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                                                                  Ingredients
                                                                  • Yes No 3/4 lb penne rigate
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No one 6 1/2 oz olive oil packed tuna
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1/4 cup drained caper
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No salt and pepper
                                                                  • Cook the penne in boiling salted water until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
                                                                  • Meanwhile, in a large skillet, heat the olive oil until shimmering. Add the garlic and cook over moderately high heat until golden, about 2 minutes. Add the drained tuna; cook for 1 minute. Add the wine, capers and 1 tablespoon of the parsley; season with salt and pepper. Cook the sauce until the wine has nearly evaporated, about 2 minutes longer. Add the penne and the reserved pasta water and cook, stirring, for 1 minute. Season with pepper, sprinkle with the remaining 1 tablespoon of parsley and serve.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This simple beef-and-cheese dinner makes a great kid-friendly option for busy school nights. Plus, since it calls for onion, bell pepper, tomatoes, kidney beans, and corn, chili mac is a great way to sneak extra veggies into your kids' diets. For more beef dinners, see our complete collection of beef recipes.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground round (beef)
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped green bell pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 cup elbow macaroni
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 14.5 oz whole tomatoes in can
                                                                  • Yes No 1 15 oz kidney beans in can
                                                                  • Yes No 1 8 3/4 oz whole grain dijon mustard
                                                                  • Yes No 1 8 oz tomato sauce
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 1 4 oz cup shredded sharp cheddar cheese
                                                                  • Cook first 4 ingredients in a large Dutch oven over medium-high heat until browned, stirring to crumble beef. Drain well; wipe drippings from pan with paper towels. Return beef mixture to pan; stir in macaroni and next 9 ingredients (macaroni through tomato paste). Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Spoon onto each of 8 plates; top with cheese.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 8servings (serving size: 1 cup beef mixture and 2 tablespoons cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No ice cube
                                                                  • Yes No 1 oz gin
                                                                  • Yes No 1 oz yuzu wine
                                                                  • Yes No 3/4 oz strained strawberry puree
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 4 kumquat wheels and 1 mint
                                                                  • Fill a cocktail shaker with ice cubes. Add all of the remaining ingredients except the crushed ice and garnishes and shake well. Double strain the drink into a crushed-ice-filled highball glass and garnish with the kumquat wheels and mint sprig. Serve with a straw.
                                                                  Cuisine:YesNolondon
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    drinking straw

                                                                  You'll need a knife and fork to dig in to these filling sandwiches that give a unique take on breakfast for dinner.

                                                                  Ingredients
                                                                  • Yes No 4 2 oz slice wheat country bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup arugula
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3/4 cup part-skim ricotta cheese
                                                                  • Yes No 1/4 1 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Preheat broiler.
                                                                  • Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.
                                                                  • Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently.
                                                                  • Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove from heat.
                                                                  • Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices. Divide salad and eggs evenly over bread. Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle

                                                                  The cooking time for your peaches will vary depending on their ripeness. The glaze also works well on chicken.

                                                                  Ingredients
                                                                  • Yes No 3 cup chopped peach
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 6 6 oz, 1/2 inch thick bone in center cut pork chops
                                                                  • Yes No 6 peach
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 3 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Uncover and simmer 5 minutes. Place peach mixture in a food processor; process until smooth. Add 3/4 teaspoon salt, 1/8 teaspoon black pepper, vinegar, and next 4 ingredients (vinegar through red pepper); pulse to combine. Let stand 5 minutes. Place half of peach mixture in a large heavy-duty zip-top plastic bag; reserve other half for basting. Add chops to bag; seal bag and refrigerate 30 minutes to 4 hours.
                                                                  • Preheat grill.
                                                                  • Remove pork from bag; discard marinade. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place pork and peach halves on grill rack coated with cooking spray, and grill 10 minutes or until the pork is done and the peaches are tender, turning once. Baste pork and peach halves with the reserved peach mixture every 2 minutes during the first 6 minutes of cooking.
                                                                  Yields: 6servings (serving size: 1 chop and 2 peach halves)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 lb boneless lamb
                                                                  • Yes No 1 yellow onion, on a grater
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/4 tsp cumin seed
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 cup milk yogurt
                                                                  • Yes No 1 1/2 tsp minced mint
                                                                  • Yes No 1/2 clove garlic
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Mix together lamb, onion, olive oil, cumin, 1 tsp. each salt and pepper, and cinnamon. Let stand for 15 minutes.
                                                                  • Make sauce: Combine yogurt, mint, garlic, lemon juice, and 1/4 tsp. each salt and pepper.
                                                                  • Preheat broiler to high and place rack 2 inches from heat source. Thread lamb tightly onto metal skewers. Place on broiler pan and broil, turning once, until well-browned but slightly pink within, about 6 minutes total for medium (cut a piece open to test). If you prefer medium-well, cook for 8 minutes; for well-done, cook for 10 minutes.
                                                                  • Serve immediately, accompanied by yogurt-mint sauce.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Branch out and get creative with some of our favorite toppings.

                                                                  Ingredients
                                                                  • Yes No 6 apple
                                                                  • Yes No craft sticks
                                                                  • Yes No 1 14 oz caramels
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No peanut brittle
                                                                  • Remove the stems from apples, and insert food-safe branches or craft sticks. Microwave caramels, vanilla extract, and water until melted, stirring every 30 seconds. Quickly dip or drizzle apples with caramel mixture; roll or sprinkle with crushed peanut brittle or toasted pecans, if desired. Stand apples on lightly greased wax paper, and chill 15 minutes before serving.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Brown sugar brings sweet goodness to this fruit dip. Pair it with any fresh, seasonal fruit.—we prefer strawberries, pineapple, and grapes

                                                                  Ingredients
                                                                  • Yes No 1/2 cup firmly packed brown sugar
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/3 cup coffee-flavored liqueur
                                                                  • Yes No 1 cup frozen whipped topping
                                                                  • Yes No garnish, brown sugar
                                                                  • Yes No assorted fruit
                                                                  • Beat brown sugar and cream cheese at medium speed with an electric mixer until smooth. Add sour cream, vanilla, and, if desired, coffee liqueur, beating until blended and smooth; fold in whipped topping. Cover and chill 4 hours. Garnish, if desired. Serve with assorted fruit.
                                                                  • Note: For testing purposes only, we used Kahlúa for coffee liqueur.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 3 ½cups
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 5 cup cooked rice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 scallions, white and light green parts
                                                                  • Yes No 1 12 oz mixed frozen vegetables
                                                                  • Yes No 2 tsp sesame oil
                                                                  • In a small bowl, stir together soy sauce and sugar. Heat 2 Tbsp. vegetable oil in a wok or large nonstick skillet over medium-high heat. Add eggs and cook, stirring once or twice, until just set. Transfer to a small bowl and wipe out pan.
                                                                  • Heat remaining 2 Tbsp. oil in same pan. Saute garlic and ginger 30 seconds. Add rice and salt and stir-fry until heated through and starting to crisp, 3 to 4 minutes. Add soy sauce mixture, scallions and vegetables and stir-fry until heated through, 3 to 5 minutes. Return egg to pan and stir-fry until just combined. Drizzle with sesame oil and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  When I was little, a gym opened around our way and it had a juice bar where they served this amazing carrot cake with a twangy sour cream topping. This is one of my efforts at making boring old carrot cake remotely credible. My mate Peter Begg, the friendly Scotsman, suggested I swap carrot for beetroot, which I did, and the result was marvellous. Thanks Pete!

