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                                                                  Serve with roast chicken or pan-seared pork chops. If you can't find fresh morels, substitute 1 ounce dried ones. Soak in 1 cup hot water for 30 minutes; drain and halve lengthwise.

                                                                  Ingredients
                                                                  • Yes No 4 cup homemade chicken stock
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 cup chopped shallot
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1/2 lb morel mushroom
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No 1/4 cup dry vermouth
                                                                  • Yes No 1/2 2 oz cup grated pecorino romano cheese
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
                                                                  • Heat oil in a large saucepan over medium heat. Add shallots, onion, and thyme to pan; cook 5 minutes or until tender, stirring frequently. Add mushrooms; cook 1 minute. Add rice; cook 1 minute, stirring frequently. Stir in vermouth; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring frequently. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Add cheese, cream, salt, and pepper; cook 2 minutes. Remove from heat; top with chives.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: about 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Tarama (tah-RAH-mah) is a popular no-cook / no-bake Bulgarian appetizer made with fish roe, olive oil and lemon juice. This affordable appetizer (because it's made with carp or cod roe instead of the pricey sturgeon) is usually served with toasted bread and garnished with cured black olives, parsley or celery leaves and a drizzle of olive oil. It is similar to Greek taramosalata. Makes 4-6 servings of Bulgarian Tarama

                                                                  Ingredients
                                                                  • Yes No 8 tbsp cod roe
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tbsp finely grated onion
                                                                  • In the bowl of a food processor (or using an immersion blender), puree roe. Add lemon juice and mix. Slowly pour the oil through the food chute until it is well incorporated. Add the lemon juice and give a final pulse. If tarama is too thick, add water a little at a time to give an easily spreadable consistency. Transfer to a bowl and refrigerate. When ready to serve, drizzle with a little olive oil, sprinkle with paprika and garnish with a few olives and parsley or celery leaves.
                                                                  Cuisine:YesNobulgarian
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Serve these raspberry scones at breakfast or with tea for an afternoon snack.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 3/4 tsp coarse salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 1/2 6 oz cup raspberry
                                                                  • Preheat oven to 400. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
                                                                  • Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead three times to fold in raspberries (there may be loose pieces of dough and a stray berry or two). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on two parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
                                                                  • Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.
                                                                  Yields: 20
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
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                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve

                                                                  The Bellini is a rich blend of peach purée and Prosecco, a sparkling, dry Italian wine. Named for the Venetian painter Giovanni Bellini, the Bellini was created at Harry’s Bar in Venice in 1948 by owner Giuseppe Cipriani. This classic, refreshing drink was served only in the summer months, when white peaches were available. The juice and pulp of the peaches were extracted through a sieve and blended with Prosecco. The rosy-colored elixir became a year-round drink once frozen peach purée became available. What to buy: Frozen peach purée is difficult to find, so you may be limited to savoring a Bellini during the summer months, when fresh peaches are at their finest. Despite what others tell you, only use white peaches for a Bellini, or the color and taste will be off.

                                                                  Ingredients
                                                                  • Yes No 3 part prosecco
                                                                  • Yes No 1 part frozen and white peach purée
                                                                  • Variations:
                                                                  • Tiziano: Substitute good white grape juice for the Peach Purée.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree

                                                                  This colorful, healthy avocado and grapefruit salad recipe features an exciting array of tastes and textures. It has peppery arugula lettuce, a simple and light yogurt dressing, sharp curls of Parmesan cheese, and toasted pine nuts. These ingredients really go wonderfully with the silky avocado, and the sweet and tangy grapefruit. Makes 4 Avocado and Grapefruit Salads

                                                                  Ingredients
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No salt
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1 arugula
                                                                  • Yes No 2 pink grapefruit
                                                                  • Yes No 2 avocado
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No wedge parmesan cheese
                                                                  • Yes No black pepper
                                                                  • Yes No blackberry
                                                                  • In a small bowl, whisk together the yogurt, lemon juice, olive oil, water, salt, and cayenne. Set aside until needed. Divide the arugula on to 4 chilled plates. Top each plate with the grapefruit and avocado. Using a potato peeler, peel thin slices of cheese off the wedge of Parmesan (about 4-5 thin slices per salad. Drizzle over the yogurt dressing, and sprinkle over the pine nuts. Finish each salad with a light grind of fresh ground black pepper, and top with a fresh blackberry if desired. Serve immediately.
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 3 medium scallions, white and tender green parts only
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 3 hass avocados, and pitted
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb cream cheese
                                                                  • Yes No 2 tsp jalapeño hot sauce
                                                                  • Yes No 2 lb smoked salmon
                                                                  • Preheat a grill pan. In a small bowl, toss the scallions, garlic and jalapeño with the vegetable oil. Grill over moderately high heat, turning occasionally, until charred all over, 5 to 6 minutes. Transfer to a work surface and let cool.
                                                                  • Finely chop the scallions and jalapeño and transfer to a medium bowl. Peel the garlic cloves, mash them to a paste and add them to the bowl. Scoop the avocado flesh into the bowl and coarsely mash with a fork. Fold the cilantro and lime juice into the guacamole, season with salt and pepper.
                                                                  • Fold the guacamole with the cream cheese and jalapeño hot sauce; season with salt and pepper. Overlap the smoked salmon slices in pairs. Trim each pair to a 4-by-6-inch rectangle. Pipe a 1-inch thick strip of the guacamole-cream cheese mixture along one of the 4-inch sides of each pair. Roll the smoked salmon into cylinders, transfer to a tray and freeze for 15 minutes or until firm. Cut into 4 pieces; serve on mini toasts.
                                                                  Yields: 1' style='display: block;'>
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  Tip from Margo True, Food Editor: Play with your fire. After years of living in the East, where tri-tip is as common as zebra, I'd lost my tri-tip grilling savvy, especially over charcoal. On my first attempt, the coals, perfect at first, dwindled fast, and the meat took ages to cook. Next I tried grooved coals that burned as hot as a blowtorch. Then I remembered: Play with the fire to get the right heat. I created a coal-free zone to give me medium heat, and moved the tri-tip there. Later, I pushed it back, chasing medium. At the end, I let the breeze fan the coals into a final burst. Cooking over live fire is like driving a stick shift. It feels good to be back in gear. Prep and Cook Time: 1 hour, 20 minutes. Notes: Find sour or bitter oranges (aka Seville oranges) at Latino markets.

                                                                  Ingredients
                                                                  • Yes No 1 2 to 2 1/2 lb beef tri tip
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 2/3 cup sour orange juice
                                                                  • Yes No 1 tsp minced oregano
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Rinse and dry tri-tip. Rub with 1 tbsp. olive oil. Whisk together 1 tsp. cumin, dried oregano, 1 1/4 tsp. salt, and 1/2 tsp. pepper; massage into tri-tip. Let sit 30 minutes.
                                                                  • Make sauce: In a blender, whirl juices with remaining cumin, the fresh oregano, the garlic, 1/2 tsp. salt, 1/2 tsp. pepper, and remaining olive oil. Season to taste with additional salt and pepper.
                                                                  • Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds), leaving a cleared area if using charcoal. Grill tri-tip, turning to brown evenly and, on charcoal, moving it to wherever heat is medium (see "Our Live-Fire Grilling Secrets," below), until a thermometer inserted in center reads 125° to 130° for medium-rare, 25 to 30 minutes. Let meat rest 15 minutes, then cut across the grain into thin, slanting slices. Serve with sauce.
                                                                  • Our Live-Fire Grilling Secrets: Gas is no big deal, because the heat stays steady. Charcoal or hardwood is a different game. Here are a few hints for staying on top of yours.
                                                                  • Keep the Firegrate Ash-free. A big pileup blocks the airflow, choking the fire so it can't burn.
                                                                  • Get to Know Your Coals and How They Burn. Start by following the directions on the package (seriously). Kingsford's new grooved coals, for instance, burn hotter and longer than the smooth kind, so a single layer of coals puts out a lot of heat. Hardwood charcoal pops and sizzles and burns unevenly, but gives great flavor.
                                                                  • Create an Emergency Cool Spot. If your grill is big enough, leave an area of the firegrate free of coals. You'll typically use this cool spot at least once whenever you grill.
                                                                  • Measure the Heat Constantly. Use your grill's thermometer or, if it doesn't have one, your hand. Low heat (250° to 350°) means you can keep your hand 5 in. above the cooking grate for 8 to 10 seconds before you have to yank it away. For medium heat (350° to 450°), you can keep your hand steady for 5 to 7 seconds; for high (450° to 550°), 2 to 4 seconds; for very high (550° to 650°), 1 to 2 seconds.
                                                                  • Move Your Food Around. Once you've identified which spot on the grill has the desired heat, get your food over there (often the emergency spot will have just the temperature you need, if only for a little while). You may have to move food several times before it has finished cooking. The exception: food that cooks in a flash over a super-hot fire.
                                                                  • Manipulate the Fire. Need it hotter? Push coals together or throw on a few more. Cooler? Separate the coals or cover the grill with the lid. Close lid vents to cool it off even more. (Don't close vents under the firegrate, though, or the fire will go out.)
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 8servings
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    kingsford
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    hardwood
                                                                    Brands:
                                                                  • Yes No
                                                                    Kingsford

                                                                  We like serving these zingy cocktails in test tube-shaped tumblers to play up their "bloody" side. Prep Time: 20 minutes. Notes: Make the raspberry purée up to 1 day ahead. Refrigerate airtight, then mix cocktails just before serving.

