.shopkitchenaid.com
                                                                  Yields: 2loaves
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 lb jicama
                                                                  • Yes No 2 2 lb red grapefruits
                                                                  • Yes No 2 1 3/4 lb orange
                                                                  • Yes No 2 1 1/4 lb firm ripe avocados
                                                                  • Yes No 1 head red leaf lettuce
                                                                  • Yes No 1/2 cup thinly sliced red onion
                                                                  • Yes No persimmon dressing
                                                                  • Yes No salt
                                                                  • Rinse and peel jicama, then cut into 1/8- by 2-inch sticks.
                                                                  • Cut off and discard peel and white membrane from grapefruits and oranges. Working over a bowl to catch juices, cut between inner membranes and fruit to free segments, dropping fruit into bowl.
                                                                  • Pit, peel, and thinly slice avocados.
                                                                  • Line a platter or salad plates with lettuce. With a slotted spoon, lift fruit from bowl; reserve 2 tablespoons juice for persimmon dressing and the rest for other uses. Arrange fruit, avocados, onion, and jicama on lettuce.
                                                                  • Spoon about 1/4 cup of dressing over salad. Offer remaining dressing and salt to add to taste.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    juice

                                                                  Boston-based chef Jody Adams's favorite hearty autumn greens include beta carotene; and vitamin C-packed Swiss chard, Tuscan kale, and mustard greens, but any combination of autumn greens will work just as well. Blanching does not actually cook the greens but softens their texture, while shocking them in cold water keeps their color strong and vibrant. Per serving: 78 calories; 3 g protein; 5 g fat; 6 g carb; 3 g fiber.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 3 inch lb autumn hearty greens, and strips
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 1 lb spinach
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Bring a large pot of salted water to a boil. Drop hearty greens into water and blanch for 4 minutes. Immediately plunge blanched greens into a bowl of ice-cold water to stop the cooking. Drain, squeeze dry, and set aside.
                                                                  • Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is golden around the edges, 8 to 10 minutes. With a slotted spoon, remove garlic from skillet; set aside.
                                                                  • Raise heat to high. Add hearty greens and cook for an additional 5 minutes. Add spinach; season with salt and red pepper flakes to taste. Cook until spinach wilts, stirring frequently (about a minute). Return garlic to pan and stir. The greens can be served immediately or at room temperature.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe is also terrific on the grill. Try the mango salsa with chips or quesadillas.

                                                                  Ingredients
                                                                  • Yes No 2 cup diced mango
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1/2 cup diced red bell pepper
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 tsp minced jalapeño chili pepper
                                                                  • Yes No 2 tsp chopped basil
                                                                  • Yes No 2 tsp chopped mint
                                                                  • Yes No 2 tsp grated orange rind
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 1 1/4 lb rock cornish game hen
                                                                  • Preheat oven to 425°.
                                                                  • To prepare mango salsa, combine first 8 ingredients in a bowl; cover and chill.
                                                                  • To prepare deviled seasoning paste, combine mustard and next 8 ingredients (mustard through black pepper) in a small bowl. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Starting at neck cavity, loosen skin from breasts by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under hens. Rub deviled seasoning paste under loosened skin. Place hens, breast sides up, on a broiler pan. Bake at 425° for 35 minutes or until juices run clear. Split hens in half lengthwise. Discard skin. Serve with mango salsa.
                                                                  Yields: 4servings (serving size: 1 hen half and about 2/3 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This rustic cake has a slight crunch from cornmeal, and a mixture of winter fruits balances the tangy lemon flavor. The compote is best served at room temperature or slightly warm.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2/3 cup reduced fat buttermilk
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1 cup unsweetened apple juice
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1/2 cup cranberry
                                                                  • Yes No 1 3/4 cup diced pear
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, coat an 8-inch round cake pan with cooking spray; line bottom of pan with parchment paper. Coat paper with cooking spray. Set aside.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Make a well in center of mixture. Combine buttermilk, oil, eggs, and rind, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring until moist. Pour batter into prepared pan. Bake at 350° for 40 minutes or until wooden pick inserted in center comes out clean. Cool in the pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
                                                                  • To prepare compote, combine apple juice and raisins in a small saucepan over medium-high heat; bring to a boil. Reduce the heat, and cook until reduced to 2/3 cup (about 4 minutes). Add fresh cranberries to pan; cook 3 minutes or until cranberries pop. Add pear to pan; cook 2 minutes or until pears are tender. Remove from heat; stir in lemon juice.
                                                                  • Wine note: With a modestly sweet dessert like this, try a classic Madeira like Blandy's 5-Year-Old Verdelho ($21), which echoes the dried fruit with raisin and apricot flavors while adding its own touch of caramel sweetness. Serve it slightly chilled to contrast the warm cake. And don't worry about finishing the bottle; Madeira lasts almost indefinitely, even after it's been opened. -Jeffery Lindenmuth
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 1 cake wedge and about 2 1/2 tablespoons compote)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    finish
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  The only thing Spanish about this recipe for Spanish Wind Cake -- Spanische Windtorte -- is its name. It dates to the Baroque period of the Austro-Hungarian Empire and the nobility's fascination with Spanish culture. It's an elegant dessert shell made of meringue, and filled with whipped creamand and berries. Fancy piping isn't necessary. The meringue shell can be made simply and decorated with purchased icing flowers. It's best to make any meringue dessert when the humidity is low or in an air-conditioned kitchen. Here are step-by-step instructions for making Spanish Windtorte. Makes 1 (8-inch) Spanish Windtorte

                                                                  Ingredients
                                                                  • Yes No 8 large egg white
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 2 1/2 cup caster sugar
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 1 1/4 cup caster sugar
                                                                  • Yes No premade icing flowers
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 6 tbsp powdered sugar
                                                                  • Yes No 1/4 cup cognac
                                                                  • Yes No 4 small cup blueberry
                                                                  • To Make the Shell: Place rack in the middle of the oven and heat to 200 degrees. Place parchment paper on three large baking sheets. Coat them lightly with vegetable spray and dust with flour, spreading from side to side to cover completely, and then tapping off the excess. Invert an 8-inch-round baking pan on one side of one of the floured pans and pat it lightly so it leaves a ring impression. Repeat on the other side, without letting rings touch. Make two more ring guidelines on one of the other pans, and one ring on the remaining pan. You should have five guideline rings in all. In a large bowl or a stand mixer with the wire whisk, beat 8 egg whites with the cream of tartar until foamy. Then, gradually beat in 2 1/2 cups superfine sugar, beating 5 to 10 minutes or until stiff peaks form. Fit a large pastry bag with a plain pastry tip and fill the bag with the meringue. Pipe a 3/4-inch thick circle inside one of the rings on the baking sheet and continue spiraling until the entire ring is filled. Repeat on the other side with the second ring. Using a spatula, smooth the surface. Bake 45 minutes or until dry. Do not let them brown. It's OK if the bottoms brown a bit, but not the tops. Repeat the process with the three remaining rings, except don't fill in these circles. When meringues are dry, gently slide them off the baking sheet (the Wilton Cake Lifter is a good tool) to a wire rack to cool completely. I recommend constructing the shell on a serving platter that is heatproof to 200 degrees, so you don't have to transfer the torte once it's assembled because it's very fragile. Place one of the filled-in circles on the center of the platter. Pipe 8 dabs of meringue spaced evenly around the edge of the circle and "glue" on one of the open rings. Continue with the 2 other open rings. Let it dry in the oven for 20 minutes. Cool completely. [ To Decorate: Meanwhile, prepare the decoration meringue using 4 egg whites, cream of tartar and superfine sugar in the same way the shell meringue was made. The other filled-in circle, which will become the top, can be decorated with shells and rosettes (or left plain) and dried in the oven for 20 minutes or until no longer tacky. Cool completely. Decorate the sides of the cake with shells and rosettes, if desired, and dry in the oven for 20 minutes or until no longer tacky. Cool completely. Apply premade icing flowers or candied violets with a dab of meringue to the sides of the cake (and the top, if desired). The meringue shell will be much harder than the type on lemon meringue pie, for example, and some cracking is to be expected. To Make the Filling: In a large bowl or stand mixer, whip the heavy cream and confectioners' sugar until it starts to thicken. Add the liquor, if using, and whip hard to compensate for any moisture from the berries. Fold in the berries and fill the meringue shell. Place the top on and serve immediately. When ready to serve, remove the top and slice pieces as you would for a cake. The meringue will probably splinter, but that, also, is to be expected.
                                                                  Cuisine:YesNospanish
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe goes with Citrus-Marinated Shrimp with Louis Sauce

                                                                  Ingredients
                                                                  • Yes No 1 12 oz chili sauce
                                                                  • Yes No 2 cup mayonnaise
                                                                  • Yes No 2 tbsp grated onion
                                                                  • Yes No 2 tbsp grated lemon rind
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp prepared horseradish
                                                                  • Yes No 1 1/2 tsp greek seasoning
                                                                  • Yes No 1 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No garnish, lemon zest
                                                                  • Stir together first 10 ingredients. Cover and chill until ready to serve. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  If you're of the school that thinks chocolate chip cookies should be soft and chewy, you'll love this recipe. If not, these cookies will change your mind.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 1/2 cup firmly packed brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup semisweet chocolate chip
                                                                  • Yes No 1 cup chopped pecan
                                                                  • In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
                                                                  • In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.
                                                                  • Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.
                                                                  • Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
                                                                  • With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
                                                                  • Note: Nutritional analysis is per cookie.
                                                                  • Note: Store these cookies airtight for up to 2 days.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 28cookies
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 star anise
                                                                  • Yes No 6 oz laird's
                                                                  • Yes No 1/2 oz sorghum syrup
                                                                  • Yes No 1 tbsp french style green absinthe
                                                                  • Yes No 6 dash peychaud's bitters
                                                                  • Add star anise pod to Laird's Applejack and let infuse for 1 day; discard the star anise.
                                                                  • In a cocktail shaker, stir 1 1/2 ounces infused Applejack with sorghum syrup, absinthe, Peychaud's bitters and ice. Strain into a chilled glass and squeeze a lemon peel over the drink.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Beef burger topped with BBQ sauce, bacon, coleslaw and Vlasic® Bread and Butter Chips on a sesame bun

                                                                  Ingredients
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 6 oz ground beef patty
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 hamburger bun
                                                                  • Yes No 1 tbsp barbecue sauce
                                                                  • Yes No vlasic bread and butter chips
                                                                  • Yes No 2 tbsp coleslaw
                                                                  • Cook bacon in fry pan over medium heat until crisp. Remove and set aside. Pour off all but 2 teaspoons of bacon fat.
                                                                  • Sprinkle hamburger patty with salt and pepper on both sides and add to hot fry pan.
                                                                  • While burger is cooking, add bun, cut side down, to fry pan. Heat until grilled, about 2 to 3 minutes, then remove.
                                                                  • Cook burger to desired doneness and turn off heat.
                                                                  • Lay burger on grilled bun and top with BBQ sauce, bacon, Vlasic® Bread and Butter Chips, and coleslaw.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    bread

                                                                  These salty-n-sweet Polynesian-style wings are nicely balanced, finger-licking treats. Serve them with your favorite tiki cocktail. Game plan: This wings can also be cooked on an outdoor grill over medium high heat (about 375°F). Just rub the grill grate with several layers of paper towels dipped in vegetable oil and grill the wings covered, flipping occasionally, until the wings are golden brown, no longer pink at the bone, and the skin is crisp, about 20 to 25 minutes total.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2 tbsp dry sherry
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 3 lb chicken wings
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2 tbsp diced pineapple
                                                                  • Yes No 2 tbsp dry sherry
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp naturally sweetened pineapple juice
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tsp sesame seed
                                                                    For the chicken:
                                                                  • Place brown sugar, soy sauce, sake or sherry, and garlic in a large resealable plastic bag and stir to combine. Add chicken, seal (pressing out excess air), and turn the bag to coat the chicken evenly. Place in the refrigerator and marinate, turning occasionally, for at least 2 hours or up to 12 hours.
                                                                  • Heat the broiler to high and arrange a rack in the middle of the oven. Line a baking sheet with aluminum foil and set a wire rack over the foil. Remove the chicken from the marinade, letting any excess drip off, and arrange in a single layer on the rack. (Try not to let the wings touch.) Discard the marinade.
                                                                  • Broil the chicken until the meat starts to pull away from the bones and the skin is a deep golden brown, bubbling, and crisped, about 12 minutes. Remove from the oven and, using tongs, flip the wings over. Return to the oven and continue broiling until the skin is a deep golden brown, bubbling, and crisped on the second side, about 12 minutes more. Meanwhile, prepare the sauce.
                                                                    For the sauce:
                                                                  • Place all ingredients except cornstarch-water mixture in a small saucepan and stir to combine. Bring to a boil over medium-high heat. Reduce heat to low and simmer until sauce has reduced to about 1/2 cup, about 10 minutes. Add cornstarch mixture, whisk to combine, and cook until sauce has thickened, about 1 minute. Transfer to a large heatproof bowl.
                                                                    To serve:
                                                                  • Add cooked wings to the sauce and toss to combine. Transfer to a serving dish and sprinkle with toasted sesame seeds. Serve immediately.
                                                                  Yields: 24pieces
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  An agua fresca is nothing more than fruit blended with sugar, water, and a squeeze of citrus; this refreshing drink is served everywhere from street carts to restaurants throughout Mexico. By replacing the water with rum, we’ve created a cocktail that throws you into vacation mode with just one sip. This recipe was featured as part of our Cinco de Mayo cocktail menu.

                                                                  Ingredients
                                                                  • Yes No 3 lb pineapple
                                                                  • Yes No 2 cup white rum
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Combine all ingredients in a blender and process until smooth (you will have to do this in batches). Transfer agua fresca to a large pitcher or punch bowl.
                                                                  • Chill until ready to drink. Serve over ice.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Tex-Mex Pizza
                                                                   26 m
                                                                  Ingredients
                                                                  • Yes No 4 10 inch flour tortilla
                                                                  • Yes No 1 15.5 oz black beans in can
                                                                  • Yes No 8 oz mexican cheese
                                                                  • Yes No 1/2 cup diced tomato
                                                                  • Yes No 1/2 cup diced yellow tomato
                                                                  • Yes No 1 1/2 cup prepared guacamole
                                                                  • Yes No 1 cup red salsa cilantro
                                                                  • Arrange oven rack in bottom of oven, and preheat oven to 450°F.
                                                                  • Place 2 tortillas on each of 2 large baking sheets. Sprinkle 1/3 cup beans and 1/2 cup cheese on each tortilla, leaving a 1-inch border. Bake 1 sheet at a time until edges are browned and cheese is bubbly, about 8 minutes. Cut into quarters, top with tomato, guacamole and salsa. Garnish with cilantro.
                                                                  • Repeat with remaining ingredients.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 26 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  Here the cream cheese is added after beating the butter and sugar, and the cake bakes at a slightly higher temperature than usual.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup butter
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 6 large egg
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2/3 cup strawberry glaze
                                                                  • Yes No 1 6 inch bamboo or wooden skewer
                                                                  • Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.
                                                                  • Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.
                                                                  • Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
                                                                  • Note: We tested with Marzetti Glaze for Strawberries.
                                                                  Yields: 12servings
                                                                  • Total Time: 2 hours 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Miso is a fermented soybean paste. The lighter, or "white," version is milder and less salty than brown miso, and is sometimes referred to as sweet miso. It can be found in the Asian section of some supermarkets and most health-food stores.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz skinless cod fillets
                                                                  • Yes No 1/4 cup mirin
                                                                  • Yes No 1/4 cup white miso paste
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No olive oil
                                                                  • In a small saucepan, combine mirin, miso, and sugar. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat, and let cool completely.
                                                                  • Heat broiler, with rack 6 inches from heat. Coat a baking sheet with oil. Place fish on baking sheet, and brush liberally with miso mixture. Broil until fillets are browned on top and opaque in the center, 6 to 8 minutes. If tops brown before fish is cooked through, cover loosely with aluminum foil. Remove from oven; serve immediately.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  I threw an epic bash on Sunday in honor of my boyfriend. He is modest about his birthday, but I can't seem to control myself when given an excuse to party. This year's theme was a Southern-style crawfish boil, and boy it didn't disappoint.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz coleslaw mix
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  Cuisine:YesNosouthern

                                                                  Jean-Georges Vongerichten planned to punch up his shrimp with a simple mustard sauce, but the spectacular passion fruits on Bora Bora gave his sauce a tangy kick. Store-bought passion fruit juice also works well.

                                                                  Ingredients
                                                                  • Yes No 1 cup passion fruit juice
                                                                  • Yes No 1 thai red chile
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 thai green chile, coarsely chopped
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tbsp mustard powder
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No salt
                                                                  • Yes No 8 large shrimp
                                                                  • Yes No 8 thin slice lean bacon
                                                                  • Yes No 1 hass avocado
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 passion fruit, and seeds scooped out
                                                                  • Yes No cilantro
                                                                  • In a small saucepan, boil the passion fruit juice with the red chile until reduced to 1/4 cup, about 20 minutes.
                                                                  • Meanwhile, in another saucepan, toast the cumin seeds over moderate heat until fragrant. Add the honey and green chile and bring to a simmer. Remove from the heat and let stand for 15 minutes. Strain the honey and stir in 1 teaspoon of the water.
                                                                  • In a bowl, blend the dry mustard with the remaining 2 teaspoons of water; let stand for 5 minutes. Stir in the Dijon mustard. Strain the reduced passion fruit juice into the mustard and season with salt.
                                                                  • Light a grill. Wrap each shrimp in a slice of bacon. Grill the shrimp over moderately high heat, turning a few times, until the bacon is lightly charred and the shrimp are cooked throughout, about 4 minutes.
                                                                  • Fan the avocado slices on each plate and top with the shrimp. Spoon the mustard around the shrimp, then spoon the honey around the mustard. Drizzle the shrimp with olive oil, garnish with the passion fruit seeds and cilantro and serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4first-course servings
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Czech Cocoa Ball Cookies or kakaove dulkove kolacky is adapted from Joza Brizova's " The Czechoslovak Cookbook " (Crown Publishers Inc., 1965). Czech cocoa ball cookies are popular at Christmas time when they become part of vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee) or Christmas sweets. Compare this recipe with Czech Jam-Filled Cookies. Freeze leftover egg whites and save for leftover egg white recipes.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large hard cooked egg yolks, through a sieve
                                                                  • Yes No 2 raw egg yolks
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 tbsp cocoa powder
                                                                  • Yes No fruit filling
                                                                  • Heat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add hard-cooked yolks, raw yolks and vanilla, mixing well. Add flour and cocoa powder, and work into a smooth dough. Using a cookie scoop, portion out balls of dough with about an inch of space between on a parchment-lined sheet pan. With a flour-dusted wooden spoon handle, make an indentation in the center of the cookies. Bake 15 to 20 minutes or until beginning to brown around the edges. Cool cookies completely on a wire rack. When cool, fill with jam or fruit filling of choice. Store in a single layer, tightly covered.
                                                                  Cuisine:YesNoczech
                                                                  Yields: 30czech cocoa balls
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover

                                                                  OK, not really Chinese. More like America in the 1980’s. But this old favorite is perfect for picnics, a day at the beach, or for just a lunch to bring to work. What to buy: Look for hoisin sauce and chile-garlic paste in the Asian section of your supermarket. For the chile paste, we prefer the one made by Huy Fong Foods (with the rooster on the jar).

                                                                  Ingredients
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 2 tsp sesame oil
                                                                  • Yes No 1 tbsp hoisin sauce
                                                                  • Yes No 4 scallions, root and white and light green parts
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 2 tsp chile garlic paste
                                                                  • Yes No 5 cup rotisserie chicken
                                                                  • Yes No 1/4 cup slivered almond
                                                                  • Yes No 1/2 medium red bell pepper
                                                                  • Yes No 1 cup thinly sliced english cucumber strips
                                                                  • Yes No 2 cup thinly sliced red cabbage
                                                                  • Yes No 2 cup thinly sliced green cabbage
                                                                  • Yes No 3 cup thinly sliced iceberg lettuce
                                                                    For the dressing:
                                                                  • In a small mixing bowl, whisk all ingredients together, or combine in a jar with a screw-on cap and shake vigorously. Season with salt and freshly ground black pepper.
                                                                    For the salad:
                                                                  • Place chicken in a large mixing bowl, add several tablespoons of dressing, and toss to coat. The chicken should be evenly coated but not drenched.
                                                                  • Meanwhile, heat the oven to 350°F. Spread almonds on a baking sheet and toast in the oven until light brown, about 10 minutes.
                                                                  • Mix red bell pepper, cucumber, cabbages, and lettuce. Add greens mixture to chicken a handful at a time, tossing to combine.
                                                                  • Add more dressing a tablespoon at a time, tossing until everything is evenly coated. It’s OK to go heavy with the dressing—this salad will need it. Season with a pinch or two of salt.
                                                                  • Arrange salad on a serving platter, sprinkle with toasted almonds, and serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 5servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Authors Jane and Michael Stern gave us this recipe from Virginia Miller, a home cook from Iowa who bakes thick-cut pork chops in a sweet, tomatoey sauce.

                                                                  Ingredients
                                                                  • Yes No 1 put pork chops a baking dish
                                                                  • double-cut, bone-in pork chops
                                                                  • Kosher salt and freshly ground black pepper, to taste
                                                                  • cups brown sugar
                                                                  • cups soy sauce
                                                                  • tbsp. molasses
                                                                  • 3/4 cups ketchup
                                                                  • 1/2 cups chili sauce, such as Heinz
                                                                  • tbsp. French dressing
                                                                  • tbsp. dry mustard
                                                                  • Heat oven to 375°. Drain pork chops and transfer to a 9" x 13" baking dish. Whisk together remaining brown sugar, ketchup, chili sauce, French dressing, mustard, and 1/3 cup water in a small bowl. Pour sauce over pork chops and bake, turning pork chops and basting with sauce occasionally, until pork chops are tender and sauce has thickened, about 45 minutes. Let pork chops rest for 10 minutes before serving.
                                                                  Cuisine:YesNost. louis
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    heinz
                                                                    Brands:
                                                                  • Yes No
                                                                    Heinz

                                                                  Notes: Up to 1 day ahead, shred lettuce (chill airtight) and make tortilla whiskers (store airtight at room temperature).

                                                                  Ingredients
                                                                  • Yes No 3 6 inch corn tortilla
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp chili powder
                                                                  • Yes No 3/4 lb boneless tender beef steak
                                                                  • Yes No 1 tbsp distilled white vinegar
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 3 qt romaine lettuce
                                                                  • Yes No 1 15 oz regular black beans
                                                                  • Yes No 1 cup shredded sharp cheddar cheese
                                                                  • Yes No 1 1/4 cup guacamole
                                                                  • Yes No 1/2 cup regular sour cream
                                                                  • Yes No 1/4 cup sliced scallion
                                                                  • Yes No 2 cup fresh tomato salsa
                                                                  • Stack tortillas and cut into 1/8- to 1/4-inch-wide strips. In a 12- by 17-inch baking pan, mix strips with 1 tablespoon olive oil, 3/4 teaspoon salt, and chili powder.
                                                                  • Bake tortilla strips in a 425° regular or convection oven, stirring occasionally, until crisp, 5 to 8 minutes. Pour out of pan and let cool.
                                                                  • Meanwhile, cut steak across the grain into 1/4-inch-thick slices. Stack a few slices at a time and cut into strips about 1/4 inch wide and 3 to 4 inches long. In a small bowl, mix vinegar, cumin, and cinnamon.
                                                                  • Place a 10- to 12-inch nonstick frying pan over high heat. When hot, add remaining 1/2 tablespoon oil and quickly swirl to coat bottom. Add beef at once and stir just until browned on the surface and still pink in the center (cut to test), about 1 minute. Add vinegar mixture and stir just until liquid is evaporated, about 1 minute.
                                                                  • Mound lettuce in the center of a large, shallow bowl. Surround with tortilla whiskers. Layer beans, cheese, then steak evenly over lettuce. Top with guacamole and sour cream and sprinkle with green onions. Gently spoon salad onto plates; serve with salsa.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 5main-dish servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 3/4 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1 1/3 lb chicken tenders
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 cup bread crumb
                                                                  • Yes No 3/4 cup vegetable oil
                                                                  • Mix buttermilk and Tabasco in a resealable plastic bag. Add chicken tenders and marinate for at least 1 hour or up to 1 day.
                                                                  • Preheat oven to 225°F. In a shallow dish, mix flour with salt and cayenne pepper. In a shallow bowl, beat together eggs with 2 Tbsp. water. Place bread crumbs in a separate shallow dish. Line a baking sheet with wax paper.
                                                                  • Remove chicken tenders from buttermilk, draining any excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining any excess. Next, dip chicken in bread crumbs, pressing gently into crumbs to coat. Place on baking sheet. (Chicken may be prepared up to 5 hours ahead; cover and refrigerate.)
                                                                  • In a large skillet, heat 1/4 cup vegetable oil over medium-high heat. When hot, add one third of chicken tenders and cook, turning, until golden, about 4 minutes. Transfer to a baking sheet and keep warm. Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders.
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  If you?re worried about cooking the perfect Christmas turkey because you?re afraid you?ll get it wrong, don?t be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal.

                                                                  Ingredients
                                                                  • Yes No serves 8 to 10
                                                                  • Yes No 5kg turkey
                                                                  • Yes No olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 clementine
                                                                  • Yes No a sprigs of fresh rosemary
                                                                  • Yes No 2 onions
                                                                  • Yes No celery
                                                                  • Yes No 2 carrots
                                                                  • Yes No olive oil
                                                                  • Yes No 2 onions
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No ½ tsp teaspoon ground nutmeg
                                                                  • Yes No a sprigs of fresh sage
                                                                  • Yes No good quality pork
                                                                  • Yes No a of breadcrumbs
                                                                  • If you’re worried about cooking the perfect Christmas turkey because you’re afraid you’ll get it wrong, don’t be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal.Take your turkey out of the fridge about an hour before you’re ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle the meat with a good lug of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies.Preheat your oven to full whack then get started on your stuffing. Pour a lug or two of olive oil into a large pan on a medium heat and fry off your chopped onion for about 10 minutes or until softened. Stir in a good pinch of salt and pepper, the ground nutmeg and your chopped sage leaves, then continue to fry and stir for another minute or two. Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add your pork mince and breadcrumbs and use your hands to really scrunch everything together. Once it’s mixed really well, bring the stuffing together into a ball, then cover and chill until you’re ready to stuff your turkey.Pull the skin at the neck-end back so you can see a cavity and push about half of your stuffing inside your turkey. Not too much: you don’t want to pack it so tightly it slows down the cooking. Once done, pull and fold the skin over the opening and tuck it under the bird so it looks nice. Turn the turkey around and drop a few small pieces of stuffing into the larger cavity along with your clementine halves and a few sprigs of rosemary. Place your roughly chopped veg in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°c/350°f/gas 4. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours. Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy.When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s ready. If not, pop the turkey back in the oven to cook for a bit longer then check again. Once ready, cover the turkey with tin foil and a few clean tea towels for 30 minutes and let it rest while you get your veg and gravy ready.
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    baste
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 5 lb racks baby back ribs
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1/4 cup whiskey
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 tbsp finely grated ginger
                                                                  • Yes No 1 1/2 tsp white pepper
                                                                  • Yes No 1 tsp asian sesame oil
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/4 cup fish sauce
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1/4 cup crushed red chili pepper
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • MARINATE THE RIBS: Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper, sesame oil, cinnamon and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours.
                                                                  • MAKE THE GLAZE AND DIPPING SAUCE: In a small bowl, combine the honey with the hot water. In a medium bowl, combine the lime juice with the fish sauce, soy sauce, pepper flakes, cilantro and sugar; stir until the sugar is dissolved.
                                                                  • Preheat the oven to 300°. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up. Roast for about 2 hours, until tender. Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture.
                                                                  • Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs. Arrange the ribs on a platter and serve the dipping sauce alongside.
                                                                  Cuisine:YesNothai
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 6 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 8 plum tomato
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1 cup diced zucchini
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 3 cup shredded cooked chicken breast
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 10 oz green chile enchilada sauce
                                                                  • Yes No 1 4 oz green chilies in can
                                                                  • Yes No 12 6 inch corn tortilla
                                                                  • Yes No 1 4 oz cup shredded monterey jack cheese
                                                                  • Yes No 1 4 oz cup crumbled feta cheese
                                                                  • Preheat broiler.
                                                                  • To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once. Remove from oven; cool slightly. Place tomato mixture in a food processor; add cilantro, lime juice, and pepper. Process until smooth. Set aside.
                                                                  • Preheat oven to 350°.
                                                                  • To prepare casserole, heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add 1 cup onion, corn, zucchini, and bell pepper; sauté 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); sauté 2 minutes or until thoroughly heated. Remove from heat.
                                                                  • Spread 1/2 cup salsa over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over tortillas. Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses. Bake at 350° for 25 minutes until bubbly.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle

                                                                  Carrie uses Tiger Sauce, a moderately hot Southern sauce. Any cayenne-based hot sauce can substitute.

                                                                  Ingredients
                                                                  • Yes No 2 avocados
                                                                  • Yes No 2 plum tomato
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp hot sauce
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 36 slice baguette
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Combine first 10 ingredients in a bowl; toss gently to combine. Cover and chill 2 hours.
                                                                  • Combine 3 tablespoons olive oil, garlic, and salt. Place bread slices on a baking sheet, and brush evenly with olive oil mixture. Bake at 350° for 12 minutes or until toasted; cool.
                                                                  • Top each toast evenly with avocado mixture. Sprinkle with cilantro before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes