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                                                                  Ingredients
                                                                  • Yes No 12 oz bow tie pasta (farfalle)
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 oz prosciutto
                                                                  • Yes No 1 shallot
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/3 cup frozen peas
                                                                  • Yes No 1 5 oz fresh baby spinach
                                                                  • Yes No black pepper
                                                                  • Yes No 4 oz feta cheese
                                                                  • Yes No 1/4 cup basil
                                                                  • Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the cooking water. Heat the oil in a large skillet over medium heat while the pasta cooks. Add the prosciutto and cook until crisp, about 2 minutes. Transfer to a paper towel-lined plate. Return the skillet to medium heat. Add the shallot and cook until softened, about 3 minutes. Stir in the garlic and cook 1 minute. Stir in the peas, spinach, and 1/4 teaspoon pepper. Add the cooked pasta, Feta, and reserved pasta water. Cook, stirring, until the spinach wilts. Remove from heat and fold in the cooked prosciutto. Divide among individual bowls and top with the basil.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Tofu and peanuts both contribute magnesium to this dish. Serve this tasty vegetarian entrée with lime wedges for a bit of color and citrus flavor.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz firm tofu
                                                                  • Yes No 1 1/2 cup instant rice
                                                                  • Yes No 1 1/2 cup rice milk
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 3 tbsp diced red bell pepper
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp water
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/3 cup dry roasted peanut
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 2 tsp peanut oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Cut tofu crosswise into 8 equal pieces. Cut each piece into two triangles. Arrange tofu in a single layer on several layers of heavy-duty paper towels. Cover tofu with additional paper towels. Place a cutting board on top of tofu. Place a heavy pan on cutting board. Let stand 20 minutes. Pat tofu dry with paper towels.
                                                                  • Combine rice and milk in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Stir in onions, cilantro, bell pepper, and 1/2 teaspoon salt. Cover and keep warm.
                                                                  • Combine 1 teaspoon water and egg white in a shallow dish. Place peanuts in a food processor; process until finely ground. Combine ground peanuts, garlic powder, ginger, red pepper, and remaining 1/2 teaspoon salt in a shallow dish. Dip one side of each tofu triangle in egg mixture. Dredge the same side in peanut mixture. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add half of tofu; cook 2 minutes on each side or until browned. (Watch closely to prevent burning.) Repeat procedure with remaining 1 teaspoon oil and tofu. Serve tofu with rice.
                                                                  Yields: 4servings (serving size: 3/4 cup rice and 4 tofu triangles)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 10 min., Stand: 5 min., Cook: 36 min. Steel-cut Irish oats give this dish a chewy texture and full flavor.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup chopped dried apricots
                                                                  • Yes No 2 cup 1% low-fat milk
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 1/2 cinnamon stick
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 cup steel irish oats
                                                                  • Place apricots in a small bowl with hot water to cover, and let stand 5 minutes or until plump. Drain.
                                                                  • Cook milk, next 4 ingredients, and 2 cups water in a heavy nonaluminum saucepan over medium heat, stirring often, 5 to 6 minutes or just until bubbles appear (do not boil). Remove from heat; remove cinnamon stick and cloves with a slotted spoon, and discard.
                                                                  • Stir in oats. Cook over low heat, stirring often, 30 minutes or until done. Top with apricots, and serve immediately.
                                                                  • Note: For testing purposes only, we used McCann's Steel-Cut Irish Oatmeal.
                                                                  • Creamy Wheat Cereal: Substitute 3/4 cup uncooked quick-cooking (2 1/2-minute) creamy wheat cereal for 1 cup Irish oats. Proceed with recipe as directed, reducing cook time in Step 3 to 3 to 5 minutes or until done. Note: For testing purposes only, we used Original (2 1/2-minute) Cream of Wheat. Per serving: Calories 253; Fat 1.5g (sat 0.8g, mono 0.4g, poly 0.1g); Protein 7.9g; Carb 51.6g; Fiber 1.4g; Chol 5mg; Iron 2.1mg; Sodium 191mg; Calc 179mg
                                                                  Cuisine:YesNoirish
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    cream of wheat
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Cream of Wheat

                                                                  Tender beef strips and vegetables in a rich black bean sauce. Serves 4

                                                                  Ingredients
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 6 tbsp black bean sauce
                                                                  • Yes No 4 tbsp soy sauce
                                                                  • Yes No 2 tbsp chinese rice wine
                                                                  • Yes No 4 tsp brown sugar
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 4 tbsp canola oil
                                                                  • Yes No 24 720g oz lean beef, strips along the grain
                                                                  • Yes No 24 green beans, ends, on the diagonal
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 onion
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 4 tsp finely grated ginger
                                                                  • Yes No 3 cup beef stock
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Bring 3 cups of water to a boil in a saucepan. Stir in the rice and keep stirring until the water returns to a boil. Cover the pot with a tight-fitting lid, reduce the heat to very low, and simmer gently for 15 minutes. While the rice cooks, mix together the black bean sauce, soy sauce, Chinese rice wine, sugar, and black pepper in a bowl. Heat a wok or large skillet over high heat, add 2 tablespoons of the oil, and stir-fry the beef for 5 minutes. Remove the beef from the wok and set aside on a plate. Heat the remaining oil in the wok and stir-fry the green beans, bell peppers, and onions for 7 minutes. Add the garlic and ginger and stir-fry for another minute, then return the beef to the wok. Add the sauce mixture and stock, then add the cornstarch paste and cook, stirring continuously, until thickened. Serve on a bed of the rice. Reprinted with permission from The MediterrAsian Way (Wiley, 2007)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    Minute

                                                                  Nothing rounds out a meal better than a well-made salad. This spinach salad would be great alongside roasted pork or a filling soup. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/4 red onion
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 5 cup baby spinach
                                                                  • Yes No 1 medium bosc pear
                                                                  • Place onion in a small bowl of ice water and let sit for 10 minutes.
                                                                  • Meanwhile, place mustard, vinegar, water, oil, honey, salt, and pepper in a medium nonreactive bowl and whisk until combined.
                                                                  • Strain onion from ice water, pat dry, and place in a large nonreactive bowl. Add spinach, pear, and 3 tablespoons of the dressing and toss until evenly coated. Taste, season with salt and freshly ground black pepper, and add more dressing as desired.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
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                                                                  A sophisticated blend of Scotch, bitters, and cider.

                                                                  Ingredients
                                                                  • Yes No 2 oz scotch whisky
                                                                  • Yes No 2 dash bitters
                                                                  • Yes No club soda
                                                                  • Pour the Scotch and bitters into a chilled highball glass over ice. Add soda to fill.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate

                                                                  This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No 2 red onions
                                                                  • Yes No 2 of garlic
                                                                  • Yes No 1.5kg loin of pork, the best quality you afford, rolled
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No small a of fresh thyme
                                                                  • Yes No knob 2 knobs of butter
                                                                  • Yes No 6 figs
                                                                  • Yes No 2 wine glasses of marsala
                                                                  • Yes No chicken stock
                                                                  • Yes No 3 tbsp 3 tablespoons crème fraîche
                                                                  • This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over. Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Dark green poblano chiles have mild to moderate heat. The darker the chile, the more fiery it will be.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb poblano chili pepper
                                                                  • Yes No 1 oz baguette
                                                                  • Yes No 1/4 cup 1% low-fat milk
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 lb ground turkey breast
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp canola mayonnaise
                                                                  • Yes No 4 1 1/2 oz hamburger bun
                                                                  • Yes No 4 slice tomato
                                                                  • Yes No 4 greens
                                                                  • Preheat grill to medium-high heat.
                                                                  • Cut poblanos in half lengthwise; discard seeds and membranes. Place poblanos, skin sides down, on grill rack; grill 10 minutes or until blackened. Place poblanos in a small zip-top plastic bag; seal. Let stand 15 minutes. Peel and dice.
                                                                  • Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and milk in a large bowl; let stand 5 minutes. Add 1/4 teaspoon chili powder, cumin, and next 4 ingredients (through turkey); gently mix just until combined. Divide turkey mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until done.
                                                                  • Combine remaining 1/4 teaspoon chili powder and mayonnaise. Top bottom half of each bun with 1 tomato slice, 1 lettuce leaf, 1 patty, about 1 1/2 teaspoons mayonnaise mixture, and 1 bun top.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 4servings (serving size: 1 burger)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Enjoy this fruit-studded chicken salad with whole-grain crackers, or spread it on whole wheat bread for a sandwich.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup low-fat mayonnaise
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 1 cup chopped skinless, boneless lemon herb chicken
                                                                  • Yes No 3/4 cup chopped braeburn apple
                                                                  • Yes No 1/3 cup diced celery
                                                                  • Yes No 3 tbsp raisin
                                                                  • Yes No 1/8 tsp salt
                                                                  • Combine mayonnaise, curry powder, and water in a medium bowl, stirring with a whisk until well blended. Add the Grilled Lemon-Herb Chicken, chopped apple, celery, raisins, and salt; stir mixture well to combine. Cover and chill.
                                                                  Yields: 2servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Sweet raisins, crunchy nuts, spicy arugula—this couscous salad boasts an interesting array of flavors and textures. We include strips of roasted or smoked turkey to make it a meal, but you can leave them out for a meatless salad.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/3 cup couscous
                                                                  • Yes No 1/3 cup raisin
                                                                  • Yes No 1/3 cup walnut
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 1/2 lb turkey
                                                                  • Yes No 5 oz arugula
                                                                  • In a medium saucepan, bring the water and 1/2 teaspoon of the salt to a boil. Stir in the couscous and raisins. Cover, remove from the heat, and let stand for 5 minutes. Transfer the couscous and raisins to a large bowl to cool.
                                                                  • Meanwhile, in a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the nuts in a 350° oven for 10 minutes. Remove the nuts from the pan and chop them.
                                                                  • In a large glass or stainless-steel bowl, whisk together the lemon juice, 1/4 teaspoon of the salt, and the pepper. Add the oil slowly, whisking.
                                                                  • Toss the carrots, the toasted nuts, the turkey, the arugula, and the remaining 1/4 teaspoon salt with the cooled couscous. Toss the salad into the dressing.
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice

                                                                  This is such a great recipe. The thing I love most about it is how simple it is. All you need to do is buy some ready-made puff pastry, split a few bananas in half and get something magical happening in the oven! You just have to be extremely careful when you flip it out on to a board as hot caramel can burn quite badly. It?s best to cover your hand with a tea towel and make sure you concentrate on what you?re doing. And if you don?t like bananas, try using apples or pears.

                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No caster sugar
                                                                  • Yes No 4 bananas
                                                                  • Yes No ¼ tsp teaspoon ground cinnamon
                                                                  • Yes No
                                                                  • Yes No all purpose flour
                                                                  • Yes No puff pastry
                                                                  • Yes No crème fraîche
                                                                  • Yes No vanilla ice cream and a tablespoons of desiccated coconut
                                                                  • This is such a great recipe. The thing I love most about it is how simple it is. All you need to do is buy some ready-made puff pastry, split a few bananas in half and get something magical happening in the oven! You just have to be extremely careful when you flip it out on to a board as hot caramel can burn quite badly. It’s best to cover your hand with a tea towel and make sure you concentrate on what you’re doing. And if you don’t like bananas, try using apples or pears.To make your caramel bananas• Preheat your oven to 180°C/350°F/gas 4. • Cut your butter into cubes and put into a sturdy deep-sided baking tray approximately 19 x 30cm. • Place the tray on a low heat, let the butter melt, then add the sugar and stir constantly until completely combined.• Continue to cook for about 5 minutes or until the sugar has all dissolved and the mixture is golden and caramelized. By the time this happens, the mixture will be roasting hot so be very careful and whatever you do, DON’T be tempted to put your fingers in the mixture as you’ll give yourself a nasty burn.• Meanwhile, peel the bananas, halve them lengthways, and lay them carefully on top of the golden caramel. • Remove from the heat, then sprinkle over the cinnamon and finely grate over the zest of half your orange.To make your pastry topping• Dust a clean work surface and rolling pin with flour. • Rather than putting your pastry down flat and rolling it out, place it on its side (see the picture opposite) and roll it from there, as this will give you a lighter, crisper texture. • Roll it out until you have a rectangle shape about the same size as your tray and about0.5cm thick. • Drape your pastry over your rolling pin and carefully lay it on the baking tray, gently tucking it around the bananas to make sure they’re well covered with no gaps. • Using a knife or fork, prick the pastry a few times. • Place the tray at the top of the preheated oven for 25 to 30 minutes or until baked golden.To serve your tarte Tatin• When your tarte Tatin is ready, you must turn it out at once or it will end up sticking to the baking tray. Again, you want to be very careful and make sure you don’t burn yourself on that hot caramel mixture. • To turn the tarte out, cover your hand with a folded tea towel, carefully hold the tray with a serving plate or board on top and gently turn it over. • Using the tip of a knife, pull a corner of the pastry up to check if it’s all cooked underneath (if not, pop it back into the oven for another couple of minutes), then ease the whole thing out of the tray. • If using crème fraîche, put it into a bowl, grate over the rest of your orange zest and stir well. • If using vanilla ice cream, sprinkle a few tablespoons of desiccated coconut on a plate and quickly roll a scoop of ice cream in it until coated. • Serve your tarte Tatin with a dollop of crème fraîche or coated ice cream and eat immediately!
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                  Gazpacho
                                                                   40 m

                                                                  Gazpacho is a chilled tomato soup filled with other vegetables such as peppers, onions, cucumbers and green peppers. Serve it as a side dish alongside a sandwich for cool, summertime meal.

                                                                  Ingredients
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No 4 large tomato
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 sweet onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 3 cup spicy mixed vegetable juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Mix cucumber, tomatoes, bell peppers, onion, garlic, vinegar, lime juice, vegetable juice, salt and pepper in a large bowl. Transfer half of mixture to a food processor or blender, process until smooth and return to bowl. Stir well.
                                                                  • Stir in basil and parsley; chill for at least 2 hours to let flavors develop. Season with additional salt, if desired.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 8servings
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    v8
                                                                    Brands:
                                                                  • Yes No
                                                                    V8
                                                                  Ingredients
                                                                  • Yes No 3 cup orange juice
                                                                  • Yes No 2 cup pineapple juice
                                                                  • Yes No 3 cup pomegranate juice
                                                                  • Yes No 1 liter ginger ale
                                                                  • Yes No 1 liter club soda
                                                                  • In a large bowl, combine orange juice, pineapple juice and pomegranate juice. Cover and refrigerate for at least 2 hours. Just before serving, stir in ginger ale and club soda. Serve punch over ice.
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 2 lb large cauliflower, stems
                                                                  • Yes No 3 tbsp caper
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 tsp marjoram
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tsp stone ground mustard
                                                                  • Place cauliflower and capers on a rimmed baking sheet. Drizzle with 3 tablespoons oil, and toss to combine; season with salt. Spread in a single layer, and roast, stirring occasionally, until cauliflower is golden brown and tender, 30 to 40 minutes. Toss with herbs, vinegar, and mustard. Serve warm or at room temperature, drizzled with oil.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Refrigerated potato wedges are a great time-saver because they don't need to be cooked before going into the salad.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp coriander seed, ground
                                                                  • Yes No 1 20 oz refrigerated new potato
                                                                  • Yes No 2 1/4 cup chopped simple roasted leg of lamb
                                                                  • Yes No 2 cup cherry tomato
                                                                  • Yes No 2 cup chopped cucumber
                                                                  • Yes No 1 cup chopped red onion
                                                                  • Yes No 3/4 cup thinly sliced celery
                                                                  • Yes No 1/2 2 oz cup crumbled feta cheese
                                                                  • Combine first 6 ingredients, stirring with a whisk. Place potatoes in a large bowl. Drizzle with half of dressing; toss to coat. Cover and chill 10 minutes, stirring occasionally.
                                                                  • Add Simple Roasted Leg of Lamb and remaining ingredients to potato mixture. Drizzle with remaining dressing, and toss gently to coat. Cover salad and chill.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings (serving size: 1 3/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast

                                                                  Fresh rosemary brings pleasant pine notes to grilled beef. If you don't have time to make the jam, use bottled tomato chutney instead. Extra rosemary sprigs make a lovely garnish.

                                                                  Ingredients
                                                                  • Yes No 1 tsp canola oil
                                                                  • Yes No 1 tbsp diced shallot
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 3/4 cup diced tomato
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tbsp white balsamic vinegar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp minced rosemary
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 4 oz, 1 inch thick beef tenderloin steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Prepare grill to medium-high heat.
                                                                  • Heat a small nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add shallots to pan; cook 3 minutes, stirring occasionally. Stir in 1/2 teaspoon garlic; cook 1 minute, stirring frequently. Add tomato, 2 tablespoons water, vinegar, and 1/8 teaspoon salt; bring to a boil. Reduce heat, and simmer 12 minutes or until liquid almost evaporates. Stir in 1/8 teaspoon pepper; keep warm.
                                                                  • Combine remaining 1/2 teaspoon garlic, remaining 1/8 teaspoon pepper, rosemary, and 1/4 teaspoon salt in a small bowl.
                                                                  • Place steak on grill rack coated with cooking spray; grill 3 minutes. Turn steaks over. Sprinkle evenly with rosemary mixture; grill 3 minutes or until desired degree of doneness. Serve with tomato jam.
                                                                  Yields: 2servings (serving size: 1 steak and 2 tablespoons tomato jam)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb 1 1/4 pounds new potatoes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No zest and 1 lemon
                                                                  • Yes No a splash a splash of red wine vinegar
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 tbsp 2 tablespoons capers
                                                                  • Yes No horseradish from a jar, to taste
                                                                  • Yes No 3/4 cup crème fraîche
                                                                  • Yes No fennel tops
                                                                  • Yes No 14 oz 14 ounces smoked salmon
                                                                  • I’ve always loved smoked salmon, ever since I was a little kid. As I grew up living above my parents’ pub, I could pretty much choose whatever I wanted for my packed lunch so I would ask Mum for extra smoked salmon sandwiches, saying that I was a growing boy. But instead of eating them myself I used to sell them to other kids at school. What a great son!Anyway, this is a great little recipe – smoked salmon, potatoes and horseradish are best mates, so you can’t go wrong! There are two key things to remember, though. The first is that you must try to get hold of some good-quality smoked salmon.Some supermarkets now offer a selection of wonderful smoked salmon with fantastic fl avor and texture, without being too oily. The second is that it’s best to dress your potatoes while they’re still warm, so they suck up all the lovely juices. Let them cool down in the dressing before adding any fresh herbs or they’ll wilt and lose their color and flavor.Pick out the larger potatoes and halve them, making them roughly the same size as the smaller ones. Put all the potatoes into a pan of boiling salted water. Boil for 15 to 20 minutes until the potatoes are just cooked, and drain in a colander. Put the lemon zest and half the lemon juice into a bowl and add the vinegar. Normally, when making a dressing, I stick to one type of acid, but in this case using vinegar and lemon juice together gives the dish a lovely zinginess. Pour in three times as much extra virgin olive oil as vinegar, and add the capers. Season the dressing with salt and pepper. Mix everything well, then add the warm potatoes and toss around until they are all well coated.Finely grate the horseradish into a bowl – be confi dent with the amount you use as you need the heat to go with the salmon and potatoes – and mix it into the crème fraîche with the remaining lemon juice and some salt and pepper. Sprinkle most of the dill or fennel over the cooled potatoes and toss again.Lay your smoked salmon out on a big plate or platter. Don’t be too neat – I want you to make it look rustic! Just pinch it up here and there so that it looks wavy and pile the dressed potatoes on top. Dollop over the horseradish crème fraîche, drizzle with some olive oil and sprinkle over the rest of the dillor fennel. Served with a glass of wine and some nice bread, this makes a delicious lunch.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup organic all purpose flour
                                                                  • Yes No 1/2 cup organic cocoa powder, unsweetened
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 stick organic unsalted butter
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 2 tbsp organic milk
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Yes No 1 large organic egg white
                                                                  • Yes No 1/2 cup organic sugar, granulated
                                                                  • In a food processor, pulse the flour, cocoa and salt. Add the butter and process until sandy, about 3 minutes. Add the confectioners' sugar, milk and vanilla extract and process until a firm dough forms. Transfer the dough to 2 sheets of plastic wrap and form into two 7-inch logs, about 1 1/2 inches thick. Wrap in plastic and refrigerate until very firm, at least 4 hours or overnight.
                                                                  • Preheat the oven to 350° and position racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper. Beat the egg white in a small bowl. Sprinkle the granulated sugar in a 7-inch square on a sheet of wax paper. Brush the logs with the egg white and roll in the sugar, pressing to help it adhere. Cut the logs into 1/4-inch slices and transfer to the baking sheets, about 1/2 inch apart. Bake the cookies for about 20 minutes, until just firm to the touch; shift the sheets from top to bottom and front to back halfway through for even baking. Transfer the baking sheets to racks to cool.
                                                                  Yields: 40cookies
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is a quick, simple salad that’s packed with flavor, texture, and color—all the things required of a good salad.

                                                                  Ingredients
                                                                  • Yes No 1 lb jicama
                                                                  • Yes No 1 medium lime
                                                                  • Yes No 2 medium orange
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Yes No 1 medium jalapeño chili pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Peel the jicama and cut into sticks about 2 inches long and 1/4 inch thick; place in a large bowl.
                                                                  • Finely grate the zest of the lime and add to the bowl of jicama. Cut the lime in half and squeeze one lime half over the jicama; set the second half aside.
                                                                  • Finely zest one of the oranges (you should have about 1 tablespoon) and add to the bowl of jicama.
                                                                  • Slice 1/4 inch off the top and bottom of the zested orange and set it flat on a work surface. Using a paring knife, follow the curve of the orange and slice off any remaining peel and white pith. Working over the bowl of jicama, slice between the membranes to release the segments or supremes. Discard the membrane and peels. (Chef Michael Symon demonstrates how to segment citrus in this CHOW Tip video.) Repeat with segmenting the second orange (you do not need to zest this orange).
                                                                  • Add the bell pepper and cilantro and stir to combine. Add the jalapeño to taste and season with salt, freshly ground black pepper, and more lime juice as needed.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice

                                                                  What constitutes a true New England clam chowder is a matter of much debate. While some argue that chowder needs to be thick and creamy, others call for cream to be served alongside the clear broth and added to your liking. We’ve taken the middle ground with this recipe and created a chowder with just enough creaminess to coat the back of a spoon. Game plan: While preparing the vegetables for the soup, make sure to save all the peelings and scraps (except the potato skins) to steam with the clams.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 small lb hard shell clams
                                                                  • Yes No 1 medium yellow onion, and scraps
                                                                  • Yes No 1 medium celery stalk, and scraps
                                                                  • Yes No 1 medium carrot, and scraps
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3 oz smoked bacon
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 3 medium red potato
                                                                  • Yes No 1 cup clam juice
                                                                  • Yes No 1 tbsp minced thyme
                                                                  • Yes No 1 medium bay leaf
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 tbsp flat leaf parsley
                                                                  • Rinse clams under running water, discarding any that are open or have broken shells. Combine peels and scraps of onion, celery, and carrot with clams in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid. Add 1/2 cup of the water, cover the pot, and cook over high heat until most of the clams have opened, about 10 minutes.
                                                                  • Drain clams in a cheesecloth-lined mesh strainer set over a large bowl, reserving the liquid. When the clams are cool enough to handle, remove the meat from the shells and reserve it, discarding any clams that did not fully open. Discard the clam shells and vegetable peels and coarsely chop the clam meat (you should have about 1 cup). Measure the reserved clam cooking liquid; you should have about 2 cups. If you have less, add enough water to equal 2 cups. Set aside.
                                                                  • Rinse out the Dutch oven or large pot, dry it, and return it to the stove over medium heat. Add bacon and cook until the fat is rendered and the bacon is beginning to crisp, about 6 minutes. Add diced onion, celery, and carrot and season well with salt and freshly ground black pepper. Cook, stirring occasionally, until onions are tender and translucent, about 7 minutes. Add garlic and cook until just soft, about 2 minutes more.
                                                                  • Add flour and cook, stirring constantly, until flour is no longer raw tasting, about 2 minutes.
                                                                  • Stir in wine and cook until mixture begins to thicken, about 1 minute. Drain reserved potatoes and add to mixture. Add reserved clam cooking liquid, bottled clam juice, thyme, bay leaf, chopped clam meat, and remaining 1 cup water and bring to a boil. Reduce heat to medium low and simmer until potatoes are tender, about 25 minutes.
                                                                  • Stir in cream and parsley, adding additional salt and pepper as desired, and serve.
                                                                  Cuisine:YesNonew england
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep and Cook Time: about 3 1/2 hours, plus overnight chilling time. Notes: Flanken short ribs are sliced across the rib rack (they look like a picket fence). For this recipe, you'll need 2-bone pieces that are each about 5 in. long, 1 1/2 in. thick, and 1 1/2 in. wide. Ordinary individual short ribs work just as well, but allow 2 pieces per person rather than 1 since they're smaller, and braise them about 1/2 hour less. You can make this recipe a day ahead through step 3, and then just finish it an hour before sitting down to dinner.

                                                                  Ingredients
                                                                  • Yes No 24 single short ribs
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 2 tbsp black pepper
                                                                  • Yes No 1/3 cup flour
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 large yellow onion
                                                                  • Yes No 2 small carrot
                                                                  • Yes No 2 cup red wine
                                                                  • Yes No 1 cup dry sherry
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp diced thyme
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1/2 cinnamon stick
                                                                  • Yes No 1/4 star anise
                                                                  • Yes No 6 cup reduced sodium beef stock
                                                                  • Preheat oven to 300°. Season ribs with salt and pepper and dust lightly with flour. Heat oil in a 10- to 12-in. heavy-bottomed pot over medium-high heat. Knock excess flour off ribs and brown in oil on all sides, working in batches to give them enough room to brown.
                                                                  • Transfer ribs to a roasting pan large enough to hold them in a single layer (about 12 in. by 17 in.). Add onions and carrots to pot on stove and cook over medium heat, stirring often, until lightly browned, about 5 minutes. Pour off excess fat if any, then stir in wine and sherry, scraping up browned bits from the bottom of the pan. Raise heat to high and boil liquid until reduced by three-quarters and slightly syrupy, 10 to 15 minutes. Add herbs, tomato paste, soy sauce, spices, and beef stock; bring to a boil.
                                                                  • Pour liquid over ribs. Cover pan tightly with a double layer of foil and braise ribs in oven until meat is fork-tender and almost falling off the bone, 2 1/2 to 3 hours (2 to 2 1/2 hours if using ordinary short ribs). Let ribs cool in braising liquid, then refrigerate, covered, overnight.
                                                                  • The next day, remove solidified fat from top of ribs. Set pan on stovetop across two burners and heat over medium heat, uncovered, until gelatinized braising liquid has melted. Transfer ribs to a large bowl or pot and cover to keep moist. Strain liquid into a large bowl and throw away solids. Pour liquid back into pan and boil over medium-high heat, occasionally scraping up browned bits, until reduced to a thick but still pourable glaze, 20 to 30 minutes.
                                                                  • About 20 minutes before serving, set ribs carefully on top of sauce (to keep bones from falling out), turn heat to low, and cook, spooning sauce gently over ribs, until ribs are well glazed and heated through. Arrange each rib on a spoonful of Horseradish Potato Purée in a wide shallow bowl and drizzle some sauce on top. Serve with Braised Lacinato Kale and Glazed Pearl Onions and Baby Carrots if you like.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    puree
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  It’s a ballpark classic to combine soft pretzels with hot mustard, and it’s a favorite of CHOW

                                                                  Ingredients
                                                                  • Yes No 1 3 oz soft pretzel roll
                                                                  • Yes No 1 tsp unsalted butter
                                                                  • Yes No 2 tsp sweet hot mustard
                                                                  • Yes No 1/3 cup shredded jarlsberg cheese
                                                                  • Heat a large frying pan over medium-low heat. While the pan is heating, cut the roll in half lengthwise and press down on each half to flatten. Spread the butter on the outside of each half and the mustard on the inside.
                                                                  • Once the pan is warm, add a roll half buttered side down, top with the cheese, and close the sandwich with the remaining roll half buttered side up.
                                                                  • Cook until the bread is toasted and the cheese is melted, about 5 minutes per side.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 1sandwich
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp capers, again
                                                                  • Yes No 1 1/2 oz cream cheese
                                                                  • Yes No 1 tbsp zero percent fat greek style yogurt
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1/4 tsp lemon juice
                                                                  • Yes No pinch white pepper
                                                                  • Yes No 4 oz smoked salmon
                                                                  • Yes No 2 tsp minced red onion
                                                                  • Yes No dill weed
                                                                  • Pat capers dry and roughly chop. In a bowl, stir together cream cheese, yogurt, oil, lemon zest, lemon juice and pepper.
                                                                  • Place sheet of plastic wrap on work surface. Using 1/2 of salmon, form 6x3-inch rectangle atop plastic, with long end facing you, overlapping salmon slightly. Spoon 1/2 of filling in center of rectangle, then spread over salmon leaving 1/2-inch plain border at the top. Using plastic as aid, roll up salmon into tight log. Repeat with remaining salmon and filling, forming 1 more log. Set logs in the freezer just until firm (do not freeze ), 10 to 20 minutes (or refrigerate about 2 hours or overnight).
                                                                  • Remove plastic from logs. Cut each log crosswise into 8 pieces, carefully wiping knife clean with a paper towel between cuts. Arrange on a platter, and garnish with onion and dill.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Dill seeds add a pleasant and unusual flavor to these flaky biscuits, which get their richness from both butter and heavy cream. Quick to make and to bake, the biscuits are best served warm with butter.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup flour
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 2 tsp dill seed
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Heat the oven to 425°. In a medium bowl, whisk together the flour, baking powder, dill seeds, and salt. Cut or rub in the butter until the mixture is the texture of coarse meal with a few pea-size pieces remaining. Stir in the cream with a fork just until the dough comes together.
                                                                  • On a lightly floured surface, knead the dough gently just until smooth, about 5 times. Roll the dough 3/4 inch thick. Using a 2-inch round cutter, stamp out circles of the dough. Put them, about 1/2 inch apart, on an ungreased baking sheet. Roll out the scraps in the same way. Stamp out more circles and put them on the baking sheet.
                                                                  • Bake the biscuits in the middle of the oven until golden brown, 12 to 15 minutes.
                                                                  Yields: 16biscuits
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll

                                                                  Queen of Puddings is so worthy of its name, a pudding filled with lovely ingredients and crowned with a layer of soft chewy meringue. As you can see from this Queen of Puddings recipe, it is quick and easy to make, is comforting yet not heavy. The bottom layer of the puddings is made from eggs, milk, sugar and breadcrumbs with a topping of meringue. Fruit is added either in the base of the dish or between the base and meringue. The choice is yours. Use a thick layer of jam, any fruit preserve, a compote of seasonal fruit, lemon or fruit curd - even marmalade. The variations of Queen of Puddings are endless. Enjoy

                                                                  Ingredients
                                                                  • Yes No pudding
                                                                  • Yes No 8 fl oz milk
                                                                  • Yes No 8 225ml fl oz heavy/double cream
                                                                  • Yes No ½ tsp â½ tsp vanilla extract
                                                                  • Yes No 3 ½ oz, 100g â/ fine/caster sugar
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No 5 140g oz fresh bread crumbs
                                                                  • Yes No 2 lemon
                                                                  • Yes No 7 200g oz fruit compote
                                                                  • Yes No meringue
                                                                  • Yes No 5 egg white
                                                                  • Yes No 4 110g oz fine/ caster sugar
                                                                  • Yes No 1 tbsp powder/icing sugar
                                                                  • Preheat the oven to 310 °F/160 °C/Gas 2. Lightly butter a 3 ½ pint/2 liter ovenproof dish.
                                                                  • Place the milk, cream and vanilla extract into a saucepan and slowly bring to a gentle boil.
                                                                  • In a roomy bowl whisk the sugar with the egg yolks until light and fluffy. Still whisking, slowly add the warmed milk and cream to the egg mixture taking care not to splash. Finally add the breadcrumbs and the lemon zest.
                                                                  • Place the jam or chosen fruit into the bottom of the greased pudding dish then pour the egg and breadcrumb mixture; you can omit the jam and use it later in the recipe if you choose, see below.
                                                                  • Bake the pudding in the oven for 15 - 20 mins or until the mixture is risen and almost set yet still slightly wobbly. Remove the pudding from the oven and leave to cool.
                                                                  • Raise the oven to 375 °F/190 °C/Gas 5.
                                                                  • Make the Meringue. In a large, clean roomy baking bowl, whisk the egg whites until stiff peaks are formed. Whisk in the sugar one tbsp at a time. If you haven't used your fruit filling in the base of the pudding, warm it gently in a microwave or warmed through in a pan and spread it carefully over the cooled base then cover with a thick layer of meringue.
                                                                  • Sprinkle liberally with the powder/icing sugar,place in the hot oven and bake for 10 minutes or until the surface is crisp and lightly browned.
                                                                  • Serve immediately.
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb ground pork
                                                                  • Yes No 1 tbsp fermented black beans
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2/3 cup chicken stock
                                                                  • Yes No 1 tsp finely grated ginger
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/2 lb butternut squash
                                                                  • Yes No 1/2 lb fresh chinese egg noodles
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 dozen cockle
                                                                  • Yes No 2 cup chopped bok choy greens
                                                                  • In a bowl, marinate the pork with the beans, 2 tablespoons of the soy sauce and 1 teaspoon of the sambal for 30 minutes.
                                                                  • In a saucepan, simmer the chicken stock with the ginger, sugar, one-third of the garlic and the remaining 2 tablespoons of soy sauce and 1/2 teaspoon of sambal over low heat until reduced to 1/2 cup, 15 minutes.
                                                                  • Boil the squash in a large saucepan of salted water until just tender, 5 minutes; transfer to a plate. Boil the noodles in the water until al dente; drain and rinse.
                                                                  • In a wok, stir-fry the shallots and the remaining garlic in the oil, 2 minutes. Add the pork mixture and stir-fry until the meat is just white throughout. Add the cockles; pour in the ginger sauce and simmer until the cockles open, 2 minutes. Stir in the noodles, squash and bok choy and serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 40 2 lb large mussel
                                                                  • Yes No 1/4 lb very pancetta
                                                                  • Yes No 40 small basil
                                                                  • Preheat the oven to 500° or light a grill. In a large pot, bring the wine to a boil. Add the mussels, cover and cook over high heat until they open, about 4 minutes. Using a slotted spoon, transfer the mussels to a bowl; discard any that do not open. Strain the cooking liquid into a small bowl.
                                                                  • Remove the mussels from their shells. Unroll the pancetta slices and cut them into forty 3-inch-long strips. Arrange the strips on a work surface. Place a basil leaf at the base of each strip, top with a mussel and roll up. Thread the mussels onto skewers.
                                                                  • Brush the skewers with some of the mussel cooking liquid. Roast the mussels in a cast-iron skillet in the upper third of the oven, or grill over high heat, turning once, until lightly charred and crisp, about 2 minutes. Brush the cooked mussels with the cooking liquid a second time and serve right away.
                                                                  Cuisine:YesNonapa
                                                                  Yields: 10
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Hungarian lecso (LEH-choh) is a vegetable stew that combines three of Hungary's favorite ingredients -- peppers, tomatoes and paprika. Lecso can be served variously as a vegetable side dish, appetizer or the main meal itself, see the variations below. Many cooks can lecso to be used in the winter months. It's similar to Serbian djuvece and Russian letcho. Banana peppers or Italian green peppers (elongated) are preferred, but green bell peppers will work. SHORTCUT: Use 2 (14 1/2-ounce) cans diced tomatoes instead of fresh. View this larger image. Makes 4 to 6 servings of Hungarian Lecso

                                                                  Ingredients
                                                                  • Yes No 2 tbsp bacon fat
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 lb green bell pepper
                                                                  • Yes No 3 large very ripe tomatoes
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tbsp sweet hungarian paprika
                                                                  • In a large skillet, saute the onion in bacon fat or oil over low heat for 5 minutes. Add pepper and cook another 15 minutes. Add tomatoes, sugar, salt and paprika and cook for another 25-30 minutes, stirring occasionally, or until mixture resembles chunky tomato sauce. Variations Add 1/4 cup cooked rice. For an appetizer, add 1/4 pound thin-sliced Hungarian Debreceni sausage Toward the end of the cooking time, add 4 beaten eggs and mix in. For a main meal, add 1 1/2 pounds smoked or fresh Hungarian sausage. For a lunch, serve in a bowl topped with a fried egg. Guide's Response to Mike Varady's Review: Mr. Varady brings up a good point about the pronounciation of lecso. I have changed the pronunciation to indicate the stress should be on the first syllable. Barbara Rolek, Your Guide to Eastern Europen Food
                                                                  Cuisine:YesNohungarian
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry

                                                                  Make-Ahead; Just for Fun There's magic in the air when you serve these delicious treats. Make a wish and watch them disappear! Prep: 22 min.; Cook: 2 min., 30 sec.; Other: 1 hr., 15 min.

                                                                  Ingredients
                                                                  • Yes No 8 cup corn puff cereal
                                                                  • Yes No 1 12 oz white chocolate morsels
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 12 12 inch lollipop stick
                                                                  • Yes No 1/3 cup white chocolate morsels
                                                                  • Yes No sugar sprinkles
                                                                  • Pour cereal into a big bowl, and set aside. Combine white chocolate morsels, corn syrup, and butter in a medium-size microwave-safe bowl. Microwave at HIGH 2 minutes; stir until smooth. Drizzle white chocolate mixture over cereal, stirring to coat. Spoon mixture into a lightly greased 15- x 10-inch jelly-roll pan. Spray your hands with cooking spray, and press the mixture into an even layer. Let stand 15 minutes.
                                                                  • Cut cereal mixture into stars with a 4-inch cookie cutter. Place stars on a wax paper-lined baking sheet. Cover and chill in the refrigerator 1 hour or until firm. (Store excess cereal mixture in an airtight container for snacking.)
                                                                  • Assemble the wands: Have a grown-up insert a lollipop stick into each star. Place 1/3 cup white chocolate morsels in a zip-top freezer bag. Partially seal bag, and set upright in a small microwave-safe measuring cup. Microwave at HIGH 20 to 30 seconds or just until chips melt. Snip a tiny hole in 1 corner of bag to create a small opening. Drizzle melted chocolate over stars, and sprinkle with sugar sprinkles, if you'd like. Let stand until firm. Store wands in an airtight container up to 1 week.
                                                                  • Tip: You'll find lollipop sticks at an arts and crafts store.
                                                                  Yields: 12wands (serving size: 1 wand)
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    kellogg
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Kellogg
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 1 2/3 cup lentil
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1/2 lb salami
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 4 chicken thigh
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2/3 cup homemade stock
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a large saucepan, bring the lentils, water, 3/4 teaspoon of the salt, the thyme, and bay leaf to a boil over moderately high heat. Reduce the heat. Simmer, covered, until the lentils are tender but not falling apart, about 25 minutes.
                                                                  • Meanwhile, in a large frying pan, heat 1 tablespoon of the oil over moderate heat. Add the chorizo and cook, stirring occasionally, until browned, about 5 minutes. Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low and add the onion, garlic, and bell pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the onion mixture to the simmering lentils.
                                                                  • Heat the remaining tablespoon of oil in the pan over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and the black pepper and add it to the pan. Cook the chicken, turning, until brown, about 12 minutes in all. Pour off all the fat from the pan. Add the broth, reduce the heat and simmer, covered, until the chicken is just done, about 15 minutes. Add the pan juices from the chicken to the lentils along with the lemon juice and the parsley. Top with the chicken and let sit, covered, for 5 minutes.
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  Fromage Fort
                                                                   10 m
                                                                  Ingredients
                                                                  • Yes No 1/2 lb cheese pieces
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No black pepper
                                                                  • Yes No salt
                                                                  • Put about 1/2 pound of cheese pieces in the bowl of a food processor, add 1 garlic clove, about 1/4 cup of dry white wine and a big grinding of black pepper. Salt is usually not needed, but taste the mixture and add some if it is. Process for 30 seconds or so, until the mixture is creamy but not too soft, and then pack it into small containers. The fromage fort is ready to use now, either served cold or spread on bread and broiled for a few minutes. Broiling will brown the cheese and make it wonderfully fragrant.
                                                                  Yields: 4
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    broil
                                                                  Spicy Buffalo Chili
                                                                   1 h 15 m

                                                                  This spicy chili recipe uses buffalo, or bison meat, instead of the usual ground beef. Buffalo chili is lower in fat and calories than a beef chili since buffalo are a leaner animal. Native Indians were cooking bison and chilies for centuries before chili con carne became the popular American food it is today. Makes 10 Portions of Spicy Buffalo Chili

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 1/2 lb ground buffalo meat
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 28 oz tomatoes in can
                                                                  • Yes No 1/2 cup chili powder
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1/2 tsp ground chipotle chili pepper
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 2 cup beef broth
                                                                  • Yes No 2 15 oz pinto beans
                                                                  • Yes No water
                                                                  • In a large pot, over med-high heat, cook the buffalo in the oil until browned and broken in small pieces. Add the onions and sauté for 5 minutes. Add the garlic and cook for one minute. Add all remaining ingredients, except the beans, and bring to a boil. Reduce the heat to low and simmer 1 hour, stirring occasionally. Add the beans and cook for 15 minutes more. Water can be added during the cooking to adjust for thinner or thicker chili.
                                                                  Cuisine:YesNotex-mex
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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

                                                                  Ingredients
                                                                  • Yes No 2/3 lump cup crabmeat
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tsp minced chives
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 tsp Old Bay Seasoning
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Yes No 6 large egg
                                                                  • Yes No 4 tsp milk
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/4 medium avocado
                                                                    For the crab salad:
                                                                  • Place all of the ingredients in a small bowl and stir until combined; set aside.
                                                                    For the omelets:
                                                                  • Whisk the eggs, milk, salt, and pepper in a large bowl until pale yellow and the egg yolks and whites are evenly combined. Set 2 serving plates aside.
                                                                  • Melt 1 tablespoon of the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add half of the egg mixture (about 3/4 cup) to the pan and stir constantly with a rubber spatula, moving the eggs around until they form small curds, about 2 to 3 minutes.
                                                                  • Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan—the top of the eggs should have a creamy consistency. Spoon half of the crab salad down the middle third of the egg mixture and top with 2 of the avocado slices.
                                                                  • Remove the pan from heat. Using the spatula, fold a third of the omelet over and onto itself, making sure to fold it over the filling. Gently push the folded side of the omelet toward the edge of the pan. Tilt the pan over one of the serving plates and roll the omelet onto the plate, seam side down.
                                                                  • Repeat with the remaining tablespoon of butter, eggs, crab salad, and avocado slices. Serve immediately.
                                                                  Cuisine:YesNomaryland
                                                                  Yields: 2omelets
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  • Yes No
                                                                    Tabasco

                                                                  Turn pumpkin seeds into an irresistible seasonal treat with this simple recipe.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 cup fresh pumpkin seeds, dried
                                                                  • Butter an 11-by-17-inch rimmed baking sheet; set aside.
                                                                  • Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour onto prepared baking sheet. Let cool completely. Break into pieces.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 6 large egg
                                                                  • Yes No 2 cup whipping cream
                                                                  • Yes No 1 3 oz parmesan cheese
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 6 medium sweet onion
                                                                  • Stir together first 3 ingredients in a large bowl, blending well. Combine flour and next 3 ingredients; gradually stir into egg mixture. Set aside.
                                                                  • Melt butter in a large skillet over medium heat; add onions. Cook, stirring often, 30 to 40 minutes or until caramel colored. Remove from heat.
                                                                  • Stir onions into egg mixture; then spoon into a lightly greased 13- x 9-inch baking dish.
                                                                  • Bake at 350° for 30 minutes or until pudding is set.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 lb boneless sirloin steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 cup sliced crimini mushroom (baby portobello)
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3/4 cup reduced fat sour cream
                                                                  • Yes No 4 cup egg noodle
                                                                  • Yes No 3 tbsp minced flat leaf parsley
                                                                  • Yes No parsley
                                                                  • Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; sauté 4 minutes. Add cremini mushroom mixture to beef.
                                                                  • Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.
                                                                  • Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.
                                                                  • Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 6servings (serving size: about 2/3 cup beef mixture and 2/3 cup noodles)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Holiday Honey Cake
                                                                   1 h 25 m

                                                                  Thanks to EL AL, Israel's national airline, and Chef Steven Weintraub, Executive Chef of Borenstein Caterers for this recipe for Holiday Honey Cake.

                                                                  Ingredients
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup brewed coffee
                                                                  • Yes No 3/4 cup vegetable oil
                                                                  • Yes No 1 fresh orange, fine
                                                                  • Yes No 4 cup flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 cup raisin
                                                                  • Mix honey, sugar, eggs, coffee, oil and orange thoroughly. In a separate bowl, sift flour, baking powder, baking soda and salt. Slowly add dry mixture into liquid mixture. Blend well. Fold in raisins. Pour mixture into a 9 x 13 greased baking pan or into a 36 muffin tin. Bake at 350 degrees for approximately 1 hour. After 45 minutes of cooking, check periodically. Let cool on a wire rack.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cook

                                                                  A good cranberry sauce can make or break Thanksgiving. This one, flavored by orange and grapefruit, is aromatic, sweet, and tart all at once. It’s a natural on turkey, but would be equally good on any roasted poultry or pork. This was featured as part of our 2007 Neoslacker Interactive Thanksgiving.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz, 3 cup cranberry
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 2 tsp finely grated orange zest
                                                                  • Yes No 1 1/2 tsp finely grated ruby red grapefruit zest
                                                                  • Yes No 1/2 cup ruby red grapefruit
                                                                  • Combine cranberries, sugar, orange juice, and both zests in a medium saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes.
                                                                  • Bring to a boil, stirring occasionally, then reduce heat to medium low and simmer until thickened and cranberries are beginning to fall apart, about 20 to 25 minutes. Spoon into a heatproof serving bowl.
                                                                  • Drain grapefruit segments, discarding any accumulated juices, and stir into cranberry sauce. Cool to room temperature, cover, and refrigerate until ready to serve. Serve cold or at room temperature.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Enjoy this recipe for Pineapple Rum Upside Down Cake. It's a family favorite.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 20 oz pineapples in can
                                                                  • Yes No pecan halves
                                                                  • Yes No maraschino cherry
                                                                  • Yes No 1 yellow cake mix
                                                                  • Yes No 3/4 cup pineapple juice
                                                                  • Yes No 1/2 cup rum
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 tsp lemon extract
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No small pineapples in can
                                                                  • Yes No pecan halves
                                                                  • Yes No maraschino cherry
                                                                  • Yes No 1 9 oz yellow cake mix
                                                                  • Yes No 1/4 cup pineapple juice
                                                                  • Yes No 2 tbsp rum
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/4 tsp lemon extract
                                                                  • Preheat oven to 350 degrees. In two 8 or 9-inch round or square cake pans, melt 3 tablespoons of butter in each pan. Sprinkle one-half brown sugar in each pan. Decoratively arrange pineapple slices in the bottom of the pans. Place a maraschino cherry in the center of each pineapple slice. In between the rings, place the pecan halves in a decorative manner. Combine the cake mix, juice, rum, oil, eggs, and extract. Beat with mixer for 2 minutes. Divide batter between the two pans. Bake for 30 minutes or until cake tester comes out clean. Immediately invert cakes onto serving platters. If making the recipe for two cakes, the second cake may be frozen for later use. Freeze the cake on a cookie sheet or flat plate. Once frozen, wrap tightly with freezer wrap. Completely unwrap frozen cake and then defrost in cake container. Having a cake ready in the freezer is especially helpful when there having unexpected dinner guests. The extra cake may be defrosted in the microwave, but keep checking it. You don't want to over do it. I like this cake served warm with cherry vanilla or butter pecan ice cream. Enjoy!
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    microwave
                                                                  Ingredients
                                                                  • Yes No 3 oz white chocolate
                                                                  • Yes No 2 cup cake flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • Yes No 3 pint strawberry
                                                                  • Preheat the oven to 350°. Butter two 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment paper. Coat the pans with flour, tapping out any excess.
                                                                  • Melt the white chocolate in a small saucepan set over a pot of barely simmering water, stirring occasionally. In a medium bowl, whisk the flour with the baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter with 1 1/4 cups of the sugar until fluffy, about 2 minutes. Add the vanilla, then beat in the egg yolks, 1 at a time. Beat in the melted white chocolate. Add the dry ingredients in 2 batches, alternating with the buttermilk.
                                                                  • In a medium bowl, beat the egg whites until soft peaks form. Gradually beat in 1/4 cup of the sugar until the whites are glossy and firm. Stir one-third of the beaten egg whites into the batter, then fold in the rest until no white streaks remain. Scrape the batter into the prepared pans and smooth the tops. Bake for about 35 minutes, or until springy and golden and a toothpick inserted in the centers comes out clean. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and invert them onto a wire rack to cool. Peel off the parchment paper.
                                                                  • In another bowl, beat the cream and crème fraîche with the remaining 1 tablespoon of sugar until firm peaks form. Place 1 cake layer on a serving plate and spread with half of the whipped cream. Top with half of the strawberries and the second cake layer. Spoon the remaining whipped cream over the cake, swirling it decoratively. Top with the remaining strawberries. Serve with the Strawberry Star-Anise Sauce.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch layer cake
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    valrhona
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Valrhona
                                                                  • Yes No
                                                                    Star

                                                                  Prep: 13 minutes; Chill: 4 hours; Bake: 10 minutes per batch.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 4 cup self-rising flour
                                                                  • Yes No 1 cup dried cranberry
                                                                  • Yes No 1 cup white chocolate morsels
                                                                  • Yes No 6 oz white chocolate
                                                                  • Yes No nonpareils
                                                                  • Beat butter and 2 cups sugar at medium speed with an electric mixer 2 minutes or until creamy. Add eggs, 1 at a time, beating until smooth, stopping to scrape down sides as needed. Stir in vanilla. Gradually add flour to butter mixture, beating well at low speed until blended. Stir dried cranberries and white chocolate morsels into batter.
                                                                  • Sprinkle sugar on wax paper. Shape dough into 2 (6 1/2-inch) logs on sugar; roll logs in sugar. Wrap each log in wax paper, and chill 4 hours. (Freeze dough in zip-top plastic freezer bags up to 1 month, if desired. Thaw 10 minutes before slicing.)
                                                                  • Cut each log into 28 slices, and place 1 inch apart on lightly greased or parchment paper-lined baking sheets.
                                                                  • Bake, in batches, at 350° for 10 to 12 minutes or until edges are golden. Let cool on pans 2 minutes. Transfer cookies to wire racks, and let cool completely. Drizzle melted white chocolate, over cooled cookies; sprinkle with nonpareils. Let stand until chocolate is firm.
                                                                  Yields: 12
                                                                  • Prep Time: 13 minutes
                                                                  • Total Time: 13 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  Stuffed mushrooms have been a cocktail party favorite for years; this recipe uses our leftover Thanksgiving stuffing as the filler. This recipe was featured as part of our Thanksgiving Leftovers photo gallery.

                                                                  Ingredients
                                                                  • Yes No 24 1 1/2 lb large button mushroom
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/2 cup leftover stuffing
                                                                  • Heat oven to 400°F. Wipe mushrooms clean with a damp paper towel or pastry brush; trim ends. Remove stems from mushrooms and finely chop stems; set aside. Oil a baking sheet; set aside.
                                                                  • Melt 2 tablespoons of the butter in a medium frying pan over medium heat until foaming. Add mushroom caps and season with salt and freshly ground black pepper. Cook until tender and golden brown, about 5 minutes. Remove caps from the pan and place top down on prepared baking sheet; set aside.
                                                                  • Return the frying pan to medium heat and melt remaining tablespoon of the butter until foaming. Add mushroom stems, season with salt and freshly ground black pepper, and cook until tender and slightly browned, about 5 minutes. Place stems and leftover stuffing in a medium bowl and mix to combine.
                                                                  • Fill mushroom caps with about 2 heaping teaspoons stuffing each. Bake, stuffing side up, until lightly browned and toasted, about 10 minutes.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These plums look beautiful on the table. Be sure to store them in the refrigerator, not the pantry.

                                                                  Ingredients
                                                                  • Yes No 4 cup brandy
                                                                  • Yes No 4 cup sugar, granulated
                                                                  • Yes No 4 small cup plum
                                                                  • Bring brandy and sugar to a boil in a large nonaluminum Dutch oven over high heat. Reduce heat, and simmer, stirring constantly, 2 to 3 minutes or until sugar dissolves completely.
                                                                  • Pack plums in hot, sterilized jars, filling to 1/2 inch from top.
                                                                  • Cover plums with hot syrup, filling to 1/2 inch from top. Remove air bubbles, and wipe jar rims. Cool and cover with lids. Store plums in refrigerator up to 1 month.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6pints
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover

                                                                  Notes: These easy puffs are especially good made with strongly flavored, aged white English, Irish, or Canadian cheddar. We like to use an imported sea salt with pretty, crunchy crystals, such as fleur de sel, Halen Môn, or Maldon, but any coarse sea salt will work. The puffs can be made up to 1 month ahead and frozen; cool, then freeze airtight. Reheat thawed puffs, uncovered, in a 375° oven until crisp and hot, about 5 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 1/4 cup shredded sharp cheddar cheese
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No coarse sea salt
                                                                  • In a 3- to 4-quart pan over high heat, bring 1 1/2 cups water and the butter to a full rolling boil. Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps. Add a quarter of the beaten eggs at a time, stirring vigorously after each addition until dough is no longer slippery. Stir in cheese and pepper.
                                                                  • Spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip. Pipe in 48 equal mounds on two cooking parchment-lined or buttered 12- by 15-inch baking sheets. (Alternatively, drop dough on sheets in slightly rounded tablespoon-size portions.) Sprinkle each mound with a few grains of coarse sea salt.
                                                                  • Bake in a 400° regular or convection oven until dry and well browned, about 30 minutes. Serve warm (see notes).
                                                                  • Nutritional analysis per puff.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 48puffs; 12 to 14 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  Pickled herring seems to be an acquired taste, because this beloved Scandinavian dish hasn’t quite gone mainstream in the States. It’s a distant cousin of ceviche and an excellent way to enjoy preserved fish. Sneak some onto your next smorgasbord accompanied by rye toasts, hard-boiled eggs, sliced red onion, freshly chopped dill, and a little Horseradish-Cream Sauce. What to buy: Salted herring can be found online. If you buy whole salted herring, be sure to remove the skin before pickling. This recipe was featured as part of our Summer Solstice menu.

                                                                  Ingredients
                                                                  • Yes No 1 lb skinless salted herring fillets
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3/4 cup distilled white vinegar
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 15 whole whole allspice berry
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 2 tsp yellow mustard seed
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 big sprig dill weed
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1/2 medium red onion
                                                                  • Place herring in a 4- to 6-quart container and cover with water. Refrigerate overnight, changing the water once.
                                                                  • Combine 1 1/2 cups water, vinegar, sugar, allspice berries, peppercorns, mustard seeds, coriander seeds, and bay leaf in a medium, nonreactive saucepan and bring to a boil over medium heat, stirring occasionally. Remove from heat and let come to room temperature. Stir in lemon juice.
                                                                  • Drain herring fillets, rinse, and pat dry. Slice crosswise into 1-1/2-inch pieces. Arrange fish in a nonreactive dish or container with a tightfitting lid. Arrange dill, carrots, and onion on top of fish, and pour cooled brine into the dish. Cover and refrigerate for at least 24 hours and up to 4 days. To serve, remove herring from the brine and eat plain, with the pickled carrots and onion, or with rye crackers and toast.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 cup diced unsalted peanut
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 cup peanut butter and milk chocolate morsels
                                                                  • Spread 1/2 cup chopped peanuts into a 9-inch circle on a lightly greased baking sheet.
                                                                  • Coat top 2 inches of a 2 1/2-quart glass bowl with butter; place remaining butter in bowl. Add sugar and 1/4 cup water. (Do not stir.) Microwave at HIGH 8 minutes or just until mixture begins to turn light brown; pour over peanuts on baking sheet.
                                                                  • Sprinkle with chocolate morsels; let stand 1 minute. Spread melted morsels evenly over peanut mixture, and sprinkle with remaining 1/4 cup chopped peanuts. Chill until firm. Break into bite-size pieces. Store in an airtight container.
                                                                  • Note: We used an 1100-watt microwave oven.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1pound
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Minute

                                                                  Inspired by the classic American lobster-and-steak combo and the plentiful meat and seafood combinations in Asian cuisines, this dish brings together two velvety textures and a Cantonese sauce.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 1 1/4 lb lobster
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/2 cup low-sodium chicken stock
                                                                  • Yes No 1/3 cup oyster sauce
                                                                  • Yes No 3 tbsp mirin
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 4 5 oz, 1 1/2 inch thick beef tenderloin steak
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp peanut oil
                                                                  • Yes No 8 scallions, white and pale green parts only
                                                                  • Yes No 16 thin slice ginger
                                                                  • Yes No 8 garlic scapes
                                                                  • Yes No jasmine rice
                                                                  • Prepare an ice-water bath. Fill a large stockpot 3/4 full with cold water. Bring to a boil. Add 1/4 cup salt. Plunge lobsters head first into water. Return to a boil, and cook 10 minutes. Using tongs, transfer lobsters to ice-water bath, and let cool 5 minutes. Place lobsters on a cutting board. Working with one lobster at a time, twist tail from joint where it meets body. Cut tail in half down center. Twist claws from body; discard body. Separate claws from knuckles. Crack knuckles, and remove meat. Grasp "thumb" of claw, and bend it back to snap it off. Crack claws, and remove meat.
                                                                  • Whisk 1/4 cup soy sauce, the cornstarch, and water in a bowl. Add lobster pieces, and toss; set aside to marinate.
                                                                  • Combine stock, remaining tablespoon soy sauce, the oyster sauce, mirin, lemon juice, chopped cilantro, and red-pepper flakes in a bowl.
                                                                  • Season beef on all sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add beef, leaving about 1 inch between each steak. Brown on all sides, about 8 minutes total. Add scallions, ginger, and garlic scapes if using. Reduce heat to medium. Cook, stirring scallions, ginger, and garlic scapes occasionally, until an instant-read thermometer inserted into beef registers 125 degrees for medium-rare, 4 to 6 minutes. Transfer steaks to a platter. Remove strings. Cover with parchment paper and then foil to keep warm.
                                                                  • Reduce heat to medium-low. Using a slotted spoon, add lobster pieces to sauce in skillet (reserve marinade). Cook, tossing gently, until warm, about 4 minutes. Transfer lobster to plate with beef.
                                                                  • Add oyster-sauce mixture and reserved marinade to sauce in skillet, and raise heat to high. Simmer, stirring occasionally, until sauce has thickened slightly, 1 to 2 minutes. Arrange beef and lobster on 4 plates. Pour sauce over top. Garnish with cilantro sprigs. Serve with rice if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  These simple fish tacos feature flaked Margarita Grouper Fillets topped with your favorite taco garnishes, including chopped tomatoes, onions, jalapeño peppers, bell peppers, cilantro, and a homemade vinaigrette dressing.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp reduced fat sour cream
                                                                  • Yes No 1 tbsp minced cilantro
                                                                  • Yes No 1 1/2 tsp lime juice
                                                                  • Yes No 1/2 tsp red wine vinegar
                                                                  • Yes No 4 6 inch corn tortilla
                                                                  • Yes No 2 margarita grouper fillets
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No 1 lime
                                                                  • To prepare dressing, combine first 4 ingredients, stirring well with a whisk.
                                                                  • To prepare tacos, place tortillas in a zip-top plastic bag; microwave tortillas at high 40 seconds. Divide Margarita Grouper Fillets and onion evenly over half of each tortilla; drizzle each serving with about 2 teaspoons dressing. Fold tortillas in half. Serve with lime wedges.
                                                                  • (Totals include Margarita Grouper Fillets)
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2servings (serving size: 2 tacos and 2 lime wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve

                                                                  Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 lb butternut squash
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 lb milk ricotta cheese
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1/2 lb fresh mozzarella cheese
                                                                  • Yes No nutmeg
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/3 cup loosely packed sage
                                                                  • Yes No 1 1/4 cup low-sodium chicken stock
                                                                  • Yes No store bought dried noodles
                                                                  • Yes No 4 oz parmesan cheese
                                                                  • Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
                                                                  • Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
                                                                  • Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
                                                                  • Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
                                                                  • Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
                                                                  • Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Tarragon and capers provide the perfect foil for the silky, rich yolks in these deviled eggs.

                                                                  Ingredients
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tsp minced caper
                                                                  • Yes No 1 1/2 tsp minced tarragon
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Place the eggs in a medium saucepan in a single layer and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat, then remove from heat and let sit in the hot water for 12 minutes. Drain the eggs and run under cold water until cool enough to handle. Transfer to the refrigerator for 20 minutes or until completely cool.
                                                                  • Crack and peel each hard-boiled egg. Using a sharp knife, slice the eggs in half lengthwise. Scoop out the yolks and place them in a medium mixing bowl; reserve the empty egg-white halves on a serving tray.
                                                                  • Mash the yolks with a fork and add the mayonnaise, mustard, capers, and tarragon. Mix thoroughly with the fork until smooth. Season with salt and pepper.
                                                                  • Fill each egg-white half with 1 heaping teaspoon of the yolk mixture, rounding the tops with a spoon. Garnish each with a sprinkling of the minced chives and serve.
                                                                  Yields: 12deviled eggs
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mince

                                                                  If you prefer burgers that are done medium instead of medium-rare, broil the patties for one to two minutes longer before topping them with tomatoes and cheese.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 10 oz crimini mushroom (baby portobello)
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 1 tsp red wine vinegar
                                                                  • Yes No 1 lb ground chuck (beef)
                                                                  • Yes No 1 plum tomato
                                                                  • Yes No 2 oz fontina cheese
                                                                  • Yes No 4 slice sourdough bread
                                                                  • In a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until mushrooms release their liquid and start to brown, 5 to 7 minutes; transfer to a bowl (reserve skillet).
                                                                  • Add onion and remaining tablespoon oil to skillet; season with salt and pepper. Cook, stirring occasionally, until onion starts to brown, 5 to 7 minutes (if bottom of skillet becomes too dry, add a little water and scrape up browned bits). Return mushrooms to skillet; stir in vinegar and set aside.
                                                                  • Heat broiler, with rack set 4 inches from heat. Gently form meat into four 3/4-inch-thick patties; season with salt and pepper. Place on a rimmed baking sheet, and broil 3 minutes.
                                                                  • Remove baking sheet; top burgers with tomato and cheese slices. Broil until cheese is melted and burgers are medium-rare, 1 to 2 minutes more. Serve burgers on toasted bread, with sauteed mushrooms and onion alongside.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sauté

                                                                  Dijon mustard gets its characteristic flavor from white wine that’s added to the mustard-seed soaking liquid. Maurice Grey and Auguste Poupon brought Dijon to the masses, but making your own mustard is just as easy as buying it at the store. This version has a rustic, grainy texture that adds a pleasant pop to potato salad and works well atop bratwurst. Game plan: You’ll need to soak the seeds for 2 days before you can blend and serve the mustard. Also, keep in mind that allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the finished mustard sits in the refrigerator, the less spicy it will become. This recipe was featured as part of our Make Your Own Mustard project.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup white wine vinegar
                                                                  • Yes No 1/4 cup brown mustard seed
                                                                  • Yes No 1/4 cup yellow mustard seed
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Place all of the ingredients in a small, nonreactive bowl and stir to combine. Cover tightly with plastic wrap and let sit at room temperature for 2 days.
                                                                  • Remove the plastic wrap and transfer the mustard mixture to a blender. Blend until the desired consistency is reached, about 30 seconds for a coarse texture. (Keep in mind that it’s not possible for this mustard to reach a completely smooth consistency.) Transfer the mustard to a small, nonreactive container with a tightfitting lid, cover, and refrigerate for up to 3 months.
                                                                  Yields: 1cup
                                                                  • Total Time: 2 days 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 cup low fat vanilla yogurt
                                                                  • Yes No 1 cup fresh blueberries, frozen
                                                                  • Yes No 1 cup sliced fresh peach slices, frozen
                                                                  • Yes No 1 8 oz unsweetened pineapple chunks, and frozen
                                                                  • Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5cups
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup vanilla flavor syrup
                                                                  • Yes No 2 6 oz orange
                                                                  • Yes No 1 lime
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 2 750 milliliter dry red wine
                                                                  • Yes No ice cube
                                                                  • In a pitcher (at least 3-qt. size), combine syrup, orange slices, lime slices, and orange juice.
                                                                  • Add wine to pitcher; mix, and pour into ice-filled glasses.
                                                                  • Nutritional analysis per cup.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 2 ½quarts or 10 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour

                                                                  Prep: 12 minutes; Cook: 15 minutes. Baked to Perfection: To make our pizza, we used Fabulous Flats for the crust and baked it in a 500° oven on the bottom rack to make it crispy.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 6 oz cup wild mushroom mix
                                                                  • Yes No prebaked pizza crust
                                                                  • Yes No 1 6 oz small acorn squash
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/3 1 1/2 oz cup grated smoked gouda
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Coat a foil-lined shallow aluminum baking sheet with cooking spray; arrange sliced wild mushroom mix on sheet. Bake at 500° until water from mushrooms has evaporated, stirring occasionally (about 5 minutes). Place a prebaked pizza crust on a shallow baking pan. Thinly slice acorn squash; arrange evenly over crust. Brush squash with olive oil; spoon mushrooms over squash. Sprinkle with smoked Gouda and chopped fresh sage. Bake 10 minutes or until top is golden brown and squash is tender. Cut into 8 slices; serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Good fish and chips are becoming harder to find these days, but there are still some good boys out there making the real deal. However, if you want to make your own at home, here's the recipe I use. Unless you've got a really big fryer I'd say it's not really worth trying to make fish and chips at home for more than 4 people ? otherwise it becomes a struggle. Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn't around!) ? and pickled chillies are good too. Then you want to douse it all with some cheap malt vinegar and nothing other than Heinz tomato ketchup.

                                                                  Ingredients
                                                                  • Yes No sunflower oil
                                                                  • Yes No ½ tsp teaspoon sea salt
                                                                  • Yes No 1 tsp 1 teaspoon freshly ground black pepper
                                                                  • Yes No nice white fish fillets, pinboned
                                                                  • Yes No flour
                                                                  • Yes No pint good beer
                                                                  • Yes No 3 tsp 3 teaspoons baking powder
                                                                  • Yes No potatoes, and chips
                                                                  • Yes No knob a of butter
                                                                  • Yes No handful 4 handfuls of podded peas
                                                                  • Yes No handful, small a of fresh mint
                                                                  • Yes No lemon juice
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Good fish and chips are becoming harder to find these days, but there are still some good boys out there making the real deal. However, if you want to make your own at home, here's the recipe I use. Unless you've got a really big fryer I'd say it's not really worth trying to make fish and chips at home for more than 4 people – otherwise it becomes a struggle. Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn't around!) – and pickled chillies are good too. Then you want to douse it all with some cheap malt vinegar and nothing other than Heinz tomato ketchup.To make your mushy peas, put the butter in a pan with the peas and the chopped mint. Put a lid on top and simmer for about 10 minutes. Add a squeeze of lemon juice and season with salt and pepper. You can either mush the peas up in a food processor, or you can mash them by hand until they are stodgy, thick and perfect for dipping your fish into. Keep them warm while you cook your fish and chips.Pour the sunflower oil into your deep fat fryer or a large frying pan and heat it to 190ºC/375ºF. Mix the salt and pepper together and season the fish filets on both sides. This will help to remove any excess water, making the fish really meaty. Whisk the flour, beer and baking powder together until nice and shiny. The texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating). Dust each fish filet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, lower the fish into the oil one by one, carefully so you don't get splashed – it will depend on the size of your fryer how many fish you can do at once. Cook for 4 minutes or so, until the batter is golden and crisp.Meanwhile, parboil your chips in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape, then drain them in a colander and leave to steam completely dry. When all the moisture has disappeared, fry them in the oil that the fish were cooked in at 180ºC/350ºF until golden and crisp. While the chips are frying, you can place the fish on a baking tray and put them in the oven for a few minutes at 180ºC/350ºF/gas 4 to finish cooking. This way they will stay crisp while you finish off the chips. When they are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas.• from Jamie's Dinners
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    parboil
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    heinz
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Heinz

                                                                  If you can't find skinned hazelnuts, you can substitute blanched almonds.

                                                                  Ingredients
                                                                  • Yes No 8 fig
                                                                  • Yes No 1 1/2 6 oz cup hazelnut
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 egg white
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp brandy
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 tsp grated lemon zest
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Heat oven to 375 degrees. Cut 6 figs into 3/4-inch dice. Set aside in a bowl.
                                                                  • In a food processor, process nuts until medium fine. Sift together flour and 1/2 cup confectioners' sugar; add to nuts; pulse to combine. Add egg, egg white, butter, brandy, pepper, and zest. Process to combine, about 10 seconds. Add batter to figs, and mix together.
                                                                  • Spray four 3 3/4-inch (or one 8-inch) tart pans with vegetable-oil spray. Divide batter evenly among the pans. Cut remaining 2 figs lengthwise into six slices each. Arrange three slices over each tart. Place tart pans on a baking sheet. Bake until tarts are set and golden brown, about 40 minutes (for individual tarts or one large tart). Remove from oven and cool slightly. Remove tarts from pans, sprinkle with remaining sugar, and serve.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1/4 cup sugar, granulate