                                                                  Ingredients
                                                                  • Yes No 4 cup frozen raspberry
                                                                  • Yes No 1 1/2 cup lime juice
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 cup tequila
                                                                  • Yes No 1 cup triple sec
                                                                  • Yes No 5 cup crushed ice cube
                                                                  • Yes No 1 wedge lime
                                                                  • In a blender, combine raspberries, lime juice, and sugar (you may need to do this in batches). Whirl until puréed. Rub purée through a fine strainer set over a glass measure; discard seeds. Stir in tequila and triple sec.
                                                                  • Put half of the crushed ice into the blender with half of the raspberry mixture. Whirl until blended. Repeat with remaining ice and raspberry mix.
                                                                  • If desired, rub rims of 8 glasses (8 oz. or smaller) with lime wedge. Pour a thin layer of sugar into a shallow dish; dip glass rims into sugar. Pour margaritas into glasses and serve cold.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve

                                                                  Removing the milk solids when clarifying butter gives it a higher smoke point, meaning it won't burn when you're sautéing. Refrigerate extra clarified butter up to two weeks. Use it for sautéing fish and vegetables.

                                                                  Ingredients
                                                                  • Yes No 4 qt water
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 4 1 1/2 lb lobster
                                                                  • Yes No 1 cup butter
                                                                  • Combine water and salt in a very large Dutch oven or stockpot; bring to a boil. Plunge lobsters headfirst into boiling water, and return water to a boil. Cover, reduce heat, and simmer 10 minutes. Drain and cool slightly.
                                                                  • Meanwhile, place butter in a medium saucepan over medium-low heat; cook 5 minutes or until completely melted. Skim solids off the top with a spoon, and discard solids. Slowly pour remaining butter out of pan, leaving remaining solids in pan; discard solids.
                                                                  • Place each lobster on its back, twist the body and tail shell apart, and cut the body shell open using kitchen shears. Remove liver and coral roe. Remove meat from tail shell. Remove intestinal vein that runs from the stomach to tip of the tail. Return tail meat to shell. Crack claws using a seafood cracker or nut cracker. Serve tail and claws with warm clarified butter.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings (serving size: 1 lobster)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Although this recipe calls for a regular globe eggplant, if you see baby eggplants or other fresh seasonal varieties, they will work just as well in this tangy appetizer.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb eggplant
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 16 1/2 oz slice multigrain baguette
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 1/2 tbsp lemon juice
                                                                  • Yes No 1/4 cup milk plain greek yogurt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup arugula
                                                                  • Yes No 1 cup red, orange, yellow, and green cherry tomatoes
                                                                  • Yes No 2 tbsp mint
                                                                  • Yes No 1 oz parmigiano-reggiano cheese
                                                                  • Preheat grill to medium-high heat.
                                                                  • Slice eggplant into 1-inch-thick slices; brush both sides evenly with 1 tablespoon oil. Place eggplant in a single layer on a grill rack coated with cooking spray; grill 6 minutes on each side or until eggplant is tender. Brush both sides of bread slices evenly with 2 tablespoons oil. Place bread slices in a single layer on a grill rack coated with cooking spray; grill 1 minute on each side or until toasted.
                                                                  • Combine eggplant, 1/4 teaspoon salt, 1 tablespoon juice, and next 3 ingredients (through garlic) in a food processor; pulse until coarsely chopped. Spoon about 1 heaping tablespoon eggplant mixture on each bread slice.
                                                                  • Combine arugula, tomatoes, and mint in a bowl. Drizzle with remaining 1 1/2 tablespoons juice and remaining 1 tablespoon oil. Sprinkle with remaining 1/4 teaspoon salt; toss to coat. Divide salad mixture evenly among bread slices; top evenly with cheese.
                                                                  • Wine note: Bourillon-D'orleans Vouvray Sec, Vieilles Vignes, Coulee d'Argent 2008 ($22), is a bright, crisp, medium-bodied chenin blanc from the Touraine region of the Loire Valley. Its racy backbone of lemongrass and straw has enough body and acid to stand up to the grill flavors and cut the creamy tartness of the yogurt. --Alexander Spacher
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 2 crostini)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    alexander
                                                                    Supplies:
                                                                  • Yes No
                                                                    drinking straw
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Alexander's

                                                                  Toast the almonds and blanch the vegetables a day ahead to ease preparation during the day's rush. If you would rather not make the Homemade Turkey Stock, substitute fat-free, less-sodium chicken broth.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup sliced almond
                                                                  • Yes No 1 lb carrot
                                                                  • Yes No 1 broccoli florets
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/4 cup diced shallot
                                                                  • Yes No 1/2 cup homemade turkey stock
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 350°.
                                                                  • Spread almonds in a single layer in a shallow pan. Bake at 350° for 7 minutes or until lightly browned and fragrant, stirring occasionally. Cool completely, and set aside.
                                                                  • Place carrots in a large saucepan of boiling water; cook 3 minutes. Remove with a slotted spoon. Plunge into ice water, and drain. Place broccoli in boiling water; cook 2 minutes. Drain and plunge into ice water; drain.
                                                                  • Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the shallots; sauté 2 minutes or until tender. Reduce heat to medium. Add carrots, broccoli, Homemade Turkey Stock, salt, and pepper; cover and cook 6 minutes or until carrots and broccoli are crisp-tender. Sprinkle with almonds. Serve immediately.
                                                                  Yields: 12servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 oz brie cheese
                                                                  • Yes No 1/4 cup sun dried tomatoes in oil
                                                                  • Yes No 2 tomato
                                                                  • Yes No 1/3 cup pitted kalamata olive
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup chopped basil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 8 oz linguine
                                                                  • Yes No 1 lb shrimp
                                                                  • Yes No parmesan cheese
                                                                  • Cube Brie and combine with next 7 ingredients in a bowl. Cover and let stand about 1 hour.
                                                                  • Cook pasta in boiling salted water according to package directions. Two minutes before pasta is al dente, add shrimp. Cook 2 minutes or until shrimp are done.
                                                                  • Drain pasta and shrimp, and immediately toss with Brie mixture. Serve immediately with fresh Parmesan.
                                                                  • The Case for Wine: Carlos Kainz owns and manages Dulces Latin Bistro in Seattle, Washington, along with his wife, chef Julie Guerrero. "Anytime you think of Brie, you can't help but serve apples with it. Pascal Jolivet Sancerre ($48) from the Loire Valley is just that--crisp apples and citrus notes rich enough to cut through the flavor of the Brie."
                                                                  Cuisine:YesNoseattle
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Give your family a taste of the Mediterranean with this simple pasta recipe. Add grilled chicken for an even heartier meal.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 8 oz uncooked farfalle pasta
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 cup yellow onion
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 2 cup grape tomato
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 3 cup baby spinach
                                                                  • Yes No 3 tbsp parmigiano-reggiano cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 3 oz cup crumbled feta cheese
                                                                  • Bring a large pot of water to a boil with 1 tablespoon salt. Add pasta, and cook according to package directions; drain.
                                                                  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and oregano; sauté 12 minutes or until lightly browned. Add garlic; sauté 2 minutes. Add tomatoes and vinegar; sauté 3 minutes or until tomatoes begin to soften. Add pasta and spinach; cook 1 minute. Remove from heat, and stir in Parmigiano-Reggiano, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and pepper. Sprinkle with feta.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings (serving size: about 1 1/2 cups pasta mixture and 3 tablespoons feta)
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Antipasto ingredients are sliced and diced to make a fun, flexible chopped salad. We've thrown in our favorites, and so should you. Add the dressing ingredients to the bowl, too, and mix them when you toss the salad—it's the Italian way.