                                                                  Ingredients
                                                                  • Yes No raw beetroots
                                                                  • Yes No 2 thumb sized pieces of fresh ginger
                                                                  • Yes No 3 organic eggs
                                                                  • Yes No honey
                                                                  • Yes No olive oil
                                                                  • Yes No seeds from 2 vanilla pods
                                                                  • Yes No 2 heaped tsp 2 teaspoons baking powder
                                                                  • Yes No polenta
                                                                  • Yes No lemon zest
                                                                  • Yes No a pinch a good pinch of salt
                                                                  • Yes No a pinch a good pinch of allspice
                                                                  • Yes No a pinch a good pinch of cinnamon
                                                                  • Yes No plain flour
                                                                  • Yes No crème fraîche
                                                                  • Yes No sherry
                                                                  • Yes No 2 heaped tbsp 2 tablespoons caster sugar
                                                                  • When I was little, a gym opened around our way and it had a juice bar where they served this amazing carrot cake with a twangy sour cream topping. This is one of my efforts at making boring old carrot cake remotely credible. My mate Peter Begg, the friendly Scotsman, suggested I swap carrot for beetroot, which I did, and the result was marvellous. Thanks Pete!Preheat the oven to 180°/350°F/gas 4. Peel your beetroots then coarsely grate them into a bowl. Add the ginger, egg yolks, honey and olive oil in a bowl and add the seeds from 1 vanilla pod. Whisk together, then add the baking powder, polenta, orange zest and juice, salt, allspice, cinnamon and flour. In a separate bowl beat the egg whites until stiff and fold them into the beetroot mixture. Get yourself a 25cm cake tin or cheesecake mould. Rub with butter and dust with a little flour to stop the cake sticking. You could also line it with greaseproof paper to be really sure. Pour in the mixture then bake in the preheated oven for around 35 minutes until spongy. Test whether it's ready by poking a cocktail stick into it – if it's clean when it comes out you know the cake's done. Allow to cool. Whisk the crème fraîche with the vin santo, sugar and the seeds from the remaining vanilla pod. Taste and adjust to your liking with a bit more sugar and vin santo. Serve the cake in wedges with a big dollop of the vin santo and vanilla cream.• from Jamie's Kitchen
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  You can also prepare this recipe with cubed leg of lamb. Fenugreek seed is a common spice in Indian food. Find it at an ethnic grocery such as World Market, or order online at www.americanspice.com.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp homemade curry powder
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 3 1/2 lb beef stew meat
                                                                  • Yes No 2 tbsp coriander seed
                                                                  • Yes No 1 tbsp cumin seed
                                                                  • Yes No 2 tsp fenugreek seed
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No 1 1 inch cinnamon stick
                                                                  • Yes No 2 dried hot red chiles
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 cup onion
                                                                  • Yes No 3 tbsp minced ginger
                                                                  • Yes No 1/4 cup minced garlic
                                                                  • Yes No 2 tbsp sweet hungarian paprika
                                                                  • Yes No 2 cup low-fat yogurt
                                                                  • Yes No 1 1/2 cup low-sodium beef broth
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 1/2 cup minced fresh cilantro stems
                                                                  • Yes No 1/2 cup tomato purée
                                                                  • To prepare beef, combine first 3 ingredients; rub evenly over beef. Cover and chill 2 hours, tossing occasionally.
                                                                  • To prepare toasted spices, heat a nonstick skillet over medium-high heat. Add coriander and next 6 ingredients (coriander through bay leaves); cook 1 minute or until fragrant, shaking pan constantly. Place coriander mixture, sugar, cardamom, and 1/4 teaspoon salt in a spice or coffee grinder, and process until finely ground.
                                                                  • Heat 1 1/2 teaspoons oil in Dutch oven over medium-high heat. Add half of beef mixture; sauté 5 minutes or until browned on all sides. Remove from pan with a slotted spoon. Repeat procedure with remaining oil and beef mixture; remove from pan. Reduce heat to medium. Add onion and ginger to pan; cook 6 minutes or until onion is tender, stirring occasionally. Add the toasted spice mixture, garlic, and paprika; cook 1 minute, stirring constantly. Add beef, yogurt, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until the beef is tender.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 12servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This gorgeous pot pie is a definite crowd-pleaser. The golden biscuit crust sits atop a creamy filling chock full of savory mushrooms and crumbled tofu. It's so hearty and satisfying, no one will miss the turkey.

                                                                  Ingredients
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 2 stick unslated butter, pieces
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 head garlic
                                                                  • Yes No 4 large onion
                                                                  • Yes No 2 1/2 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 1/2 lb maitake
                                                                  • Yes No 2 lb tofu
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tbsp sage leaves, dried
                                                                  • Yes No 2 tsp thyme leaves, dried
                                                                  • Yes No 2 1/2 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 3 cup vegetable stock
                                                                  • Roast garlic:Preheat the oven to 400F.
                                                                  • Cut off the top 1/4 inch of the garlic heads, then drizzle with a little oil and sprinkle with a pinch of salt. Wrap the heads tightly in aluminum foil, then place in the oven for 45 minutes. Squeeze cloves from their skins and reserve cloves.
                                                                  • MAKE BISCUIT DOUGH: Whisk together flour, baking powder, and 1 teaspoon kosher salt. Cut the butter into the flour mixture with a food processor, pastry cutter, or your hands. Add the milk and gently kneed until dough just comes together. Wrap dough in plastic wrap and refrigerate until ready to use.
                                                                  • MAKE FILLING: Heat 3 tablespoons oil in a 12-inch heavy skillet over medium high heat until it shimmers. Add onions, 2 1/2 teaspoons kosher salt and 1 teaspoon pepper, and saut? until golden, about 15 minutes. Slice mushrooms and add to onions along with tofu, soy sauce, sage, thyme, and roasted garlic cloves, then cook, stirring occasionally, until all the liquid put off by mushrooms has evaporated, about 15 minutes.
                                                                  • Whisk 3 tablespoons flour into vegetable stock, then whisk into skillet with mushroom mixture. Bring liquid to a boil and boil until slightly thickened, about 10 minutes. Transfer filling to 3-quart baking dish.
                                                                  • BAKE POT PIE: Line work surface with plastic wrap, then place dough on top and cover with another layer of plastic wrap. Roll dough into a rectangle 1 inch larger on all sides than baking dish. (Dough will be about 1 inch thick.) Using plastic wrap as a guide, transfer dough to top of filling. Cut 6 steam vents in dough, then brush with additional 2 tablespoons milk. Bake until dough is golden brown and filling is boiling, about 30 minutes. Let pot pie cool 10 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Chai tea has been a favorite refreshment in India for centuries. Essentially a blend of tea, ground spices, honey, and milk, it can be enjoyed hot or cold. Our version, which replaces cow's milk with soy milk, is served hot.

                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 10 whole green cardamom pods
                                                                  • Yes No 5 whole cloves, whole
                                                                  • Yes No 2 cinnamon stick
                                                                  • Yes No 2 inch ginger
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 4 black tea bags
                                                                  • Yes No 1 1/2 cup soy milk
                                                                  • Place the water in a small saucepan, and add cardamom, cloves, cinnamon, ginger, and vanilla bean and scrapings. Bring to a boil over high heat. Reduce heat to low, and simmer until mixture is aromatic, about 15 minutes. Whisk in honey, and drop tea bags in pan; turn off heat, and let steep 3 minutes.
                                                                  • Strain tea through a fine strainer or a coffee filter into a warmed serving pot. Heat soy milk in same saucepan over medium-high heat, about 3 minutes; do not let it come to a boil or it will separate. Pour into serving pot with the tea, and stir well to combine. Serve immediately.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine

                                                                  Tender wild mushrooms such as oyster, hedgehog, or chanterelle are best for this dish, although cultivated oyster mushrooms are also suitable. Substitute fettuccine for penne, if you like. Garnish with fresh sage leaves.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 3/4 cup thinly sliced leek
                                                                  • Yes No 2 tsp minced sage
                                                                  • Yes No 6 cup coarsely chopped cultivated mushrooms
                                                                  • Yes No 3/4 cup half and half
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 8 oz penne pasta
                                                                  • Heat oil and butter in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until tender, stirring occasionally. Stir in sage; cook 30 seconds, stirring occasionally. Add mushrooms; cook 10 minutes or until liquid evaporates, stirring occasionally. Add half-and-half; cook until liquid is reduced to 6 tablespoons (about 2 minutes). Stir in salt and pepper. Remove from heat; keep warm.
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl. Add mushroom mixture to pasta; toss gently to coat.
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat

                                                                  Many take-out versions can be heavy in fat and low in nutrients. This entrée, featuring brown rice, is a quick and healthful alternative to take-out.

                                                                  Ingredients
                                                                  • Yes No 3 3 1/2 oz boil in brown rice
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 12 medium oz shrimp
                                                                  • Yes No 3 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup chopped scallion
                                                                  • Yes No 1 tbsp fresh ginger
                                                                  • Yes No 2 petite cup frozen green peas
                                                                  • Cook rice according to package directions, omitting salt and fat; drain. Remove rice from bags; return to pan. Cover and keep warm.
                                                                  • While rice cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggs to pan; cook 1 minute or until set. Remove eggs from pan; coarsely chop. Return pan to heat; add canola oil. Add shrimp; cook 2 minutes, stirring often.
                                                                  • While shrimp cook, combine soy sauce and next 3 ingredients in a small bowl.
                                                                  • Add onions and ginger to shrimp; sauté 1 minute. Add peas, stirring until thoroughly heated. Stir shrimp mixture and egg into rice, and drizzle with soy sauce mixture. Fluff well with a fork, and serve immediately.
                                                                  • Young Chefs can:
                                                                  • Measure frozen peas
                                                                  • Pour soy sauce mixture over rice
                                                                  • Older Chefs can:
                                                                  • Beat eggs
                                                                  • Help peel shrimp
                                                                  • Help chop green onions with assistance
                                                                  Yields: 6servings (serving size: about 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  There is nothing as comforting as a bowl brimming with warm bread pudding. Add mangoes and spices inspired by the world's love affair with Indian chai ( tea ), and you will make every excuse in the book to indulge in this soothing, after- dinner treat.

                                                                  Ingredients
                                                                  • Yes No 4 cup sliced stale white bread slices
                                                                  • Yes No 2 3 cup large mango
                                                                  • Yes No 2 cup non-fat milk
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 tbsp dark rum
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Position rack in the center of the oven; preheat to 350ºF. Coat an 8-inch square baking dish with cooking spray.
                                                                  • Toss bread cubes and mangoes together in the baking dish.
                                                                  • Whisk milk, eggs, rum (if using), brown sugar, vanilla, cinnamon, cloves, cardamom, ginger, pepper and salt in a medium bowl. Pour over the bread and mangoes; allow the mixture to soak for about 5 minutes.
                                                                  • Bake the pudding until it is set and a knife inserted in the center comes out clean, about 1 1/4 hours. Serve warm for best flavor.
                                                                  • Tip: How to cut a mango:
                                                                  • Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
                                                                  • With the seed perpendicular to you, slice
                                                                  • the fruit from both sides of the seed, yielding two large pieces.
                                                                  • Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
                                                                  • Cut the fruit into the desired shape.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 4 oz rice vermicelli
                                                                  • Yes No 8 8 inch asian rice papers
                                                                  • Yes No 1/2 cup chopped peanut
                                                                  • Yes No 1/4 cup chopped chopped fresh herbs
                                                                  • Yes No 1 1/2 cup large carrot
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 2 tsp sesame oil
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Make rolls: Bring a pot of salted water to a boil. Add shrimp, bring back to a boil and cook until pink and firm, 2 to 3 minutes. Transfer shrimp to a paper towel-lined plate and pat dry. Cut each shrimp in half lengthwise. Keep water at a steady boil.
                                                                  • Add vermicelli to boiling water and cook, stirring, until softened, about 1 minute. Drain in a large colander and rinse under cold running water. Set aside, tossing occasionally.
                                                                  • Soak each rice paper in hot water to soften. Place on a clean cloth kitchen towel. Lay a row of shrimp along lower third of each paper. Top with equal amounts peanuts, herbs and carrots. Add a large pinch of vermicelli. Pull rice paper over filling. Roll, folding in sides as you go. Place on a platter, seam side down, and repeat with remaining ingredients. Cut rolls in half.
                                                                  • Make dipping sauce: Combine ingredients in a small bowl, stirring to dissolve sugar. Serve chilled or at room temperature.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/4 cup non-fat yogurt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 2 1/2 tbsp non-fat milk
                                                                  • Yes No 1 tsp cocoa powder, unsweetened
                                                                  • Preheat oven to 375°.
                                                                  • Combine first 5 ingredients in a medium bowl; beat at medium speed of a mixer until well-blended. Combine flour, 1/3 cup cocoa, salt, and baking powder; stir well. Add flour mixture to sugar mixture, beating just until blended.
                                                                  • Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 375° for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
                                                                  • Combine powdered sugar and milk; beat at low speed until smooth. Spread 1/2 cup powdered sugar glaze over top of cake. Add 1 teaspoon cocoa to remaining sugar mixture, stirring with a whisk until blended. Spoon into a small zip-top plastic bag. Snip off 1 corner of bag, making a small hole. Starting in center of cake, pipe frosting in 4 concentric circles. Starting at center circle, pull a wooden pick or tip of a knife through circles at regular intervals to edge of cake to form a "web" design.
                                                                  Yields: 12servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Refrigerator pickles are easy to make, and there's no need for kettle steamers, special jars, and vacuum-tight lids. Plus, unlike store-bought pickles, these scrumptious homemade pickles are low in sodium.

                                                                  Ingredients
                                                                  • Yes No 6 cup thinly sliced pickling cucumbers
                                                                  • Yes No 2 cup thinly sliced onion
                                                                  • Yes No 1 1/2 cup white vinegar
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp mustard seed
                                                                  • Yes No 1/2 tsp celery seed
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
                                                                  • Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.
                                                                  • Note: Pickles may be stored in the refrigerator for up to one month.
                                                                  Yields: 7cups (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Garlic, tomatoes, and olive oil permeate Provençale cuisine. Here, they combine in a dish that pairs tender roasted tomatoes with a crisp breadcrumb topping.

                                                                  Ingredients
                                                                  • Yes No 8 8 oz tomato
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 oz slice sourdough bread
                                                                  • Yes No 6 tbsp chopped parsley
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No thyme
                                                                  • Preheat oven to 400°.
                                                                  • Cut tops off tomatoes; discard. Carefully seed tomatoes, leaving shells intact. Sprinkle the cut sides of tomatoes with 1/4 teaspoon salt. Place tomatoes, cut sides down, on several layers of paper towels; drain for 15 minutes.
                                                                  • Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine breadcrumbs, 6 tablespoons parsley, cheese, and garlic in a small bowl.
                                                                  • Heat the oil in a large nonstick skillet over medium-high heat. Place the tomatoes, cut sides down, in pan, and saute for 5 minutes. Remove pan from heat; turn the tomatoes over. Spoon about 2 tablespoons breadcrumb mixture over each tomato. Spray the breadcrumb mixture with cooking spray, and sprinkle with 1/4 teaspoon salt and pepper. Wrap the handle of the pan with foil. Bake at 400° for 30 minutes or until the breadcrumb mixture browns. Garnish with thyme leaves, if desired.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Serve this sweet side in place of the usual sweet potatoes. Unlike regular bananas, which ripen in two or three days, plantains take much longer. Look for fairly ripe black (rather than green) plantains.

                                                                  Ingredients
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup sliced soft black plantains
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 3/4 cup sherry
                                                                  • Yes No 2 tsp grated lime rind
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1 tbsp butter
                                                                  • To prepare plantains, heat 1 teaspoon oil in a medium skillet coated with cooking spray over medium heat. Add 1 cup plantains; cook 2 minutes on each side or until golden brown. Remove plantains; repeat procedure with 1 teaspoon oil and remaining plantains. Set aside.
                                                                  • To prepare the sauce, place sugar in a heavy saucepan over medium heat; cook until sugar dissolves, stirring as needed to dissolve sugar evenly (about 9 minutes). Combine water and vinegar; carefully add vinegar mixture to sugar, stirring constantly (the mixture will bubble vigorously). Cook for 2 minutes or until sugar dissolves. Add 1 1/2 teaspoons rind, cinnamon, and cloves; increase heat to medium-high. Cook 25 minutes or until mixture is reduced to 1 cup. Stir in plantains; cook for 2 minutes or until heated thoroughly, spooning sauce over plantains. Stir in butter, and heat until melted. Garnish with 1/2 teaspoon rind.
                                                                  Cuisine:YesNosouth american
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 9 2 3/4 inch frozen biscuits
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 medium sweet onion
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/4 cup whipping cream
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 4 oz cup shredded sharp cheddar cheese
                                                                  • Yes No 6 slice bacon
                                                                  • Bake biscuits according to package directions; set aside.
                                                                  • Place butter and onion in a lightly greased 9-inch square pan.
                                                                  • Bake at 425° for 7 to 8 minutes.
                                                                  • Whisk together eggs and next 3 ingredients. Pour into hot onion mixture; sprinkle with cheese and crumbled bacon.
                                                                  • Bake for 12 minutes or until set. Let stand 10 minutes. Cut into 9 (3-inch) squares. Serve in biscuits.
                                                                  • NOTE: Recipe may be doubled and baked in a 15X10 inch jellyroll pan. Deluxe Omelet Buscuits may be made ahead and frozen. To reheat, wrap individual frozen omelet biscuits in a paper towel, and microwave at Medium (50% power) 3 1/2 to 4 minute. Or wrap in aluminum foil, and bake at 350' for 20 to 25 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    microwave
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This Polish pineapple crumb cake -- placek z ananas y kruszonka -- was a favorite of my maternal busia. She had never had pineapple before emigrating to the States even though it was being eaten in Spain as early as the 1500s. As you might expect, it was only available to the aristocracy and gram was definitely of peasant stock. Her first taste of this tropical fruit and she was in love. She adored upside down cake and this simple, moist dessert that can be served after any meal (even breakfast). Here's a larger picture of pineapple crumb cake. Freeze leftover egg whites and save for leftover egg white recipes.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 3 tbsp packed dark brown sugar
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 3 tbsp sour cream
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 20 oz precut fresh pineapple
                                                                  • To peel the whole pineapple, cut off the crown and the bottom. Stand the pineapple upright and, using a sharp chef's knife,, and a sawing motion, remove the tough outer skin, all the way around. Slice the pineapple in half vertically and remove the core from both halves. Cut the halves into 1/2-inch thick half-rings. Cover with plastic and reserve. Place rack in center of oven and heat to 350 degrees. Coat a 9-inch square pan with cooking spray. Prepare the crumb topping by mixing together flours and 1/3 cup sugar and 3 tablespoons packed brown sugar in a large bowl. Cut in butter as you would for pie dough until large crumbs form. Transfer crumbs to another bowl and reserve. In same large bowl, make the cake batter by creaming the butter and 2/3 cup sugar with an electric mixer until fluffy. Add the egg and yolks one at a time, beating after each addition. Add vanilla and beat on medium speed 30 seconds. Add the sour cream and mix until blended. Batter will look curdled and this is OK. In a separate bowl, combine flour, baking powder, baking soda and salt. Add the flour mixture to the batter and beat on low speed for 30 seconds, then on medium for 1 minute or until thick and creamy. Pour the batter into the prepared pan. Arrange the half-rings of pineapple overlapping in two rows on top. Place any remaining half-rings in the spaces. Sprinkle evenly with crumb topping. Place pan on a baking sheet and bake 50 to 55 minutes or until toothpick tests clean. Let cake cool in pan 30 minutes, then cut into squares and serve warm or at room temperature. Source: Adapted from a recipe by Victoria Durski and from Beth Hensperger's "The Best Quick Breads,".
                                                                  Cuisine:YesNopolish
                                                                  Yields: 1(9-inch) pineapple crumb cake
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The food processor makes quick work of this basic dip that's rich in heart-healthy monounsaturated fats. We like the heat from leaving the seeds in the jalapeño, but you can seed the pepper for a milder guac. Serve with tortilla chips or crudités.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp coarsely chopped red onion
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 small jalapeño chili pepper
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1 tbsp cilantro
                                                                  • Place first 5 ingredients in a food processor; pulse 5 times or until finely chopped. Add avocado; process until smooth. Sprinkle with cilantro.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: about 1/4 cup)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1/2 large cup salt capers
                                                                  • Yes No 1 cup almond
                                                                  • Yes No 1 1/2 coarse cup fresh bread crumbs
                                                                  • Yes No 1/4 cup diced parsley
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp crushed red bell pepper
                                                                  • Yes No 1 lb spaghetti
                                                                  • Soak the capers in a bowl of cold water for 1 hour. Drain and finely chop the capers.
                                                                  • Meanwhile, preheat the oven to 350°. Toast the almonds on a baking sheet for 10 minutes, until golden brown. Let the almonds cool, then coarsely chop them; transfer to a food processor and finely grind.
                                                                  • Spread the bread crumbs on the baking sheet and toast in the oven until crisp. Let cool, then toss with the almonds and parsley.
                                                                  • In a large pot, melt the butter in 1/2 cup plus 2 tablespoons of the oil. Add the capers, crushed red pepper and half of the bottarga and cook over moderate heat until sizzling, about 5 minutes. Remove from the heat.
                                                                  • In another large pot of boiling salted water, cook the spaghetti, stirring, until al dente. Drain the spaghetti, reserving 3/4 cup of the pasta cooking water. Add the pasta to the bottarga sauce. Stir in the reserved cooking water, 2 tablespoons at a time, until the pasta is coated with a rich sauce.
                                                                  • Scatter one-fourth of the bread crumb mixture in a large, shallow bowl. Top with one-third of the pasta. Repeat the layering twice more, ending with the bread crumb mixture. Sprinkle the remaining bottarga over the pasta and drizzle with the remaining 1/4 cup of olive oil. Serve right away.
                                                                  Yields: 8
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Note: Kosher salt is available in most supermarkets. If you can't find it, substitute 3 1/2 tablespoons regular salt.

                                                                  Ingredients
                                                                  • Yes No 4 1 inch, 7 oz center cut pork loin chops
                                                                  • Yes No 3 cup flavorful beer
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 1 tbsp mustard seed
                                                                  • Yes No 1 tbsp fennel seed
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 3 red onion
                                                                  • Yes No 1/3 cup apple cider vinegar
                                                                  • Rinse pork chops. In a 1 1/2- to 2-quart pan over medium heat, stir beer, salt, 2 tablespoons brown sugar, the peppercorns, mustard seeds, fennel seeds, and garlic until salt and sugar are dissolved. Let mixture cool completely. Place chops in a 2-gallon zip-lock plastic bag and add brine. Seal and chill 4 to 6 hours.
                                                                  • Remove chops from brine (discard brine). Rinse chops and pat dry. Pour olive oil into a 12-inch frying pan over medium-high heat. When hot, add chops and cook, turning once, until well browned on both sides, about 6 minutes total.
                                                                  • Transfer chops to a plate. Add onions to pan. Stir frequently until onions are very soft and browned, 20 to 25 minutes (lower heat if necessary to prevent scorching). Stir in vinegar and remaining 2 tablespoons brown sugar and cook, scraping bottom of pan to loosen any browned bits, until liquid is almost completely evaporated.
                                                                  • Place chops on top of onion mixture and cover pan; cook until chops are barely pink in the center (cut to test), 6 to 8 minutes.
                                                                  • Set chops on plates and spoon onion mixture over them.
                                                                  • Calories 603 (54% from fat); Fat 36g (sat 10g); Protein 43g; Carb 28g; Fiber 3.1g; Chol 133mg; Sodium N/A.
                                                                  Yields: 4servings
                                                                  • Total Time: 5 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 15.5 oz black beans in can
                                                                  • Yes No 3 cup corn kernel
                                                                  • Yes No 12 cherry tomato
                                                                  • Yes No 1 avocado
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • In a large bowl, whisk vinegar with olive oil until blended. Add beans, corn and tomatoes.
                                                                  • Toss avocado cubes with lemon juice in a small bowl to prevent discoloration. Add to bean mixture.
                                                                  • Just before serving, gently stir salad and season with salt and pepper. Serve at room temperature, or cover and refrigerate to serve cold.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 medium eggplant
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Preheat grill to medium-high heat (350° to 400°). Drizzle both sides of eggplant with olive oil, and season to taste with salt and pepper. Grill 6 minutes on each side or until tender. Sprinkle with remaining ingredients. Drizzle with additional olive oil, if desired.
                                                                  Yields: 8appetizer servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 17 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle

                                                                  Don't let your eyes deceive you. This oversize burger will feed up to 6 partygoers after it's cut into generous wedges.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1 1/2 lb lean ground beef
                                                                  • Yes No 1/3 cup quick cooking oat
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup barbecue sauce
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 4 1 oz slice processed american cheese slices
                                                                  • Yes No 1 9 inch round bread, unsliced
                                                                  • Yes No 1/4 cup barbecue sauce
                                                                  • Yes No 4 lettuce
                                                                  • Yes No 1 tomato
                                                                  • Yes No 1/4 cup sliced dill pickle
                                                                  • Ask a grown-up to prepare the grill.
                                                                  • Prepare the burger patty: Place butter in a big microwave-safe bowl. Cover with wax paper, and microwave at HIGH 30 seconds or until butter melts. Stir in onion. Cover and microwave at HIGH 2 more minutes or until onion is tender. Cool. Add beef, oats, egg, 1/4 cup barbecue sauce, salt, and pepper; mix well. Turn beef mixture out onto a big piece of aluminum foil, and shape into a 9-inch patty.
                                                                  • Grill patty, covered with grill lid, over medium-high heat (350° to 400°) 8 minutes on each side or until no longer pink, using a wide spatula to turn. Arrange bacon and cheese on patty the last 2 minutes of cooking.
                                                                  • Assemble the burger: Cut loaf of bread in half horizontally. Spread 1/4 cup barbecue sauce over cut side of bottom half of bread. Arrange lettuce over barbecue sauce. Top with burger, tomato slices, and pickles. Cut burger into wedges to serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                  • Prep Time: 16 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 36 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Rotisserie Turkey
                                                                   2 h 38 m
                                                                  Ingredients
                                                                  • Yes No 1 10 to 12 lb turkey
                                                                  • Yes No 1 lemon
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp orange zest
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No chicken stock
                                                                  • Yes No 1/4 cup flour
                                                                  • Remove parts from turkey cavity. Remove and discard fat from just inside the body and neck cavities. Rinse turkey inside and out under cold running water, and pat dry inside and out with paper towels. Rub turkey cavities with both halves of cut lemon, squeezing lemon gently.
                                                                  • Combine kosher salt, pepper, orange zest, and garlic in a small bowl. Rub mixture inside body and neck cavities of turkey.
                                                                  • Gently lift turkey skin from the sides, and slide frozen butter pieces underneath, without breaking the skin. Rub outside of turkey with softened butter.
                                                                  • Tie wings and legs of turkey to the body with kitchen string so they won't scrape against the grill.
                                                                  • Turn all gas grill burners on high for 5 minutes or until grill is hot. Turn off all burners except one, and place a metal drip pan under spit where turkey will cook. Add chopped onion and 1 cup water to drip pan. (The pan will catch drippings and prevent flare-ups.) Place turkey on rotisserie, and secure according to manufacturer's directions.
                                                                  • Start motor; adjust turkey if necessary so it remains balanced for even cooking. Grill turkey, moderating burner if necessary to keep grill temperature at 350°, 10 to 15 minutes per pound or until thermometer inserted in the thickest part of the thigh reads 180° (about 2 to 2 1/2 hours). Baste turkey every 20 to 30 minutes with pan juices. If water in pan starts to evaporate, add more hot water, 1/4 cup at a time.
                                                                  • Remove turkey from grill spit, and place on cutting board. Cover with foil, and let stand 20 minutes before carving.
                                                                  • Meanwhile, pour juices from drip pan into a 4-cup measure. After fat rises to the surface, spoon 1/4 cup of fat into a medium saucepan; discard any remaining fat. Add orange juice and, if necessary, chicken stock to drippings to make 4 cups. Heat saucepan over medium-high heat; add flour, and cook, whisking constantly, 1 minute. Add drippings mixture, and cook, stirring constantly, 5 minutes or until gravy thickens and boils. Season with kosher salt and pepper.
                                                                  Yields: 9servings
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 2 hours 30 minutes
                                                                  • Total Time: 2 hours 38 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rotisserie
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This summer-friendly pie comes together in minutes using store-bought items such as frozen lemonade and a ready-made prepared graham cracker crust. It's the perfect cool-off treat after a hot summer afternoon.

                                                                  Ingredients
                                                                  • Yes No 2 5 oz evaporated milk
                                                                  • Yes No 2 3.4 oz lemon instant pudding mix
                                                                  • Yes No 2 8 oz cream cheese
                                                                  • Yes No 2 3 oz cream cheese
                                                                  • Yes No 1 12 oz frozen lemonade concentrate
                                                                  • Yes No 1 9 oz ready made prepared graham cracker crust
                                                                  • Yes No slice garnishes, cream, fresh mint sprigs, lemon slices
                                                                  • Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.
                                                                  • Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.
                                                                  • Pour into crust; freeze 4 hours or until firm. Garnish, if desired.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze

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

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

                                                                  To prevent the apple from turning brown, chop it while the sauce is cooking down. After that step, this recipe comes together rather quickly.

                                                                  Ingredients
                                                                  • Yes No 1 cup dry sherry
                                                                  • Yes No 1 3/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup apple juice concentrate
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 1/2 cup chopped granny smith apple
                                                                  • Yes No 1/8 tsp thyme leaves, dried
                                                                  • Yes No 4 2 oz veal medallions
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • To prepare the sauce, bring the sherry to a boil in a medium saucepan over medium-high heat, and cook until reduced to 2 tablespoons (about 8 minutes). Add chicken broth and apple juice concentrate; cook until reduced to 1 cup (about 12 minutes). Combine water and cornstarch in a small bowl. Add cornstarch mixture, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat; stir in apple and thyme. Cover and keep warm.
                                                                  • To prepare veal, sprinkle veal with salt and pepper. Heat oil in a medium nonstick skillet over medium-high heat. Add veal; cook 3 minutes on each side or until lightly browned. Serve veal with sauce.
                                                                  Yields: 2servings (serving size: 2 medallions and 1/2 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup sesame tahini
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No salt
                                                                  • Yes No 4 shoulder blade lamb chops
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Make tahini sauce: Whisk together tahini, 1/4 cup water, lemon juice, garlic, cumin and 1/2 tsp. salt.
                                                                  • Make lamb: Sprinkle chops on both sides with salt. Warm vegetable oil in large skillet over medium-high heat. Add chops and sauté until browned on both sides, about 10 to 15 minutes total for medium-rare. Drizzle chops with tahini sauce and serve.
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve

                                                                  For crunchier biscotti, bake an additional 5 to 10 minutes. Store at room temperature for up to one week; for longer storage, wrap airtight and freeze. Prep: 20 minutes, Bake: 50 minutes.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 cup pistachio
                                                                  • Yes No 1 cup dried sour cherry
                                                                  • Preheat oven to 350°. Combine first 5 ingredients in a medium bowl, and beat with an electric mixer at medium speed until smooth and creamy. Add eggs, and beat until blended. (Batter may look slightly curdled.) Add flour, beating at low speed until smooth. (Dough will be soft and sticky but should hold its shape when dropped from a spoon.) Stir in pistachios and cherries.
                                                                  • Transfer dough to a lightly greased baking sheet, and shape into a log about 14 inches long, 2 1/2 inches wide, and about 3/4 inch high.
                                                                  • Bake at 350° for 22 minutes. Remove from oven, and reduce temperature to 325°. Let stand 5 minutes; slice into 3/4-inch pieces. (Cut perpendicular to cutting board so biscotti will be even and not thicker on 1 side.)
                                                                  • Stand biscotti on edge on baking sheet. Return to oven, and bake at 325° for 25 minutes. Remove from oven, transfer to wire rack, and cool completely; store in an airtight container.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 17biscotti
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 cup domino granulated sugar
                                                                  • Yes No 1/2 cup cocoa powder
                                                                  • Yes No 1/2 cup instant coffee
                                                                  • Yes No 1 cup water
                                                                  • Yes No 6 cup milk
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/8 tsp almond extract
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Yes No garnishes, ground cinnamon, cinnamon sticks
                                                                  • Whisk together first 4 ingredients in a large saucepan until smooth. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 2 minutes. Remove from heat. Cool slightly.
                                                                  • Stir in 6 cups cold milk, vanilla, and, if desired, liqueur. Cover mixture, and chill up to 2 days, or pour each serving immediately over 1/4 cup ice cream or ice cubes. Garnish, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8cups
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    domino
                                                                    Brands:
                                                                  • Yes No
                                                                    Domino's

                                                                  This gorgeous lamb rib roast is seasoned only with salt, pepper, olive oil, and Dijon mustard. Store-bought focaccia breadcrumbs lend it a crispy coating.

                                                                  Ingredients
                                                                  • Yes No 2 2 to 2 1/2 lb lamb rib roasts
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 tsp black pepper
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 3 tbsp dijon mustard
                                                                  • Yes No 1 cup fresh herb focaccia breadcrumbs
                                                                  • Rub lamb evenly with salt and pepper.
                                                                  • Cook lamb in hot oil in a large skillet over high heat 3 minutes on each side or until browned. Place lamb, fat side up, on a rack in broiling pan.
                                                                  • Bake at 425° for 20 minutes or until a meat thermometer inserted into the thickest portion registers 145°.
                                                                  • Remove lamb from oven; leaving oven on. Cover lamb loosely with aluminum foil, and let stand 10 minutes or until meat thermometer registers 150°.
                                                                  • Brush lamb with mustard; cover with breadcrumbs. Return lamb to oven, and bake 4 to 5 minutes or until golden. Cut into chops, and serve.
                                                                  • *1 cup fresh French breadcrumbs may be substituted. Focaccia is a flat Italian bread that can be found in the bakery section of grocery stores.
                                                                  • Note: When Jacques prepares this dish, he prefers to cook the lamb until a meat thermometer inserted into the thickest portion registers 135°.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Gnocchi are small, quick-cooking dumplings usually made from potatoes. Look for shelf-stable vacuum-packed packages of gnocchi with the dried pasta in your local supermarket. Serve this hearty main-dish soup with a crisp green salad. Prep: 1 minute; Cook: 14 minutes

                                                                  Ingredients
                                                                  • Yes No 1 4.5 oz link hot turkey italian sausage
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 packed, 16 oz vacuum gnocchi
                                                                  • Yes No 1 14 oz fat free, less sodium beef broth
                                                                  • Yes No 1 14 1/2 oz italian style stewed tomatoes, and chopped
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Remove casings from sausage. Cook sausage in a large Dutch oven over medium-high heat until sausage is browned, stirring to crumble.
                                                                  • Add 2 cups water and next 3 ingredients to pan; bring to a boil. Reduce heat, and simmer 4 to 5 minutes or until gnocchi float to the top of pan. Ladle soup into bowls; sprinkle each serving evenly with cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings (serving size: 1 cup soup and about 1 tablespoon cheese)
                                                                  • Prep Time: 1 minute
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No salt
                                                                  • Yes No 2 lb heirloom tomato
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 1 12 oz country bread
                                                                  • Yes No 2 6 oz arugula
                                                                  • On a cutting board, using the flat side of a chef's knife, mash the garlic clove to a paste with a pinch of salt; transfer to a large bowl. Add the tomatoes, onion, vinegar and the 3/4 cup of olive oil and season with salt and pepper. Let the mixture stand at room temperature, stirring a few times, for at least 1 hour or up to 2 hours.
                                                                  • Light a grill. Brush the bread with olive oil and grill over high heat until toasted and lightly charred in spots, 1 minute per side. Let cool slightly, then cut into 1/2-inch cubes.
                                                                  • Add the bread and arugula to the tomatoes along with the ricotta salata and toss to combine. Serve right away.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This classic Moroccan condiment brings lemony zing to lamb and poultry dishes. We've added saffron for earthy flavor and beautiful golden-orange color. Pack in a wide-mouth glass pint container, and attach this recipe suggestion to the gift: For subtle lemon-saffron flavor, stir 2 chopped preserved lemon slices into 2 cups cooked basmati rice.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1/2 tsp saffron
                                                                  • Yes No 2 cup thinly sliced lemon
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Combine salt and saffron. Place one lemon slice in bottom of a wide-mouth 2-cup glass container. Sprinkle with a dash of salt mixture. Repeat layers with the remaining lemon slices and salt mixture. Cover and let stand at room temperature 3 days.
                                                                  • After 3 days, press the lemon slices down with a spoon. Pour the juice and oil over lemon slices. Place a ramekin, custard cup, or clean decorative stone on top of lemon slices (to weigh them down). Cover and let stand at room temperature 5 days. Remove weight, and cover with lid of container.
                                                                  • Note: Preserved lemons can be stored at room temperature for up to a month or refrigerated for up to 6 months.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 1cup (serving size: 1 tablespoon)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No one 2 lb, 2 inch thick tri tip sirloin
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 tsp minced shallot
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1 stick salted butter
                                                                  • Yes No 2 chipotle chiles in adobo
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No vegetable oil
                                                                  • Preheat a water bath to 135°. Season the tri-tip steak with the salt. Transfer to a 1-gallon vacuum-pack bag and vacuum-seal. Submerge the bag in the water bath and cook at 135° for 1 hour.
                                                                  • In a bowl, mix the shallot with the lime juice; let stand for 10 minutes. Using a handheld mixer, beat in the butter, chipotle and cilantro at low speed until blended.
                                                                  • Light a grill or preheat a grill pan. Remove the steak from the water; let stand in the bag for 10 minutes. Remove the steak and pat dry. Brush the grill with oil and grill the steak over high heat, turning once, until browned and crusty, 2 minutes. Transfer the steak to a work surface; let stand for 5 minutes. Thinly slice the meat and transfer to plates. Serve the cilantro butter alongside.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  Moroccan cuisine is known for lamb, not beef, but Grace Parisi loves the way a Moroccan spice rub tastes with a good, juicy skirt steak.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb beef skirt steak
                                                                  • Yes No 3/4 cup whole milk yogurt
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp chopped pickled jalapeño pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 large pita bread
                                                                  • Yes No romaine lettuce
                                                                  • Light a grill. Rub the steaks all over with 3 tablespoons of the spice rub and let stand for 5 minutes.
                                                                  • Meanwhile, in a medium bowl, combine the yogurt, scallions, garlic, jalapeños and the remaining 1 1/2 teaspoons of the spice rub. Stir in the olive oil and season with salt and pepper.
                                                                  • Brush the steaks lightly with olive oil and grill over high heat, turning occasionally, for 7 to 8 minutes for medium-rare meat. Brush the pitas with olive oil and grill until lightly toasted, about 30 seconds. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Transfer the steaks to a platter and serve with the toasted pita, yogurt sauce and lettuce leaves.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  A gordita, which means "little fat one" in Spanish (no offense intended), is a thick corn tortilla. Because gorditas are more practical to make in larger quantities, this recipe makes enough for two meals. Refrigerate the posole and gorditas in separate airtight containers for up to one week. The posole can also be stored in the freezer for up to three months.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup masa harina
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 1/2 tbsp vegetable oil
                                                                  • Yes No 1 1/2 tsp minced canned chipotle chile in adobo sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 tsp vegetable oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3/4 lb turkey tenderloin
                                                                  • Yes No 1 tbsp adobo sauce
                                                                  • Yes No 1 16 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 15.5 oz white hominy
                                                                  • Yes No 2 poblano chili pepper
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Preheat oven to 400°.
                                                                  • To prepare gorditas, combine first 4 ingredients. Stir in water, 1 1/2 tablespoons oil, and chipotle chile. Turn out onto a lightly floured surface; roll dough to a 1/4-inch thickness. Cut with a sharp (1 1/2-inch) heart-shaped cookie cutter into 12 gorditas. Place gorditas on a baking sheet coated with cooking spray; discard any remaining dough. Bake at 400° for 8 minutes. Reserve 6 gorditas for another use; refrigerate in an airtight container for up to 1 week.
                                                                  • To prepare posole, heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add onion and garlic; sauté 5 minutes. Combine turkey and 1 tablespoon adobo sauce, tossing well to coat. Add turkey mixture to pan; sauté 3 minutes. Combine 1/4 cup broth and 1 tablespoon flour. Add broth mixture, remaining broth, hominy, and poblano chiles to pan; bring to a boil. Reduce heat; simmer 15 minutes. Remove 2 1/2 cups posole for another use; refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months.
                                                                  • Arrange 6 gorditas on top of posole in pan; cover and simmer 5 minutes. Spoon 1 1/4 cups posole into each of 2 bowls, and top each serving with 3 gorditas. Sprinkle with cilantro.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Fried eggs are delicious and simple. There are different ways in which to fry them but this is my favorite method. You want this to be a gentle method of cooking ? if the oil gets too hot too fast, you?ll end up with crispy, bubbly eggs, when you want them to be soft and silky.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp 1 tablespoon olive oil
                                                                  • Yes No large 4 eggs
                                                                  • Yes No 1/16 tsp 1/16 teaspoon sea salt
                                                                  • Yes No freshly ground black pepper, to taste
                                                                  • Yes No equipment list
                                                                  • Yes No large frying pan
                                                                  • Yes No measuring spoons
                                                                  • Yes No spatula
                                                                  • Yes No paper towels
                                                                  • Fried eggs are delicious and simple. There are different ways in which to fry them but this is my favorite method. You want this to be a gentle method of cooking – if the oil gets too hot too fast, you’ll end up with crispy, bubbly eggs, when you want them to be soft and silky. Jamie’s top tips• The simplest way to store eggs is in the boxes you buy them in – egg shells are porous and can absorb odors from other foods so just remember to keep them away from anything strong-smelling, like fish.• To make an over-easy egg, slide a spatula gently under the egg and with a quick flick of the wrist, turn them over. Don’t lift the egg too high above the pan and you’ll have no problem flipping the eggs without breaking the yolks. It’s easier to use a non-stick pan for this recipe.1. Get your frying pan on a medium to low heat and add enough olive oil to lightly coat the bottom of a large nonstick pan (about 1 tablespoon).2. Crack the eggs into the pan. As the oil gets hotter you’ll see it start to change the color of the eggs. If the oil starts to spit it’s because it’s too hot, so turn the heat right down. Cook until the tops of the whites are set but the yolk is still runny.3. When they’re ready, remove the pan from the heat and take the eggs out using a spatula. Place on a plate and dab them with some paper towels to soak up any excess oil. Serve on toast – no need to butter it – with a sprinkling of the sea salt and freshly ground black pepper.Serving suggestions:Serve on some 7-grain bread.Tips from the dietitian:• Eggs are nature’s perfect protein – although they’re low in saturated fat they’re high in cholesterol so if you eat eggs regularly it’s best to limit yourself to one a day. • Egg whites have no cholesterol and only about 15 calories each depending on the size of the egg so you can eat more of them without feeling guilty.• Fried eggs are a perfect example of a food best made at home – when you order fried eggs out, the griddles are often loaded with grease which makes the end result far worse for your health.Food safety:• Young children, the elderly and pregnant women may have weaker immune systems, which can put them at a higher risk of contracting things like salmonella. To be on the safe side, they should make sure that the yolks on their fried eggs are fully cooked, not runny as suggested above, and should avoid eating foods that contain raw egg such as homemade mayonnaise or chocolate mousse. • Make sure you use eggs by the ‘best before’ date shown on the egg or the box.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grease
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Erin Winemiller created these seafood cakes using the new convenient pouches of boned, skinned salmon.

                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 pink salmon
                                                                  • Yes No 1/2 cup diced apple
                                                                  • Yes No 1/4 cup fine dry bread crumb
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Beat eggs with a fork. Add salmon and break up. Stir in apple, bread crumbs, onions, mayonnaise, curry powder, paprika, and pepper. Shape into four cakes (3/4 in. thick); place on a piece of plastic wrap.
                                                                  • Set a 12-inch nonstick frying pan over medium heat. When hot, add oil, then salmon cakes. Cook until well browned on the bottom, 5 to 7 minutes. Turn cakes over and cook until browned on the other side, 3 to 5 minutes longer.
                                                                  • Serve cakes with aioli.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 4servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Dairy- and flour-free, this cake is a winner year-round. Matzo cake meal—finely ground matzo—stands in for wheat flour.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 8 large egg white
                                                                  • Yes No 1/2 cup almond flour
                                                                  • Yes No 1/4 cup matzo cake meal
                                                                  • Yes No 1/4 cup potato starch
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp potato starch
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 lb strawberry
                                                                  • Preheat oven to 325°.
                                                                  • To prepare cake, place the first 3 ingredients in a large bowl; beat with a mixer at high speed 5 minutes or until thick and pale. Place 8 egg whites in a separate large bowl; beat with a mixer at high speed 3 minutes or until stiff peaks form, using clean, dry beaters. Gently fold egg whites into the egg yolk mixture.
                                                                  • Sift together almond flour, cake meal, and 1/4 cup potato starch; gently fold into egg mixture.
                                                                  • Coat 2 (8 x 2-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Spoon batter into prepared pans. Bake at 325° for 30 minutes or until cake springs back when lightly touched. Invert pans on a wire rack; cool cake completely in inverted pans.
                                                                  • To prepare curd, place orange rind, orange juice, 1/2 cup sugar, 1 tablespoon potato starch, and 3 eggs in a small saucepan; stir with a whisk until smooth. Place pan over medium-low heat; cook for 6 minutes or until thick, stirring constantly. Spoon curd into a bowl, and place plastic wrap on surface of curd. Chill.
                                                                  • Loosen cakes from sides of pans using a narrow metal spatula. Place 1 cake layer, upside down, on a plate. Remove and discard wax paper. Spread half of curd over cake, and arrange half of strawberries over curd. Top with the remaining cake layer, upside down. Spread the remaining curd over cake. Arrange remaining strawberry halves over curd.
                                                                  Yields: 12servings (serving size: 1 wedge)
                                                                  • Total Time: 1 hour 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Notes: Donna Knopf, owner of Vegetas (888/966-9660) in Tempe, Arizona, blends soybeans with mint for a delicious and healthful topper for toasts. The soybean-mint spread can be made through step 3 up to 1 day ahead; cool, cover, and chill. You can assemble crostini up to 1 hour before serving; let stand at room temperature.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz leek
                                                                  • Yes No 1/4 cup chopped shallot
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 1/4 cup frozen soybeans
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 2 tbsp diced mint
                                                                  • Yes No 1 slender, 1 1/2 to 2 inch, 8 oz baguette
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 8 oz english cucumber
                                                                  • Yes No 32 mint
                                                                  • Yes No chili powder
                                                                  • Yes No lime
                                                                  • Trim and discard dark green tops and root ends from leek. Split white stalk lengthwise and rinse well to remove dirt between layers. Finely chop leek.
                                                                  • In a 10- to 12-inch frying pan over medium-high heat, stir leek, shallots, garlic, and soybeans in 2 tablespoons olive oil until leek is limp, 6 to 8 minutes.
                                                                  • Place soybean mixture in a food processor and whirl until coarsely puréed. Add remaining 3 tablespoons olive oil, 1 tablespoon at a time, whirling until mixture has a spreadable consistency. Season to taste with salt and pepper. Stir in the chopped mint.
                                                                  • Slice baguette on a slight diagonal into pieces about 1/4 inch thick; reserve ends for another use. Arrange slices on racks on two baking sheets (each 12 by 15 in.). Spray baguette slices lightly with cooking oil spray or brush tops lightly with olive oil. Bake in a 425° regular or convection oven until lightly browned, 6 to 9 minutes.
                                                                  • Spread about 1 tablespoon warm or cool soybean mixture on each slice of toast. Rinse cucumber and thinly slice crosswise. Garnish each toast with a cucumber slice, a fresh mint leaf, and a sprinkling of chili powder. Serve with lime or lemon wedges to squeeze over each just before eating.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 32appetizers; about 16 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Time: 1 hour, plus brining time. Char siu—Chinese-style barbecued pork—is popular throughout the Islands. We've used its sweet, tangy glaze on pork tenderloin and pineapple, and then tucked both into Hawaiian sweet rolls.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 1 tbsp hawaiian vanilla extract
                                                                  • Yes No 2 1 lb pork tenderloin
                                                                  • Yes No 1/2 cup tomato ketchup
                                                                  • Yes No 1/2 cup hoisin sauce
                                                                  • Yes No 2 tbsp sesame oil
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 12 slice pineapple
                                                                  • Yes No 24 king's hawaiian sweet rolls
                                                                  • Yes No 1 cup cilantro
                                                                  • Make brine: In a large pot, bring 3 1/2 cups water to a boil. Stir in salt, brown sugar, and vanilla. Chill until cool.
                                                                  • Put pork in a 9- by 13-in. pan and pour on brine. Chill at least 3 hours and up to 12.
                                                                  • Make char siu glaze: In a small bowl, mix together ketchup, hoisin, sesame oil, garlic, ginger, and soy sauce. Pour half the sauce into another small bowl.
                                                                  • Prepare grill for indirect medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Lay pork over indirect-heat area and cook, covered, until meat reaches 135° on a meat thermometer, 15 to 20 minutes.
                                                                  • Using a pastry brush and one bowl of glaze, cover pork with glaze, saving 2 tbsp. for the pineapple. Cook pork (if using charcoal, add 6 to 8 briquets to maintain temperature), turning occasionally, until glaze has caramelized slightly and meat thermometer reaches 145°, 5 to 10 minutes. Transfer pork to a cutting board, tent with foil, and let rest 15 minutes.
                                                                  • Lay pineapple slices on direct-heat area of grill, brush with 2 tbsp. reserved glaze, and cook, turning once, until grill marks appear, about 4 minutes per side. Remove slices from grill and cut in half.
                                                                  • Cut pork into 1/2-in. slices. Cut a deep diagonal slit across the top of each roll. Fill each roll with a piece of pork, half a grilled pineapple slice, a cilantro sprig, and 1/2 tsp. glaze from second bowl. Serve rolls with remaining glaze for drizzling.
                                                                  • *Find aromatic Hawaiian vanilla extract at gourmet grocery stores and hawaiianvanilla.com; non-Hawaiian vanilla extract works too.
                                                                  • Make ahead: Brine pork and make char siu glaze up to 1 day ahead.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNocantonese
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    foil
                                                                  Soup Beans
                                                                   2 h 10 m

                                                                  Like poor people everywhere, mountain people in the South thrived for centuries on food that was indigenous, inexpensive and healthful. These days " soup beans" speak instant comfort to anyone who had familial connections from Appalachia, where every garden produced shelling beans that could be eaten fresh or grown to maturity for dry beans. Serve this thick, stewlike soup with cornbread, pickle relish and diced sweet onion.

                                                                  Ingredients
                                                                  • Yes No 1 lb pinto, yellow eyed
                                                                  • Yes No 12 cup water
                                                                  • Yes No 8 oz ham
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Place beans, water, ham, onion, garlic, salt, pepper and crushed red pepper in a large Dutch oven; bring to a boil. Reduce heat and simmer, stirring occasionally, until the beans are very tender and beginning to burst, 1 1/2 to 2 hours. If necessary, add an additional 1/2 to 1 cup water while simmering to keep the beans just submerged in cooking liquid.
                                                                  • Remove from the heat; discard the onion and garlic. Transfer 2 cups of the beans to a medium bowl and coarsely mash with a fork or potato masher. Return the mashed beans to the pot; stir to combine.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine

                                                                  Last week I was planning dinner for visiting friends, and I was seized by a craving for cool, creamy chocolate mousse. I had a bag of Scharffen-Berger chocolate burning a hole in my baking cupboard and no desire to turn on the oven. But there was just one problem: my friend is pregnant, and my favorite recipe for chocolate mousse has not one but two pregnancy no-no's in it. What to do? Make pregnancy-safe chocolate mousse, of course!

                                                                  Ingredients
                                                                  • Yes No 2 egg
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 6 oz good quality semi sweet dark chocolate
                                                                  • Yes No 1/4 cup finishing quality olive oil
                                                                  • Yes No 1 tbsp maple syrup
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No small pinch salt
                                                                  • Yes No grey lavender salt
                                                                  • Yes No cream
                                                                  • Whisk the milk and eggs together, beating for at least a minute. Put in a small, heavy saucepan over low heat. Put a thermometer into the milk mixture and carefully heat, stirring frequently, until the mixture reaches 160°F. Take off the heat.
                                                                  • In another small, heavy saucepan, put the chocolate over low heat. (Break up the chocolate into shards, if not using small baking pieces.) Heat slowly, stirring frequently, until the chocolate is completely melted. Take off the heat and stir in the coffee, if using, and the olive oil.
                                                                  • Add the milk and egg mixture to a blender or food processor, along with the maple syrup, vanilla, and a pinch of fine salt. Blend to combine blend the combine eggs, milk, olive oil, maple syrup, vanilla, and salt.
                                                                  • With the food processor or blender running, slowly pour in the chocolate and coffee mixture and blend until well combined. The final mix will be frothy and smooth.
                                                                  • Fill four 6-ounce dishes or eight to ten smaller ramekins and put in the refrigerator to chill. Depending on the size and depth of the dish this mousse will take from a half hour to three hours to set.
                                                                  • Serve with whipped cream and just a pinch of rough salt.
                                                                  Yields: 10small portions (2 ounces) or 4 larger portions (6 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This top-rated shrimp-and-broccoli pasta recipe is super simple, making it perfect for busy weeknights. Dress up the meal with a glass of light pinot noir.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sun dried tomatoes
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 cup bow tie pasta (farfalle)
                                                                  • Yes No 1 1/2 cup chopped broccoli
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 4 oz cup less fat cream cheese
                                                                  • Yes No 1/2 tsp basil leaves, dried
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No sample ingredient
                                                                  • Yes No another ingredient
                                                                  • Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop.
                                                                  • While tomatoes steep, cook pasta according to package directions, omitting salt and fat. Drain.
                                                                  • Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 30 seconds. Add shrimp; cook 4 minutes. Add broth and cream cheese, stirring to combine; bring to a boil. Reduce heat, and simmer 2 minutes. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in pasta, Parmesan cheese, and juice. Serve immediately.
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Smoked turkey stands in for corned beef in this lightened variation of a deli favorite. Serve with a pickle wedge and chips.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 8 slice rye bread
                                                                  • Yes No 4 1 oz slice reduced fat, reduced sodium swiss cheese
                                                                  • Yes No 8 oz smoked turkey
                                                                  • Yes No 2/3 cup sauerkraut
                                                                  • Yes No 1/4 cup fat free thousand island dressing
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.
                                                                  • Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 6 egg roll wrappers
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1/4 lb smoked slab bacon
                                                                  • Yes No 3 tbsp sour cream
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 small onion
                                                                  • Preheat the oven to 375°. Using a 2-inch round biscuit cutter, stamp out about 30 rounds from the egg roll wrappers. Brush the rounds lightly on both sides with olive oil and arrange them on a baking sheet. Toast in the center of the oven for about 5 minutes, or until lightly browned. Pat off any excess oil with paper towels; let the crisps cool.
                                                                  • Meanwhile, bring a small saucepan of water to a boil. Add the bacon and simmer for 1 minute. Drain and pat dry.
                                                                  • In a small bowl, season the sour cream with salt and pepper and mix well. Spread the sour cream on the rounds and top with the onion, bacon and pepper. Return the rounds to the baking sheet and bake for about 5 minutes, until the bottom is browned and the bacon is hot. Transfer to a platter and serve right away.
                                                                  Yields: 10
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    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

                                                                  You can substitute slices of breast meat from prepackaged rotisserie chicken, which makes the preparation easier, but the dish will be a little higher in fat and sodium.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 6 4 oz chicken breast half (bone-in, skin-on)
                                                                  • Yes No 1 cup chopped cucumber
                                                                  • Yes No 3/4 cup chopped red bell pepper
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup creamy peanut butter
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 8 8 inch fat free flour tortillas
                                                                  • Yes No 4 cup chopped romaine lettuce
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
                                                                  • Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.
                                                                  Yields: 8servings (serving size: 1 wrap)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz light rum
                                                                  • Yes No 1/2 oz dry vermouth
                                                                  • Yes No 1/2 oz Cointreau
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No dash grenadine
                                                                  • Yes No lemon peel
                                                                  • Shake the rum, vermouth, Cointreau, lemon juice, and grenadine with ice; then strain into a chilled cocktail glass. Garnish with lemon peel.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  Cornbread is most often a vehicle for dipping or slathering. This is a dry version; if you like it moist, try this one.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup fine ground yellow cornmeal
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 3 large egg
                                                                  • Heat oven to 425°F and arrange a rack in the middle. Once oven is hot, place butter in a large cast iron skillet and place in the oven until heated through and butter is melted, about 5 minutes.
                                                                  • Meanwhile, combine cornmeal, flour, baking powder, sugar, and salt in a medium bowl and whisk until evenly combined; set aside. Remove skillet from oven, pour butter into a large bowl and return skillet to oven. Add milk and eggs to butter and whisk until smooth.
                                                                  • Add cornmeal mixture to milk mixture and stir until moistened through, about 20 to 30 strokes (it should resemble pancake batter). Immediately pour batter into skillet and smooth out. Bake until a toothpick inserted into the center of the bread comes out clean, about 20 minutes. Slice and serve.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick