loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  Ingredients
                                                                  • Yes No 1/2 cup sun dried tomatoes in oil
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 canned chipotles in adobo
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp caraway seed
                                                                  • Yes No 1 cup roasted red pepper
                                                                  • Yes No salt
                                                                  • In a food processor, pulse the tomatoes with the olive oil, chipotles, garlic and caraway seeds until finely chopped. Add the roasted peppers and pulse to a chunky puree. Season with salt and serve.
                                                                  Yields: 2cups
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No four thick ciabatta bread
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No olive oil
                                                                  • Yes No salt
                                                                  • Yes No 20 small basil
                                                                  • Light a grill or preheat a grill pan. Grill the ciabatta until toasted and charred in spots, about 1 minute per side. Transfer to plates and rub with the garlic halves. Spoon the tomatoes and their juices over the grilled bread and drizzle with olive oil. Sprinkle with salt and basil and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is a great way to cook cauliflower because it half steams and half boils in the delicious sauce. It?s really nice served at the table in the pan it has cooked in, as it looks so different to any other conventional way of cooking cauliflower, but if you prefer you can serve it in a dish like I did in the picture. Even though I made this recipe up, it feels quite Mediterranean in style to me.

                                                                  Ingredients
                                                                  • Yes No onion
                                                                  • Yes No 5 cloves of garlic
                                                                  • Yes No 1 head of cauliflower, outer, stalk
                                                                  • Yes No olive oil
                                                                  • Yes No a of black olives, pitted
                                                                  • Yes No 4 good quality salted anchovy filets in oil
                                                                  • Yes No a handful and a of fresh flat leaf
                                                                  • Yes No parsley, leaves, stalks
                                                                  • Yes No 2 x cans good quality plum tomatoes
                                                                  • Yes No red wine vinegar
                                                                  • This is a great way to cook cauliflower because it half steams and half boils in the delicious sauce. It’s really nice served at the table in the pan it has cooked in, as it looks so different to any other conventional way of cooking cauliflower, but if you prefer you can serve it in a dish like I did in the picture. Even though I made this recipe up, it feels quite Mediterranean in style to me.First of all, find yourself a pan in which your whole head of cauliflower will fit, leaving an inch around the outside of it – this is important, otherwise it won’t cook in the way it’s supposed to. I use my regular porridge-for-four-people pan and it works a treat! Add the onion, garlic, chopped cauliflower stalk and a glug of oil to the pan and slowly fry for 10 minutes until softened and with a little color. Add the olives, anchovies and parsley stalks and fry for another couple of minutes. Add your tomatoes, then half-fill one of the cans with water and add that to the pan, with a good swig of red wine vinegar. Stir everything together, breaking the tomatoes down with a spoon to make sure there are no big lumps, and bring to the boil.Take your cauliflower and gently push it down into the sauce. If you’ve got the size of your pan right, half of the cauliflower will be in the sauce, half above it. Drizzle with olive oil, put the lid on and let it tick over on a low heat for 50 minutes. Serve sprinkled with the parsley leaves. Again, this is a pretty well-behaved dish when it comes to cooking it in advance and then reheating it just before you want to serve it. Lovely with roast lamb, and it’s also a delicious main course for a vegetarian if you leave out the anchovies.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast

                                                                  To read the internal temperature of steak, insert an instant-read thermometer horizontally until tip reaches the thickest part.

                                                                  Ingredients
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 qt apple juice
                                                                  • Yes No 1/4 cup whiskey
                                                                  • Yes No 2 tbsp whole grain mustard
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 2 tsp hot sauce
                                                                  • Yes No 2 1 1/2 lb flank steaks, pricked all over
                                                                  • In a 9-by-13-inch baking dish, whisk together garlic, 1/2 teaspoon each salt and pepper, apple juice, whiskey (if using), mustard, oil, Worcestershire, and hot sauce. Add steaks, and turn to coat; marinate at room temperature, turning occasionally, 1 hour, or cover with plastic wrap and refrigerate up to 1 day.
                                                                  • Lift steaks from marinade onto a platter; set aside. Make sauce: Place reserved marinade in a large saucepan. Bring to a boil over high heat; cook until thickened and reduced to about 1 cup, 20 to 25 minutes. Season with salt and pepper.
                                                                  • Meanwhile, heat grill to high; lightly oil grates. Place steaks on grill. Cook, turning once, until well browned and cooked to desired doneness, 6 to 8 minutes per side for medium-rare (130 to 135 degrees on an instant-read thermometer). Transfer steaks to a cutting board, and tent with aluminum foil. Let rest 10 minutes before thinly slicing against the grain. Serve with sauce.
                                                                  Yields: 8
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  If you are a garlic lover, Alioli potatoes are made for you! Lightly fried potatoes covered in a warm garlicky mayonaise sauce is a perfect appetizer.

                                                                  Ingredients
                                                                  • Yes No 4 medium potato
                                                                  • Yes No alioli sauce
                                                                  • Serves 4.
                                                                  • Peel the potatoes. Cut potatoes into 1/3" to 1/2" chunks as follows: Cut the potato lengthwise, then cut it lengthwise again. You should have four long pieces. Now, cut each of those pieces into 3-4 pieces, cutting crosswise. This should give you nice bit-sized pieces, small enough to use a toothpick to skewer. Sprinkle with salt.
                                                                  • Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium high until hot. To test the oil, carefully place one piece of potato in the oil. It is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried(about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.
                                                                  • Alioli Sauce - Alioli is a garlic "mayonaise" sauce. Here is our Alioli Sauce.
                                                                  • Place the potatoes in a large bowl. Pour the sauce over the potatoes and toss carefully.
                                                                  • Place potatoes with sauce on a serving plate. Serve warm, with toothpicks.
                                                                  • Another dish that uses fried potato chunks to start and finishes with a slightly spicey tomato-based sauce is Patatas Bravas. Try serving these side-by-side as complementary tapas.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Potatoes are a staple throughout India. While Northern Indian cuisine is not known for hot and spicy dishes (unlike the southern part of the country), you can finish these deliciously zesty potatoes with 1/4 teaspoon ground red pepper for extra spiciness, if you like.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 tbsp canola oil
                                                                  • Yes No 3 small lb red potato
                                                                  • Yes No 1 3/4 tsp black mustard seed
                                                                  • Yes No 6 dried red chili pepper
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 jalapeño chili pepper
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp garam masala
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/2 cup chopped mint
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 8 lime
                                                                  • Preheat oven to 400°.
                                                                  • Combine 1 tablespoon oil and potatoes, tossing to coat. Set aside.
                                                                  • Heat remaining 2 1/2 tablespoons oil, mustard seeds, and chiles in a large skillet over medium-high heat; cook 1 1/2 minutes or until seeds begin to pop. Reduce heat to medium-low. Add ginger, garlic, and jalapeño to pan; cook 1 minute, stirring constantly. Stir in salt, turmeric, and Garam Masala; cook 1 minute, stirring constantly. Add spice mixture to potatoes, tossing to coat. Arrange potato mixture in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
                                                                  • Bake at 400° for 40 minutes or until potatoes are tender and browned, stirring every 10 minutes. Stir in cilantro, mint, and juice. Serve with lime wedges.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 8servings (serving size: about 3/4 cup potato mixture and 1 lime wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for crispy tortilla chips is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.