                                                                  Ingredients
                                                                  • Yes No 1 head romaine lettuce
                                                                  • Yes No 1/4 lb pepperoni
                                                                  • Yes No 1/3 cup drained pimiento
                                                                  • Yes No 1/3 cup chopped red onion
                                                                  • Yes No 1 1/2 cup drained and chopped canned artichoke hearts
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion, and the artichoke hearts or olives. Toss to combine.
                                                                  • Add the vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  This recipe uses leftover loaded baked potatoes to create a rich, creamy soup.

                                                                  Ingredients
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 1/2 cup 1% low-fat milk
                                                                  • Yes No 1/8 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 loaded potatoes
                                                                  • Yes No 1 16 oz fat free, less sodium chicken broth
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Melt butter in a Dutch oven over medium heat. Add onion and celery; saute 3 minutes. Add garlic and bay leaf; sauté 2 minutes. Add milk, thyme, salt, pepper, chopped loaded potatoes, and broth; bring to a boil. Reduce heat; simmer 10 minutes. Ladle soup into 4 bowls; top each serving with 1 tablespoon green onions.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  This Mexican soup's signature ingredients are pork and hominy. Look for hominy - corn from which the hull and germ have been removed - near the canned corn or in the Mexican food section of your supermarket.

                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 lb boston butt pork roast
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2/3 cup chopped roasted anaheim chiles
                                                                  • Yes No 1 tbsp new mexico chile powder
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 29 oz white hominy
                                                                  • Yes No 1 14 1/2 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 14 1/4 oz low-sodium beef broth
                                                                  • Yes No 3/4 cup crushed tortilla chip
                                                                  • Yes No 6 tbsp thinly sliced radish
                                                                  • Yes No 6 tbsp diced onion
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 6 lime
                                                                  • Heat a Dutch oven over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Add onion and garlic; sauté 2 minutes. Stir in chiles and next 8 ingredients (chiles through beef broth). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender.
                                                                  • Remove pork from pan; remove meat from bone. Chop pork; return pork to pan. Serve with chips and remaining ingredients.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 1 1/3 cups soup, 2 tablespoons crushed chips, 1 tablespoon radishes, 1 tablespoon finely chopped onion, 2 teaspoons cilantro, and 1 lime wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  Sweet citrus and dates, in season throughout the West all winter long, pair beautifully with bitter radicchio. Tangelos and blood oranges would also work well in this recipe. Prep Time: 25 minutes. Notes: Assemble the ingredients for this salad the morning of the party—segment the citrus, slice the dates, chop the almonds, shave the cheese into curls with a vegetable peeler—and then toss them together when you're ready to serve, to keep the dates from getting mushy. The dressing can be made up to 1 week ahead and chilled.

                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 3 grapefruit
                                                                  • Yes No 3 navel orange
                                                                  • Yes No 1 1/2 cup pitted medjool dates
                                                                  • Yes No 2 large radicchio
                                                                  • Yes No 1 cup parmesan cheese
                                                                  • Yes No 3/4 cup roasted almonds
                                                                  • In a small jar with a tight-fitting lid, combine garlic paste, pepper, balsamic vinegar, and olive oil. Cap jar and shake vigorously until dressing is emulsified.
                                                                  • With a small, sharp knife, cut ends off grapefruit and oranges. Working with 1 fruit at a time, set it cut side down on a cutting board. Following curve of fruit with knife, slice off peel and white pith. Cut between inner membranes and fruit to release segments; put them in a large bowl. Discard membranes and peel. Pour off juices (or just pour into a glass and drink) to keep salad from getting soggy.
                                                                  • Thinly slice dates and add to bowl along with radicchio, 1/2 cup parmesan shavings, and 1/4 cup almonds. Pour dressing over salad; toss thoroughly to coat. Turn salad onto a large platter or into a bowl and top with remaining 1/2 cup parmesan and 1/2 cup almonds.
                                                                  • Note: Nutritional analysis is per 2/3-cup serving.
                                                                  Yields: 25servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  This St Louis-style barbecue sauce recipe is similar to the more popular Kansas City barbecue sauce, but is a bit less sweet, and a little tangier. This is a delicious barbecue sauce recipe to use on baby back ribs, or grilled chicken. Makes 4 Cups St. Louis-Style Barbecue Sauce

                                                                  Ingredients
                                                                  • Yes No 3 cup tomato ketchup
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 1/2 cup finely minced onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 1/4 cup brown mustard seed
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Whisk together all ingredients in a saucepan and simmer, stirring, on low heat for 20 minutes. Let cool to room temperature. May be used as a basting sauce towards the end of cooking, or brushed on after barbecuing, with additional sauce served on the side.
                                                                  Cuisine:YesNost. louis
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  on a charcoal grill at a friend's house AND on our own grill pan once we got home. The recipe worked just as well indoors. Get the details, with the decadent whipped cream, below...

                                                                  Ingredients
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 tsp bourbon
                                                                  • Yes No 6 peach
                                                                  • Yes No olive oil
                                                                  • Whip the cream in an electric mixer, adding the sugar, vanilla, and bourbon as it starts to thicken. Continue whipping until soft peaks form, about 4 or 5 minutes. Refrigerate.
                                                                  • Heat a grill pan over medium-high heat. Brush a very light layer of olive oil on the cut side of each peach half. Put the peaches face down on the pan, then cover with a medium sauce pan turned upside-down to create a dome over the peaches. Our sauce pan covered about 4 peaches, so you can cook them in batches depending on how big your grill pan and sauce pan are.
                                                                  • Cook peaches for about 6 to 8 minutes, until there are distinct grill marks and the peaches feel warmed through and slightly softened. Remove from pan (they may stick a tiny bit), flip over, and top with a big dollop of whipped cream.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook

                                                                  As the recipe title suggests, these crispy potatoes flavored with mixed toasted spices are from a recipe by Rajat Parr's grandmother, Nirmal.

                                                                  Ingredients
                                                                  • Yes No 2 lb fingerling potatoes
                                                                  • Yes No salt
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Preheat the oven to 400°. In a pot, cover the potatoes with water. Add a large pinch of salt and bring to a boil. Cook over moderately high heat until barely tender, about 10 minutes. Drain and peel the potatoes.
                                                                  • In a small skillet, toast the coriander and cumin over moderately high heat until fragrant, about 1 minute. Transfer to a spice grinder and let cool, then grind to a powder and stir in the turmeric and cayenne.
                                                                  • Spread the potatoes on a large, rimmed baking sheet and toss with the oil and then the spices. Season with salt and bake for 45 minutes, until tender and crisp. Using a fork, lightly crush the potatoes, then sprinkle with the cilantro and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Golden raisins and crisp McIntosh apples make up the filling in this strudel dessert recipe. Store-bought phyllo dough makes prep easy and yields a delightful flaky pastry.

                                                                  Ingredients
                                                                  • Yes No 4 oz day old french bread
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 5 cup diced mcintosh apple
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 8 frozen phyllo dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 375°.
                                                                  • Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/4 cups.
                                                                  • Melt 1 tablespoon butter in a large skillet over medium-high heat; add breadcrumbs. Cook 4 minutes or until lightly browned, stirring frequently. Combine breadcrumbs, apples, sugar, raisins, and cinnamon in a medium bowl; toss to combine.
                                                                  • Lightly coat each of 4 phyllo sheets with cooking spray, placing one on top of the other. Cover with plastic wrap, pressing gently to seal the sheets together; discard plastic wrap. Spoon 3 cups apple mixture along 1 long edge of stacked phyllo, leaving a 2-inch border. Fold short edges of phyllo to cover 2 inches of apple mixture on each end. Starting at long edge with 2-inch border, roll up jellyroll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jellyroll pan coated with cooking spray. Repeat the procedure with remaining phyllo dough, cooking spray, and apple mixture.
                                                                  • Melt 2 tablespoons butter, and brush over strudels. Bake at 375° 25 minutes or until golden. Cool on a wire rack 20 minutes before serving.
                                                                  Cuisine:YesNoaustrian
                                                                  Yields: 8servings (serving size: 1 (3-inch) slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Many Bundt cakes are heavy and buttery, but this one is surprisingly light and incredibly moist under its silky chocolate glaze. Strong-brewed coffee in the batter intensifies the chocolate flavor while cutting the sweetness.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 5 oz bittersweet chocolate
                                                                  • Yes No 3/4 cup canola oil
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1 tbsp baking soda
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 cup strong brewed coffee
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No 1/2 tbsp corn syrup
                                                                  • Yes No 1/2 tbsp unsalted butter
                                                                  • Preheat the oven to 350°. Spray a 12-cup Bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
                                                                  • In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
                                                                  • Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.
                                                                  • In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
                                                                  • Pour the ganache over the cooled cake.Let the cake stand until the glaze is set, at least 30 minutes, before serving.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 11servings
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  A traditional injera batter may ferment for days, but this streamlined version comes together quickly. Yogurt adds sourness, while the club soda creates bubbles for a lighter batter. To use the same amount of whole wheat flour in place of teff flour, add 1/2 cup water to the batter; the characteristic tangy flavor may be subdued.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 cup cubed carrot
                                                                  • Yes No 3/4 cup diced shallot
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 1/2 inch ginger
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 4 cardamom pods
                                                                  • Yes No 2 thyme
                                                                  • Yes No 2 cup organic vegetable broth
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 9 oz teff whole grain flour
                                                                  • Yes No 4 1/2 oz all purpose flour
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 1/2 cup club soda
                                                                  • Yes No 3/4 cup yogurt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare chutney, heat oil in a large nonstick skillet over medium-high heat. Add carrot, shallots, garlic, and ginger to pan. Reduce heat to low, and cook 10 minutes, stirring occasionally. Add sugar, honey, butter, cardamom, and thyme; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 45 minutes or until carrot is tender and liquid almost evaporates. Discard thyme sprigs and ginger. Stir in 1/2 teaspoon salt; cool.
                                                                  • To prepare injera, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and 1 teaspoon salt in a large bowl; stir with a whisk. Combine club soda and yogurt in a small bowl, stirring with a whisk until smooth. Add the yogurt mixture to the flour mixture; stir with a whisk until smooth.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Pour about 1/3 cup batter per flatbread onto pan in a spiral, starting at the center; cook 20 seconds. Cover the pan; cook an additional 40 seconds or just until set. Transfer to a plate, and cover with a cloth to keep warm. Repeat procedure with remaining cooking spray and batter, wiping the pan dry with a paper towel between flatbreads. Serve flatbreads with chutney.
                                                                  Yields: 14servings (serving size: 1 flatbread and 2 tablespoons chutney)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    emeril's
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Emeril's
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup white balsamic vinegar
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1 large yellow bell pepper
                                                                  • Yes No 1 large peach
                                                                  • Yes No 1 medium cucumber
                                                                  • Yes No 1 cup diced frisée
                                                                  • Yes No 1 cup coarsely chopped arugula
                                                                  • Yes No 1 cup thinly sliced napa cabbage
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 oz goat cheese (chèvre)
                                                                  • Yes No 1/2 cup slivered almond
                                                                  • Yes No 1 large egg
                                                                  • Yes No smoked paprika
                                                                  • Preheat the oven to 350°. In a saucepan, combine the 2 vinegars and bring to a boil. Put the celery and carrots in a heatproof bowl and pour the vinegar over the vegetables. Let stand until cool. Stir in the peppers and refrigerate until cold, 20 minutes.
                                                                  • Drain off all but 2 tablespoons of the vinegar from the vegetables; reserve it for another use. Add the peach, cucumber, frisée, arugula and cabbage to the bowl. Drizzle the salad with the olive oil, season with salt and pepper and toss. Add the goat cheese and almonds and toss gently. Top the salad with the egg slices, sprinkle with smoked paprika and serve.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve

                                                                  For a classic meat-and-potatoes combo, pair this simple dish with German-style sausages.

                                                                  Ingredients
                                                                  • Yes No 6 2 lb red potato
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 tbsp dill weed
                                                                  • Yes No 2 tbsp fresh curly parsley
                                                                  • Place potatoes in a large pot of water. Bring to a boil, and cook until fork tender, 15 to 18 minutes. Drain. Transfer to a warm serving bowl, add butter, and season with salt and pepper. Toss with herbs.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  These crispy Moroccan pastries ( briouats or braewats ) are made with a tasty combination of ground meat ( kefta ) and veggies. Although usually served as an appetizer or side, they can also be presented as a main dish. A Moroccan dough called warqa is traditionally used to wrap the filling for briouats, but spring roll wrappers or phyllo dough are good substitutes. How to Fold Briouats Into Cylinders shows how to work with all of these doughs. Briouats can be made in advance and stored in the fridge or freezer until frying time. Serves 4 to 6.

                                                                  Ingredients
                                                                  • Yes No 8 225 gram oz turkey
                                                                  • Yes No 1 500 gram lb carrot
                                                                  • Yes No 1 500 gram lb zucchini
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 tsp dried beef
                                                                  • Yes No 1/2 tsp ginger
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 egg
                                                                  • Yes No
                                                                  • Yes No 1 lb spring roll wrappers
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 egg yolk
                                                                  • Cook the ground beef in one tablespoon of olive oil, stirring constantly to break up the meat. Drain the cooked meat, and set aside.
                                                                  • Wash and peel the carrots, and grate them into fine strands. Pick up handfuls of the carrots, and press or squeeze out the excess liquid. Discard the juice, or reserve it for another use.
                                                                  • Wash the zucchinis and grate them into fine strands. Squeeze out the excess juice as you did for the carrots. Again, you can discard or reserve this liquid for another use.
                                                                  • Heat the remaining 2 tablespoons of olive oil in a large skillet. Add the zucchini, carrots, onions, and seasoning, and saute over fairly high heat for four to five minutes, or just until the vegetables soften. Don't overcook, or the vegetables will release too much liquid and turn mushy.
                                                                  • Add the cooked meat, stir to mix, and adjust the seasoning. Mix in the beaten egg, and cook for one minute longer. Remove the filling from the heat and set aside.
                                                                  • See How to Fold Briouats into Cylinders or follow the directions below.
                                                                  • To fold cylinders from large sheets of warqa or phyllo dough, cut the dough into long strips about four inches wide. Brush the bottom half of the dough with melted butter. Place a large tablespoon or two of filling towards the bottom of the dough. Fold the two long sides of the dough into the center to partially cover the filling. Fold the bottom edge of the dough up over the filling to fully enclose it. Roll the folded dough up like a rug, sealing the edge of the dough to the roll with a little egg yolk.
                                                                  • Deep fry the briouats in hot oil until light to medium golden brown, about five to seven minutes. Drain and serve. Briouats stay warm for a long time, but if frying them well in advance of serving, you can reheat them in a 350 degree oven for five to 10 minutes.
                                                                  • Uncooked briouats can be refrigerated for one day or frozen for up to two months in a freezer bag or plastic storage container. They can be fried directly from the freezer, or allowed to thaw for 30 minutes to one hour before frying.
                                                                  Cuisine:YesNomorroccan
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Jing Tio hand-delivers bottles of Spanish arbequina olive oil to chef Ron Siegel of the Dining Room at the Ritz-Carlton in San Francisco. Siegel uses the artichoke-inflected oil to marinate flank steak. The oil has such a wonderful flavor that Siegel also uses it in place of butter in the soft polenta that accompanies the beef.

                                                                  Ingredients
                                                                  • Yes No one 1 3/4 lb beef flank steak
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 thai bird chiles
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 1/2 cup chicken stock
                                                                  • Yes No 1 5 1/2 oz cup stone ground white cornmeal
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup mascarpone cheese
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No balsamic vinegar
                                                                  • In a large, shallow dish, coat the flank steak with the garlic and chiles. Drizzle with 2 tablespoons of the olive oil and set aside at room temperature for 2 hours.
                                                                  • In a medium saucepan, bring the chicken stock to a boil over high heat. Gradually whisk in the polenta and bring to a simmer. Cook over moderately low heat, whisking often, until the polenta is thick and no longer gritty, about 45 minutes.
                                                                  • Meanwhile, light a grill. Season the steak with salt and pepper and grill over a hot fire until nicely browned on the outside and medium-rare within, about 4 minutes per side. Transfer the steak to a carving board and let rest for 5 minutes.
                                                                  • When the polenta is tender, stir in the mascarpone, Parmesan and the remaining 2 tablespoons of olive oil. Season the polenta with salt and pepper.
                                                                  • Slice the flank steak against the grain 1/4 inch thick. Drizzle with balsamic vinegar and serve with the polenta.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Endive leaves are the perfect delivery device for mouthfuls of sweet roasted figs, crunchy candied pecans, and pungent, salty blue cheese. Easy, too! Game plan: The pecans can be prepared a day ahead and stored in an airtight container. This recipe was featured as part of our Killer Apps menu.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 24 pecan halves
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp packed golden brown sugar
                                                                  • Yes No 1 tbsp maple syrup
                                                                  • Yes No 6 fig
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 head belgian endive
                                                                  • Yes No 1/2 cup crumbled blue cheese
                                                                  • Heat the oven to 400°F. Melt butter in a medium sauté pan over medium heat until foaming. Add pecans, granulated sugar, brown sugar, and maple syrup. Cook, stirring often, until sugars dissolve and mixture bubbles. Turn mixture onto a piece of aluminum foil or waxed paper, set in a dry place, and let cool.
                                                                  • Quarter figs lengthwise, toss in olive oil, season with salt and pepper, place on a baking sheet, and roast in the oven until just soft, about 10 minutes.
                                                                  • Trim off the bottoms of the endive and separate the heads into leaves. Choose the best 24 leaves (do not use the hearts). Place 1 fig quarter and 1 teaspoon of the blue cheese on each leaf. Top with a pecan and serve.
                                                                  Yields: 24hors d'oeuvres
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  Notes: If desired, stir a can of diced green chilies into the green salsa. Or, instead of salsas, use red and green chili sauces, canned or homemade. Cotija cheese is available in many supermarkets and in Latino grocery stores. You can make the beans up to 3 days ahead; chill airtight. Reheat to use.

                                                                  Ingredients
                                                                  • Yes No 12 7 to 8 inch corn tortilla
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 6 large egg
                                                                  • Yes No 3 cup finely shredded iceberg lettuce
                                                                  • Yes No bacon black beans
                                                                  • Yes No canned chunky tomato salsa
                                                                  • Yes No canned green salsa
                                                                  • Yes No 1 1/2 cup shredded mild cheddar cheese
                                                                  • Yes No 6 tbsp packed feta cheese
                                                                  • Yes No avocado
                                                                  • Yes No jalapeño chili pepper
                                                                  • Yes No sour cream
                                                                  • Yes No 2 lime
                                                                  • Yes No salt
                                                                  • Stack tortillas, seal in foil, and heat in a 375° oven until hot, 10 minutes.
                                                                  • In a 12-inch nonstick frying pan over medium heat, melt butter. Break eggs into pan, slightly apart; cover and cook just until whites are almost firm and yolks are still soft, about 3 minutes.
                                                                  • Meanwhile, spread 1/2 cup lettuce on each plate. Lay tortillas on lettuce and spoon beans over tortillas. With a wide spatula, transfer an egg to each serving. Spoon tomato salsa around one side of eggs, green around the other side. Sprinkle with cheddar cheese, then cotija.
                                                                  • Garnish as desired with avocado, jalapeño chilies, sour cream, and lime wedges; add salt to taste. Enclose remaining tortillas in a linen napkin to keep warm, and serve alongside.
                                                                  • Bacon black beans: In a 10- to 12-inch frying pan over medium-high heat, stir 4 oz. chopped bacon (4 slices) until crisp and brown, 5 to 7 minutes. With a slotted spoon, transfer to paper towels to drain. Spoon all but 2 tablespoons fat from pan (save for huevos, preceding, if desired, or discard) and add 2 minced or pressed garlic cloves and 1 cup chopped onion. Stir often over high heat until onion is limp, about 3 minutes. Meanwhile, rinse and drain 2 cans (15 oz. each) black beans; add to pan along with 1 cup fat-skimmed chicken broth. Stir often until most of the liquid is evaporated, 5 to 7 minutes. Stir bacon into beans. If beans have gotten too dry, thin with a little more broth.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    rinse
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 1/2 lb summer squash
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 cup ricotta cheese
                                                                  • Yes No 1/2 cup sun dried tomatoes in oil
                                                                  • Yes No 1/4 lb salami
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3/4 lb elbow macaroni
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • In a large frying pan, heat the oil over moderately high heat. Add the summer squash, minced garlic, salt, and the oregano and cook, stirring, until tender, about 5 minutes. Add the ricotta cheese, sun-dried tomatoes, salami, and the pepper.
                                                                  • In a large pot of boiling, salted water, cook the macaroni until just done, about 8 minutes. Drain and toss the pasta with the sauce. Top with the Parmesan.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  Ingredients
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 lb sweet potato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Combine the first 4 ingredients in a small bowl.
                                                                  • Combine oil and sweet potatoes in a medium bowl; toss to coat. Heat a large grill pan coated with cooking spray over medium heat. Add potatoes, and cook for 10 minutes, turning occasionally. Place potatoes in a large bowl; sprinkle with cumin mixture and cilantro. Toss gently.
                                                                  Yields: 4servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

                                                                  Time: 1 1/2 hours. Come fall, nothing beats the sweet and spicy waffles at Garland's Oak Creek Lodge in Sedona, AZ. To keep them warm and crisp, put directly on a rack in a 200° oven for up to 40 minutes.

                                                                  Ingredients
                                                                  • Yes No 9 tbsp butter
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 7 tsp lemon juice
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 6 granny smith apple
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 1/2 tbsp corn starch
                                                                  • Yes No 1 1/2 cup unfiltered apple cider
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tsp nutmeg, ground
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 3/4 cup pumpkins in can
                                                                  • Yes No olive oil cooking spray
                                                                  • Prepare apples and syrup: Melt 6 tbsp. butter in a 12-in. nonstick frying pan over medium heat. Add honey, 2 tsp. lemon juice, 1/4 tsp. cinnamon, and apples. Cook, stirring occasionally, until apples are lightly glazed and have softened slightly, about 10 minutes.
                                                                  • Meanwhile, in a medium saucepan, whisk together 3/4 tsp. cinnamon, the sugar, and cornstarch. Add apple cider and 5 tsp. lemon juice and whisk to combine. Bring to a boil over medium heat and cook, stirring often, 2 minutes. Remove from heat and whisk in 3 tbsp. butter.
                                                                  • Make waffles: In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, ginger, nutmeg, and cinnamon. In another medium bowl, whisk egg yolks until pale yellow; whisk in oil, buttermilk, and pumpkin.
                                                                  • In bowl of a stand mixer fitted with the balloon whisk, beat egg whites until soft peaks form. Add egg yolk mixture to flour mixture, stirring to combine. Gently fold in egg whites just until blended.
                                                                  • Preheat oven to 200°. Preheat a waffle iron and coat it with cooking-oil spray. Ladle 1 cup batter (or amount directed by waffle-iron maker) onto hot iron, spreading with a spatula, and cook until nicely browned, about 5 minutes. Transfer waffle directly to oven rack. Repeat with remaining batter. Meanwhile, reheat apples and syrup.
                                                                  • Break waffles into sections, divide among 8 plates, and top with apples and syrup. Serve remaining syrup on the side.
                                                                  • Note: Nutritional analysis is per 2 waffles with 1/4 cup syrup.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 16waffles
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Although imported swordfish is endangered, the population for North American species is healthy. Check with your fish seller to make sure the fish you purchase was caught in the United States or Canada.

                                                                  Ingredients
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 1/2 cup mint
                                                                  • Yes No 3 tbsp orange juice
                                                                  • Yes No 2 tbsp chopped scallion
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp grated lime rind
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 lb swordfish fillets
                                                                  • Yes No 24 cherry tomato
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare pesto, combine first 8 ingredients in a food processor; process until smooth. Let stand 30 minutes.
                                                                  • Prepare grill to medium-high heat.
                                                                  • To prepare skewers, combine lime rind and next 5 ingredients (through 2 garlic cloves) in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator for 30 minutes, turning bag once. Remove fish from bag; discard marinade. Thread fish and tomatoes alternately onto each of 8 (8-inch) skewers; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
                                                                  • Place skewers on a grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning every 2 minutes. Serve with pesto.
                                                                  Cuisine:YesNonorth american
                                                                  Yields: 4servings (serving size: 2 skewers and about 2 tablespoons pesto)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Notes: Marinating the meat in a heavy zip-lock bag is efficient, but you can also use a large bowl or baking dish; turn pieces in marinade to coat, then cover and chill, turning pieces occasionally. If the marinade includes a little oil, sticking during grilling is not usually a problem. However, if the meat is very lean or has no marinade, or if your marinade contains a lot of sugar, brush the food or grill lightly with oil to prevent sticking. If you use cuts of meat that are slightly thinner than 1 inch, check for doneness sooner; if meat is thicker - 1 1/4 to 1 1/2 inches - use medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds) and allow a few more minutes for cooking.

                                                                  Ingredients
                                                                  • Yes No 1 lb tender beef steak, pork
                                                                  • Yes No spiced cider and maple marinade
                                                                  • Yes No lemon pepper marinade
                                                                  • Yes No soy balsamic marinade
                                                                  • Yes No wine and herb marinade
                                                                  • Trim and discard excess fat from meat (dripping fat can cause flare-ups). Rinse pieces and pat dry; if necessary, cut into serving-size pieces.
                                                                  • Place meat in a heavy zip-lock bag (1-gal. size; see notes). Seal bag and turn to coat pieces in marinade. Chill, turning occasionally, at least 30 minutes or up to 1 day for meats and poultry, 20 to 30 minutes for fish.
                                                                  • With tongs, lift pieces from bag and lay on a barbecue grill 4 to 6 inches above a single, solid layer of hot coals or high heat on a heated gas grill (you can hold your hand at grill level only 2 to 3 seconds; see notes); close lid on gas barbecue. Discard marinade.
                                                                  • With a wide spatula or tongs, turn pieces over halfway through cooking. (For fish fillets with skin, grill skin side down first; to turn, slip spatula under flesh and flip onto another place on grill. Remove and discard skin.) Cook beef or lamb until done to your liking (cut to test), 8 to 10 minutes total for medium-rare; pork and chicken until no longer pink in center of thickest part (cut to test), 9 to 12 minutes total; or fish until barely opaque but still moist-looking in center of thickest part (cut to test), 9 to 12 minutes total. Transfer meat to a board or platter and let rest 2 to 3 minutes before serving.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  Herb Cheesecake
                                                                   6 h 25 m

                                                                  Cheesecake is not for dessert only...pull this savory, make-ahead variety out of the fridge and you've got an exquisite appetizer to satisfy a crowd.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 10 3/4 oz campbell's condensed cream of celery soup
                                                                  • Yes No 1 15 oz ricotta cheese
                                                                  • Yes No 2 cream cheese
                                                                  • Yes No 1/2 cup shredded asiago cheese
                                                                  • Yes No 1/2 cup grated pecorino romano cheese
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Yes No 2 tsp diced basil
                                                                  • Yes No 2 tsp diced thyme
                                                                  • Yes No 1 tsp diced tarragon
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No assorted crackers
                                                                  • Spray a 9-inch springform pan with the cooking spray.
                                                                  • Place the soup, ricotta cheese and cream cheese into a food processor. Cover and process until the mixture is smooth. Add the Asiago cheese, Romano cheese, eggs, garlic, parsley, basil, thyme, tarragon and black pepper. Cover and process until smooth. Pour the batter into the pan. Place the pan onto a rimmed baking sheet.
                                                                  • Bake at 325°F. for 1 1/2 hours or until set. Let the cheesecake cool completely in the pan on a wire rack. Cover the pan and refrigerate for 4 hours or overnight.
                                                                  • Spread the sour cream on the top of the cheesecake. Sprinkle with additional fresh herbs. Serve with the crackers.
                                                                  Yields: 16
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 6 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp minced cilantro
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1/2 cup chopped tomato
                                                                  • Yes No 1/4 cup diced avocado
                                                                  • Yes No 2 tbsp chopped scallion
                                                                  • Yes No 1 tbsp chopped jalapeño chili pepper
                                                                  • Yes No 4 cup salad greens
                                                                  • Combine first 5 ingredients in a large bowl; stir well with a whisk. Add beans, tomato, avocado, onions, and jalapeno; toss well. Cover and chill 2 hours. Serve over salad greens.
                                                                  Yields: 4servings (1/2 cup bean mixture and 1 cup salad greens)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 7 1 lb, 16 cup large mango
                                                                  • Yes No 3 cup fresh pineapple cubes
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No one 14 oz, 5 cup sweetened coconut
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1/4 thick cup coconut cream, from the top of a of full fat coconut milk
                                                                  • Yes No 9 large egg white
                                                                  • Yes No 1/2 cup roasted almonds, finely ground
                                                                  • In a large bowl, toss the mangoes and pineapple with 1/2 cup of the sugar and let stand for 30 minutes.
                                                                  • Meanwhile, preheat the oven to 325°. Spread the coconut on a baking sheet and toast for about 8 minutes, stirring occasionally, until golden and fragrant. Let cool.
                                                                  • In each of 2 large skillets, heat 1 tablespoon of the canola oil until shimmering. Divide the mangoes and pineapple between the skillets and cook over high heat, stirring and shaking the skillets, until the fruit is slightly softened, about 5 minutes. Add 2 tablespoons of the thick coconut cream to each skillet and stir until melted. Transfer all of the fruit to a 3 1/2- to 4-quart shallow baking dish.
                                                                  • In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until soft peaks form. With the machine on, gradually beat in the remaining 3/4 cup of sugar until the whites are firm and glossy, about 3 minutes. Using a large rubber spatula, fold in the toasted coconut and ground almonds.
                                                                  • Spoon 1/4-cup mounds of the macaroon mixture over the mangoes and pineapple, leaving little gaps here and there. Bake the fruit cobbler for about 45 minutes, until the fruit is bubbling and the macaroon topping is browned and firm. Transfer the cobbler to a rack and let cool completely before serving, about 3 hours.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  Ideal for a cocktail buffet, these appetizer shrimp are marinated for only 30 minutes and quite flavorful without any sauce. Serve with toothpicks.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup dry vermouth
                                                                  • Yes No 2 tbsp chopped thyme
                                                                  • Yes No 1 tbsp chopped marjoram
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 36 1 3/4 lb large shrimp
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Combine first 9 ingredients in a large zip-top plastic bag. Marinate in refrigerator 30 minutes, turning bag occasionally.
                                                                  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of shrimp; cook 1 1/2 minutes on each side or until done. Remove shrimp from pan. Repeat with remaining olive oil and remaining shrimp.
                                                                  Yields: 12servings (serving size: 3 shrimp)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 3 3/4 cup sweet late harvest white wine
                                                                  • Yes No 2 1/4 cup orange juice
                                                                  • Yes No 1 cup campari
                                                                  • Yes No crushed ice
                                                                  • In a large pitcher, mix the white wine with the fresh orange juice and Campari. Refrigerate until chilled, about 2 hours. Fill tall glasses with ice, pour the cocktail over the ice and serve.
                                                                  Yields: 10
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  A water bath insulates the delicate egg custard to ensure a creamy texture. This is a great make-ahead dessert, because both the crème caramel and the concassé (a coarsely chopped mixture) need to chill for at least four hours.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 2/3 cup 2% reduced fat milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup cream of coconut
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No pineapple concassé
                                                                  • Preheat oven to 325°.
                                                                  • Combine 1/3 cup sugar and water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 10 minutes). Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each ramekin quickly until caramelized sugar coats bottom of cup.
                                                                  • Place eggs and egg white in a medium bowl; stir well with a whisk. Add milk and next 4 ingredients (milk through salt), stirring until well blended. Divide egg mixture evenly among prepared ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted in center comes out clean. Remove ramekins from pan. Cover and chill at least 4 hours.
                                                                  • Loosen edges of custards with a knife or rubber spatula. Place dessert plate, upside down, on top of each ramekin; invert onto plate. Serve with Pineapple Concassé.
                                                                  Yields: 6servings (serving size: 1 custard and 1/4 cup pineapple concassé)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 slender lb asparagus
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Preheat oven to 425 degrees. Peel bottom half of each asparagus stalk. Toss asparagus with oil, salt, and pepper on a rimmed baking sheet. Roast until tender and golden, about 15 minutes.
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast

                                                                  Prep and Cook Time: about 25 minutes. Notes: We adapted this recipe from Cetrella Bistro and Café in Half Moon Bay, California, where executive chef Lewis Rossman adds shavings of raw pumpkin to spinach salad for his special October menu. Look for toasted pumpkin-seed oil at natural- and specialty-food stores.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup pomegranate juice
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 6 oz banana squash
                                                                  • Yes No 6 qt baby spinach
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup salted, roasted pumpkin seeds
                                                                  • In a large serving bowl, whisk together pomegranate juice, vinegar, and oil.
                                                                  • Peel pumpkin. With a vegetable peeler, cut raw pumpkin into paper-thin 1- by 3-inch strips; you'll need about 2 1/2 cups. Add pumpkin shavings to pomegranate vinaigrette and mix gently.
                                                                  • Add spinach and mix to coat; add salt and pepper to taste. Sprinkle with pumpkin seeds.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 1 extra large onion
                                                                  • Yes No 1 extra large carrot
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 lb black-eyed peas
                                                                  • Yes No two 1 lb smoked ham hock
                                                                  • Yes No 2 qt chicken stock
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 small baguette, 3/4 inch thick
                                                                  • Yes No parmigiano-reggiano cheese
                                                                  • In a large, enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add the onion, carrot and minced garlic and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add the drained black-eyed peas, ham hocks, chicken stock and bay leaves and bring to a boil. Reduce the heat to very low, cover partially and cook until the beans are tender, about 1 1/2 hours. Season generously with salt and pepper and let stand for 30 minutes.
                                                                  • Meanwhile, preheat the oven to 350°. Toast the bread slices in the oven for about 8 minutes, until golden. Brush lightly with olive oil and rub lightly with the garlic clove.
                                                                  • Drain the black-eyed peas; discard the ham hocks and bay leaves. Transfer the peas to a serving bowl. Stir in the remaining 1/4 cup of olive oil and season with salt and pepper. Serve the black-eyed peas with the garlic toasts, passing grated cheese at the table.
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate

                                                                  Cozy up by the crackling fire with a hot cup of tea and these perfectly spiced cookies.

                                                                  Ingredients
                                                                  • Yes No cookie base
                                                                  • Yes No 2 cup old fashioned oatmeal
                                                                  • Yes No 1 tsp pumpkin pie spice
                                                                  • Make the cookie base recipe, adding the oatmeal and apple pie or pumpkin pie spice (or substitute). Shape and bake as in the base recipe, or roll and freeze. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. To Make Now and Bake Later: When you mix a batch of cookies, double the recipe. Bake half the dough according to the recipe and divide the rest into 4 equal portions. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag. To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like. Bake on a parchment- or foil-lined baking sheet.
                                                                  Yields: 60cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 cup coarsely chopped pecan
                                                                  • Yes No 1 jumbo lb shrimp
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 large peach
                                                                  • Yes No 1 6 oz mixed baby salad greens
                                                                  • Yes No sweet tea vinaigrette
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup crumbled blue cheese
                                                                  • Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
                                                                  • Preheat grill to 350° to 400° (medium-high) heat. Devein shrimp, if desired, and toss with olive oil. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink. Grill peach wedges 1 to 2 minutes on each side or until grill marks appear.
                                                                  • Toss salad greens with Sweet Tea Vinaigrette; season with salt and pepper to taste, and top with grilled shrimp, peaches, blue cheese, and pecans. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Total Time: 1 hour 6 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  The best part about this Low-Country Boil (other than taste) is the cleanup factor. One pot to use, one pot to clean.

                                                                  Ingredients
                                                                  • Yes No 1 3 oz zatarains crab
                                                                  • Yes No 2 medium white onion
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 1 1/2 lb kielbasa sausage
                                                                  • Yes No 2 medium green bell pepper
                                                                  • Yes No 6 ear corn
                                                                  • Yes No 1 1/2 lb shrimp
                                                                  • Fill a stockpot halfway with water. Add the Zatarains, onions, and garlic and bring to a boil. Add the sausage and simmer over medium-high heat for 5 minutes. Add the peppers and corn, bring back to a boil, and add the shrimp. Cook until the shrimp are pink, about 3 to 4 minutes. Strain. Serve with cocktail sauce, saltines, bread, and salad.
                                                                  Yields: 6
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 1 medium eggplant
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3/4 lb fusilli pasta
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 3 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No 1 1/2 tsp finely grated lemon zest
                                                                  • Yes No 2 oz goat cheese (chèvre)
                                                                  • Preheat the oven to 375°. In a large bowl, toss the eggplant with 3 tablespoons of the olive oil and season with salt and pepper. Spread the eggplant on a large rimmed baking sheet and roast for about 30 minutes, until browned on the bottom. Using a metal spatula, turn the eggplant, scraping it off the baking sheet (it might break up slightly) and roast for about 10 minutes longer, until very tender.
                                                                  • Meanwhile, in a large pot of boiling salted water, cook the fusilli until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
                                                                  • In a very large, deep skillet, toast the pine nuts over moderate heat, tossing frequently, until lightly golden in spots, about 5 minutes. Transfer the pine nuts to a work surface and coarsely chop them.
                                                                  • Heat the remaining 3 tablespoons of olive oil in the skillet. Add the garlic and cook over moderate heat, stirring, until tender, about 1 minute. Add the crushed red pepper and cook for 30 seconds. Add the fusilli, roasted eggplant, pine nuts, lemon juice and the reserved pasta water and toss over moderate heat until the pasta is evenly coated, about 1 minute. Season the pasta with salt and pepper and remove from the heat. Add the parsley and lemon zest and toss. Add the goat cheese and toss gently until the cheese is slightly melted. Spoon the fusilli into bowls and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup walnut
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1 shallot
                                                                  • Yes No 2 pear
                                                                  • Yes No 6 tbsp apple cider vinegar
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 4 whole cloves, whole
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Preheat oven to 375 degrees. Spread walnuts in a single layer on a small rimmed baking sheet, and toast until fragrant and browned, 7 to 9 minutes. Remove from heat; let cool, and roughly chop. Set aside.
                                                                  • Heat oil in a small saucepan over medium heat. Add shallot, and saute until softened, about 2 minutes. Add pears, vinegar, honey, and cloves. Bring to a boil, reduce heat, and cook until pears are tender, 4 to 5 minutes. Discard cloves, and stir in raisins and reserved walnuts. Remove from heat. Serve warm or at room temperature.
                                                                  Yields: 4
                                                                  • Prep Time: 8 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb turnip
                                                                  • Yes No 1 tbsp chopped ginger
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 6 oz monkfish trimmings from the fish below
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup sake
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp sliced ginger
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tbsp blond miso
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No four 6 oz monkfish loins of outer membranes, trimmings
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 2 tsp crushed szechuan peppercorn
                                                                  • Yes No wondra flour
                                                                  • MAKE THE TURNIP PUREE: In a saucepan, cover the turnips with water and bring to a boil. Add the ginger and simmer over moderately high heat until the turnips are tender, about 20 minutes; drain, reserving 1/4 cup of the cooking liquid and the ginger. Transfer the turnips, ginger and cooking liquid to a blender, add the butter and puree until very smooth. Season with salt and white pepper and keep warm.
                                                                  • MEANWHILE, MAKE THE SAKE BROTH AND PREPARE THE MUSHROOMS: In a saucepan, combine the fish trimmings with the water, sake, garlic, ginger and scallion and bring to a boil. Simmer over low heat for 5 minutes. Strain the broth through a fine strainer and return it to the saucepan. Whisk in the miso and 1 teaspoon of the soy sauce and season with salt and pepper.
                                                                  • In a small skillet, combine the mushrooms with 2 tablespoons of the sake broth and the remaining 1 teaspoon of soy sauce. Cover and cook over moderate heat until the mushrooms are tender, 2 minutes.
                                                                  • PREPARE THE MONKFISH: Preheat the oven to 400°. In a large ovenproof skillet, heat the oil. Season the monkfish with salt, white pepper and the Sichuan peppercorns and dust with flour. Add the fish to the skillet and cook over high heat until golden on 3 sides, about 6 minutes total. Transfer the skillet to the oven and roast the fish for about 5 minutes, until a metal skewer inserted in the center feels warm to the touch. Transfer the monkfish to a carving board and let rest for 5 minutes.
                                                                  • Slice the fish 1/3 inch thick. Reheat the sake broth and spoon it into shallow bowls. Spoon the turnip puree into the bowls, top with the fish and mushrooms and serve.
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    wondra
                                                                    Brands:
                                                                  • Yes No
                                                                    Wondra
                                                                  Ingredients
                                                                  • Yes No 1 cup balsamic vinegar
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup diced rosemary
                                                                  • Yes No one 3 lb, 4 inch thick porterhouse steak
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.
                                                                  • Preheat the oven to 425° and bring the steak to room temperature. Heat a grill pan. Remove the steak from the marinade and season with the salt and pepper. Rub the side with the remaining 2 tablespoons of olive oil. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 125°. Alternatively, build a fire on one side of a charcoal grill or light a gas grill. Grill the steak over moderate heat for 5 minutes on each side. Transfer the steak to the cool side of the grill, close the lid and cook for 30 minutes longer. Transfer the steak to a carving board and let rest for 10 minutes. Slice the steak across the grain and serve immediately.
                                                                  Cuisine:YesNoflorentine
                                                                  Yields: 5
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    charcoal

                                                                  Blueberries give this frozen treat a vibrant color. For best results and flavor, cook the blueberry mixture in a nonaluminum pan.

