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                                                                  Sauerkraut Soup can be creamed with half-and-half or milk for a lighter version. The addition of chopped tomatoes adds another layer of acid to the sauerkraut. The barley can be substituted with potatoes, if desired. Serve with a crisp salad and hearty rye bread for a complete meal. Here's a larger image of Polish kapusniak zabielany. Makes 6 servings of Creamed Sauerkraut Soup

                                                                  Ingredients
                                                                  • Yes No 2 lb meaty ham bone
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 5 black peppercorn
                                                                  • Yes No 1/4 tsp parsley leaves, dried
                                                                  • Yes No 1/2 cup barley
                                                                  • Yes No 1 14 oz sauerkraut
                                                                  • Yes No 1 14 oz diced tomato in can
                                                                  • Yes No 1 whole half and half
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp caraway seed
                                                                  • Place pork and water in a Dutch oven or other large pot. Bring to a boil, skimming off foam. Add onion, bay leaf, peppercorns and parsley. Return to a boil, reduce heat to a simmer, and cook about 45 minutes or until meat falls off the bones. Remove meat from broth, dice and return to the pot with barley, sauerkraut, undrained tomatoes and caraway seeds, if using. Return to a boil, reduce heat and simmer, uncovered, for an additional 45 minutes. If soup becomes too thick, add meat stock or water. If a more sour taste is desired, add some reserved kraut juice. In a medium heatproof bowl, mix half-and-half with flour. Temper the cream and return to the soup. Simmer until thickened slightly. Adjust seasonings. Remove bay leaf. Serve in heated bowls with hearty rye bread.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 40 minutes
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                                                                  Cayenne pepper gives these slightly sweet walnuts a piquant kick. If you have a large pan, you can easily double this recipe. Per serving: 195 calories; 4 g protein; 18 g fat; 9 g carb; 2 g fiber

                                                                  Ingredients
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 cup walnut halves
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.
                                                                  • Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.
                                                                  Yields: 2cups
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
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                                                                  Ingredients
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 4 8 oz beef rib-eye steak
                                                                  • Combine first 5 ingredients, and rub over steaks. Let stand 1 hour.
                                                                  • Grill, covered with grill lid, over high heat (400° to 500°) 7 minutes. Turn steaks, and grill 5 more minutes or to desired degree of doneness.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
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                                                                  Who says kids get to have all the sweets during Halloween? Skip the prepackaged candy and indulge in this ooey-gooey chocolate dessert. Five ingredients and about an hour are all you need. Get ready to become a true chocoholic.

                                                                  Ingredients
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 lb bittersweet chocolate
                                                                  • Yes No 8 large egg
                                                                  • Yes No 6 oz milk chocolate
                                                                  • Yes No 6 tbsp heavy whipping cream
                                                                  • Make cake: Preheat oven to 350°F. Butter an 8-inch springform pan. Wrap pan bottom in heavy-duty foil.
                                                                  • Melt butter and bittersweet chocolate in a large bowl set over a pan of simmering water. Remove bowl, stir to combine and let cool to lukewarm.
                                                                  • Whisk eggs into chocolate mixture until well-combined. Scrape batter into prepared pan.
                                                                  • Place springform pan in a roasting pan; pour hot water to 1 inch deep into roasting pan. Bake until cake is set around edges but wobbly in center, 30 to 35 minutes. Remove foil and let cool on a rack. Cover with plastic and chill for at least 6 hours and up to 3 days.
                                                                  • Make glaze: Put milk chocolate in a bowl. Bring cream just to a boil; pour into bowl. Let stand for 5 minutes; whisk until smooth. Cool to room temperature. Remove cake to a platter; spoon on glaze. Refrigerate for up to 5 hours.
                                                                  • To create spiderweb, spoon canned vanilla frosting into a ziplock bag; snip off a tiny corner. Pipe straight lines from center of cake to outer edges. Connect lines by piping curved lines in between, creating web pattern. Pipe spider or place a candy spider on web.
                                                                  Yields: 8servings
                                                                    Steps:
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                                                                  Ingredients
                                                                  • Yes No 14 oz 14 ounces butternut
                                                                  • Yes No squash, skin on
                                                                  • Yes No 2¼ cups light soft
                                                                  • Yes No brown sugar
                                                                  • Yes No 4 free range
                                                                  • Yes No organic eggs
                                                                  • Yes No sea salt
                                                                  • Yes No 2½ cups flour
                                                                  • Yes No 2 tsp 2 teaspoons
                                                                  • Yes No baking powder
                                                                  • Yes No a of walnuts
                                                                  • Yes No 1 tsp 1 teaspoon ground
                                                                  • Yes No cinnamon
                                                                  • Yes No cup extra virgin olive oil
                                                                  • Yes No 1 clementine
                                                                  • Yes No 1 lemon
                                                                  • Yes No a lemon
                                                                  • Yes No cup sour cream
                                                                  • Yes No 2 tbsp 2 tablespoons
                                                                  • Yes No icing sugar
                                                                  • Yes No lavender
                                                                  • Yes No rose petals
                                                                  • Yes No 1 vanilla bean
                                                                  • Yes No lengthwise
                                                                  • My kids love these squash muffins. They taste a bit like carrot cake, as the two vegetables are very similar – I’ve simply swapped carrots for squash. Both of them are wonderful carriers of flavors like cinnamon, cloves and vanilla. The skin of a butternut squash goes deliciously chewy and soft when cooked, so there’s no need to peel it off. Give these little cakes a go – they’re a perfect naughty-but-nice treat. And a great way of getting your kids to eat squash!Preheat the oven to 350°F. Line your muffin tins with paper cups.Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing – you want to just combine everything and no more.Fill the paper cups with the cake mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the cakes – if it comes out clean, they’re done. If it’s a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the cakes to cool on a wire rack.As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the sour cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it – adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your cakes have cooled down, then spoon the topping onto the cakes.Serve on a lovely plate (on a cake stand if you’re feeling elegant, or on a rustic slab if you’re more of a hunter-gatherer type!), with the rest of the clementine zest sprinkled over. For an interesting flavor and look, a few dried lavender flowers or rose petals are fantastic.
                                                                  Yields: 12
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                                                                    paper

                                                                  This savory tomato cobbler recipe is courtesy of Mark Bittman and can be found in his cookbook, "How to Cook Everything Vegetarian."

                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No 3 lb tomato
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup cornmeal
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish or a deep pie plate; set aside.
                                                                  • Place tomato wedges in a large bowl; sprinkle with cornstarch and season with salt and pepper. Toss gently to combine.
                                                                  • Place flour, cornmeal, baking powder, baking soda, and 1 teaspoon salt in the bowl of a food processor; pulse to combine. Add butter and pulse until mixture looks like coarse breadcrumbs. Add egg and buttermilk, pulse a few more times until mixture comes together. If the mixture is too liquid, add more flour, a spoonful at a time. If mixture is too dry, add a few drops of buttermilk.
                                                                  • Gently toss tomato mixture again and spread it over the bottom of the prepared baking dish. Drop spoonfuls of the flour mixture on top, spreading evenly with a knife, leaving some gaps so that steam can escape. Transfer cobbler to oven and bake until golden and bubbling, 45 to 60 minutes. Let cool slightly before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7
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                                                                  Sliced carrots are boiled then marinated with Moroccan spices, herbs, lemon juice, garlic and olive oil. Serve warm or cold. You can dice the carrots if you prefer, but slicing them is the traditional presentation. Also try Cold Carrot Salad with Vinaigrette. Serves four.

                                                                  Ingredients
                                                                  • Yes No 1 lb carrot
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 2 clove garlic, partially
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp hot paprika
                                                                  • Boil the carrots in salted water until tender, about 15 to 20 minutes. Drain, and immediately cover the carrots with cold water to stop further cooking. Drain again.
                                                                  • In a medium pot or skillet, gently saute the garlic cloves in the olive oil for two or three minutes over low heat. Discard the garlic, and add the carrots, lemon juice, cilantro, and spices. Saute over low heat for another two minutes, and remove from the heat.
                                                                  • Serve the marinated carrots either warm or chilled.
                                                                  Cuisine:YesNomorroccan
                                                                  • Total Time: 40 minutes
                                                                    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
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                                                                  • Yes No
                                                                    refrigerate

                                                                  The black pepper adds quite a bit of heat to this dish--cut it back if you prefer something milder. Serve over rice or with a side salad.

                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 14 oz firm tofu
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 tbsp packed brown sugar
                                                                  • Yes No 1/2 cup sliced shallot
                                                                  • Bring a medium pot of water to a boil, add green beans, and cook until bright green, about 3 minutes. Drain and rinse with cold water. In a small bowl, mix lime juice, soy sauce, and pepper, then set aside.
                                                                  • Cut tofu into 1/2-in.-thick rectangles. Heat oil in a nonstick frying pan over medium-high heat. Add tofu, sprinkle with sugar, and cook, turning occasionally, until evenly browned, about 10 minutes. Stir in shallots and cook until browned, about 3 minutes. Add green beans and cook until warmed, about 3 minutes. Pour in soy mixture and stir to coat.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNowashington
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    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
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  The blue-curaçao hue of the Na’vi people in the 2010 Oscar-nominated film Avatar may look a little frightening, as does this cocktail at first glance. But a few sips and the spiced Velvet Falernum will give you enough courage to travel by dragon. What to buy: If you can’t find Velvet Falernum, a clove- and lime-infused liqueur, try making your own. We think this recipe is a great stand-in. This Flying Blue Dragon recipe was featured as part of our Best Picture Cocktails story.

                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz blue curaçao
                                                                  • Yes No 1 oz light rum
                                                                  • Yes No 3/4 oz velvet falernum
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 2 dash orange bitters
                                                                  • Yes No orange
                                                                  • Fill a shaker halfway with ice and add all remaining ingredients except the orange twist. Shake vigorously for about 20 seconds. Strain into a rocks glass over ice. Garnish with an orange twist if desired.
                                                                  Yields: 1drink

                                                                  Lemon? In a savory egg dish? Why yes - it works beautifully here. In fact, we find the flavor of the lemon to be so nice that we didn't mind the absence of butter and meat in this quick frittata.

                                                                  Ingredients
                                                                  • Yes No 7 egg
                                                                  • Yes No 1 meyer lemon
                                                                  • Yes No 3 oz goat cheese (chèvre)
                                                                  • Yes No olive oil
                                                                  • Yes No 2 large leek
                                                                  • Yes No 1/3 cup flat leaf parsley
                                                                  • Yes No salt and pepper
                                                                  • Pre-heat the broiler. In a large bowl, whisk the eggs until slightly bubbly and well-mixed, then stir in the lemon zest. Crumble in the goat cheese.
                                                                  • Heat about a tablespoon of olive oil in a deep skillet over medium heat. It can be cast iron or another metal; just make sure it can go in the oven. Trim the leeks of any dry or browned edges on the green tops, then slice the remaining stalk into half moons. Toss everything into the skillet and cook, stirring frequently, for about ten minutes or until the leeks are softened. Stir in the parsley and cook just until wilted. Remove from the heat and add salt and pepper to taste. Let cool for just a minute or two, then pour the cooked leeks into the bowl with the eggs and stir.
                                                                  • Put the skillet back on the heat and film lightly with just a bit more olive oil. Pour the egg and leek mixture in and cook over medium heat for about 10-15 minutes, or until the frittata has mostly set. Use a spatula to lift up the edges and make sure it's cooking evenly, letting the uncooked eggs run down into the bottom of the pan.
                                                                  • When the frittata has set, put under the broiler for 3-5 minutes, or until the top is golden brown and slightly puffy. Remove from the oven and let rest for 5 minutes. Flip out onto a platter and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 110-inch frittata
                                                                    Steps:
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                                                                  To stir-fry successfully, prepare everything before you begin; then cook in batches. Forget the wok and use a skillet large enough to hold a single layer of tofu, which will ensure that your tofu browns and becomes crisp. For a spicier version, you can double the curry paste to 2 teaspoons. Serve with rice noodles or jasmine rice.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz extra firm
                                                                  • Yes No 1 1/2 tbsp fish sauce
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp thai red curry paste
                                                                  • Yes No 1/2 cup coconut milk
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 1 chinese broccoli
                                                                  • Yes No 1 small red bell pepper, seeds
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 cup basil, cilantro, and mint leaves
                                                                  • Yes No 1/4 cup unsalted dry roasted peanuts
                                                                  • Cut tofu in half widthwise. Keep the pieces stacked and cut lengthwise into thirds (creates six rectangles), and then cut the tofu horizontally (slicing parallel to work surface) into quarters to create 24 cubes, each about 1 inch. Press the tofu. Meanwhile, in a small bowl, whisk together fish sauce, lime juice, sugar, curry paste, and coconut milk until blended; set aside.
                                                                  • In a large, nonstick skillet, heat 1 tablespoon oil over high heat. Add the tofu and sear without moving until the cubes have browned, 2 to 3 minutes. Carefully turn the tofu and sear other side until browned, about 2 minutes more. Turn and sear a third side, again for about 2 minutes. Remove tofu to a plate and set aside.
                                                                  • Add the remaining tablespoon of oil to the skillet and heat. Add the broccoli, red pepper, 3 tablespoons of water, and salt to taste; cook, stirring frequently, until vegetables are almost tender, 2 to 3 minutes. Return tofu to the skillet and stir in the sauce. Cook to heat and blend flavors, about 1 minute. Serve immediately, garnishing each portion with basil, cilantro, mint, and peanuts.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 45 minutes
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                                                                  This lovely side dish of light, fluffy bulgur studded with bits of toasted almonds and crisp green beans is a wonderful alternative to rice.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 11 oz cup grind bulgur
                                                                  • Yes No 1 lb thin green beans
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 cup red and yellow cherry tomatoes
                                                                  • Yes No 1/2 cup roasted salted almonds
                                                                  • Yes No 1/4 cup coarsely shredded mint
                                                                  • Yes No salt and pepper
                                                                  • In a large, heatproof bowl, pour the boiling water over the bulgur. Cover with plastic wrap and let stand until the water is absorbed, about 20 minutes.
                                                                  • Meanwhile, bring a large pot of salted water to a boil. Add the green beans and boil over high heat until just tender, about 4 minutes. Drain and refresh under cold running water, then pat dry. Cut the green beans crosswise.
                                                                  • In a small bowl, stir together the lemon juice and olive oil. Fluff the bulgur with 2 forks. Add the green beans, cherry tomatoes, almonds, mint and lemon dressing. Season with salt and pepper and mix well. Transfer the bulgur salad to a large serving bowl and serve lightly chilled or at room temperature.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Combine fresh crabmeat with cream cheese, sour cream, and Cheddar cheese for a rich and creamy seafood dip.For a lighter version, use reduced-fat cream cheese and light sour cream.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz cream cheese
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1/4 tsp garlic salt
                                                                  • Yes No 1 lb crabmeat
                                                                  • Yes No 1 4 oz cup shredded cheddar cheese
                                                                  • Yes No garnish, fresh parsley
                                                                  • Yes No french bread rounds
                                                                  • Combine first 7 ingredients, stirring until blended. Fold in crabmeat.
                                                                  • Spoon mixture into an 11- x 7-inch baking dish; sprinkle evenly with Cheddar cheese.
                                                                  • Bake at 350° for 35 minutes or until bubbly. Garnish, if desired. Serve immediately with crackers or toasted French bread rounds.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    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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                                                                  Ingredients
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/4 cup sweet smoky barbecue sauce
                                                                  • Yes No canola oil
                                                                  • Yes No 4 brioche buns
                                                                  • Yes No slice pickled jalapeño slices, swiss cheese slices and pickle chips
                                                                  • Light a grill or preheat a grill pan. In a bowl, season the turkey with salt and pepper and gently knead in 1/4 cup of the barbecue sauce. Shape the meat into four 4-inch patties, about 3/4 inch thick. Brush with oil and grill over moderate heat, turning once, until nearly cooked through, 7 minutes. Brush with the remaining 2 tablespoons of barbecue sauce and cook for 1 minute longer, until cooked through and lightly glazed. Transfer the burgers to the buns and top with pickled jalapeños, Swiss cheese and pickle chips and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • 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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                                                                  Ingredients
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 large shallot
                                                                  • Yes No 2 cup beef stock
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 3 1/2 to 4 lb to 4 pound, 8 rib rack of lamb
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3 tbsp coriander seed
                                                                  • In a medium saucepan, melt 1 tablespoon of the butter in the olive oil. Add the chopped shallots and cook over high heat, stirring a few times, until richly browned, about 5 minutes. Add the beef stock, red wine and thyme leaves and boil over high heat until reduced to 1 cup, about 10 minutes. Strain the shallot jus into a small saucepan. Whisk in the remaining 4 tablespoons of butter, 1 tablespoon at a time. Season with salt and pepper.
                                                                  • Preheat the oven to 400°. Season the lamb with salt and pepper. In a large ovenproof skillet, heat 1 tablespoon of the vegetable oil until shimmering. Add the lamb fat side down, and cook over moderately high heat, turning once, until browned all over, about 8 minutes.
                                                                  • Transfer the lamb to a large plate and let stand for 10 minutes. Using a mortar and pestle or spice grinder, coarsely crush the coriander seeds. Spread the coriander on a plate. Rub the lamb all over with the coriander, pressing to adhere.
                                                                  • Pour off any fat in the skillet. Add the remaining 1 tablespoon of vegetable oil and heat until shimmering. Set the lamb in the skillet, fat side down, and transfer the skillet to the oven. Roast for about 22 minutes, turning the lamb halfway through, until the meat is medium-rare and an instant-read thermometer inserted in the thickest part registers 125°. Transfer the lamb to a carving board and let rest for 10 minutes.
                                                                  • Gently reheat the jus, stirring, until hot; do not let it boil. Cut the rack between the ribs and arrange the chops on plates. Serve, passing the shallot jus at the table.
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Make tonight's dinner special.

                                                                  Ingredients
                                                                  • Yes No 5 oz cream cheese
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 plum tomato
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 italian bread
                                                                  • Yes No 2 clove garlic
                                                                  • Preheat oven to 400°F. In a small bowl, stir together goat cheese, 1 Tbsp. parsley and pepper until thoroughly combined. In a medium bowl, stir together tomatoes, 2 tsp. olive oil, salt and 1 1/2 tsp. parsley.
                                                                  • Slice off and discard ends of bread. Slice loaf diagonally into 1/2-inch-thick slices and place on a baking sheet. Toast in oven until golden brown, about 5 minutes. Rub 1 side of each toast slice with cut side of garlic. Brush with remaining olive oil.
                                                                  • Just before serving, spread toast slices with cheese mixture and top with tomato mixture. Sprinkle remaining 1 1/2 tsp. parsley on top.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle

                                                                  Runner Up

                                                                  Ingredients
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 cup chopped cooked chicken
                                                                  • Yes No 1/2 lb smoked polish sausage
                                                                  • Yes No 1 8 oz fresh mushrooms
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 cup chicken broth
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 1 tsp tomato ketchup
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1 tbsp chopped dill weed
                                                                  • Yes No cooked rice
                                                                  • Peel shrimp, and devein, if desired.
                                                                  • Melt 1/4 cup butter in a Dutch oven over medium-high heat. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Remove shrimp, and set aside. Add chicken and sausage to pan; cook 5 minutes or until thoroughly heated. Remove from pan; keep warm.
                                                                  • Melt remaining 1/4 cup butter in Dutch oven over medium-high heat. Add mushrooms; saute 5 minutes. Add onion and garlic; saute 5 minutes or until tender. Whisk in flour; cook, whisking constantly, 1 minute. Add broth, milk, and wine; cook, whisking constantly, 5 minutes or until thickened. Stir in ketchup Worcestershire sauce, and shrimp.
                                                                  • Remove from heat, and stir in sour cream and dillweed. Stir in chicken mixture; serve over rice.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 7servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 26 minutes
                                                                  • Total Time: 56 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup chili powder
                                                                  • Yes No one 15 oz great northern beans
                                                                  • Yes No one 15 oz pinto beans
                                                                  • Yes No one 15 oz black beans in can
                                                                  • Yes No one 28 oz diced tomato in can
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No cilantro and sour cream
                                                                  • In a medium soup pot, heat the oil until hot. Add the bacon, onion, jalapeños and garlic and cook over moderately high heat until the onion is softened and the bacon fat has been rendered, about 5 minutes. Add the chili powder and cook over moderate heat until fragrant, about 1 minute. Stir in the beans, tomatoes and stock and bring to a simmer. Simmer the chili over moderately low heat until thickened, about 15 minutes. Season with salt and pepper and serve with cilantro and sour cream.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The Spanish are known to be locos for chocolate, since they “discovered” it in the New World 500 years ago. As in centuries past, today the Spanish drink rich hot chocolate for breakfast, so thick that you can stand a churro in it! If the only hot cocoa you’ve ever had is the kind made with powdered envelopes of mix and hot water, you won’t recognize this incredibly rich and flavorful drink. In fact, once you try the Spanish version of hot chocolate, you might be hooked! There are two versions below - one that uses baking chocolate and one that uses sweetened chocolate.

                                                                  Ingredients
                                                                  • Yes No sweet chocolate version
                                                                  • Yes No 2 8 oz, 250 milliliter cups whole milk
                                                                  • Yes No 4 113 gram oz milk chocolate
                                                                  • Yes No 1/2 tsp corn starch
                                                                  • Yes No baking chocolate version
                                                                  • Yes No 2 8 oz, 250 milliliter cups whole milk
                                                                  • Yes No 3 93 gram oz 3 squares baking chocolate
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/2 tsp corn starch
                                                                  • With either type of chocolate, the process is almost the same:
                                                                  • Pour the milk into a medium saucepan and add the cornstarch. Whisk to dissolve the cornstarch. Once the cornstarch is dissolved, heat the milk on medium heat just until it boils, then remove from heat. Add the chocolate squares immediately and begin stirring until the chocolate is completely melted. If the milk cools off too fast, place the pan back on the stove on low heat to melt the chocolate.
                                                                  • If you are using baking chocolate, which is unsweetened, pour the sugar into the chocolate milk mixture and stir until thoroughly dissolved.
                                                                  • Place the pan back on the stove on medium low heat, stirring slowly, but constantly. (Do not cook the mixture over high heat because it may cause lumping.) Taste the chocolate for sweetness and add more sugar if necessary. The mixture should thicken quickly. As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin. Ladle immediately into cups and serve piping hot.
                                                                  • Note: Be sure to use a clean spoon every time you taste the chocolate. Enzymes from your mouth can cause a thickened cornstarch mixture to thin.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 2servings or 2 cups
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 min. Make any size batch of this recipe by simply multiplying the ingredient measurements by the desired number of servings. For larger batches, stir together all ingredients in a pitcher until powdered sugar is dissolved. Chill and serve over ice. For a sweeter drink, use 1/2 cup powdered sugar instead of 1/3 cup.

                                                                  Ingredients
                                                                  • Yes No wedge lime
                                                                  • Yes No margarita salt
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 3 tbsp orange liqueur
                                                                  • Yes No 3 tbsp orange juice
                                                                  • Yes No 2 tbsp tequila
                                                                  • Yes No 1/3 cup powdered sugar
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 tbsp lemon lime soft drink
                                                                  • Yes No 2 tsp grenadine
                                                                  • Rub rim of a chilled margarita glass with lime wedge, and dip rim in salt to coat, if desired.
                                                                  • Pour lime juice, liqueur, orange juice, tequila, and powdered sugar over ice in a cocktail shaker. Cover with lid, and shake until thoroughly chilled. Strain into prepared glass. Add club soda or lemon-lime soft drink for a little fizz, if desired. Top with grenadine. Serve immediately.
                                                                  • *1/3 cup thawed frozen limeade concentrate may be substituted for fresh lime juice. Omit powdered sugar, and proceed with recipe as directed.
                                                                  • Note: For testing purposes only, we used Cointreau for orange liqueur and Jose Cuervo Especial for tequila.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1serving
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn syrup
                                                                  • Yes No 2 tbsp water
                                                                  • Prepare an ice-water bath. Combine all ingredients in a small pot, and bring to a boil, stirring until sugar dissolves. (Brush down sides of pot with a wet pastry brush while cooking to prevent sugar crystals from forming.) Continue to boil, without stirring, until caramel begins to turn light amber, 8 to 10 minutes.
                                                                  • Remove pot from heat, and set in ice-water bath to stop sugar from cooking, stirring with a fork. The sugar is ready when it starts to thicken but still flows in a steady stream. Place 3 skillets or wooden spoons about 8 inches apart on a counter, with handles hanging slightly over the edge. Dip fork in hot sugar; quickly move the fork back and forth over the handles, making thin threads of sugar. Repeat, layering strands of sugar. Every few passes, gather the cooled spun sugar, and place in an airtight container. If the weather is dry, sugar will keep overnight. If humid, store with a desiccant packet and use the same day.
                                                                  Yields: 8mini angel food cakes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dip

                                                                  Pucker up! This refreshingly tart dessert layers angel food cake, raspberries, and creamy lemon yogurt for less than 300 calories. To show off this beautiful treat, serve your parfaits in stemless wine glasses. Prep: 5 minutes; Other: 5 minutes

                                                                  Ingredients
                                                                  • Yes No 2 6 oz, 2 3/4 cup fresh raspberries
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 6 oz, thick carton lemon meringue light yogurt
                                                                  • Yes No 1 1/2 4 oz cup frozen fat free whipped topping
                                                                  • Yes No 3 cup cubed angel food cake
                                                                  • Yes No raspberry
                                                                  • Combine raspberries and sugar in a medium bowl. Let stand 5 minutes, stirring occasionally.
                                                                  • Place yogurt in another bowl; gently fold in whipped topping until combined.
                                                                  • Layer about 1/3 cup each angel food cake, raspberry mixture, and yogurt mixture in each of 4 stemmed glasses. Repeat procedure once. Garnish with additional raspberries, if desired. Serve immediately, or chill until ready to serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings (serving size: 1 parfait)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  The spices in this recipe, adapted from one in A Taste of India by Madhur Jaffrey, bring out okra's green bean-asparagus flavors.

                                                                  Ingredients
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 3/4 small lb tender okra
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Cook onion in 2 tbsp. oil in a large frying pan over medium heat, stirring, until deep golden brown, about 15 minutes; transfer to a bowl as cooked and season with salt.
                                                                  • Trim okra stems without piercing pods (leave a bit of stem on).
                                                                  • Mix 1/2 tsp. salt and the spices (but not lemon juice, if using) in a bowl. Slit each okra pod lengthwise from just below stem to 1/2 in. from tip. Poke a finger into slit to hold it open and stuff with some spices.
                                                                  • Add okra and remaining oil to pan. Cook over medium heat until lightly browned, 5 minutes, tipping pan occasionally. Add 1/2 cup water and lemon juice, if using; quickly cover and simmer until okra is tender-crisp, 5 minutes. Toss gently with onion.
                                                                  • *Buy in Indian markets or at worldspice.com.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/2 cup pineapple juice
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 star anise
                                                                  • Yes No 1 rosemary
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No olive oil
                                                                  • Yes No salt and pepper
                                                                  • Light a grill. In a shallow bowl, combine the lime, orange and pineapple juices, the sugar, star anise, rosemary and cinnamon. Add the shrimp and toss to coat; cover and refrigerate for 10 minutes.
                                                                  • Remove the shrimp from the marinade. Put the marinade in a small saucepan, add the crushed red pepper and boil over high heat until reduced to 1/3 cup, about 8 minutes. Strain into a bowl.
                                                                  • Brush the shrimp with olive oil and season with salt and pepper. Grill over a hot fire until nicely charred, 1 minute per side. Add the shrimp to the sauce, toss and serve at once.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Minute

                                                                  This simple dish uses lemony vinaigrette in two smart ways: as a quick marinade for chicken and as a dressing for crispy slices of zucchini and squash.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 1/2 tsp chopped dill weed
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 2 lb chicken breast half (boneless skin-on)
                                                                  • Yes No 2 1 lb medium yellow squash
                                                                  • Yes No 2 1 lb medium zucchini
                                                                  • Yes No 1/4 lb feta cheese
                                                                  • In a blender, combine the lemon juice with the garlic, shallot, dill and mustard and puree until smooth. With the machine on, slowly pour in 6 tablespoons of the olive oil. Stir in the mint and season the vinaigrette with salt and pepper.
                                                                  • Light a grill or preheat a grill pan. In a shallow bowl, coat the chicken with 1/2 cup of the vinaigrette. Let stand for 5 minutes.
                                                                  • Meanwhile, in a large bowl, toss the yellow squash and zucchini with the remaining 2 tablespoons of olive oil and season with salt and pepper. Grill the squash and zucchini, turning once, until tender and slightly charred, about 3 minutes total. Transfer the vegetables to a platter and keep warm.
                                                                  • Season the chicken breasts with salt and pepper and grill over moderately high heat, turning once, until cooked through, about 10 minutes. Transfer the chicken to the platter and sprinkle with the feta cheese. Drizzle with the remaining vinaigrette and serve.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 medium red bell pepper
                                                                  • Yes No 3/4 3 oz cup walnut
                                                                  • Yes No 1/4 cup crushed wheat crackers
                                                                  • Yes No 1 tbsp pomegranate molasses
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No fennel bulb
                                                                  • Light a grill. Grill the red bell peppers over moderately high heat, turning with tongs, until they're blackened all over. Transfer the charred peppers to a bowl and let them cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers.
                                                                  • In a food processor, combine the peppers, walnuts, crushed crackers, pomegranate molasses, lemon juice, cumin and Aleppo pepper and process until fairly smooth. With the machine on, add the 1 tablespoon of olive oil and process until creamy. Season with salt and pepper and transfer to a bowl. Drizzle with olive oil and garnish with the parsley. Serve the dip with the fennel wedges.
                                                                  Yields: 2cups
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  Coating this popular cut of beef with crunchy golden crumbs highlights the meat's tenderness, and a combination of horseradish and mustard combination gives the dish a zesty bite.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp horseradish
                                                                  • Yes No 3 tbsp dijon mustard
                                                                  • Yes No 3/4 cup plain dry bread crumb
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1 3 lb beef tenderloin roast
                                                                  • Yes No equipment, instant read thermometer
                                                                  • Preheat oven to 500F with rack in middle.
                                                                  • Stir together horseradish and mustard in a small bowl. Toss together breadcrumbs, thyme, oil and 1/2 teaspoon each salt and pepper.
                                                                  • Pat beef with paper towels, then sprinkle all over with remaining 1 teaspoon salt and 1 teaspoon pepper and rub into meat. Roast beef in an oiled shallow roasting pan 25 minutes. Remove from oven, then spread top and sides with horseradish mixture and sprinkle evenly with breadcrumbs, patting lightly to adhere. Return to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120F, 5 to 10 minutes longer. (If crumbs begin to brown too much, tent with a piece of foil.)
                                                                  • Transfer beef to a platter and cool, loosely covered with foil, 30 to 45 minutes (internal temperature will rise to about 130F as it rests). Cut meat into thick slices, discarding string, and serve warm.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    string

                                                                  last weekend, and we're ready to declare these baked persimmons our favorite of the bunch.

                                                                  Ingredients
                                                                  • Yes No 4 fuyu persimmons
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/8 tsp ginger
                                                                  • Yes No 1 cup water
                                                                  • Preheat oven to 350°F.
                                                                  • Cut tops off persimmons. Peel and slice fruits in half horizontally. Place cut side up in large baking dish.
                                                                  • In a small bowl, combine honey and spices. Add hot water and stir until dissolved. Pour mixture over fruit.
                                                                  • Cover dish with foil and bake until persimmons are soft, about 40-50 minutes.
                                                                  • Remove foil and spoon syrup over fruit. Place dish under broiler until persimmons are browned, about 10 minutes.
                                                                  • Serve immediately.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This silky lime sauce coats the chicken with rich, tangy flavor. Substitute lemon if you don't have a lime on hand. For a splash of color, garnish with chopped parsley or chives.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1 tbsp butter
                                                                  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper.
                                                                  • Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove from pan; keep warm.
                                                                  • Add chicken broth, sugar, 2 tablespoons juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.
                                                                  • Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan; stir well with a whisk. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts. Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.
                                                                  Yields: 4servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Flavors of fall—sage and figs—pair up with tangy goat cheese for an elegant appetizer that’s a perfect pairing for a glass of bubbly. What to buy: Fig jam can be purchased at high-end grocery stores. Quince jam, a.k.a. membrillo, would also be delicious here. Game plan: The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container. This recipe was featured as part of our Thanksgiving for Six menu.

                                                                  Ingredients
                                                                  • Yes No 1 sweet baguette
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 20 sage
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 1/3 cup fig jam
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet. Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes. Let cool.
                                                                  • Meanwhile, line a plate with paper towels and set aside. Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides. Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate. Repeat with remaining sage leaves. Set aside.
                                                                  • Gently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping 1/2 teaspoon of the fig jam, and garnish with a fried sage leaf.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 20servings as an hors d'oeuvre
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This crispy, spicy catfish makes the perfect companion to the vegetable crunch of the mellow cabbage slaw.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup thinly sliced green cabbage
                                                                  • Yes No 1/4 cup light mayonnaise
                                                                  • Yes No 1 1/2 tbsp apple cider vinegar
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 4 6 oz farm raised catfish fillets
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 4 8 inch fat free flour tortillas
                                                                  • To prepare the slaw, combine the first 4 ingredients in a bowl; cover and chill.
                                                                  • To prepare the wraps, combine flour and next 7 ingredients (flour through red pepper) in a shallow dish. Dredge fillets in flour mixture. Melt the butter in a large nonstick skillet over medium-high heat. Add fillets; sauté 5 minutes. Turn fillets over; cook 4 minutes or until fish flakes easily when tested with a fork.
                                                                  • Heat the tortillas according to package directions. Cut each catfish fillet lengthwise into 4 pieces. Arrange 4 fillet pieces on each tortilla; top each serving with about 3/4 cup slaw, and roll up.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings (serving size: 1 wrap)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roll

                                                                  This Croatian-Serbian recipe for meat burek or burek s mesom is made with flaky filo dough and ground beef. Bureks or savory pies exist throughout the Balkans, Greece, Turkey and the Middle East. They can be formed into horseshoe shapes, coils, cylinders or round pies and are variously eaten as appetizers or the main course when they are usually served with kefir to drink. Compare this recipe with meat burek recipe #2, cheese burek recipe #1, cheese burek recipe #2, and follow these easy steps for how to make burek. Makes 8 to 10 servings Beef Burek or Burek s Mesom

                                                                  Ingredients
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 1/2 lb ground chuck (beef)
                                                                  • Yes No 1 cup chopped parsley
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No pumpkin seed oil
                                                                  • Yes No 1 1 lb 7 filo dough
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 1/2 cup greek plain yogurt
                                                                  • Yes No 1 1/2 cup soda water
                                                                  • Heat oven to 350 degrees. In a large skillet, saute onion and ground chuck until meat is no longer pink and the onions are translucent. Drain in a colander. Return meat-onion mixture to skillet and add parsley, salt and pepper, and cook for 1 minute, mixing thoroughly. Remove from heat and let cool to room temperature. Lightly coat a 13x9-inch pan with cooking spray. Separate filo dough into two piles (about 14 sheets each) and keep covered. Half will go on the bottom of the pie and half will go on the top. (Read these tips on Working with Filo Dough.) Place 2 sheets in prepared pan and brush lightly with oil, folding in any overhanging edges. Add 2 more and brush with oil. Continue until you've used one pile of filo. Spread the ground chuck mixture evenly over the filo and to the ends. Begin covering the meat with the remaining filo, again using 2 sheets at a time and brushing with oil. Brush entire top lightly with oil. Using a serrated knife and a sawing motion, cut burek all the way to the bottom into 12 squares. In a medium bowl, mix eggs with yogurt and soda water. Pour over burek. Cover with plastic wrap and refrigerate 2 hours. Bake 45 minutes or until golden brown. Cool slightly before serving. This makes a great luncheon course, entree or appetizer and freezes well cooked or uncooked.
                                                                  Cuisine:YesNobulgarian
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 lb crimini mushroom (baby portobello)
                                                                  • Yes No 1/2 cup kasha
                                                                  • Yes No 2 1/2 cup low-sodium chicken broth
                                                                  • Yes No all purpose flour
                                                                  • Yes No 2 two lb rock cornish game hen
                                                                  • Yes No 1/4 cup white wine
                                                                  • Yes No 1/2 lb orechiette pasta, cooked
                                                                  • Yes No 1/3 cup loosely packed parsley
                                                                  • Preheat oven to 425 degrees. place a roasting pan in it. Melt 2 tablespoons butter in a skillet over medium heat. Add onions, cook 10 to 12 minutes; add mushrooms, cook until tender. Add kasha and 2 cups stock. Cook until kasha is tender, about 20 minutes. Set aside.
                                                                  • Melt 1 1/2 tablespoons butter in a cast-iron skillet over medium-high heat. Flour hens and cook, skin side down, with backbones, until golden brown, 6 to 8 minutes. Turn, and cook 3 to 5 more minutes. Transfer hens to roasting pan; roast for about 20 minutes.
                                                                  • Pour grease from skillet. Over high heat, add wine, and use a wooden spoon to scrape up brown bits. Lower heat, add remaining stock, and cook until reduced by a third, 5 minutes. Stir in remaining butter.
                                                                  • Stir cooked pasta and parsley into kasha. Season, and heat through. Serve hens over kasha pilaf, and spoon sauce over hens.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 2 lb large english cucumber
                                                                  • Yes No 3 cilantro
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No one 1 inch ginger
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/4 large lb shrimp
                                                                  • Yes No 1 hass avocado
                                                                  • Yes No 1 tsp hot chile oil
                                                                  • Using a juicer, juice the cucumbers into a large bowl (you should have about 3 cups of juice). Stir in the cilantro sprigs, garlic, ginger, 3 tablespoons of the lime juice, 2 teaspoons of salt and 1/4 teaspoon of pepper. Cover and refrigerate overnight.
                                                                  • Spread 1/3 cup of salt in a medium skillet. Heat the skillet until the salt is hot. Add the shrimp and cook over moderately high heat, turning once, until pink, about 4 minutes. Remove the shrimp and let stand until cool enough to handle, about 5 minutes. Peel the shrimp and remove the intestinal vein. Cut the shrimp into 1/2-inch pieces and transfer to a medium bowl. Add the chopped cilantro, avocado and the remaining 1 teaspoon of lime juice.
                                                                  • Strain the cucumber juice through a fine strainer into a large measuring cup. Spoon the shrimp into shallow bowls and drizzle with the chile oil. Pour the cucumber soup around the chopped shrimp and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This soup is a Sardinian classic. Everywhere on the island, the small hard-shell clams (arselle) thrive in the sand near the water’s edge and always have. When I was young, I loved to dig for them at the beach, purging them in a bucket of salt water and taking them home for my mother to make this clam soup. Today, any Sardinian restaurant has this soup on the menu because all Sardinians know it and anybody can make it—and should. It is a great representative of our cuisine and showcases the versatility of one of our signature pastas, fregula. It is also easy to make once you prep the ingredients. Be sure to buy fresh clams that are already purged of sand and impurities. The soup is best presented in a low, wide soup bowl so the clams can be laid around the edges of the dish. What to buy: Fregula is a Sardinian pasta that resembles Israeli couscous. It can be found in Italian markets and online.

                                                                  Ingredients
                                                                  • Yes No 24 littleneck clam
                                                                  • Yes No 5 cup fish stock
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 small bunch flat leaf parsley
                                                                  • Yes No 1 pinch crushed red chili pepper
                                                                  • Yes No sea salt
                                                                  • Yes No 1 1/2 cup fregula
                                                                  • Yes No 1 pinch saffron
                                                                  • Yes No 3 medium roma tomato
                                                                  • Yes No 1 lemon
                                                                  • Wash clams thoroughly with fresh water. Place clams in a large pot with 1 cup of the stock. Heat until clams open. Remove the clams with a slotted spoon and set aside, keeping warm. Pass cooking liquids through a sieve lined with cheesecloth to remove any sediment and impurities and reserve.
                                                                  • Bring remaining stock to a boil in a saucepan. Heat 1/4 cup of olive oil over medium heat in a large pot (terra-cotta if possible). Add sliced garlic, parsley, and crushed red pepper and sauté until garlic is tender, about 1 minute.
                                                                  • Add the reserved clam juice mixture and boiling stock. Add salt to taste (carefully, since the natural clam juice is already salty). Bring to a boil, add fregula, saffron, and tomatoes and cook 10 minutes on medium heat. Stir frequently to prevent sticking. (Add more stock if broth seems dry.)
                                                                  • Remove pot from heat and stir in lemon zest. Divide clams among bowls, placing clams around rim. Fill with the soup. Drizzle with remaining olive oil.
                                                                  Cuisine:YesNoisraeli
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 3 lb beef chuck
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 qt beef stock
                                                                  • Yes No 2 medium red onions, through the
                                                                  • Yes No 6 large garlic clove
                                                                  • Yes No 2 large jalapeño chili pepper
                                                                  • Yes No 2 cup mung bean sprout
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 4 cup coarsely chopped napa cabbage
                                                                  • Yes No 1/2 cup thinly sliced sour pickle
                                                                  • Yes No short grain rice, sesame oil and scallions
                                                                  • In a very large skillet, heat the oil. Season the meat with salt and pepper and sear the pieces over moderately high heat until richly browned all over. Transfer the meat to a large slow cooker, turn it to high and cover.
                                                                  • Wipe out the skillet and return it to the burner. Add the soy sauce, sugar, wine and stock and bring to a boil. Pour the mixture into the slow cooker. Add the onions, cover and cook for 2 hours. Add the garlic and jalapeños to the stew, cover and cook for 1 hour longer, until the meat is very tender.
                                                                  • Meanwhile, bring a medium saucepan of water to a boil. Add the bean sprouts and blanch for 30 seconds; drain. Put the cornstarch in a bowl and whisk in 1/2 cup of the liquid from the cooker.
                                                                  • With a slotted spoon, pick out and discard the onions. Transfer the meat to a large bowl. Whisk the cornstarch mixture, then whisk it into the stew, cover and let simmer for 2 minutes. With 2 forks, very coarsely shred the meat. Return the meat to the cooker. Add the Napa cabbage and pickles to the cooker, cover and cook until the cabbage is just wilted, about 5 minutes. Turn the cooker off.
                                                                  • Spoon steamed rice into bowls. Ladle the stew over and around the rice. Top with the beans sprouts, a drizzle of sesame oil and the sliced scallions and serve.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  We've played with the traditional étouffée method a bit to make our recipe quick. But this version of the Acadian classic—shrimp smothered in a roux-thickened sauce of vegetables and spices—is every bit as luscious as the original. For extra heat, add more cayenne or a touch of Tabasco sauce.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1 1/2 cup homemade stock
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 1/2 medium lb shrimp
                                                                  • Yes No 2 scallion
                                                                  • Yes No cooked rice
                                                                  • In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.
                                                                  • Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.
                                                                  • Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the étouffée over the rice.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Nick Nairn likes using finely cut oats in this crumble topping, but you can also grind rolled oats in the food processor to achieve the same texture. A generous amount of butter mixed into the oats makes the crumble especially light and crisp.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 3/4 cup old fashioned oats
                                                                  • Yes No 1 1/4 cup plain granola
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 1 lb blackberry
                                                                  • Yes No 3/4 lb blueberry
                                                                  • Yes No 3/4 lb raspberry
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No cream
                                                                  • MAKE THE TOPPING Preheat the oven to 400°. In a food processor, combine the flour with the oats, granola and sugar and pulse until coarsely ground. Add the chilled butter and pulse until the mixture resembles fine meal.
                                                                  • MAKE THE FILLING In a large bowl, toss the sugar with the lemon zest, cinnamon, allspice and nutmeg. Add the blackberries, blueberries and raspberries and toss well. Carefully spread the berries in a 9-by-13-inch glass or ceramic baking dish and dot with the butter. Spoon the crumble topping over the berries and bake for 40 to 45 minutes, until the fruit is bubbling and the topping is browned. Let the crumble cool slightly and serve warm with the Devonshire Cream.
                                                                  Yields: 5
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Have something to celebrate? Treat yourself to a dinner of boiled lobster with warm butter dipping sauce. You won't have to spend much time in the kitchen—this is one of the quickest of all our recipes to prepare.

                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 lb lobster
                                                                  • Yes No 1/2 lb unsalted butter
                                                                  • Yes No 4 1/2 tsp lemon juice
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • In a large pot of boiling, salted water, cook the lobsters, covered, until just done, about 10 minutes after the water returns to a boil.
                                                                  • Meanwhile, in a medium stainless-steel saucepan, melt the butter. Remove the pan from the heat and add the lemon juice, parsley, salt, and pepper. Divide the butter among four small bowls. Serve the lobsters with the pepper butter for dipping.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  A good tip for picking out perfectly ripe peaches is that the fruit should be very fragrant; if it doesn't smell like a peach, it won't taste like a peach.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

                                                                  Ingredients
                                                                  • Yes No 1 recipe flaky buttery biscuits
                                                                  • Yes No 1 lb peach
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 2 tbsp triple sec liqueur
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Preheat the oven to 450 degrees. Butter or line a baking sheet.
                                                                  • Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
                                                                  • While biscuits are baking, place the peaches or nectarines in a bowl with the orange juice and Triple Sec, if using. Stir and let sit for a while, stirring occasionally.
                                                                  • If the biscuits aren't straight from the oven, heat them in the microwave for about 30 seconds. Slice open and butter the top side of each biscuit. Place each bottom on a plate. Place 2 small scoops of the ice cream onto each biscuit. Top with a large spoonful of fruit. Drizzle over some juice and top with other buttered half. If using whipped cream, place peaches on the biscuit first. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 11individual shortcakes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave

                                                                  Huevos flamencos are an old and very traditional Spanish dish, with many versions, depending on the area. Our version of the recipe includes both chorizo and morcilla sausage with onion, garlic, pepper and tomato sauce. All that is topped with 2 eggs and baked in individual clay dishes. Top with garlic bread crumbs or “migas” and serve.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp virgin olive oil
                                                                  • Yes No 4 oz spanish chorizo sausage
                                                                  • Yes No 8 oz spanish morcilla de cebolla sausage
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 8 oz tomato sauce
                                                                  • Yes No 1 tbsp spanish sweet paprika
                                                                  • Yes No 4 tbsp dry sherry
                                                                  • Yes No 8 large egg
                                                                  • Yes No 2 slice stale bread
                                                                  • Yes No 1 garlic clove
                                                                  • This flamenco egg recipe makes 4 servings.
                                                                  • Cut the chorizo sausage into thin slices. Cut the morcilla sausage into slices approximately 1/2 –inch thick.
                                                                  • Chop the onion and slice the garlic cloves. Chop the peppers, removing the membrane and seeds.
                                                                  • Heat oven to 350F (180C).
                                                                  • Heat approximately 2 Tbsp virgin olive oil in a large heavy bottom frying pan. Fry the chorizo and morcilla slices. Remove and set aside.
                                                                  • In same pan, sauté the onion, garlic and pepper. Add the tomato sauce, paprika and sherry and reduce.
                                                                  • Divide onion-pepper mixture between four glass, clay or ceramic, oven-proof dishes. Arrange the pieces of chorizo and morcilla sausage on top in each of the dishes. Break two eggs on the top of each dish. Place the dishes in the hot oven until egg whites are cooked, about 10-15 minutes.
                                                                  • While eggs are baking, crush stale bread into small pieces or crumbs using a mortar and pestle or food processor. Peel garlic clove. Heat the same frying pan, adding 1-2 more Tbsp of olive oil. Add garlic cloves to oil and fry without burning the garlic. Remove garlic. Add the bread crumbs to the pan and stirring, browning the crumbs quickly. Remove crumbs from pan and put in a bowl.
                                                                  • When eggs are cooked, remove from oven and sprinkle seasoned bread crumbs over each dish.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  Spaghetti Bolognese
                                                                   2 h 15 m

                                                                  Despite having being spoiled for choice when it comes to multicultural foods, Australians love their spaghetti Bolognese. Spag bol is a classic. It's pretty simple to prepare, it's budget-friendly, it freezes well and it's versatile. If you don't have any pasta handy, simply put the Bolognese sauce in some ramekins, top with mashed potato, bake and serve it up as shepherd's pie. This particular spaghetti Bolognese recipe takes two hours to cook - so put it on, enjoy a glass of wine and relax while the sauce simmers away.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1/4 tsp dried chili flakes
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 celery stick
                                                                  • Yes No 3 rashers of bacon
                                                                  • Yes No 250 gram lean ground beef
                                                                  • Yes No 250 gram ground pork
                                                                  • Yes No 1/2 cup red wine
                                                                  • Yes No 400 gram canned chopped tomatoes
                                                                  • Yes No 1 1/2 tbsp tomato paste
                                                                  • Yes No 500 milliliter beef stock
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp diced basil
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No spaghetti pasta
                                                                  • Yes No parmigiano-reggiano cheese
                                                                  • Add butter and oil to a heavy-based saucepan and melt over a medium heat.
                                                                  • Add chili flakes, onion, carrot and celery and cook, stirring frequently, for 10 minutes or until golden. Do not burn the onion.
                                                                  • Add the finely chopped bacon and stir, cooking for 5 minutes. Next, add the beef and pork and use a wooden spoon to break up the clumps. Brown the meat lightly.
                                                                  • Turn up the heat to high and add the wine. Boil until evaporated then reduce heat to medium.
                                                                  • Add the chopped tomatoes and tomato pasta and mix well. Next add the stock, bay leaf and season with salt and pepper.
                                                                  • Bring to the boil then lower heat to medium-low and half cover with a lid. Simmer gently for 1 1/2 hours. Add a little more water to stop the sauce drying out.
                                                                  • Taste sauce and add a little more salt if necessary. Add a little more water to the sauce and simmer for a further 30 minutes. The butter and oil should start to separate on the surface of the sauce. Stir in the fresh herbs and turn off the heat.
                                                                  • At this point you can allow the sauce to cool, then refrigerate and/or freeze or start to prepare the pasta according to packet instructions.
                                                                  • Drain pasta, ladle on a generous helping of bolognese sauce, shave on some Parmigiano Reggiano cheese and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    serve

                                                                  Brown sugar stars in this drop-dead-scrumptious dessert, adding depth and complexity to everything from the yellow cake layers to the creamy caramel filling and cream cheese frosting. Use a candy thermometer to give the caramel proper flavor and consistency-get it right, and this cake could make your reputation as a baker.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup cake flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 1 3/4 cup golden brown sugar
                                                                  • Yes No 1 1/4 cup butter
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/2 cup evaporated milk
                                                                  • Yes No caramel cream cheese frosting
                                                                  • Yes No garnish, pecan praline
                                                                  • Preheat oven to 350°. Grease 2 (9-inch) round cake pans; line with lightly greased parchment or wax paper.
                                                                  • Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.
                                                                  • Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238°. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.
                                                                  • Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish, if desired.
                                                                  Yields: 1(9-inch) 2-layer cake
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 14 1/2 oz chicken broth
                                                                  • Yes No 1 16 oz frozen lima beans
                                                                  • Yes No 1 8 oz plain yogurt
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup loosely packed mint
                                                                  • Yes No garnish:fresh mint
                                                                  • Bring broth to a boil in a large saucepan; add beans, and return to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain beans, reserving 1 cup broth in pan, and keep warm.
                                                                  • Whisk together yogurt and cornstarch; whisk into broth. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute or until thickened. Stir in beans, lemon juice, and remaining ingredients. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Cod and chorizo are a classic pairing in Spain and Portugal that infuses the mild but meaty fish with the warmth of spicy sausage. Red peppers add a hint of sweetness. Prep and Cook Time: 35 minutes. Notes: Buy the best-quality chorizo you can find, preferably from a butcher or Mexican market. Avoid the kind that is very soft and sold in plastic casings--it tends to break down too much in cooking. (If you can't find good chorizo, substitute with another spicy uncooked sausage). Ask your fishmonger for cod from the thickest part of the fish so that the fillets cook evenly.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 lb fresh mexican chorizo
                                                                  • Yes No 2 large red bell pepper
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 15 oz navy
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 1/2 lb cod fillet
                                                                  • Yes No 1/2 cup flour
                                                                  • Heat oil in a large frying pan over medium-high heat. Add chorizo and cook 2 minutes, stirring occasionally. Add peppers and garlic and cook until peppers are soft, about 5 minutes. Pour in wine, reduce heat to medium, and, using a wooden spoon, scrape any browned bits from bottom of pan.
                                                                  • Stir in beans, parsley, and half the salt and pepper. Cook until beans are heated through, about 2 minutes. Transfer ragout to a dish, tent with foil, and set aside.
                                                                  • Return pan to medium-high heat and add butter. Season cod with remaining salt and pepper and dredge in flour. Add fish to pan (do not crowd) and cook, turning once, until golden brown and cooked through, about 6 minutes total.
                                                                  • Divide ragout among 4 plates and top each with a piece of fish. Serve immediately.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 4 whole scallion
                                                                  • Yes No 1/4 tsp crushed crushed red chili pepper
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 cup spaghetti
                                                                  • Yes No 1/2 cup diced basil
                                                                  • Heat the oil in a large skillet over medium heat and saute the
                                                                  • green pepper, scallions, and crushed red pepper (if using) until
                                                                  • the vegetables are tender but not brown. In a medium bowl, whisk
                                                                  • the eggs with the Parmesan and salt, then add to the skillet with
                                                                  • the cooked spaghetti and basil. Toss gently over medium heat
                                                                  • until the eggs are set. Serve with grated Parmesan and crusty
                                                                  • bread.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    bread

                                                                  Summer Down Under is a time for feasting on gorgeous stone-fruit like juicy peaches and nectarines. In this recipe, delicate white nectarines are baked with a mixture of honey, vanilla, orange juice and white wine and then served with a dollop of creamy natural yogurt. Honey-baked nectarines make for a gorgeous and low-fat dessert.

                                                                  Ingredients
                                                                  • Yes No 6 white nectarines
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 100 mls orange juice
                                                                  • Yes No 100 mls fruity white wine
                                                                  • Yes No 60 mls honey
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 500 gram yogurt
                                                                  • Yes No 2 tsp orange blossom water
                                                                  • Preheat oven to 350F (180C).
                                                                  • Soften butter with your fingertips and then rub it over the base of a baking dish large enough to hold nectarines in a single layer. Place nectarines cut-side up in dish, drizzle orange juice, white wine and honey. Add vanilla bean seeds and pod to the liquid in the dish.
                                                                  • Pour over orange juice and white wine, bake until tender and golden (15-20 minutes).
                                                                  • Sprinkle over orange-blossom water and serve warm or chilled with several dollops of yogurt.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3 hass avocados
                                                                  • Yes No 1 plum tomato
                                                                  • Yes No 1/4 cup minced onion
                                                                  • Yes No 2 tbsp minced cilantro
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No kosher salt
                                                                  • Yes No tortilla chip
                                                                  • In a medium bowl, gently stir the diced avocados with the tomato, onion, cilantro, chile and lime juice until well mixed but still slightly chunky. Season the guacamole with salt and serve with tortilla chips.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 5
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  The recipe for this Peloponnese-style eggplant dish is from Susanna Hoffman?s The Olive and the Caper (Workman, 2004).

                                                                  Ingredients
                                                                  • Yes No 6 small eggplant
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No 7 clove garlic
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 3/4 lb lamb
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup crushed tomato
                                                                  • Yes No 3/4 cup dry red wine
                                                                  • Yes No 2 tbsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 1/2 cup finely grated parmesancheese
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No pinch nutmeg
                                                                  • Cut each eggplant in half lengthwise and, using a spoon, scoop out most of the flesh, leaving a 1/2"-thick eggplant shell; coarsely chop scooped-out flesh and set aside. Working in 2 batches, heat 1/4 cup oil in a 12" skillet over medium-high heat. Add eggplant shells and cook, turning once, until browned and just wilted, about 5 minutes. Transfer eggplant shells to paper towels; set aside.
                                                                  • Discard oil and wipe out skillet. Heat 1/4 cup oil in skillet over medium-high heat; add garlic and onions and cook, stirring often, until soft, about 5 minutes. Add meat, breaking it into small pieces with a wooden spoon, and season with salt and pepper; cook, stirring occasionally, until browned, about 5 minutes. Stir in reserved eggplant flesh, tomatoes, wine, oregano, cinnamon, and cloves; season with salt and pepper and bring to a simmer. Cook, stirring occasionally, until sauce has thickened, about 45 minutes. Remove pan from heat and set meat sauce aside.
                                                                  • Heat butter in a 4-qt. saucepan over medium-high heat. Add flour and cook, whisking constantly, until smooth and slightly toasted, 1–2 minutes. Add milk; cook, whisking often, until sauce coats the back of a spoon, 8–10 minutes. Remove from heat, add 3/4 cup cheese and egg yolks; season with salt, pepper, and nutmeg. Stir béchamel until smooth; set aside.
                                                                  • Heat oven to 350°. Put eggplant shells cut side up in a rimmed baking sheet lined with aluminum foil. Sprinkle shells with half the remaining cheese and fill each with reserved meat sauce. Spoon béchamel over top and sprinkle with remaining cheese. Bake until eggplants are tender, about 20 minutes. Increase heat to broil and cook until béchamel is golden brown and bubbly, about 5 minutes more.
                                                                  • SERVES 6
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/3 cup hazelnut
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1/3 cup golden brown sugar
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 oz bittersweet chocolate
                                                                  • Preheat the oven to 350°. Spread the hazelnuts on a rimmed baking sheet and toast for 7 minutes, or until deeply browned; let cool slightly. Transfer the hazelnuts to a kitchen towel and rub vigorously to remove the skin. Let the nuts cool completely. In a food processor, pulse the hazelnuts until coarsely ground.
                                                                  • Butter 2 large, heavy baking sheets. In a medium bowl, whisk the ground hazelnuts with the flour and salt. In a large bowl, using an electric mixer, beat the butter with the light brown and granulated sugar until light and fluffy. Beat in the egg and vanilla. At low speed, beat in the dry ingredients just until combined. Stir in the chopped chocolate.
                                                                  • Drop rounded teaspoons of the batter about 3 inches apart on the prepared baking sheets. Using the back of a spoon, spread the batter into 1 1/2-inch rounds. Bake for 10 minutes, or until the edges are golden. Using a thin metal spatula, quickly transfer the tuiles to a rack or drape them over a rolling pin until cool. Repeat with the remaining batter.
                                                                  Yields: 12cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 2 cup stone ground yellow cornmeal
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tbsp baking powder
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 3 9 oz cup coarsely shredded gruyère cheese
                                                                  • Preheat the oven to 400°. Line two 12-cup muffin tins with paper baking cups. In a medium bowl, whisk the cornmeal with the flour, baking powder, sugar, salt, pepper and cumin.
                                                                  • In a large bowl, using an electric mixer, beat the butter at high speed until light and fluffy. Beat in the eggs, 1 at a time. At low speed, beat in half of the milk, followed by half of the dry ingredients. With a rubber spatula, fold in the cheese and the remaining milk and dry ingredients.
                                                                  • Spoon the batter into the baking cups; fill them to within 1/4 inch of the rims. Bake the muffins for 30 minutes, or until golden. Transfer to a rack to cool.
                                                                  Yields: 12muffins
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/3 cup pecan
                                                                  • Yes No 2 1/2 cup loosely packed cilantro
                                                                  • Yes No 1/3 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 cup chicken stock
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 6 to 7 oz salmon fillet
                                                                  • Light a grill. Preheat the oven to 350°. Spread the pecans in a pie dish and toast in the oven for about 5 minutes. Let the pecans cool, then coarsely chop them.
                                                                  • In a food processor, combine the pecans with the cilantro, cheese, stock and vinegar and process to a puree. With the machine on, gradually add the olive oil in a thin stream. Season the pesto with salt and pepper.
                                                                  • Oil the grill grates. Season the salmon with salt and pepper and grill the fillets skin side down, over moderately high heat until nicely charred and crisp, about 4 minutes. Carefully turn the fillets and grill until just cooked through, about 3 minutes longer. Spoon the pesto onto plates. Top with the fillets, skin side up, and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  I developed this recipe for pear custard pie when I had two beautiful Korean pears and half a package of thawed filo dough staring me in the face. I thought a sweet riff on Serbian burek would be just the ticket, and it was. Here's a larger photo of pear custard pie Makes 6 to 8 servings of Pear Custard Pie

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 tsp ginger
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 lemon
                                                                  • Yes No 5 large egg
                                                                  • Yes No 8 filo dough
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 1 1/2 lb pear
                                                                  • Yes No caramel sauce
                                                                  • Heat oven to 350 degrees. In a large mixing bowl, combine sugar, ginger, flour, zest and eggs, until light in color. Lightly brush a 10-inch springform pan with melted butter. Lightly brush one side of 1 sheet of filo dough with melted butter. Fold sheet in half and lightly brush the top of the folded sheet with butter. Fit into pan (don't worry if it doesn't cover all the bare surfaces of the pan). Repeat with another sheet of filo dough and place it in the pan crosswise. Continue this way two more times, crisscrossing the layers. Place pan on a baking sheet. Spread drained pears in the pan, patting out evenly. Pour egg mixture over pears. Then, create a top for the pie the same way the base was created. Brush the edges of excess filo dough with butter and roll them in toward the center of the pie. Brush entire surface of pie with remaining melted butter. Bake about 45 minutes or until golden brown and puffy. Cool on a wire rack for 15 minutes. Run a knife around the perimeter of the pan and remove the springform pan ring and let pie cool completely. Remove springform bottom and transfer to a serving platter, or cut into wedges and place on dessert plates. Drizzle with caramel sauce, if desired. Pear custard pie can be served at room temperature or warmed in a conventional oven.
                                                                  Cuisine:YesNokorean
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  Don't overcook the shrimp, or they will be tough. Although shrimp live in salt water, brining still makes them firmer and juicier.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup water
                                                                  • Yes No 1/2 cup kosher salt
                                                                  • Yes No 1 cup ice cube
                                                                  • Yes No 1 1/4 large lb shrimp
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 cup coarsely chopped tomato
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 cup vermicelli
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Combine water and 1/2 cup salt in a large bowl, stirring until salt dissolves. Pour salt mixture into a large zip-top plastic bag. Add ice and shrimp; seal. Refrigerate 30 minutes. Remove shrimp from bag; discard brine. Peel shrimp.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 15 seconds. Add shrimp, and sauté 1 minute. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomato, 1/4 teaspoon salt, and pepper; cook 3 minutes or until shrimp are done. Remove from heat; serve over pasta. Sprinkle with basil.
                                                                  Yields: 4servings (serving size: 2/3 cup shrimp mixture and 3/4 cup pasta)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                  • Yes No
                                                                    crystal
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond
                                                                  • Yes No
                                                                    Crystal
                                                                  • Yes No
                                                                    Minute

                                                                  Maple syrup adds a touch of sweetness to this spicy chili sauce. Prep: 10 minutes; Cook: 4 hours, 8 minutes; Other: 8 hours Slow-Cooker Size: 3-quart

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb chicken wings
                                                                  • Yes No 3/4 cup maple syrup
                                                                  • Yes No 1/2 cup chili garlic sauce
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No celery stick
                                                                  • Cut off wingtips, and discard; cut wings in half at joint.
                                                                  • Combine syrup and next 4 ingredients in a small bowl; reserve 3/4 cup marinade, and refrigerate. Pour remaining marinade into a large zip-top freezer bag; add chicken and seal. Refrigerate 8 hours, turning bag occasionally.
                                                                  • Remove chicken from marinade; discard marinade. Place chicken, skin sides up, on a lightly greased rack in a broiler pan. Broil, 3 inches from heat, 8 minutes or until browned.
                                                                  • Place wings in a 3-quart slow cooker. Cover and cook on LOW 4 hours. Serve with reserved 3/4 cup marinade and celery sticks.
                                                                  • Spicy!: The spiciness of this appetizer varies depending on the brand of chili garlic sauce used.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    brand
                                                                    Brands:
                                                                  • Yes No
                                                                    brand

                                                                  Grilling sturdy hearts of romaine imparts smoky flavor to this popular salad green. You'll love the contrasting textures of the lightly wilted outer leaves and the crisp center. Be sure to keep the core intact to hold the leaves together on the grill.

                                                                  Ingredients
                                                                  • Yes No 3 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 2 romaine heart
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 4 1 oz slice baguette
                                                                  • Yes No caesar dressing
                                                                  • Prepare grill.
                                                                  • Brush chicken with olive oil; sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Coat romaine hearts with cooking spray, and sprinkle with remaining salt and pepper. Coat both sides of bread slices generously with cooking spray.
                                                                  • Place chicken, romaine, and bread on a grill rack coated with cooking spray. Grill chicken 7 to 8 minutes on each side or until done. Grill romaine halves 4 to 5 minutes. Grill bread slices 3 minutes on each side or until toasted.
                                                                  • Cut chicken diagonally into thin slices; cut grilled bread into large cubes. Arrange chicken strips and grilled croutons evenly over romaine halves; drizzle evenly with Caesar Dressing.
                                                                  Yields: 4servings (serving size: 1 romaine heart half, about 4 ounces chicken, 1/4 cup croutons, and 3 tablespoons dressing)
                                                                  • Prep Time: 11 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp chives
                                                                  • Yes No 3 lb yellow squash and zucchini
                                                                  • Yes No 4 oz shiitake mushroom cap
                                                                  • Yes