                                                                  Ingredients
                                                                  • Yes No 18 small corn tortilla
                                                                  • Yes No vegetable oil
                                                                  • Yes No coarse salt
                                                                  • Preheat oven to 400 degrees. Place tortillas on a rimmed baking sheet and lightly brush with oil; season with salt. Transfer baking sheet to oven and bake, turning once, until crisp and golden, about 15 minutes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 72chips
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup valencia rice
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 tsp hot smoked paprika
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 small pinch saffron
                                                                  • Yes No 2 cup clam broth
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 1/4 inch lb baby squid, bodies rings
                                                                  • In a large, deep skillet, heat the oil until shimmering. Season the shrimp with salt and pepper and add to the skillet. Cook over high heat until lightly browned on one side, 2 minutes. Transfer the shrimp to a plate.
                                                                  • Add the rice to the skillet and cook, stirring, until opaque, about 2 minutes. Stir in the tomato paste, paprika, garlic and saffron and cook, stirring, until the rice is toasted and sizzling, about 1 minute. Add the clam broth and water and bring to a boil over high heat. Boil until the rice is still a bit crunchy and about half of the broth is absorbed, 10 minutes. Lower the heat and simmer until the rice is nearly tender and the liquid is soupy but slightly reduced, about 8 minutes. Stir in the squid, then lay the shrimp on top, cooked side up. Cover and simmer until the squid and shrimp are cooked through and the rice is tender, about 2 minutes longer.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Parmesan cheese cups not only hold the hearty eggplant salad here but also add a salty crunch. To make them, Nick Nairn melts small rounds of grated cheese on a baking sheet until golden, then drapes them over an inverted ceramic or glass bowl to cool and harden.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No one 1 1/4 lb eggplant
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 2 oz mesclun greens
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 cup red and yellow cherry tomatoes
                                                                  • Preheat the oven to 350°. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add half of the eggplant in a single layer, season with salt and pepper and cook over moderate heat, undisturbed, until browned on the bottom, about 3 minutes. Stir, cover and cook until the eggplant is tender, about 5 minutes longer. Scrape the eggplant onto a large plate and repeat with 2 more tablespoons of the olive oil and the remaining eggplant.
                                                                  • Lightly oil a large rimmed nonstick baking sheet. Sprinkle 1/4 cup of the Parmesan cheese into a 6-inch round on each side of the baking sheet. Bake for about 3 minutes, until the Parmesan is melted and golden brown. Let the cheese rounds cool for about 30 seconds to firm up. With a spatula, carefully lift each round off the baking sheet and drape it over an inverted 4-inch-wide bowl. Let the cheese stand until cooled and crisp, about 2 minutes. Repeat with the remaining Parmesan to make 2 more cheese cups.
                                                                  • In a small bowl, whisk the remaining 1/4 cup of olive oil with the vinegar and season with salt and pepper. In a large bowl, toss the mesclun, scallions, tomatoes and cooked eggplant with the dressing. Carefully spoon the salad into the Parmesan cups and serve at once.
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Viennese Vanillekipferln are traditional Christmas fare, although this shortbread is so easy and tasty that you will want to make them all year long. This shortbread recipe is made with ground hazelnuts and vanilla sugar, although some variations use almonds and others use ground peanuts. A nice thing about these cookies is that they age well; they are much better after they cool. According to Wiki, the crescent shape came about when Vienna was celebrating one of their victories over the Ottoman empire. Makes 5-6 dozen cookies

                                                                  Ingredients
                                                                  • Yes No 1 3/4 400 gram cup unsalted butter
                                                                  • Yes No 4 2/3 560 gram cup flour
                                                                  • Yes No 3/4 160 gram cup sugar, granulated
                                                                  • Yes No 2 200 gram cup hazelnut flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Cut butter into tablespoon chunks. Mix flour, sugar and hazelnuts with optional salt. Cut in butter (like you would for pie dough) or beat with a mixer on low speed until crumbs form.
                                                                  • Add the vanilla, if you are using it, and mix again, until dough comes together in a ball.
                                                                  • Form dough into 1 inch diameter rolls, wrap in plastic. Refrigerate for at least 1 hour, preferably several hours.
                                                                  • Preheat oven to 350°F.
                                                                  • Remove from the refrigerator and cut into 3/4 inch lengths. This is the traditional way of measuring the dough. You can also scoop or cut the dough into 1/2 ounce pieces (13-14 grams) in any manner you like.
                                                                  • Take each piece of dough and form a rope, about 3 inches in length and with tapered ends. The dough is a bit crumbly, but when warmed up in your hands it will stick together better.
                                                                  • Place on a non-stick or parchment-lined cookie sheet. Bake for 15 minutes, or until slightly browned.
                                                                  • Roll in vanilla sugar or powdered sugar while hot or warm. These cookies are fragile when hot, but become robust when they cool down.
                                                                  • Notes: Use any other ground nuts to vary the taste. Hazelnuts are very expensive in the US. I purchased a 12 ounce bag (Bob's Red Mill) for $10.79 in 2009. Almonds are a less expensive choice.
                                                                  • German baking does not usually use salt, but my American mother taught me that a pinch in cookies and cakes helps the flavor marry, so I include it.
                                                                  • Use vanilla in any form you prefer, such as vanilla paste, extract or scrape the inside of a vanilla bean. It is especially important in these cookies if you do not have vanilla sugar for the coating on hand. Otherwise, you could not call them "Vanillekipferln".
                                                                  Cuisine:YesNovienna
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat

                                                                  Schiacciata is the sister dish of carpaccio, but while carpaccio?s raw, this is literally flashed in the oven so it just turns color. Obviously the better the beef the better the dish. So go for something with good marbling and a bit of integrity. It can also be served as a starter or a snack, with different salads sprinkled on top. The truffle oil?s optional, but the flavor is interesting, so give it a try because it?s something new. This whole dish is impressive and damn tasty.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb 1 1/4 lb• good quality beef fillet, sinews
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a drops of truffle oil
                                                                  • Yes No 2 sprigs of fresh rosemary
                                                                  • Yes No 1 of garlic
                                                                  • Yes No 3 handfuls of arugula
                                                                  • Yes No a of mixed salad leaves
                                                                  • Yes No salad radicchio
                                                                  • Yes No a of really firm mushrooms
                                                                  • Yes No uovoli mushrooms
                                                                  • Yes No balsamic vinegar
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No a of parmesan cheese
                                                                  • Schiacciata is the sister dish of carpaccio, but while carpaccio’s raw, this is literally flashed in the oven so it just turns color. Obviously the better the beef the better the dish. So go for something with good marbling and a bit of integrity. It can also be served as a starter or a snack, with different salads sprinkled on top. The truffle oil’s optional, but the flavor is interesting, so give it a try because it’s something new. This whole dish is impressive and damn tasty.OK, first things first – whack your oven onto its highest heat. For this dish we’re going to cook the meat on the platter it will be served on, so ideally use one of those classic cheap old metal pans or trays. Or you can use regular serving plates instead, if you know they’re heatproof. Rub them with extra virgin olive oil or truffle oil. And now you’re going to prepare the meat. Work with one piece at a time, and put it on a 12-inch piece of garbage bag with another piece on top. Using a rolling pin, evenly slap the meat until it’s four times the width you started with, but a quarter of the thickness.Lay the meat on your tray, platter, or plate right to the edges – you can let it hang over a tiny bit. Put your rosemary leaves into a sieve and run hot water over them to get the oils and flavors going. Put them into a little bowl, pour 3 or 4 tablespoons of extra virgin olive oil on top, and massage the leaves with your fingers to get more flavor out of them. Stir the garlic into the rosemary oil, then pat everything evenly all over the meat. The meat can be prepared to this point a few hours in advance, then wrapped in plastic wrap and kept in the fridge.Now all you’ve got to do is get a little salad together. Tear your arugula and radicchio into a large bowl. Slice your mushrooms as thinly as possible and add them to the bowl.This dish is best put together really quickly at the last minute. All you need to do is put the meat in the preheated oven for 1–3 minutes (depending on your oven). By the time you’ve dressed the salad, with a little extra virgin olive oil, balsamic vinegar, salt, and pepper, and put your block of Parmesan on the table with a speed peeler for shaving pieces off it, you can take the meat out of the oven – it should be paler in color now. The idea is not to cook the meat, but simply to warm it through. Scatter the salad over the meat and serve it straight away. Shave over some Parmesan and have a nice glass of wine with it. Tasty, tasty, and very gorgeous!
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    shave
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Great preparation for your next Roller Derby competition, this drink—like Roller Derby itself—is no joke. What to buy: Bulleit Bourbon is praised for its high rye content and toasty aroma; Old Overholt rye whiskey may be substituted.

                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz bulleit bourbon
                                                                  • Yes No 1 oz bénédictine d.o.m
                                                                  • Yes No 2 dash angostura bitters
                                                                  • Fill a cocktail shaker halfway with ice. Add bourbon, Bénédictine D.O.M., and bitters and shake vigorously until well chilled, about 20 seconds.
                                                                  • Strain into a chilled cocktail or coupe glass.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  We baked frozen waffle fries extra-crispy for our dippers.

                                                                  Ingredients
                                                                  • Yes No 1 2.1 oz slice fully cooked bacon slices
                                                                  • Yes No 1 16 oz sour cream
                                                                  • Yes No 2 cup shredded sharp cheddar cheese
                                                                  • Yes No 1/3 cup sliced chives
                                                                  • Yes No 2 tsp hot sauce
                                                                  • Yes No garnishes, bacon, fresh chives, pepper
                                                                  • Yes No serve
                                                                  • Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.
                                                                  • Note: We tested with Oscar Mayer Fully Cooked Bacon.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4cups
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    oscar mayer
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Oscar Mayer
                                                                  Ingredients
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1 small chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 cup barbecue sauce
                                                                  • Yes No 1 11 inch, 14 oz pizza crust
                                                                  • Yes No 1/2 cup grated smoked gouda
                                                                  • Yes No 1/2 cup grated mozzarella cheese
                                                                  • Yes No 3 tbsp sliced red onion
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Warm oil in a skillet over medium heat. Add chicken and cook, turning once, 5 to 6 minutes per side, until just cooked through. Transfer to a cutting board. When cool enough to handle, cut into 1/2-inch cubes. Toss chicken with 2 Tbsp. barbecue sauce in a bowl.
                                                                  • Position a rack in bottom of oven and preheat to 450°F. Place pizza crust on a large baking sheet and spread with remaining 1/2 cup barbecue sauce. Sprinkle with half of both cheeses, arrange chicken on top, and then add remaining cheese and onion.
                                                                  • Bake until cheese is melted and golden brown, 20 minutes. Let rest for 5 minutes. Sprinkle with cilantro, cut into slices and serve hot.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  "Dessert is food, not just cake," says Spencer Budros, pastry chef and co-owner of Pistachio, a terrific shop in Columbus, Ohio. Pistachio sells over 50 types of "food," including a cherry-mascarpone tart with a cornmeal-cookie crust. That number will grow when Pistachio opens a restaurant next year, complete with waiters and savory dishes.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/4 cup mascarpone cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup black muscat wine
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 lb cherry
                                                                  • MAKE THE CRUST Preheat the oven to 350°. In a bowl, using an electric mixer, beat the butter and sugar at medium speed until fluffy, 2 minutes. Beat in the egg yolks and vanilla. Beat in the flour, cornmeal and salt and until a dough forms. Gather the dough into a ball and transfer to a large nonstick baking sheet. Cover with plastic wrap and roll it out to a 9-inch square, a scant 1/4 inch thick. Bake for about 10 minutes, until the edges are lightly browned. Immediately transfer the dough to a food processor and pulse until fine. Lower the oven temperature to 300°.
                                                                  • Line a 13 3/4-by-4-inch, straight-sided rectangular tart pan with a removable bottom with foil. Spray the foil with vegetable spray. Press a 1/2-inch layer of the crumbs evenly over the bottom and up the side of the pan. Refrigerate until firm, 20 minutes.
                                                                  • MEANWHILE, MAKE THE FILLING In a medium bowl, using an electric mixer, beat the butter with the sugar at medium speed until fluffy, about 2 minutes. Add half of the mascarpone cheese and beat at low speed until combined. Add the remaining mascarpone cheese, the egg, vanilla, lemon zest and cream and beat just until smooth, about 1 minute. Pour the filling into the crust and smooth the surface.
                                                                  • Set the tart pan on a sturdy baking sheet. Position racks in the bottom and center of the oven. On the bottom rack, place a roasting pan filled with 1 inch of water. Place the tart on the center rack and bake for 35 to 40 minutes, until the filling is puffed and set. Let cool to room temperature, then refrigerate until chilled, at least 2 hours. Lift the tart from the pan and remove the foil. Transfer to a platter.
                                                                  • PREPARE THE CHERRIES In a small saucepan, bring the sugar, Muscat and lemon juice to a boil. Reduce the heat to moderate and simmer until syrupy, about 10 minutes. Let cool slightly, then transfer to a bowl and add the cherries. Let stand for 10 minutes. Using a slotted spoon, transfer the cherries to the tart and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 12 1 oz french bread
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1 8 oz reduced fat cream cheese
                                                                  • Yes No 2 1/2 cup 1% low-fat milk
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 2 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No strawberry sauce
                                                                  • Yes No candied lemon rind
                                                                  • Cut a horizontal slit through bottom crust of each slice of bread to form a pocket. Combine powdered sugar and cream cheese; stir well. Spread mixture evenly into pockets of bread. Place 6 bread slices in each of two large, shallow baking dishes; set aside.
                                                                  • Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl; beat well with a wire whisk. Pour milk mixture evenly over bread slices. Cover and chill 1 hour or until liquid is absorbed.
                                                                  • Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Arrange half of bread slices in skillet, and cook 3 minutes. Turn bread over, and cook 3 minutes or until browned; remove from skillet. Repeat procedure with the remaining bread slices.
                                                                  • Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings (serving size: 2 slices toast and 1/2 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Make this salad with any whole grain, including wheat berries or barley. Vary the chopped vegetables too, if you like. But don't change one iota of the simply luscious vinaigrette made with orange juice and champagne vinegar; it makes this salad burst with flavor. Substitute raisins if you don't have currants.

                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 cup wheat berry
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 tbsp currant
                                                                  • Yes No 1 1/2 cup diced celery
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup diced shallot
                                                                  • Yes No 1 tbsp grated orange rind
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 2 tsp white wine vinegar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Combine 3 cups water and rye berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain.
                                                                  • Combine 1 cup hot water and currants in a small bowl; let stand 30 minutes. Drain well.
                                                                  • Combine rye berries, currants, celery, parsley, 1/2 teaspoon salt, and pepper.
                                                                  • Combine 1/4 teaspoon salt, shallots, rind, juice, and vinegar in a small bowl, stirring well. Let stand 5 minutes. Stir in oil with a whisk. Pour shallot mixture over rye mixture; toss well to coat.
                                                                  Yields: 6servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat

                                                                  You'll need to peel and section a lemon for this dish. Take care to use only the flesh by removing the skinlike, white membrane from each section. This recipe goes with Caribbean Sweet Potatoes and Black Beans

                                                                  Ingredients
                                                                  • Yes No 8 cup cubed sweet potato
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1/4 cup lemon
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No dash salt
                                                                  • Combine first 3 ingredients in a large saucepan; bring to boil. Cook 20 minutes or until tender, stirring occasionally. Remove sweet potatoes from pan with a slotted spoon, reserving cooking liquid. Bring cooking liquid to a boil; cook until reduced to 1/3 cup (about 12 minutes). Stir in sugar and remaining ingredients. Stir in sweet potatoes; cook 2 minutes or until thoroughly heated.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 12servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  If you can, use arugula leaves from the garden or farmers' market; they are more peppery. Nasturtium blossoms and leaves are both edible. The flowers can be found at farmers' markets and specialty-food stores.

                                                                  Ingredients
                                                                  • Yes No 2 11 oz large logs fresh goat cheese
                                                                  • Yes No 1 cup packed arugula
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/2 cup loosely packed nasturtium blossoms, and leaves
                                                                  • Yes No baguette rounds
                                                                  • Stir 1 goat cheese log until smooth. Mix in arugula, and season with pepper. Stir remaining goat cheese log until smooth. Mix in nasturtium blossoms, and leaves if desired, and season with pepper. Form each mixture into 2 or 3 disks (each about 1/2 inch thick). Place disks on a parchment-lined tray, cover, and refrigerate until chilled, about 30 minutes. Serve with crackers or baguette rounds.
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  We like to serve this seasoning in small bowls with crudités or roast chicken.

                                                                  Ingredients
                                                                  • Yes No 1 cup kosher salt
                                                                  • Yes No 1/3 cup dried sichuan peppercorns
                                                                  • Yes No 1 tbsp spice powde
                                                                  • Combine ingredients in a 12" skillet, cover, and cook, stirring, over low heat until fragrant, about 30 minutes. Working in batches, grind mixture in a spice grinder. Sift through a large mesh sieve; discard peppercorn husks. Let cool. Store as you would salt.
                                                                  • MAKES ABOUT 1 CUP
                                                                  Cuisine:YesNoszechuan
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve

                                                                  Chef E. Michael Reidt garnishes this citrusy, summery seviche with popcorn, a nod to Peruvian and Ecuadorian cuisine. "When you go to a bar in Peru, you're given a big bowl of seviche and a bowl of popcorn with your beer," he says. "This puts them both together on one plate."

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb sea scallop
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1/4 cup pineapple juice
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 tbsp unsweetened coconut milk
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tsp sriracha hot sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 medium cucumber
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No one 1 1/2 inch ginger
                                                                  • Yes No 1 blood orange
                                                                  • Yes No 1 cup popcorn
                                                                  • Bring a medium saucepan of salted water to a boil. Add the scallops and cook for 1 minute. Drain the scallops and spread them out on a large plate. Cover with plastic wrap and refrigerate.
                                                                  • In a large nonreactive bowl, whisk together the lime, lemon, pineapple and orange juices. Whisk in the coconut milk, soy sauce and Sriracha and season with salt and pepper. Stir in the scallops, cover and refrigerate for 1 hour.
                                                                  • In a medium bowl, whisk the olive oil with the vinegar and sugar and season with salt and pepper. Add the bell pepper, cucumber, carrot and ginger and toss well.
                                                                  • Using a very sharp knife, peel the orange, carefully removing all of the bitter white pith. Cut in between the membranes, releasing the orange sections into a small bowl.
                                                                  • Divide the julienned vegetable mixture among 8 bowls. Using a slotted spoon, top the vegetables with the scallops; pour a little of the marinade over each portion. Garnish the seviches with the orange sections and sprinkle with popcorn. Serve right away.
                                                                  Cuisine:YesNoperuvian
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Thai curry paste, not to be confused with curry powder, is a blend of chile peppers, garlic, black pepper, coriander, and other ingredients. It comes in green and red varieties, which you'll find in the international aisle -- for this recipe, choose green.

                                                                  Ingredients
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 14.5 oz reduced sodium chicken broth
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 12 oz green bean
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tbsp thai green curry paste
                                                                  • Yes No 4 1 1/2 lb roasted chicken breasts, skin and, meat
                                                                  • Yes No 1 14.5 oz coconut milk
                                                                  • Yes No 1 cup basil
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No coarse salt
                                                                  • Cook rice according to package instructions. Meanwhile, place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken broth until smooth (reserve remaining broth). Set aside.
                                                                  • Heat oil in a large skillet over medium. Add green beans and onion; cook, tossing frequently, until they begin to soften, 5 to 7 minutes.
                                                                  • Add curry paste to green beans and onion in skillet. Cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes. Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.
                                                                  • Add basil and lime juice. Season with salt, and stir to combine; serve over rice.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Yummy and quick soup.

                                                                  Ingredients
                                                                  • Yes No 10 oz cheese tortellini
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3 cup chicken broth
                                                                  • Yes No 10 oz frozen spinach
                                                                  • Yes No 5 oz canned chopped tomatoes
                                                                  • Yes No parmesan cheese
                                                                  • Brown garlic in butter. Add 3 cups broth and tortellini. Cook about 10 mins. until done. Add spinach and tomatoes with juice. Add salt & pepper to taste. Add parmesan cheese
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Hands-On Time: 45 min.; Total Time: 1 hr., 55 min.

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 lb medium pie pumpkin
                                                                  • Yes No 1 2 lb medium acorn squash
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 medium sweet onion
                                                                  • Yes No 4 tsp chopped thyme
                                                                  • Yes No 4 1/2 cup chicken broth
                                                                  • Yes No 1/4 cup half and half
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 1/8 tsp ginger powder
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No black pepper
                                                                  • Preheat oven to 400°. Cut pumpkin and squash in half lengthwise, cutting through stem and bottom ends. Reserve seeds for another use. Place pumpkin and squash halves, cut sides up, in an aluminum foil-lined shallow pan.
                                                                  • Microwave 2 Tbsp. butter in a microwave-safe bowl at HIGH 25 seconds or until melted; stir in 1 Tbsp. honey and 1/4 tsp. salt. Brush cut sides of pumpkin and squash with butter mixture.
                                                                  • Bake pumpkin and squash at 400° for 45 minutes or until tender. Let cool completely (about 15 minutes). Scoop out pulp, discarding shells.
                                                                  • Melt remaining 2 Tbsp. butter in a Dutch oven over medium heat. Add onion, and sauté 5 minutes or until tender. Add thyme; sauté 1 minute or until fragrant.
                                                                  • Stir in broth and pumpkin and squash pulp. Increase heat to medium-high; bring to a boil. Reduce heat to low, and simmer 10 minutes. Remove from heat, and let cool 10 minutes.
                                                                  • Process soup, in batches, in a food processor or blender until smooth. Return soup to Dutch oven. Stir in half-and-half, next 4 ingredients, and remaining 1 Tbsp. honey and 1/4 tsp. salt. Cook, over low heat, stirring often, 3 minutes or until thoroughly heated. Serve immediately.
                                                                  • TRY THIS TWIST
                                                                  • Kitchen Express Roasted Pumpkin-Acorn Squash Soup: Substitute 1 (15-oz.) can pumpkin for fresh pie pumpkin and 2 (12-oz.) packages frozen cooked pureed squash, thawed, for fresh acorn squash. Decrease butter to 2 Tbsp. Omit Steps 1, 2, and 3. Proceed with Steps 4 through 6, simmering 6 minutes in Step 5 and stirring in 2 Tbsp. honey and 1/2 tsp. salt with half-and-half in Step 6. Hands-on time: 30 min.; Total time: 55 min.
                                                                  • Note: We tested with Publix Cooked Squash. Be sure to use unsweetened squash puree for best results.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8cups
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Many of Madhur Jaffrey 's books have an Indian slant, but she's most famous for her 1999 tome Madhur Jaffrey's World Vegetarian. While she often follows the Indian tradition of serving several small dishes together, the lentil-vegetable curry here is a Western-style main course. Eaten over rice with yogurt, it's a very satisfying meal.

                                                                  Ingredients
                                                                  • Yes No 1 tsp finely grated ginger
                                                                  • Yes No 2 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 1/4 tsp cumin seed
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 1/4 cup dried green lentils
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 4 oz green bean
                                                                  • Yes No 4 oz kale, and leaves
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 cup diced cilantro
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No salt
                                                                  • In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
                                                                  • In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 15 min., Bake: 1 hr., 15 min.

                                                                  Ingredients
                                                                  • Yes No 2 cup whole wheat flour
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 3/4 cup chopped date
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1/2 cup molasses
                                                                  • Combine first 6 ingredients in a large bowl; make a well in center of mixture.
                                                                  • Dissolve baking soda in milk; stir in molasses. Add to flour mixture, stirring just until dry ingredients are moistened. Spoon into a greased and floured 9- x 5-inch loafpan.
                                                                  • Bake at 325° for 1 hour to 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Remove from pan, and cool on a wire rack.
                                                                  • Whole Wheat Raisin-Nut Bread: Substitute 3/4 cup raisins for 3/4 cup chopped dates; proceed as directed.
                                                                  • Whole Wheat Nut Bread: Omit chopped dates; proceed as directed.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 1(9-inch) loaf
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 8 oz goat cheese (chèvre)
                                                                  • Yes No 1 cup chopped dry chorizo
                                                                  • Yes No 1 1/2 tbsp minced chives
                                                                  • Yes No salt and pepper
                                                                  • Yes No nine 12 by 16 inch phyllo dough
                                                                  • Yes No butter
                                                                  • Preheat the oven to 400° and line 2 large baking sheets with parchment paper. In a bowl, combine the goat cheese, chorizo and chives; season with salt and pepper.
                                                                  • Lay a sheet of phyllo on a clean, dry work surface and brush it with melted butter. Top with 2 more phyllo sheets, lightly buttering each sheet as you go. Cut the phyllo into 6 rectangles. Place a tablespoon of the goat cheese filling at the base of each rectangle and roll up the phyllo, folding in the sides. Set the rolls on the prepared baking sheets. Repeat twice more to make 18 rolls total. Brush the rolls with butter; bake for 10 minutes, until golden. Serve hot.
                                                                  Yields: 18rolls
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 12 oz sweet
                                                                  • Yes No 2 oz grand marnier
                                                                  • Yes No 8 orange
                                                                  • Fill a pitcher two-thirds full with ice. Add the vermouth, rye, Grand Marnier and bitters and stir for 30 seconds to chill. Strain into 8 chilled martini glasses; top each with a twist.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 8drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  This traditional sidecar drink recipe is courtesy of Ti Adelaide Martin and Lally Brennan, authors of "In the Land of Cocktails."

                                                                  Ingredients
                                                                  • Yes No 2 tbsp caster sugar
                                                                  • Yes No 1 wedge lemon
                                                                  • Yes No ice cube
                                                                  • Yes No 2 oz domestic brandy
                                                                  • Yes No 1 oz Cointreau
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 3 long inch lemon zest
                                                                  • Place sugar in a shallow dish or saucer. Run the lemon wedge around the rim of a martini glass and discard. Dip rim in sugar to coat. Fill glass with ice and set aside to chill.
                                                                  • Fill a cocktail shaker with ice and add brandy, Cointreau, and lemon juice; shake vigorously.
                                                                  • Remove ice from glass and discard. Twist lemon peel over glass; strain cocktail into glass. Serve immediately.
                                                                  Yields: 1cocktail
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 15 oz navy beans
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup roasted red pepper
                                                                  • Yes No 1/3 cup tahini
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No garnishes, lettuce, sesame seeds, green onions
                                                                  • Process first 9 ingredients in a food processor or blender until smooth, stopping to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream; process until smooth. Stir in cilantro; chill 1 hour. Garnish, if desired. Serve with tortilla or pita chips
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Forget carrot sticks...the delicate pea puree in these frightful cucumber cauldrons will stir up excitement.

                                                                  Ingredients
                                                                  • Yes No 2 15 inch large seedless cucumber
                                                                  • Yes No 1/2 12 oz frozen peas
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 2 tbsp tahini paste
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 16 short rods
                                                                  • Scoop out insides of the cucumber rounds (reserving the flesh) using a small spoon, leaving a 1/4-inch base in each bottom to create a cup.
                                                                  • Puree cucumber flesh, peas, garlic, lemon juice, cumin and salt until almost smooth.
                                                                  • Divide mixture among cucumber rounds and add a pretzel stick (you may have some puree left over).
                                                                  Yields: 12
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice

                                                                  A cookout crowd-pleaser, this cornbread is so easy to make and such a great mop for chili, baked beans, or pulled pork. Buttermilk (instead of milk) balances out the sweetness, adding the right amount of moisture to keep it crumbly but not dry. Game plan: This basic recipe invites creativity. Try adding some jalapeño, whole corn kernels, or cilantro. To see this recipe with illustrated steps, check out The Basics: How to Make Skillet Cornbread.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 1/4 cup finely ground yellow cornmeal
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup buttermilk, shaken before using
                                                                  • Heat the oven to 450°F and arrange a rack in the middle.
                                                                  • Place 2 tablespoons of the butter in a large (12-inch) cast iron skillet; set aside. In a small saucepan or using the microwave, melt the remaining 6 tablespoons butter; set aside.
                                                                  • Place cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.
                                                                  • Whisk eggs in a medium bowl until frothy, then whisk in buttermilk until incorporated. Pour egg mixture into flour mixture and, using a rubber spatula or wooden spoon, stir until dry streaks are just incorporated. (Do not overmix.) Fold in melted butter until just combined, then let mixture sit for 5 minutes.
                                                                  • Meanwhile, place the skillet in the oven until hot, about 5 minutes. Remove from the oven and swirl the melted butter around to coat the bottom of the pan.
                                                                  • Pour the batter into the hot skillet and bake until golden brown and a knife inserted into the center comes out clean, about 15 minutes. Place the skillet on a wire rack to cool for 5 minutes before serving. To serve, cut wedges directly from the skillet or let the cornbread cool for another 15 minutes before inverting onto a plate.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  This amazing cake from author Alice Medrich is rich and chocolaty but also ethereal and soufflélike.

                                                                  Ingredients
                                                                  • Yes No 6 oz milk chocolate
                                                                  • Yes No 2 tsp instant espresso powder
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup pecan halves
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp cream of tartar
                                                                  • Yes No unsweetened cocoa powder and confectioners' sugar
                                                                  • In a large bowl, combine the milk chocolate and instant espresso. In a saucepan, heat the cream. Pour the cream over the chocolate; let stand until melted, then whisk until blended. Refrigerate the mocha cream until cold, about 2 hours.
                                                                  • Preheat the oven to 350°. Spray a 12-by-16-inch jelly roll pan with vegetable oil spray. Line the bottom with parchment paper and spray the paper. Spread the pecans on a pie plate and bake for 7 minutes, or until golden. Let cool completely. In a food processor, pulse the pecans with the flour until finely ground.
                                                                  • Put the bittersweet chocolate and butter in a heatproof bowl; set the bowl over a saucepan of barely simmering water and stir until melted. Off the heat, whisk in the yolks, 1/3 cup of the sugar and the salt.
                                                                  • In a large bowl, beat the egg whites and cream of tartar until frothy. Beat at high speed until soft peaks form. Slowly beat in the remaining 1/3 cup sugar until the whites are firm and glossy. Fold one-fourth of the whites into the chocolate; fold the chocolate and the pecans into the remaining whites until no streaks remain.
                                                                  • Spread the batter in the prepared pan and bake for 9 minutes, or until springy. Let the cake cool in the pan on a rack.
                                                                  • Run a knife around the edge of the pan. Heavily dust the cake with cocoa powder and cover with a sheet of foil. Place a cutting board over the cake and invert it; remove the pan and parchment paper.
                                                                  • Beat the chilled mocha cream at high speed until it is firm and holds its shape. Spread the cream evenly over the cake. Starting at a long side, roll up the cake as tightly as possible, using the foil as a guide. Tightly wrap the cake roll in the foil and slide it onto a cutting board. Refrigerate until firm, about 2 hours. Unwrap the cake and dust with more cocoa. Carefully slide it onto a long platter and dust with confectioners' sugar. Cut into slices; serve.
                                                                  Yields: 11
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  These single-serve sweets take only 10 minutes to prep, and you probably already have everything you need in the house.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No coarse salt
                                                                  • Preheat oven to 325 degrees. Heat sugar and water in a saucepan over medium-high heat, swirling occasionally, until deep amber, about 7 minutes. Carefully whisk in milk and cream.
                                                                  • Whisk together yolks, vanilla, and 1/4 teaspoon salt. Slowly
                                                                  • pour caramel-milk mixture into yolk mixture, whisking
                                                                  • constantly. Skim any bubbles from the top. Divide evenly
                                                                  • among four 6-ounce ramekins.
                                                                  • Set ramekins in a 9-inch square baking dish. Pour
                                                                  • boiling water into dish to come a third of the way up sides
                                                                  • of ramekins. Bake until custards are just set but jiggle
                                                                  • slightly, 27 to 30 minutes. Remove from water using tongs.
                                                                  • Refrigerate for 20 minutes.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 tbsp minced red onion
                                                                  • Yes No 3 tbsp non-fat sour cream
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 4 tsp butter
                                                                  • Yes No 4 1 1/2 oz slice sourdough bread
                                                                  • Yes No 6 1 oz slice fat free, honey roasted smoked turkey breast
                                                                  • Yes No 4 slice tomato
                                                                  • Yes No 2 1/2 oz slice muenster cheese
                                                                  • Combine the first 4 ingredients in a bowl. Spread 1 teaspoon butter on one side of each bread slice. Spread 2 tablespoons mustard mixture over unbuttered side of each of 2 bread slices; top each with 3 turkey slices, 2 tomato slices, 1 cheese slice, and 1 bread slice (with buttered side out).
                                                                  • Heat a large nonstick skillet over medium heat until hot. Add the sandwiches; cover and cook for 3 minutes on each side or until golden brown.
                                                                  Yields: 2sandwiches (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 24 new red potato
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 scallion
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1/2 cup low-fat yogurt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Preheat oven to 425°F and line a large baking sheet with parchment. Cut potatoes in half crosswise, then slice a thin sliver off the bottom of each so they stay upright. Toss potatoes with oil, salt and pepper. Arrange cut side down on sheet and bake until lightly browned and softened, 30 minutes. Cool on a wire rack.
                                                                  • Use a melon baller to scoop out center of each potato. Finely chop potato centers and place in a bowl with sliced scallions (set aside 2 Tbsp. green slices for garnish). Stir in mustard and yogurt; season with salt and pepper.
                                                                  • Spoon or pipe about 1 tsp. filling into each potato shell. Chill until ready to serve. Just before serving, dust with cayenne, if desired, and sprinkle with reserved sliced scallions.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 3 tbsp asian fish sauce
                                                                  • Yes No 3 small shallot
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 stalk fresh lemongrass, tender white inner bulb only
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp diced mint
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 head red leaf lettuce
                                                                  • Yes No 1 small seedless cucumber
                                                                  • Yes No 1 small red onion
                                                                  • Yes No asian chili sauce
                                                                  • Preheat the oven to 400°. Position a rack in the top third of the oven. In a food processor, pulse the chicken until coarsely ground; transfer to a bowl. Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
                                                                  • Line a large, rimmed baking sheet with parchment paper. Spread the sugar on a plate. Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch balls. Roll the meatballs in the sugar until they are evenly coated. Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.
                                                                  • Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber and onion on a platter. Transfer the meatballs to the platter and serve with chili sauce.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This top-rated white bean and chicken chili is packed with hearty beans, chunks of chicken and tender shoepeg corn. The fresh lime juice, green chilese, cilantro and cumin all contribute to the Southwestern-style flavor.

                                                                  Ingredients
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 8 chicken breast half (bone-in, skin-on)
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 4 15 oz great northern bean
                                                                  • Yes No 1 14 1/2 oz chicken broth
                                                                  • Yes No 1 16 oz frozen shoepeg white corn
                                                                  • Yes No 2 4.5 oz green chilies in can
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No garnish, fresh cilantro sprigs
                                                                  • Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.
                                                                  • Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned. Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.
                                                                  • Place 2 cans of beans in a blender; add broth, and process until smooth, stopping to scrape down sides.
                                                                  • Stir bean pureé, remaining 2 cans of beans, corn, and chiles into chicken mixture in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish, if desired.
                                                                  • Note: Use a handheld submersion blender to pureé the beans and broth, if desired.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4quarts
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  has the texture of a potato with a haunting flavor reminiscent of artichokes or white asparagus. Some say that this thin root tastes like an oyster, thus it's also called the oyster plant. Be aware that the white flesh can discolor easily, so after peeling be sure to place it in acidulated water.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 lb white salsify
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 2 1/2 tbsp butter
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/2 tbsp prepared horseradish
                                                                  • Yes No salt

                                                                  Use yellow grits for the best presentation; white grits may look gray under the mushroom topping. Make-ahead tip: Cook the grits, spoon into the baking dish, and refrigerate overnight. Let the baking dish stand at room temperature while you prepare the mushroom topping; top the grits, and bake as directed.

                                                                  Ingredients
                                                                  • Yes No 5 cup water
                                                                  • Yes No 1 1/4 cup stone ground yellow grits
                                                                  • Yes No 3/4 3 oz cup shredded sharp provolone cheese
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 tsp butter
                                                                  • Yes No 3/4 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 cup thinly sliced portobello mushroom
                                                                  • Yes No 3 cup thinly sliced shiitake mushroom cap
                                                                  • Yes No 1 tsp dried herbes de provence
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup chopped prosciutto
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 tbsp minced parsley
                                                                  • Bring the water to a boil in a large saucepan; gradually stir in grits. Reduce heat, and simmer 30 minutes or until thick, stirring frequently. Remove from heat. Stir in 1/4 cup cheese and 1/2 teaspoon salt. Spoon grits mixture into an 11 x 7-inch baking dish coated with cooking spray.
                                                                  • Preheat oven to 350°.
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add remaining 1/2 teaspoon salt, mushrooms, herbes de Provence, and pepper; cook 6 minutes or until mushrooms are tender, stirring frequently. Stir in prosciutto and wine; cook 5 minutes or until liquid almost evaporates. Remove from heat; cool slightly. Stir in eggs and egg whites. Spread mushroom mixture over grits mixture; sprinkle with remaining 1/2 cup cheese. Bake at 350° for 30 minutes or until cheese melts and grits are thoroughly heated, and let stand 5 minutes before serving. Sprinkle with parsley.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive or avocado oil
                                                                  • Yes No 4 chicken thigh
                                                                  • Yes No 4 chicken drumstick
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 1/4 cup homemade stock
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 2/3 cup dried apricots
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 14 teaspoon each of the salt and pepper. Cook the chicken until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pan.
                                                                  • Reduce the heat to moderately low. Add the onion and garlic to the pan; cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the broth, the remaining 1 1/2 teaspoons salt and 14 teaspoon black pepper, the allspice, and the red-pepper flakes. Add the chicken, apricots, and raisins. Bring to a simmer, reduce the heat, and simmer the chicken, partially covered, until just done, about 20 minutes. Serve topped with the parsley.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup sesame tahini
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No salt
                                                                  • Yes No 4 shoulder blade lamb chops
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Make tahini sauce: Whisk together tahini, 1/4 cup water, lemon juice, garlic, cumin and 1/2 tsp. salt.
                                                                  • Make lamb: Sprinkle chops on both sides with salt. Warm vegetable oil in large skillet over medium-high heat. Add chops and sauté until browned on both sides, about 10 to 15 minutes total for medium-rare. Drizzle chops with tahini sauce and serve.
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve

                                                                  Here is a sweet and salty snack recipe for White Chocolate-Covered Pretzels perfect for your next party.

                                                                  Ingredients
                                                                  • Yes No 10 oz white chocolate chips
                                                                  • Yes No pretzels
                                                                  • Place folded open newspaper section on table or counter. Top with parchment or wax paper. Place white chocolate in microwavable container. Microwave on high for 1 minute. Stir and, if needed, continue to cook for 15 seconds at a time until chips are melted. Working quickly, use kitchen tongs to dip pretzel into chocolate. Cover completely with chocolate. Place dipped pretzels on prepared work surface. Dip as many pretzels as you have chocolate. Allow all to dry (less than an hour). Store in an airtight container.
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 1 hour 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    newspaper
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Three-ounce Dixie cups work fine as the molds for this Indian dessert.

                                                                  Ingredients
                                                                  • Yes No 8 cup milk
                                                                  • Yes No 1/8 tsp saffron
                                                                  • Yes No 8 tbsp sugar, granulated
                                                                  • Yes No 2 cardamom seeds from 2 pods
                                                                  • Yes No 4 tbsp diced pistachio
                                                                  • Heat 8 cups milk in a 6-qt. Dutch oven over medium-high heat, stirring constantly, until it just reaches a boil. Stir in saffron, reduce heat to low, and gently simmer milk, stirring occasionally, until reduced to 3 cups, about 4 hours. Remove pan from heat and whisk in the sugar and crushed cardamom seeds; let cool to room temperature.
                                                                  • Stir in pistachios. Pour mixture into 10 paper cups or kulfi molds. Freeze for 6 hours or until set. To serve, pinch molds to release kulfi onto plates.
                                                                  • SERVES 10
                                                                  Cuisine:YesNoindian
                                                                  Yields: 10
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This flavorful chilled fish dish from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg is a favorite of both their mother and grandmother. Serve for a simple but sophisticated spring or summer lunch.

                                                                  Ingredients
                                                                  • Yes No 1 3 to 4 lb skinless salmon fillet
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 leek
                                                                  • Yes No 1 tbsp pink peppercorns
                                                                  • Yes No 1 cup white wine
                                                                  • Yes No cucumber salad
                                                                  • Yes No honey mustard mayonnaise
                                                                  • Yes No rye bread
                                                                  • Place salmon, carrots, celery, shallots, fennel, leek, peppercorns, and wine in a fish poacher or large roasting pan and add enough water to cover. Place over medium heat and bring to a simmer; cook until salmon is firm to the touch and some of the fat begins to come to the surface of the fish, about 10 minutes.
                                                                  • Remove pan from heat and let fish cool in liquid. Transfer to refrigerator until chilled, about 1 hour.
                                                                  • Remove fish from pan and transfer to a serving platter. Serve with cucumber salad, honey mustard mayonnaise, and rye bread.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

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

                                                                  Ingredients
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1/2 tsp saffron
                                                                  • Yes No 2 cup thinly sliced lemon
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Combine salt and saffron. Place one lemon slice in bottom of a wide-mouth 2-cup glass container. Sprinkle with a dash of salt mixture. Repeat layers with the remaining lemon slices and salt mixture. Cover and let stand at room temperature 3 days.
                                                                  • After 3 days, press the lemon slices down with a spoon. Pour the juice and oil over lemon slices. Place a ramekin, custard cup, or clean decorative stone on top of lemon slices (to weigh them down). Cover and let stand at room temperature 5 days. Remove weight, and cover with lid of container.
                                                                  • Note: Preserved lemons can be stored at room temperature for up to a month or refrigerated for up to 6 months.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 1cup (serving size: 1 tablespoon)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  This supereasy cake, soaked with a milky mixture laced with dark rum and coconut milk, is one of our most popular recipes. We’ve tested it at several parties and have yet to take home anything but an empty baking dish and a whole bunch of recipe requests. So here it is! Be sure to make it well before you want to serve it—the longer it sits, the better it gets. And don’t skip the toasted coconut! This recipe was featured as part of our Build Your Own Burrito Bar menu.

                                                                  Ingredients
                                                                  • Yes No butter
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 2/3 cup evaporated milk
                                                                  • Yes No 1/2 cup coconut milk
                                                                  • Yes No 1 tbsp dark rum
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch glass baking dish with butter; set aside. Place the flour in a small bowl and whisk to aerate and break up any lumps; set aside.
                                                                  • Separate the eggs, placing the yolks in the bowl of a stand mixer. Reserve the whites in a separate, very clean, medium bowl. Add the sugar to the yolks and, using the paddle attachment, beat on high speed until pale yellow, about 5 minutes. Transfer the mixture to a large bowl; set aside. Thoroughly clean and dry the stand mixer bowl. Place the egg whites in the clean bowl and, using the whisk attachment, whip on high speed until medium peaks form, about 1 1/2 minutes.
                                                                  • Using a rubber spatula, stir about a third of the egg whites into the yolk mixture to lighten it. Then gently fold in the remaining whites. Sprinkle the flour over the egg mixture and gently fold it in, just until there are no more white flour streaks. (Do not overmix.)
                                                                  • Pour the batter into the prepared baking dish and bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
                                                                  • Meanwhile, place the three milks and the rum in a large bowl and whisk until combined; set aside.
                                                                  • Remove the cake from the oven and place on a wire cooling rack. Using a toothpick or wooden skewer, poke holes all over the cake and allow to cool for 15 minutes. Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap and refrigerate at least 4 hours or overnight.
                                                                  • When the cake is ready to serve, spread the coconut in an even layer in a large frying pan. Toast over medium heat, stirring often, until lightly browned and fragrant, about 5 minutes. (If the coconut begins to burn, reduce the heat.) Immediately remove from the pan to a small bowl.
                                                                  • Place the heavy cream and powdered sugar in large bowl and whisk until medium peaks form. (If you like, flavor it with a teaspoon of dark rum.) Slice the cake and serve topped with a mound of whipped cream and a sprinkle of toasted coconut.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12servings
                                                                  • Active Time: 1 hour 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    fry
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  The black peppercorns give this cool dessert a little kick.

                                                                  Ingredients
                                                                  • Yes No 2 cup unsweetened pineapple juice
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tsp black peppercorn
                                                                  • Yes No 1/2 pineapple
                                                                  • Yes No 2 mango
                                                                  • Yes No 3 kiwi
                                                                  • Yes No 1 pint passion fruit sorbet
                                                                  • Combine pineapple juice, sugar, 1 cup water, and peppercorns in a small saucepan. Set over high heat, and bring to a boil. Reduce heat to a simmer, and cook until flavorful, about 30 minutes. Remove pan from heat, and pass liquid through a sieve set over a heatproof bowl. Discard solids.
                                                                  • Have ready an ice bath. Add the pineapple, mango, and kiwi to the poaching liquid, and let stand 15 minutes. Set the bowl into the ice bath; chill, stirring occasionally.
                                                                  • When ready to serve, divide sorbet, chilled fruit, and remaining poaching liquid among four dessert plates.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 bell pepper
                                                                  • Yes No 1 thick, 4 cup spinach
                                                                  • Yes No 1 lb sweet italian sausage
                                                                  • Yes No 12 small dinner roll
                                                                  • Heat broiler. Heat the oil in a large skillet over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the onion begins to soften, 5 to 6 minutes. Add the bell pepper and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the spinach and cook, tossing, until the spinach is just wilted, 1 to 2 minutes. Meanwhile, remove the sausages from their casings and form into twelve 1/2-inch-thick patties. Place them on a broilerproof rimmed baking sheet and broil until cooked through, 4 to 5 minutes per side. Form sandwiches with the rolls, sausage patties, and vegetable mixture. great for guests These bite-size sandwiches make easy hors d'oeuvres. Cook the vegetables and form the patties up to a day in advance; broil the patties, reheat the vegetables, and assemble the sliders just before guests arrive.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil

                                                                  As kids, Mateo Granados and his sisters loved to make this creamy rice pudding. To update the recipe, Granados likes to add chewy bits of dried fruit such as apricots, cherries or golden raisins.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 10 oz cup long grain rice
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No one 3 inch cinnamon stick
                                                                  • Yes No 2 1/2 cup milk
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 lime
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/3 cup diced golden raisin
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • In a large saucepan, combine the rice with the water, salt and cinnamon stick and bring to a boil. Cover and cook over moderately low heat until the liquid is absorbed but the rice is not quite tender, about 15 minutes. Add the milk, sugar and lime zest and bring to a boil over high heat. Reduce the heat to moderate and cook, stirring frequently, until the rice is tender but firm and suspended in thick, creamy liquid, about 10 minutes. Remove the rice pudding from the heat and discard the cinnamon stick.
                                                                  • Stir the vanilla and the dried apricots into the rice pudding. Transfer to a shallow bowl, cover with plastic wrap and refrigerate until chilled, about 2 hours. Just before serving, stir in the heavy cream.
                                                                  Yields: 10
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Any berry that grows on thorny canes or trailing vines, called brambles, is considered a brambleberry (raspberries and blackberries are two examples). Mix berries with some sugar and a bit of thickener (flour and tapioca in this case), and you have a very simple pie. Prep and Cook Time: 1 1/2 hours, plus at least 3 hours of cooling time.

                                                                  Ingredients
                                                                  • Yes No best basic pie crust dough
                                                                  • Yes No 5 cup raspberries, blackberries, marionberries
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1 tbsp quick cooking tapioca
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No cream
                                                                  • Put an oven rack on the lowest rung and preheat oven to 375°. Lightly dust your counter and rolling pin with flour, then unwrap one disk of dough. With short strokes from center outward, roll dough into a 12-in. circle (about 1/8 in. thick), turning 90° after every 3 or 4 passes of the rolling pin to keep it from sticking. Transfer dough to a 9-in. pie pan, letting it fall into place (if you push or stretch the dough, it will shrink back when baked). Trim overhang to 1/4 in. Cover with plastic wrap and refrigerate at least 15 minutes and up to overnight. Meanwhile, roll second disk into an 11-in. circle. Transfer to a baking sheet, cover with plastic wrap, and refrigerate at least 15 minutes and up to overnight.
                                                                  • While crusts chill, put berries in a large bowl. Sprinkle with flour, 1/4 cup granulated sugar, brown sugar, tapioca, lemon juice, and salt. Stir gently until berries are well coated. Taste and add more granulated sugar if you like.
                                                                  • Pour berry mixture into chilled bottom crust and dot with butter. Unwrap top crust and lay over pie. Fold bottom crust edge up over edge of top crust and crimp edges together. Cut several vents in top crust and sprinkle with remaining 1 tsp. sugar. Put pie on a rimmed baking sheet and bake until crust is browned and filling is bubbling, 60 to 75 minutes. (Cover edges with foil if they become too dark before middle of top is nicely browned.)
                                                                  • Let pie cool until bottom of pie pan reaches room temperature, at least 3 hours. Serve with whipped cream or ice cream if you like.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Por la Chef Ana Lorena Ascencio

                                                                  Ingredients
                                                                  • Yes No 2 manojos de espinaca limpia y desinfectada
                                                                  • Yes No 3 piezas de tortilla en tiras delgadas, frita
                                                                  • Yes No 7 onzas de queso fresco en cubitos
                                                                  • Yes No 1 pieza grande de aguacate en cubitos
                                                                  • Yes No 1 pieza de chile pasilla
                                                                  • Yes No 5 onzas de champiñones frescos
                                                                  • Yes No 2 cucharadas de ajonjolí tostado
                                                                  • Yes No ingredientes para el aderezo, guarda bien esta receta, te puede servir para un mundo de ensaladas
                                                                  • Yes No 3 cucharadas de vinagre de yema
                                                                  • Yes No 1/2 taza de aceite de oliva
                                                                  • Yes No 1/2 cucharada de azúcar
                                                                  • Yes No 1 pieza pequeña de limón
                                                                  • Yes No 1 cucharada de mayonesa
                                                                  • Yes No 1 diente pequeño de ajo
                                                                  • Yes No 1/2 cucharada de consomé en polvo
                                                                  • Yes No 2 cucharadas de salsa de soya
                                                                  • Yes No 2 cucharadas de salsa inglesa
                                                                  • Yes No 1 pizca de pimienta negra
                                                                  • Licua todos los ingredientes del aderezo y refrigéralo por 30 minutos, o mientras preparas la ensalada.
                                                                  • En el mismo aceite en que doraste las tiritas de tortilla, fríe ligeramente el chile pasilla volteando cada 5 segundos. El aceite no debe estar muy caliente pues el chile se quemará y tendrá un sabor amargo. Escúrrelo en una servilleta de papel y déjalo enfriar. Desmorónalo en trocitos con las manos.
                                                                  • Lava los champiñones con un cepillito de cerdas suaves bajo el chorro del agua. No los sumerjas en agua pues recuerda que son como esponja y absorberán todo el líquido. Córtales el extremo inferior del tallo y rebánalos.
                                                                  • Acomoda todos los ingredientes que preparaste sobre una cama de espinacas y aderézalos a tu gusto.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Total Time: 15 minutes

                                                                  Pair flavorful pasta with olive tapenade breadsticks for a superfast and delicious meal in minutes.

                                                                  Ingredients
                                                                  • Yes No 2 cup cherry tomato
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1 tsp minced thyme
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 5 tsp extra virgin olive oil
                                                                  • Yes No 1 9 oz refrigerated linguine
                                                                  • Yes No 1 1/2 tsp bottled minced garlic
                                                                  • Yes No 3 cup chopped zucchini
                                                                  • Yes No 3/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 tbsp chopped mint
                                                                  • Yes No 1/3 1 1/2 oz cup grated pecorino romano cheese
                                                                  • Yes No 3 tbsp sliced almond
                                                                  • Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain well.
                                                                  • Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.
                                                                  • Olive tapenade breadsticks: Combine 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons minced garlic, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 15 finely chopped pitted kalamata olives in a small bowl. Spread olive mixture over 1 (11-ounce) can refrigerated breadsticks dough. Twist each breadstick; bake at 375° for 15 minutes or until browned.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake

                                                                  . This is our very favorite use for it - Persian ice, or faloodeh, a splendidly refreshing combination of rose water, lime juice, sugar, and noodles. Yes, noodles!

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tbsp rose water
                                                                  • Yes No 1 oz vermicelli
                                                                  • Yes No lime juice
                                                                  • Yes No garnishes, sour cherries, sour cherry syrup, berries, pistachios, mint
                                                                  • Combine sugar and water in a small saucepan. Simmer over medium heat until sugar is dissolved. Remove from heat and stir in rose water. Let syrup cool completely.
                                                                  • Place noodles in a heatproof bowl. Add enough boiling water to cover and let stand for five minutes or until soft. Drain and rinse under cold water. Cut or tear noodles into two-inch pieces.
                                                                  • Combine noodles and syrup in a shallow glass or metal baking dish. Place in freezer.
                                                                  • After one hour, remove from freezer and stir with a fork. Return to freezer for another hour, rake with a fork, and then put back in freezer until desired consistency is reached, about one to three more hours.
                                                                  • To serve, rake with a fork and scoop into bowls. Serve with fresh lime juice or lime wedges. Also delicious with sour cherries or sour cherry syrup, fresh berries, pistachios, or mint.
                                                                  Cuisine:YesNopersian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 3 lb sweet potato
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Yes No 1/3 cup low-fat milk
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Cut peeled sweet potatoes into 2-inch chunks. Place them in a large pot, cover with lightly salted water, and bring to a boil. Simmer, covered, until tender, about 15 minutes. Drain. Reserve 3 chunks (about 1/2 potato) for another use. Mash the remaining pieces with 3 tablespoons maple syrup, 1/3 cup low-fat milk, 2 tablespoons unsalted butter, and 1 teaspoon kosher salt.
                                                                  Yields: 4servings, with leftovers
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1 star anise
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup apple cider vinegar
                                                                  • Yes No 3 8 oz quince
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No one 12 oz frozen cranberry
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • In a large saucepan, heat the oil. Add the onion, ginger, garlic, allspice and star anise and cook over moderate heat, stirring, until the onion is softened, about 5 minutes. Add the sugar, vinegar and 1 cup of water and bring to a simmer. Add the quince, apple, cranberries and raisins and cook over low heat, stirring occasionally, until thick and jammy, about 25 minutes. Discard the star anise. Serve the chutney warm or chilled.
                                                                  Yields: 6cups
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Infuse fresh mussels and clams with the sweet, smoky flavor of applewood chips for a tantalizingly unique grilled seafood dinner. A white wine sauce reduction featuring clam juice and reserved liquor turns this dish into a truly extraordinary entrée. Serve with grilled bread and a mixed green salad. Be sure to soak the wood chips in water before adding them to the grill so they'll smolder with flavorful smoke as the shellfish steam. We like the subtle, almost sweet flavor of applewood, though you can try hickory for a more assertive taste. If using a gas grill, place wood chips inside a small disposable aluminum pan; cover with foil, and perforate the foil. Place the container on the cooking grate with the Dutch oven in step 3.

                                                                  Ingredients
                                                                  • Yes No 1 cup wood chip
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/3 cup chopped shallot
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 cup chopped tomato
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1 8 oz clam juice
                                                                  • Yes No 1 1/2 littleneck lb clam
                                                                  • Yes No 2 lb mussel
                                                                  • Yes No 8 1/2 oz slice baguette
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Soak wood chips in water for 30 minutes; drain well.
                                                                  • Preheat grill to medium-high heat.
                                                                  • Place wood chips on hot coals. Place a large Dutch oven on grill rack. Close grill lid; heat 2 minutes. Add oil to pan; swirl to coat. Add shallots and garlic to pan; sauté 2 minutes, stirring frequently. Add tomato; close grill lid, and cook 3 minutes. Remove grill lid. Add wine; bring to a boil. Cook 5 minutes or until reduced to 2 tablespoons, stirring occasionally. Add thyme, juice, and clams; close grill lid, and cook 5 minutes. Remove grill lid. Stir in mussels; close grill lid, and cook 5 minutes. Coat bread slices with cooking spray; grill 1 minute on each side or until toasted.
                                                                  • Remove clams and mussels from pan using a slotted spoon, reserving cooking liquid in pan; discard any unopened shells. Cover clams and mussels; keep warm. Discard thyme sprigs. Bring reserved cooking liquid to a boil. Cook 15 minutes or until reduced to 3/4 cup; remove from heat. Add butter, parsley, and chopped thyme, stirring until smooth. Return mussels and clams to pan; toss to coat. Serve with grilled bread.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings (serving size: about 2 cups clams and mussels, about 1/4 cup broth, and 2 bread slices)
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 lemon
                                                                  • Yes No 6 baby artichoke
                                                                  • Yes No 3/4 lb jerusalem artichoke
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 18 2 oz sardine
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 cup green olive
                                                                  • Yes No 3 cup loosely packed flat leaf parsley
                                                                  • Yes No 2 tbsp chopped oregano
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 2 serrano chili pepper
                                                                  • Yes No 4 4 oz cup baby arugula
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Preheat the oven to 400°. Fill a large bowl with water and squeeze the lemon into it. Snap off the green outer leaves of the artichokes until you reach the yellow leaves. Cut off the top third of each artichoke. Using a mandoline or a food processor fitted with the slicing blade, thinly shave the artichokes. Add them to the lemon water. Shave the sunchokes into the lemon water.
                                                                  • In a very large ovenproof skillet, heat the canola oil until nearly smoking. Season the sardines lightly with salt and pepper and add them to the skillet. Cook for 3 minutes, then flip the sardines and add the garlic, olives, parsley, oregano, capers, chiles and lemon zest. Transfer the skillet to the oven and roast the sardines for about 5 minutes, or until cooked through.
                                                                  • Drain the artichokes and sunchokes and pat dry. Return them to the bowl and add the arugula, olive oil and lemon juice. Season lightly with salt and pepper. Transfer the sardines and salad to plates and serve.
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 min., Cook: 22 min. You can make this a day ahead and store it in an airtight container in the fridge. Let stand at room temperature 30 minutes before serving. This recipe goes with Caramelized Onion-Cranberry-Cream Cheese Bites

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 cup thinly sliced sweet onion
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 1/2 cup frozen cranberry
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp grated orange rind
                                                                  • Melt butter in a large skillet over medium heat; add onions, and sauté 15 to 18 minutes or until golden and tender. Stir in vinegar and remaining ingredients; cook, stirring occasionally, 2 to 4 minutes or until liquid is reduced to about 2 Tbsp.
                                                                  • Caramelized Onion-Cranberry-Cream Cheese Bites: Spread 16 whole grain crackers each with 1 1/2 tsp. 1/3-less-fat cream cheese; top each with 1 Tbsp. Caramelized Onion-Cranberry Compote. Garnish with fresh cilantro or parsley leaves.
                                                                  • Calories 56; Fat 2.9g (sat 1.6g, mono 0.6g, poly 0.1g); Protein 1.3g; Carb 6.2g; Fiber 0.8g; Chol 7mg; Iron 0.2mg; Sodium 137mg; Calc 12mg
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1cup (serving size: 1 tbsp.)