                                                                  Ingredients
                                                                  • Yes No 2 cup frozen blueberry
                                                                  • Yes No 1/4 cup blueberry jam
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 2 cup 2% reduced fat milk
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Combine the first 4 ingredients in a medium saucepan, and bring to a boil. Reduce heat to medium; cook for 10 minutes. Place mixture in a blender; process until smooth.
                                                                  • Beat the sugar and the egg yolks in a large bowl with a whisk until thick and pale (about 5 minutes). Heat the milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Add one-third hot milk mixture to sugar mixture, stirring with a whisk. Gradually add to remaining hot milk mixture, stirring constantly with a whisk. Cook over medium-low heat until mixture coats back of a spoon (about 4 minutes). Remove from heat. Stir in blueberry mixture, and cool completely. Stir in juice.
                                                                  • Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions.
                                                                  Yields: 3cups (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  Lamb Rogan Josh
                                                                   1 h 45 m
                                                                  Ingredients
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 2 lb boneless lamb shoulder
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 3 cup onion
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp madras curry powder
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No one 14 oz tomatoes in can
                                                                  • Yes No 1 cup whole milk yogurt
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 tsp garam masala
                                                                  • Yes No cilantro
                                                                  • Yes No basmati rice and naan
                                                                  • In a large, enameled cast-iron casserole, heat the oil. Season the lamb with salt and cook over high heat, stirring occasionally, until the lamb is browned, about 12 minutes; using a slotted spoon, transfer to a plate.
                                                                  • Add the onions to the casserole and cook over moderate heat until lightly browned, 4 minutes. Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes. Add the tomato, yogurt and water; bring to a boil. Season with salt.
                                                                  • Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender, 1 hour. Stir in the garam masala; cook for 5 minutes. Discard the bay leaves. Garnish with cilantro. Serve with rice and naan.
                                                                  Yields: 5
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 300 gram water
                                                                  • Yes No 1/4 tsp dry granulated yeast
                                                                  • Yes No 300 gram whole wheat flour
                                                                  • Yes No 1.5 kg water
                                                                  • Yes No 1.4 kg white flour
                                                                  • Yes No 600 gram whole wheat flour
                                                                  • Yes No 5 tbsp kosher salt
                                                                  • Yes No all purpose flour
                                                                  • PREPARE THE PRE-FERMENT: In a medium bowl, mix the water with the yeast and stir until the yeast is dissolved. Stir in the flour. Cover loosely with plastic wrap and let rise at room temperature for 10 to 14 hours.
                                                                  • PREPARE THE BREAD DOUGH: In a bowl, combine the warm water with the pre- ferment: Using your hands, break up the pre-ferment until dissolved. In a very large bowl, whisk the all-purpose flour with the whole wheat flour. Using your hands, mix the dissolved pre-ferment into the flours, until a smooth dough forms. Cover the bowl with plastic wrap and let stand for 30 minutes.
                                                                  • Uncover the dough and add the salt water. Gently fold the dough over onto itself until the salt water is thoroughly incorporated. Loosely cover the dough and let rest for 1 hour; every 20 minutes, gently fold the dough up and over onto itself 4 times. Cover the dough and let stand for 3 to 4 hours.
                                                                  • Turn the dough out onto a floured work surface and cut it in half. Using a bench scraper and floured hands, gently shape the dough into 2 rounds, folding the dough under itself as necessary. Let the loaves stand on the work surface for 20 minutes and then gently fold the sides under again.
                                                                  • Line 2 large bowls with kitchen towels and generously dust the towels with rice flour. Transfer the loaves to the bowls, rounded sides down. Cover the loaves with clean towels and let rise for 4 to 5 hours. Alternatively, let the dough rise for 1 hour at room temperature, then refrigerate the loaves overnight. Let the dough come to room temperature before baking.
                                                                  • Preheat the oven to 490°. Heat 2 large enameled cast-iron casseroles or cast-iron skillets with lids for 30 minutes. Remove from the oven and dust the bottoms with rice flour. Turn the loaves into the casseroles, rounded side up, and score the tops with a sharp, thin knife. Cover the casseroles and bake the bread for 15 minutes. Reduce the oven temperature to 470° and bake for 20 minutes. Uncover and bake the loaves for 25 minutes or until the bread is richly browned. Transfer the bread to a rack; let cool before slicing.
                                                                  Yields: 2large bread loaves
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 9 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 8 oz crushed pineapple in juice
                                                                  • Yes No 1 6 oz banana
                                                                  • Yes No 1 6 oz plain nonfat yogurt
                                                                  • Yes No 1/2 cup ice cube
                                                                  • Yes No nutmeg
                                                                  • In a blender, combine crushed pineapple with juice, banana, yogurt, and ice cubes. Puree until smooth. Sprinkle with grated nutmeg and serve.
                                                                  Yields: 2
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve

                                                                  Summer is a given for the enjoyment of frozen drinks. If you are also partial to cold showers and swims with the Polar Bear Club, winter will do just as well. Frozen drinks should always be made fresh with the best ingredients and properly crushed ice. You will need a very good blender here.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz light rum
                                                                  • Yes No 1/2 oz brandy
                                                                  • Yes No 1 tbsp passion fruit syrup
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No pineapple round
                                                                  • Combine the rum, brandy, passion fruit syrup, and lemon juice in a blender with 1/3 cup crushed ice, and pulse until smooth. Pour into a champagne flute, and garnish with a pineapple round fitted over the rim.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2/3 cup applesauce
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 3 tbsp 2% reduced fat milk
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No 2 tbsp cocoa powder, unsweetened
                                                                  • Preheat oven to 375°.
                                                                  • To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.
                                                                  • Place applesauce in a fine sieve; let stand 15 minutes.
                                                                  • Combine drained applesauce, granulated sugar, and butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Beat in vanilla and egg whites. Add flour mixture; beat at low speed until blended.
                                                                  • Drop dough by tablespoonfuls 2 inches apart onto parchment-lined baking sheets. Bake at 375° for 10 minutes or until set (not browned). Cool on pans 2 minutes or until firm. Remove from pans; cool completely on wire racks.
                                                                  • To prepare frosting, combine 3/4 cup powdered sugar, 1 tablespoon milk, and almond extract in a bowl, stirring well with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon white frosting over half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.
                                                                  • Combine 3/4 cup powdered sugar and cocoa in a bowl. Gradually add 2 tablespoons milk, stirring with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon chocolate frosting over other half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.
                                                                  Yields: 12cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 1/4 cup almond
                                                                  • Yes No 1 1/3 cup all purpose flour
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 3/4 tsp cardamom, ground
                                                                  • Yes No dash salt
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Preheat oven to 350°.
                                                                  • Place almonds in a food processor; pulse until finely ground. Lightly spoon flour into dry measuring cups; level with a knife. Add flour and next 5 ingredients (flour through salt) to food processor; process until combined. Add butter, water, and egg; pulse 3 or 4 times or just until combined.
                                                                  • Lightly press mixture evenly into bottom of a 9-inch round springform pan coated with cooking spray. Sprinkle with powdered sugar. Bake at 350° 30 minutes or until lightly browned.
                                                                  • Remove outer ring of springform pan, and cut cookie into 12 wedges while warm.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake