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                                                                  Harry Craddock, in The Savoy Cocktail Book, warned: “Four of these taken in straight succession will unrevive the corpse again.”

                                                                  Ingredients
                                                                  • Yes No 1 oz gin
                                                                  • Yes No 1/2 oz lillet
                                                                  • Yes No 1/2 oz Cointreau
                                                                  • Yes No 1/2 oz anise flavored liqueur
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Shake all ingredients with ice; then strain into a chilled cocktail glass.
                                                                  Cuisine:YesNosavoy
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1/2 cup low fat greek yogurt
                                                                  • Yes No 1/2 cup reduced fat mayonnaise
                                                                  • Yes No 1/4 cup crumbled feta cheese
                                                                  • Yes No 2 tsp chopped dill weed
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No dash hot sauce
                                                                  • Yes No 4 cup assorted vegetables
                                                                  • Combine yogurt, mayonnaise, feta, dill, garlic powder, pepper and hot sauce, if desired. Chill until ready to serve. Serve with vegetables for dipping.
                                                                  • Note: Nutritional analysis is for dip only.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  Look for prebaked minature phyllo dough shells in your supermarket's freezer section or at Middle Eastern markets. (There are usually 15 shells in a package.) Place the shells in minature muffin cups to prevent them from overbrowning.

                                                                  Ingredients
                                                                  • Yes No 36 miniature commercial prebaked phyllo dough shells
                                                                  • Yes No 1 1/2 tsp instant coffee
                                                                  • Yes No 1 tsp water
                                                                  • Yes No 1 tsp kahlúa
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 4 oz cup less fat cream cheese
                                                                  • Yes No 1/2 4 oz cup style fat free cream cheese
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 dash tbsp toffee bits
                                                                  • Preheat oven to 350°.
                                                                  • Place 1 phyllo shell into each of 36 miniature muffin cups.
                                                                  • Combine coffee granules, hot water, and Kahlúa in a small bowl. Place coffee mixture, sugar, and the next 5 ingredients (sugar through egg) in a food processor; process until smooth. Spoon about 1 tablespoon cheese mixture into each shell; discard the remaining filling. Sprinkle cheesecakes evenly with toffee bits.
                                                                  • Bake at 350° for 15 minutes or until set. Remove from pans, and cool on a wire rack.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 12(serving size: 1 mini cheesecake)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    skor
                                                                    Brands:
                                                                  • Yes No
                                                                    skor

                                                                  Sicily is the inspiration for chicken livers in a wine sauce redolent of garlic and studded with raisins and pine nuts. The livers are delicious over polenta—better yet, crisp fried polenta. Or serve them on a bed of buttered noodles or on toast.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup pine nut
                                                                  • Yes No 1/3 cup raisin
                                                                  • Yes No 3/4 cup homemade stock
                                                                  • Yes No 3/4 cup dry vermouth
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/4 lb chicken liver
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 1/2 tsp flour
                                                                  • Yes No 3 tbsp chopped flat leaf parsley
                                                                  • Heat the oven to 350°. Toast the pine nuts in the oven until they are golden brown, about 8 minutes.
                                                                  • In a small stainless-steel saucepan, combine the raisins, broth, and vermouth. Bring to a boil and simmer until reduced to about 3/4 cup, about 8 minutes. Set aside.
                                                                  • In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Season the livers with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper and cook, in two batches if necessary, until almost done, about 3 minutes. The livers should still be quite pink inside. Remove them from the pan.
                                                                  • Add the remaining 1 tablespoon oil and 1 tablespoon butter to the pan and reduce the heat to moderately low. Add the garlic and cook, stirring, for 30 seconds. Add the flour and cook, stirring, for 15 seconds longer. Stir in the raisin-and-vermouth mixture and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a simmer, scraping the bottom of the pan to dislodge any brown bits. Add the livers and any accumulated juices, the pine nuts, and the parsley and simmer until the livers are just done, about 1 minute longer.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you love your weekly steak, here?s a great way to take it up a few notches. The combination of thyme, beef and mushrooms with the salsa verde can?t be beaten.

                                                                  Ingredients
                                                                  • Yes No 4 smoked streaky bacon
                                                                  • Yes No 1 salsa verde recipe
                                                                  • Yes No lemon thyme
                                                                  • Yes No 1 of garlic
                                                                  • Yes No 1 anchovy fillet
                                                                  • Yes No ilemon
                                                                  • Yes No 10 tbsp 10 tablespoons extra virgin olive oil
                                                                  • Yes No 8oz sirloin steak
                                                                  • Yes No 8 portobello
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No salsa verde
                                                                  • Yes No 1 ½ —2 cloves of garlic
                                                                  • Yes No handful, small 1 of capers
                                                                  • Yes No handful, small 1 of gherkins pickled in sweet vinegar
                                                                  • Yes No 6 anchovy fillets
                                                                  • Yes No handful, large 2 handfuls of flat leaf parsley
                                                                  • Yes No i of fresh basil
                                                                  • Yes No handful 1 of fresh mint
                                                                  • Yes No 1 tbsp 1 tablespoon dijon mustard
                                                                  • Yes No 3 tbsp 3 tablespoons red wine vinegar
                                                                  • Yes No 8 tbsp 8 tablespoons really good extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • If you love your weekly steak, here’s a great way to take it up a few notches. The combination of thyme, beef and mushrooms with the salsa verde can’t be beaten.First of all, make your salsa verde.Tie up the stalk end of your bunch of thyme, place the leafy end in a mortar and give it a good bash with a pestle. This will remove the tasty leaves and leave you with what looks like a miniature broom. Put this to one side. Add your garlic, anchovy fillet and lemon zest to the mortar.Bash to a paste and stir in your olive oil.Your fillet steaks should be about 1 inch thick. Wrap a piece of bacon around each steak (this gives it a really good flavor) and secure loosely with a piece of string. Peel the mushroom skins off, which only takes a second and helps them absorb the marinade. Brush the steaks and mushrooms with some of your flavored thyme oil, keeping the rest for the cooking.Try to become instinctive about cooking basic things like steaks and to understand heat, sizes and cuts of meat. Chefs test their meat by the way it looks and the resistance it gives when squeezed. Preheat your griddle pan or grill until really hot, I don’t want to give you a specific time to cook them, as your steaks may be thicker or thinner than the ones I’m using. Whether using fillets or sirloins, I cook mine for roughly 3 or 4 minutes each side and let them rest for a couple of minutes to give me a medium-cooked steak — you can do them for a little more or less time to your preference.Season the meat on both sides and place on the griddle pan with your mushrooms. Turn every minute, and brush each time with your thyme oil brush. The mushrooms will be cooked after about 6 minutes and should be soft to the touch — cooking them this way means they don’t get all soggy but they do have an intense meaty flavor. Once the beef is cooked to your liking, remove the string, divide the steaks between 4 warmed plates with your mushrooms, allow to rest for 2 minutes and put a big dollop of salsa verde over the top.Salsa Verde The best way to make salsa verde is to chop all the ingredients very finely by hand. It’s great served with grilled or roasted meat and fish.Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavors with freshly ground black pepper, a bit of salt and maybe a little more vinegar.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These bar cookies are also known as seven-layer bars. They take less than 30 minutes to make and call for just 8 ingredients, making Hello Dolly Bars the perfect dessert for taking along, well, just about anywhere!

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup graham cracker
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/3 cup semisweet chocolate chip
                                                                  • Yes No 1/3 cup butterscotch morsels
                                                                  • Yes No 2/3 cup sweetened flaked coconut
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 1 15 oz fat free sweetened condensed milk
                                                                  • Preheat oven to 350°.
                                                                  • Line the bottom and sides of a 9-inch square baking pan with parchment paper; cut off excess parchment paper around top edge of pan.
                                                                  • Place crumbs in a medium bowl. Drizzle with butter and 1 tablespoon water; toss with a fork until moist. Gently pat mixture into an even layer in pan (do not press firmly). Sprinkle chips and morsels over crumb mixture. Top evenly with coconut and pecans. Drizzle milk evenly over top. Bake at 350° for 25 minutes or until lightly browned and bubbly around edges. Cool completely on wire rack.
                                                                  Yields: 24servings (serving size: 1 bar)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    butterscotch morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Butterscotch Morsels
                                                                  Ingredients
                                                                  • Yes No 3/4 cup quick cooking oat
                                                                  • Yes No 3/4 cup diced green bell pepper
                                                                  • Yes No 3/4 cup diced onion
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp prepared yellow mustard
                                                                  • Yes No 2 lb lean ground turkey
                                                                  • Yes No 1 16 oz reduced fat ground turkey sausage
                                                                  • Yes No 1 15.5 oz stewed tomatoes in can
                                                                  • Yes No 1 1/2 tbsp brown sugar
                                                                  • Preheat oven to 350°. Combine first 8 ingredients in a medium bowl. Add ground turkey and sausage; combine mixture just until blended, using hands. Place mixture on a lightly greased rack in an aluminum foil-lined broiler pan; shape mixture into a 10- x 5-inch loaf. Top with stewed tomatoes, and sprinkle with brown sugar.
                                                                  • Bake at 350° for 1 hour and 35 minutes or until a meat thermometer inserted into thickest portion registers 165°. Remove from oven; let stand 20 minutes.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 10servings
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. A tomato and fennel salad completes the menu.

                                                                  Ingredients
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 3/4 cup chopped celery
                                                                  • Yes No 3/4 tsp chopped thyme
                                                                  • Yes No 2 cup diced red potato
                                                                  • Yes No 2 8 oz clam juice
                                                                  • Yes No 2 cup corn kernel
                                                                  • Yes No 20 1 lb mussel
                                                                  • Yes No 3/4 cup half and half
                                                                  • Yes No 1/2 cup 2% reduced fat milk
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 2 6 1/2 oz clams
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No thyme
                                                                  • Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened, stirring frequently. Add potato and bottled juice; bring to a boil. Reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender.
                                                                  • Stir in corn and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells. Combine half-and-half, milk, and flour in a small bowl; stir with a whisk. Stir half-and-half mixture and clams into pan; cook 2 minutes or until slightly thickened. Stir in 2 tablespoons reserved clam liquid and salt. Garnish with thyme sprigs, if desired.
                                                                  • Tomato and fennel salad: Combine 4 cups torn romaine lettuce, 1 cup halved cherry tomatoes, and 1 cup sliced fennel bulb in a large bowl. Combine 1 1/2 tablespoons balsamic vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in a small bowl. Gradually add 1 tablespoon extra-virgin olive oil, stirring constantly with a whisk. Pour vinaigrette over lettuce mixture; toss well.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: 1 1/2 cups)
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour

                                                                  The three-ingredient marinade for these steaks also serves as the secret to the sauce. Serve with mashed potatoes and green beans.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp white wine
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 lb chuck eye steaks
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1/4 cup fat-free, reduced sodium beef broth
                                                                  • Combine the first 3 ingredients in a shallow dish. Add steaks, and let stand at room temperature for 10 minutes. Remove steaks from marinade; reserve marinade. Sprinkle steaks evenly with salt and pepper.
                                                                  • Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm. Add shallot to pan; sauté 1 minute. Add reserved marinade and broth, scraping pan to loosen browned bits; cook 2 minutes or until reduced by half. Spoon sauce over steaks.
                                                                  Yields: 4servings (serving size: 3 ounces steak and 1 tablespoon sauce)
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Hummus is traditionally made with garbanzo beans, but any creamy legume will do. Try this red lentil version anywhere you’d use traditional hummus, including in this roasted vegetable wrap. What to buy: Red lentils are actually more orange than red. They can be found in the bulk section of many grocery stores or at Middle Eastern markets. Game plan: The hummus can be refrigerated in an airtight container for up to 1 week.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 cup dried red lentils
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 3 tbsp tahini
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat water in a small saucepan over high heat until boiling. Add lentils and reduce heat to low. Simmer until almost all of the liquid has been absorbed, about 15 minutes. Drain through a fine mesh strainer and let cool to room temperature, about 20 minutes.
                                                                  • Place lentils, garlic, and tahini in the bowl of a food processor fitted with a blade attachment and pulse until lentils are broken up, about 10 pulses.
                                                                  • With the motor running, add oil, lemon juice, salt, and pepper and blend until evenly incorporated, about 30 seconds. Scrape down the sides of the bowl and blend for 40 seconds more or until smooth.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend

                                                                  I don't know if anyone else does this, but instead of making Jewish Blintz Souffle, I sometimes use pierogi (purchased or homemade) instead. Sweet or savory both work great. I recently used potato-cheese pierogi and it was a big hit. But sweet cheese or fruit-filled pierogi are terrific, too. This is a great brunch dish that holds well on the buffet table. Here's a larger picture of Pierogi Souffle Recipe. Makes about 8 servings of Pierogi Souffle

                                                                  Ingredients
                                                                  • Yes No 2 dozen pierogi of choice
                                                                  • Yes No 2 cup sour cream
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch pan. Place fried pierogi in a single layer in the prepared pan. In the bowl of a food processor, combine sour cream and eggs until thick and fluffy. Add eggs, melted butter, cornstarch, salt and, if using sweet pierogi, add the sugar and vanilla. Process until completely mixed. Pour over blintzes and bake 45-60 minuts or until puffed and golden brown. Serve hot with sour cream and chives for savory pierogi or sour cream and fruit filling for sweet pierogi, if desired.
                                                                  Cuisine:YesNoeuropean
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Czech chocolate mounds or cokoladove hrudky is popular at Christmas time when they become part of vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee). This no-bake cookie recipe is adapted from Joza Brizova's " The Czechoslovak Cookbook " (Crown Publishers Inc., 1965). This recipe can easily be doubled or tripled, and it's a great project for the kids. Here is a larger photo of chocolate mounds. Makes about 2 dozen Czech Chocolate Mounds - Cokoladove Hrudky

                                                                  Ingredients
                                                                  • Yes No 1/4 cup raw oatmeal
                                                                  • Yes No 1 1/2 tsp butter
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp cocoa powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1 tbsp potato starch
                                                                  • Yes No 1/3 cup coarsely chopped hazelnut
                                                                  • In a medium saucepan, toast oatmeal in 1 1/2 teaspoons butter. Add 6 tablespoons butter and melt. Add sugar, cocoa powder, and salt, mixing well. In a glass, mix milk with potato starch and add to saucepan. Bring to a boiling point and immediately remove from the heat. Stir in nuts, mixing well. Cool slightly. Using a cookie scoop, portion mixture onto a parchment-lined sheet pan. Put in a cool place to harden. Store tightly covered.
                                                                  Cuisine:YesNoczech
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover

                                                                  This is another cross-cultural dessert that uses Eastern Europe's bounty of almonds. The top can be gussied up with chocolate ganache and chocolate-dipped strawberries. Makes 10 servings of Almond Torte

                                                                  Ingredients
                                                                  • Yes No 11 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 lb almonds, finely ground
                                                                  • Yes No 1 tbsp cocoa powder
                                                                  • Yes No 3 tbsp bread crumb
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 1/4 cup heavy whipping cream
                                                                  • Yes No 1 cup cocoa powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No large strawberry
                                                                  • Yes No sliced almonds
                                                                  • Heat oven to 350 degrees. In a large bowl, beat egg yolks and granulated sugar at high speed until thick and lemon-colored. Mix together almonds, cocoa, bread crumbs and baking powder, and set aside. In a separate bowl, beat the egg whites and vanilla until stiff but not dry. Set aside. Fold dry ingredients into yolk batter. Then gently fold in egg whites. Lightly coat two (9-inch) cake pans with cooking spray. Divide batter into pans and bake for about 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool completely on wire rack, turning cakes out after 10 minutes. Meanwhile, to make the frosting, beat whipping cream with cocoa, salt, confectioners' sugar and vanilla until stiff peaks form. Line the bottom of a 9-inch springform pan with a parchment-paper circle. Cut each 9-inch cake in half horizontally, to make 4 layers. Place 1 layer, cut side up, in bottom of pan. Spread with 1/4 of whipped cream. Continue layering, reserving last 1/4 of whipped cream for the sides, and leaving last layer, placed cut side down, unfrosted. Cover with plastic wrap and refrigerate. Meanwhile, make ganache by chopping chocolate and placing in a heatproof bowl. Microwave cream and butter until it boils. Pour over chocolate, cover with plastic wrap and let sit 15 minutes. Remove plastic and stir until thick and smooth, and slightly cooled. Dip strawberries half way in ganache and place on parchment paper to dry slightly. Remove torte from refrigerator and pour ganache over top. Arrange strawberries on the ganache. Again cover with plastic wrap and refrigerate until ganache has set, about 1 hour. Remove torte from refrigerator and unmold from springform pan. Place torte on a serving platter. Cover sides with reserved whipped cream frosting and sprinkle with sliced almonds. Store leftovers refrigerated.
                                                                  Cuisine:YesNoeuropean
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 1/2 small lb red potato
                                                                  • Yes No 1 1/2 lb sweet potato
                                                                  • Yes No 3 tbsp white vinegar
                                                                  • Yes No 3/4 cup crème fraiche
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Place potatoes in a large Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 18 minutes or until tender. Drain. Place potatoes in a large bowl. Drizzle with vinegar; toss gently to coat. Let cool to room temperature.
                                                                  • Combine crème fraîche and remaining ingredients, stirring with a whisk. Add to potatoes, tossing gently to coat.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine

                                                                  From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips and grated cheddar. The soup is chunky with chicken and avocado, but it's the tortillas that give it a slight thickness and a special flavor.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp cooking oil
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 1/2 qt homemade stock
                                                                  • Yes No 3 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 1/2 tsp salt
                                                                  • Yes No 1/4 cup loosely packed cilantro
                                                                  • Yes No 1 3/4 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1/4 lb cheddar cheese
                                                                  • Yes No lime
                                                                  • In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
                                                                  • Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
                                                                  • In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and simmer until just cooked through, about 1 minute. Stir in the avocado.
                                                                  • To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No three 4 inch cinnamon stick
                                                                  • Yes No 1 1 lb medium eggplant
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No sea salt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 3 lb kosher salt
                                                                  • Yes No 2 cup water
                                                                  • Yes No one 2 lb red snapper
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/2 lemon
                                                                  • Preheat the oven to 400°. Poke the cinnamon into the eggplant. Roast the eggplant on a baking sheet until tender, about 50 minutes. Transfer the eggplant to a bowl, cover with plastic wrap and let cool slightly. Discard the cinnamon and peel the eggplant.
                                                                  • In a microwave-safe bowl, cover the raisins with water and microwave at high power until plumped, about 30 seconds. Drain the raisins and transfer them to a blender. Add the roasted eggplant and the olive oil and puree until smooth. Season the puree with sea salt and cayenne.
                                                                  • In a bowl, mix the kosher salt with the water until it is the consistency of moist sand. On a parchment paper-lined baking sheet, mound one-fourth of the salt slightly larger than the fish. Lay the fish on the salt and fill its cavity with the bay leaves and lemon wedges. Poke a short skewer into the thickest part of the fish, just behind the head. Pack the remaining kosher salt over and around the fish to enclose it; leave the skewer visible.
                                                                  • Bake the fish for about 35 minutes, until an instant-read thermometer inserted in the skewer hole registers 135°. Let the fish rest for 5 minutes; crack and remove the salt crust. Serve the fish without the skin, with the eggplant puree alongside.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 cup old fashioned oats
                                                                  • Yes No 1 cup sliced almond
                                                                  • Yes No 1 cup diced walnut
                                                                  • Yes No 1/2 cup wheat germ
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1/3 cup molasses
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1 1/2 tsp ginger powder
                                                                  • Yes No 3/4 tsp nutmeg
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1 cup golden raisin
                                                                  • Yes No 2 cup vanilla yogurt
                                                                  • Preheat oven to 300ºF. Line 2 large baking sheets with foil.
                                                                  • In a large bowl, mix oats, nuts and wheat germ. In another bowl, whisk brown sugar, molasses, oil, vanilla, salt and spices. Stir molasses mixture into oat mixture. Divide between 2 baking sheets, spreading evenly.
                                                                  • Bake granola until browned, 50 to 60 minutes, stirring every 15 minutes. Halfway through baking time, switch baking sheets from top to bottom and front to back. (Granola will turn very dark brown from the molasses.) Remove baking sheets and transfer granola to a large bowl; let cool, stirring occasionally. Toss in raisins, if desired.
                                                                  • Just before serving, assemble parfaits: Spoon about 3 Tbsp. granola into each of 8 small bowls or parfait glasses. Top each with 2 to 3 Tbsp. yogurt. Repeat layers once. Serve immediately. Store extra granola in an airtight container in the refrigerator for up to 2 weeks.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 8
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Most Thai dishes are named after the main ingredients or cooking techniques. But occasionally, a dish has a playful or poetic name, such as this one. Serve over jasmine rice.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 7 garlic clove
                                                                  • Yes No 2 1/2 tsp minced serrano chili pepper
                                                                  • Yes No 2 tsp coarsely chopped galangal
                                                                  • Yes No 1 tbsp chopped lemongrass
                                                                  • Yes No 1 tsp grated lime rind
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1 lb beef flank steak
                                                                  • Yes No 2 cup green bean
                                                                  • Yes No 1 cup quartered cherry tomato
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp thai fish sauce
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 1 cup thai basil
                                                                  • To prepare the paste, combine the salt and minced garlic in a mortar and pestle, and pound to form a paste. Add chile, galangal, lemongrass, and lime leaves, one at a time, until each ingredient is incorporated into paste.
                                                                  • To prepare stir-fry, heat a wok or large nonstick skillet coated with cooking spray over medium-high heat. Add paste, and stir-fry for 30 seconds (fumes may cause eyes and throat to burn slightly). Add beef; stir-fry for 3 minutes. Add beans; stir-fry for 1 minute. Add tomatoes, sugar, fish sauce, and vinegar; stir-fry for 1 minute or until beef reaches desired degree of doneness. Stir in basil.
                                                                  • Wine Note: Here's a great example of a beef dish laced with lots of green flavors - in this case, lemongrass, lime and basil. A Sauvignon Blanc, itself sporting green notes, would pair wonderfully with this dish. Try Jepson Sauvignon Blanc 1999 (Mendocino County, California; $11).
                                                                  Cuisine:YesNothai
                                                                  Yields: 5servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  As the snow started dumping down on us yesterday morning, I scanned the kitchen for ingredients, knowing I wanted to finally settle in and cook something from the just-released Not Your Mother's Casseroles, written by my friend and colleague Faith Durand. By way of some miracle, I had the goods for several recipes (no need for crazy ingredients — or condensed soup! — to cook out of this volume) so I chose a spicy, Asian-influenced stuffed cabbage concoction. It was the perfect antidote to a wet and sloppy snow day. I got to use my casserole dish to make something warm and comforting, without having to feel like a character out of Mad Men.

                                                                  Ingredients
                                                                  • Yes No 13 inch casserole dish, 9 × 13 inch baking dish
                                                                  • Yes No bake time, 35 minutes
                                                                  • Yes No 1 large napa cabbage
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 lb ground pork
                                                                  • Yes No 1/2 cup white rice
                                                                  • Yes No 1/4 lb shiitake mushroom
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 tsp sesame oil
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No one 1 inch ginger
                                                                  • Yes No 2 tsp garlic paste
                                                                  • Yes No black pepper
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1/3 cup low-sodium chicken broth
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp sriracha
                                                                  • Yes No generous, large, a amount of inch bowl, mix the pork, rice, mushrooms eggs, sesame oil, soy sauce, ginger, garlic, and black pepper, in the scallions
                                                                  • Yes No cilantro, press and any remaining water off the salted cabbage and the cabbage in as well
                                                                  • Preheat the oven to 400°F. Remove 12 large outer leaves from the heads of cabbage. Roll each leaf with a rolling pin gently to flatten and smooth it. Core the remaining cabbage and chop it very fine. Sprinkle it with the salt and set aside in a colander.
                                                                  • Lay a prepared cabbage leaf down with the stem end facing you. Place about 2⁄3 cup meat mixture into the stem end of the cabbage leaf. Fold in the sides and roll up the leaf, then place the bundle, seam side down, in one of the baking dishes. Re- peat with the rest of the cabbage leaves and meat mixture, placing 2 rows of 6 rolls in each dish. (If you have any leftover mixture it can be rolled into meatballs and tucked between the cabbage rolls to bake with them.)
                                                                  • To make the sauce, whisk together all the ingredients in a small bowl and pour it over the cabbage rolls, dividing it between the 2 baking dishes. (At this point the rolls can be covered and refrigerated for up to 24 hours. You can also freeze one dish for later use. Before adding the sauce, place the dish in the freezer and let the rolls freeze completely, then remove from the dish and stack in a freezer bag or con- tainer. To bake, thaw the rolls in the refrigerator overnight, place in a baking dish, pour the sauce over them, and bake as directed below.)
                                                                  • Bake for 35 minutes, or until an instant-read thermometer inserted into a roll at the center of a dish registers 160° F. Serve drizzled with the pan juices.
                                                                  Cuisine:YesNoasian
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  Rock Candy
                                                                   35 m

                                                                  Making strings of gorgeous rock candy at home is a sweet summertime activity for kids.

                                                                  Ingredients
                                                                  • Yes No 4 cup canning jars
                                                                  • Yes No 4 piece butcher's twine
                                                                  • Yes No 4 pencils
                                                                  • Yes No 4 1/2 cup sugar, granulated
                                                                  • Yes No 2 cup water
                                                                  • Yes No 10 drop red food coloring
                                                                  • Yes No 1/8 tsp cinnamon oil
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Arrange jars in bottom of a large Dutch oven, and fill with enough water to cover jars by 1 inch. Bring to a boil over medium-high heat; boil 2 minutes (this is to sterilize). Carefully remove jars with kitchen tongs to a wire rack; cool completely, and dry.
                                                                  • Tie strings around centers of wooden skewers or pencils. Place one string in each jar, resting skewer or pencil across rim of jar, and making sure strings do not touch bottoms of jars. Set aside.
                                                                  • Bring sugar and 2 cups water to a boil in a large saucepan over medium-high heat, stirring occasionally; boil, stirring occasionally, 5 minutes. Remove from heat. Stir in food coloring, cinnamon oil, and vanilla. Let stand 5 minutes.
                                                                  • Pour about 1 cup syrup mixture carefully around skewer into each jar. Loosely cover with aluminum foil (including skewer); pierce aluminum foil several times with a skewer or knife. Let stand 10 to 14 days or until crystals form on strings. (Occasionally break up hard sugar layer on surface using a wooden skewer.) Remove strings from jars, and suspend strings between jars until crystals are dry (about 1 hour). Remove strings from skewers or pencils.
                                                                  • *10 drops of your favorite shade of food coloring may be substituted for red food coloring, and 2 tsp. of your favorite flavored extract, such as mint, strawberry, or orange, may be substituted for cinnamon oil.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 4candies
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  Cook the quintessential outdoorsy breakfast: eggs and potato hash fried in bacon drippings. Brew a fresh pot of cowboy coffee directly over the campfire to complete the meal.

                                                                  Ingredients
                                                                  • Yes No 1 lb new yukon gold potato
                                                                  • Yes No 8 oz bacon
                                                                  • Yes No coarse salt
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 8 large egg
                                                                  • Yes No 3 scallion
                                                                  • Cook potatoes in a large saucepan of boiling water until tender, about 15 minutes. Drain.
                                                                  • Cook bacon in a cast-iron skillet set over a campfire or on a medium-high grill, turning occasionally, until crisp, about 10 minutes. Remove bacon, let cool slightly; crumble.
                                                                  • Add potatoes to skillet, lightly smash each using the back of a spoon, and cook until just starting to brown, about 5 minutes. Season with salt and pepper. Stir crumbled bacon into skillet. Push hash to one side of skillet.
                                                                  • Working in batches, and adding oil as needed, crack 2 eggs into skillet, season with salt and pepper, and cook until desired. Stir scallions into hash. Serve eggs with hash.
                                                                  Yields: 4
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup hickory wood chips
                                                                  • Yes No one 3 1/2 lb chicken
                                                                  • Yes No vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1/2 cup distilled white vinegar
                                                                  • Yes No 1/4 cup apple juice
                                                                  • Yes No 1 tsp prepared horseradish
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Light a gas grill. Wrap the hickory wood chips in heavy-duty foil and pierce the packet all over with a skewer. Add the foil packet to the grill. Cover and let the wood chips begin to smoke, about 5 minutes.
                                                                  • Brush the chicken with oil and season generously with salt and pepper. Grill the chicken, covered, over moderately high heat, turning and shifting the pieces occasionally, until lightly charred and cooked through, 35 to 40 minutes. Transfer to a platter.
                                                                  • In a medium bowl, whisk the mayonnaise with the vinegar, apple juice, horseradish, lemon juice and cayenne and season with 1 teaspoon of black pepper and 1/2 teaspoon of salt. Transfer the barbecue sauce to a pitcher and serve with the chicken.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    foil

                                                                  This Italian-style extravaganza is a luxury version of a Sunday roast. Use whatever game?s available, or combine game birds with everyday chicken. If you give your butcher some notice, he can get you almost anything that?s in season and prepare it for you!

                                                                  Ingredients
                                                                  • Yes No 1 pheasant, spatchcocked
                                                                  • Yes No 1.2 kg chicken, spatchcocked
                                                                  • Yes No 1 partridge
                                                                  • Yes No 2 wood pigeons
                                                                  • Yes No 4 quail
                                                                  • Yes No small a of fresh rosemary
                                                                  • Yes No a of fresh thyme 1 lemon
                                                                  • Yes No onion
                                                                  • Yes No celery
                                                                  • Yes No 4 carrots
                                                                  • Yes No 2 rings of cumberland sausage
                                                                  • Yes No a sprigs of fresh bay
                                                                  • Yes No olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No polenta
                                                                  • Yes No a wineglass of red wine
                                                                  • Yes No 100g butter
                                                                  • Yes No handful 2 handfuls of parmesan cheese
                                                                  • Yes No extra virgin olive oil
                                                                  • This Italian-style extravaganza is a luxury version of a Sunday roast. Use whatever game’s available, or combine game birds with everyday chicken. If you give your butcher some notice, he can get you almost anything that’s in season and prepare it for you!Preheat your oven to full whack. Either ask your butcher to spatchcock the guinea fowl or chicken, and the pheasant for you, or have a go at doing it yourself. Turn the bird upside down and cut underneath the legs with a good pair of scissors. Remove the bony part of the carcass that has no meat on it (bearing in mind that you want to save the incredible meat around the legs) and open the bird out like a book. You can then stuff the cavities of the other birds with flavourings – a sprig of rosemary, a sprig of thyme and a little orange or lemon zest.Place the onion, celery and carrots in a large roasting tray (or two small ones) and lay the sausages and birds on top. Throw in the bay leaves and the rest of the thyme and rosemary. Drizzle with olive oil and massage it into each bird. Season all the meat generously. Place in the preheated oven and immediately turn the temperature down to 180°C/350°F/gas 4. Cook for 1½ hours, turning the birds a few times, until the meat is juicy and cooked through to the bone. After half an hour, bring 2 litres of salted water to the boil in a non-stick pan and whisk in the polenta. Turn the heat right down, place a lid on so it’s ajar (otherwise the pan might spit hot polenta at you!) and simmer for 50 minutes, stirring it as often as you can. If it starts to become too thick, add some more hot water. Remove the birds from the oven, lift them out of the tray and keep warm. Put the tray on the hob, pour in the wine and simmer gently to make a quick sauce. Then see to the polenta – it’ll need some serious perking up now. Stir in about three-quarters of the butter and all the grated Parmesan. Once smooth, taste it and season if required. It should now be delicious! Spoon all the polenta on to a big board or platter, spread it out evenly and put to one side to firm up a little. Give your sauce a stir and add the rest of the butter. Strain it through a sieve into a pan, pressing down hard. Cut the bigger birds into drumstick thighs and breast pieces and place with all the other birds on top of your polenta. Slice the sausages and add to the pile. Spoon the red wine sauce over the top and finish with a drizzle of extra virgin olive oil. Put the board in the middle of the table and let everyone dive in. A fantastic feast! • from Jamie at Home
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    butterfly
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    finish
                                                                  Ingredients
                                                                  • Yes No 6 oz lemon juice
                                                                  • Yes No 4 oz champagne
                                                                  • Yes No 8 oz club soda
                                                                  • Yes No crushed ice
                                                                  • Yes No slice pineapple slices and star anise pods
                                                                  • In a small punch bowl, combine the genever, Créole Shrubb, lemon juice, Rich Simple Syrup and 10 dashes of the bitters and refrigerate until chilled, about 2 hours. Stir in the Champagne and club soda, add ice and garnish with the pineapple and star anise.
                                                                  Yields: 6drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 1 cup thinly sliced green bell pepper
                                                                  • Yes No 1 cup thinly sliced red bell pepper
                                                                  • Yes No 1 cup thinly sliced yellow bell pepper
                                                                  • Yes No 1 1/3 cup water
                                                                  • Yes No 1 10 1/2 oz beef consomme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 1 oz slice whole wheat bread
                                                                  • Yes No 1 lb ground round (beef)
                                                                  • Yes No 1 tbsp diced onion
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/2 tsp basil leaves, dried
                                                                  • Yes No 2 tsp white wine vinegar
                                                                  • Combine the first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
                                                                  • While the peppers are cooking, place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine breadcrumbs, beef, and next 6 ingredients (beef though garlic) in a bowl, shaping mixture into 36 (1-inch) meatballs. Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs; cook for 10 minutes, browning on all sides.
                                                                  • Combine flour and 1/4 cup water in a small bowl; stir with a whisk. Add to bell pepper mixture in saucepan. Add meatballs; cook 3 minutes, stirring constantly. Stir in the basil and vinegar. Remove bay leaf.
                                                                  Yields: 4servings (serving size: 1 cup bell pepper mixture and 9 meatballs)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir

                                                                  Pastry chef Nicole Krasinski's buttery, flaky cookies are perfect for sandwiching a juicy compote of plump blueberries, topped with a light, silk meringue. Krasinski developed this simple dessert for her mother, who adores these flavors. When she put it on the menu at San Francisco's Rubicon, customers swooned over the combination as well; it's the best-selling dessert during the summer.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup all purpose flour
                                                                  • Yes No 1/4 cup cake flour
                                                                  • Yes No 1/4 cup cornmeal
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 2 tbsp ice water
                                                                  • Yes No 2 tsp white vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp granulated brown sugar
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/3 cup golden brown sugar
                                                                  • Yes No 2 juice and strips of 2 limes
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 2 1/4 lb blueberry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • MAKE THE PASTRY DISKS In a food processor, pulse the 1 1/3 cups of all-purpose flour with the cake flour, cornmeal, baking powder and salt. Add the cream cheese and pulse until the mixture resembles coarse meal. Add the butter and pulse just until the dough is the size of small peas. Sprinkle on the ice water and vinegar and pulse just until a dough begins to form. Turn the dough onto a work surface and knead just until it comes together; roll into an 8-inch log, wrap in plastic and refrigerate until firm, at least 30 minutes.
                                                                  • Preheat the oven to 375°. In a small bowl, combine the granulated, turbinado and light brown sugars; stir in the cinnamon. Cut the chilled dough into 12 slices. On a lightly floured work surface, roll out each slice to a 1/8-inch thickness. Using a 4-inch round biscuit cutter, stamp out 12 rounds. Poke each round several times with a fork, then brush with the beaten egg mixture. Sprinkle the rounds with the cinnamon sugar and transfer to a large nonstick baking sheet. Bake for about 13 minutes, until golden; let cool.
                                                                  • MEANWHILE, MAKE THE COMPOTE In a saucepan, bring the brown sugar, lime juice, lime zest and orange juice to a boil. Add the blueberries and cook over moderate heat, stirring occasionally, until they begin to pop, about 6 minutes. Transfer the blueberries to a bowl; let cool. Pour the berries into a strainer set over a large bowl and let stand for 30 minutes, until most of the liquid has drained off. Transfer the blueberry juice to a pitcher.
                                                                  • MAKE THE MERINGUE Preheat the oven to 425°. Position a rack 6 inches from the heat source. In a small saucepan, stir 1/2 cup of the sugar with the water over moderate heat until the sugar is dissolved. Cook the syrup without stirring until it reaches 243° to 245° on an instant-read candy thermometer, about 8 minutes. Meanwhile, in a large bowl, beat the egg whites at medium-high speed until frothy. Add the cream of tartar and beat until firm peaks form. Reduce the speed to medium-low and carefully add the sugar syrup in a thin stream. After all of the syrup has been added, add the remaining 1 tablespoon of sugar. Increase the speed to high and beat until the meringue cools to room temperature, about 5 minutes.
                                                                  • Arrange the pastry disks on the baking sheet. Using a slotted spoon, mound the blueberry compote onto the disks. Spoon the meringue onto 6 of the blueberry-topped disks and, using 2 forks, pull the meringue into long spikes. Bake all of the disks for 4 minutes, or until the meringue is golden. Transfer the 6 meringue-less disks to plates. Carefully place a meringue-topped disk on each, drizzle with the blueberry juice and serve.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Reminiscent of corn fritters, this skillet-cooked side dish features the additional sweetness of parsnips.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped parsnip
                                                                  • Yes No 1 15 1/4 oz whole grain dijon mustard
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1/4 cup 2% reduced fat milk
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp diced chives
                                                                  • Yes No 1 tbsp butter
                                                                  • Cook parsnip in boiling water 12 minutes or until very tender; drain. Cool to room temperature.
                                                                  • Place corn in a food processor; pulse 3 to 4 times or until chopped. Lightly spoon flour into a dry measuring cup; level with a knife. Add parsnip, flour, and next 4 ingredients (flour through eggs). Pulse 3 to 4 times or until combined. Stir in chives.
                                                                  • Heat 1 teaspoon butter in a large nonstick skillet over medium-high heat. Drop batter by heaping tablespoonfuls to form 6 cakes. Cook 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and batter.
                                                                  Yields: 6servings (serving size: 3 cakes)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir

                                                                  A robust mixture of spinach, garlic, oregano, and Parmesan cheese fills juicy mushrooms in this recipe.

                                                                  Ingredients
                                                                  • Yes No 2 4 1/2 inch portobello mushroom cap
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3/4 cup minced onion
                                                                  • Yes No 1 1/2 tsp chopped oregano
                                                                  • Yes No 1/2 cup bagged baby spinach leaves
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/3 cup italian seasoned panko
                                                                  • Yes No 1 1/2 tsp balsamic vinegar
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Prepare grill.
                                                                  • Remove brown gills from undersides of mushrooms using a spoon; discard gills. Set mushroom caps aside.
                                                                  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add garlic, and onion; sauté 2 minutes. Add oregano and spinach; saut 1 minute or until spinach wilts.
                                                                  • Transfer spinach mixture to a medium bowl; stir in remaining 1 teaspoon oil, cheese, panko, vinegar, and pepper. Divide filling evenly among mushrooms, spooning onto gill sides.
                                                                  • Grill 7 minutes.
                                                                  • Serve with: Grilled Tomato Salad
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2servings (serving size: 1 mushroom cap)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is a quick and delicious side dish for any season, since chicory is available year-round. Radicchio, a red-leaf chicory, adds a contrasting bitter note as well as a splash of color.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 anchovy
                                                                  • Yes No 1 head radicchio
                                                                  • Yes No 1 1 1/2 lb chicory
                                                                  • Yes No coarse salt
                                                                  • Yes No balsamic vinegar
                                                                  • Heat olive oil in a large skillet over medium-high heat. Add anchovies, and cook 1 minute. Add radicchio and chicory; saute until slightly wilted, 1 to 2 minutes. Season with salt and pepper. Transfer to serving platter, and drizzle with balsamic vinegar.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 9 3 lb medium tomato
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 slice white bread
                                                                  • Yes No 2 cup tomato juice
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 2 tbsp scallions, white and light green parts
                                                                  • Yes No 1/2 cup chopped avocado
                                                                  • Combine tomatoes, bell pepper, jalapeño, onion, garlic and bread in a blender. Add 1 cup juice and pulse until chunky. Whisk in vinegar and oil and season with salt and pepper. Thin with additional juice, 2 Tbsp. at a time, until mixture reaches desired consistency. Cover and chill at least 2 hours or overnight.
                                                                  • Check seasoning, adjust if desired, and serve cold, topped with scallions and avocado, if using.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 8cups (serving size: 1/2 cup)
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 12 oz white rum
                                                                  • Yes No 8 oz lemon juice
                                                                  • Yes No 1/2 tbsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No crushed ice
                                                                  • Yes No 8 oz 7up
                                                                  • Yes No thin lemon wheels
                                                                  • In a large resealable container, combine all of the ingredients except ice, the 7-Up and the lemon wheels. Refrigerate until chilled, at least 1 hour. Cover tightly and shake, then pour into an ice-filled pitcher. Strain into ice-filled rocks glasses, stir in the 7-Up and garnish with lemon wheels.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 8drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

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

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

                                                                  Hot milk dissolves the shortening in the pastry, resulting in a soft, easy-to-work dough.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/3 cup non-fat milk
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1 cup dried apples
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • To prepare dough, lightly spoon the flour into a dry measuring cup; level with a knife. Combine flour, salt, and baking powder, stirring with a whisk. Combine the milk and shortening in a large bowl, stirring until shortening dissolves. Gradually add flour mixture to milk mixture, tossing with a fork just until blended. Turn dough out onto a piece of plastic wrap. Knead into a ball (dough will feel sticky). Cover and chill at least 2 hours.
                                                                  • To prepare filling, combine dried apples, dried cranberries, 1/2 cup water, and apple cider in a small saucepan. Bring to a boil over medium-high heat. Cover; reduce heat, and simmer 10 minutes or until fruit is tender, stirring occasionally. Stir in brown sugar, and cool to room temperature.
                                                                  • Preheat oven to 450°.
                                                                  • Divide dough into 8 equal portions. Working with 1 dough portion at a time (cover remaining portions to prevent drying), roll each portion into a 6-inch circle on a lightly floured surface. Spoon about 2 tablespoons filling onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Place pies onto a baking sheet coated with cooking spray. Combine egg white and 1 tablespoon water, stirring with a whisk; brush over the pies. Sprinkle with turbinado sugar. Bake at 450° for 12 minutes or until golden. Place on a wire rack. Serve warm or at room temperature.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings (serving size: 1 pie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 1 1/2 lb granny smith apple
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 4 slice white sandwich bread
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 3 tbsp apricot preserves
                                                                  • Yes No sour cream
                                                                  • Preheat the oven to 400°. In a 7- or 8-inch ovenproof nonstick skillet, arrange the apples snugly, cored side up. Add the maple syrup, honey and 2 tablespoons of the butter and bring to a boil over high heat. Reduce the heat to low, cover and cook, gently shaking the pan occasionally, until the apples are tender, 5 minutes. Uncover and cook over high heat, shaking the pan a few times, until the liquid is evaporated and the apples are caramelized, 7 minutes.
                                                                  • Arrange the bread slices in a square on a work surface. Trim the corners of the slices to form a round the size of the skillet. Spread the bread with the remaining 1 tablespoon of butter and sprinkle with the sugar. Arrange the bread over the apples, sugared side up. Bake for 20 minutes, until the bread is toasted. Invert the charlotte onto a plate.
                                                                  • In a heatproof bowl, melt the apricot preserves in a microwave oven for 30 seconds. Spread the preserves over the apples. Cut into wedges and serve warm with a dollop of sour cream.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 tbsp light sour cream
                                                                  • Yes No 1 tbsp chopped chipotle chile, canned in adobo sauce
                                                                  • Yes No 3/4 tsp grated lime rind
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 6 cup shredded baking potato
                                                                  • Yes No 1 cup grated onion
                                                                  • Yes No 6 tbsp all purpose flour
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 2 tbsp diced jalapeño chili pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Combine first 4 ingredients in a small bowl, stirring well. Cover and chill until ready to serve.
                                                                  • Combine potato and onion in a colander. Drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, flour, and next 5 ingredients (through salt) in a large bowl; toss well.
                                                                  • Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat the procedure 5 times to form 6 latkes. Sauté 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure with remaining 2 tablespoons oil and potato mixture to yield 12 latkes total. Serve with sour cream mixture.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 6servings (serving size: 2 latkes and about 1 1/2 tablespoons sour cream mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 6 large garlic clove
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 2 tsp crushed red bell pepper
                                                                  • Yes No 2 lb butternut squash
                                                                  • Yes No 1 tbsp diced thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 lb cavatelli
                                                                  • Yes No 3/4 cup grated parmesan cheese
                                                                  • Bring a large pot of salted water to a boil. In a large, deep skillet, heat the olive oil. Add the garlic, onion and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic and onion are softened, about 5 minutes. Add the squash and thyme, season with salt and pepper and cook for 5 minutes, stirring occasionally. Cover and cook over moderately low heat, stirring occasionally, until the squash is tender, about 5 minutes.
                                                                  • Meanwhile, add the cavatelli to the boiling water and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Add the cavatelli to the squash mixture in the skillet, then stir in 1/2 cup of the pasta cooking water and toss gently to combine. Add the 3/4 cup of caciocavallo, season with salt and pepper and stir gently; add a little more pasta water if necessary. Serve the pasta right away, passing more cheese at the table.
                                                                  Yields: 8
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  If you can’t make it to the beach, bring the beach to you with this tropical margarita from Miami’s Karu&Y. What to buy: Frida Kahlo Tequila Blanco is used in this drink, but you could substitute any 100 percent agave blanco tequila. Agave nectar, also known as agave syrup, is available at health food stores and online at Wild Organics. If you can’t find it, just substitute simple syrup.

                                                                  Ingredients
                                                                  • Yes No 1/4 medium mango
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 oz blanco tequila
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No 1 oz agave nectar
                                                                  • Yes No 1/4 oz orange liqueur
                                                                  • Yes No fresh mango cubes
                                                                  • In a cocktail shaker, muddle together the chopped mango and ice.
                                                                  • Add the tequila, lime juice, agave nectar, and orange-flavored liqueur and shake vigorously.
                                                                  • Strain and serve up in a chilled glass. Garnish with mango cubes.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Kwanzaa celebrations incorporate foods and dishes native to Africa. Hailing from Senegal, this mildly spicy, slightly sweet soup would be well complemented by a side of stewed collard greens or Swiss chard.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp peanut oil
                                                                  • Yes No 4 cup cubed butternut squash
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3/4 cup reduced fat creamy peanut butter
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Heat oil in a large saucepan over medium-high heat. Add squash and next 5 ingredients (through coriander); sauté 5 minutes or until onion is tender. Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender. Sprinkle with cilantro.
                                                                  Cuisine:YesNoafrican
                                                                  Yields: 6servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle

                                                                  Here is a recipe for Pomegranate Nut Cake, which uses a cake mix.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped almond
                                                                  • Yes No 4 egg
                                                                  • Yes No 4 serving instant vanilla pudding mix
                                                                  • Yes No 18 1/2 oz yellow cake mix
                                                                  • Yes No 1/2 pomegranate juice
                                                                  • Yes No 1/2 cup pomegranate liqueur
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup pomegrante juice
                                                                  • Yes No 1/2 cup pomegranate liqueur
                                                                  • Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine rest of first set of ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan on wire rack. Invert onto serving plate. Use skewer to prick holes in cake. Melt butter in saucepan. Stir in sugar and pomegranate juice. Boil 5 minutes, stirring constantly. Remove from heat and stir in liqueur. Drizzle glaze over top of cake and into holes. Use pastry brush to gather glaze run-off. Continue to brush until all glaze is used on Pomegranate Nut Cake. Canning Jar Instructions: This recipe makes 6 1-pint jars of cake. As soon as the cake comes out of the oven, poke holes in each cake. Drizzle the glaze into each jar. You might have to move the cake from side to side in each jar to utilize all of the glaze. Be sure to cap each jar and then allow to cool on wire racks. Within 15 minutes or so, the jars will pop making them airtight. Step-by-Step Instructions to Baking Cakes in Canning Jars
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    brush

                                                                  Breaded and fried pork cutlets are very popular at Polish tables. Boneless center-cut pork chops or pork tenderloin that are pounded thinly can be used. Here is a larger photo of schabowy taken at my relatives' home in Turek, Poland. Makes 4 servings

                                                                  Ingredients
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No salt and pepper
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 large egg
                                                                  • Yes No panko crumbs
                                                                  • Yes No canola oil
                                                                  • If using chops, trim off fat and gristle. If using tenderloin, trim off fat, remove silver skin and cut into 4 equal pieces. Pound pork between two pieces of plastic wrap to 1/4-inch thickness. Season both sides with salt and pepper. Dredge in flour, then egg, then bread or panko crumbs. Allow cutlets to dry for 10 minutes before frying. Heat shortening or oil to a depth of 1 inch in a large skillet. Fry one at a time by placing cutlets top side down into the pan. Fry 5 to 7 minutes per side until golden. Place on a heatproof plate in a warm oven (about 200 degrees) covered with foil and repeat with remaining cutlets. Alternatively, use two skillets to speed the process.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This classic rum-based Mai Tai cocktail recipe, infused with the citrus flavors of orango curaçao, orange juice, and lime juice, is the perfect drink to enjoy at the beach-or when you're dreaming of being there.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp light rum
                                                                  • Yes No 2 tbsp orange curaçao
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 dash orgeat
                                                                  • Yes No 1 dash simple syrup
                                                                  • Yes No 1 tbsp dark rum
                                                                  • Yes No mint, a pineapple, and a paper umbrella
                                                                  • Fill an 8-oz. glass with ice. Pour in light rum, orange curaçao, orange juice, lime juice, orgeat, and simple syrup.
                                                                  • Drizzle dark rum on top. Garnish with mint, pineapple slice, and paper umbrella.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This apple pie is made with fresh apples and a crunchy oat and pecan streusel topping. An apple crisp in a pie shell.

                                                                  Ingredients
                                                                  • Yes No 5 cup thinly sliced apples, a combination of varieties
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup brown sugar
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp nutmeg
                                                                  • Yes No 1 9 inch deep dish pie shell, unbaked
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1/4 cup rolled oat
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Toss sliced apples with lemon juice to coat well. Add 1/2 cup sugar and the brown sugar, 1/4 cup melted butter, flour, and spices, stir until mixture is well blended. Prepare pie shell. In a food processor, combine topping ingredients; pulse until mixture is crumbly. You can also use a pastry blender or forks to cut this mixture together. Pour apple mixture into the prepared pie shell. Sprinkle topping mix evenly over top of apples. Place in preheated 375° oven. Bake for about 45 to 60 minutes, until apples are tender and topping is browned. Check after about 30 to 35 minutes to make sure the crust isn't getting too brown. Use a pie shield or ring of foil to protect the crust edge if necessary. More Apple Pie Recipes Apple Crumb Pie Recipe Barb's Apple Pie Recipe Sour Cream Apple Pie Old-Fashioned Apple Pie Bourbon Apple Pie Caramel Apple Pie Blackberry Apple Pie Spiced Sour Cream Apple Pie Fried Apple Pies Apple Cake Recipes Apple Pie Recipes Apple Crisp Recipes Baked Apples, Apple Dumplings Waldorf Salads Pie Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    slow cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 cup white wine vinegar
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No two 3 to 3 1/4 lb chicken
                                                                  • Yes No 2 tsp sage leaves, dried
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp piment d' espelette
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • In a small jar, combine the white wine vinegar with the dried oregano. Cover and let stand at room temperature for 2 days. Strain the oregano-infused vinegar into a small bowl and stir in the olive oil.
                                                                  • Using kitchen shears, remove the wing tips and the backbones from the chickens. Set the chickens on a large rimmed baking sheet, skin side up, and press down firmly on the breastbones to flatten them so that the legs face the breasts. Score each breast, drumstick, thigh and wing halfway to the bone in two places per part. Drizzle all but 2 tablespoons of the vinegar-oil mixture over both sides of the chickens and rub the mixture into the meat. Cover and refrigerate for 1 hour.
                                                                  • In a small bowl, combine the dried sage with the kosher salt, piment d' Espelette, dried rosemary and ground black pepper. Rub the seasoning all over the chickens. Let the seasoned chickens stand at room temperature for 30 minutes.
                                                                  • Preheat the oven to 425°. Roast the chickens in the upper third of the oven, skin side up, basting both chickens with the remaining vinegar-oil mixture half way through, until the chicken is just cooked, and an instant-read thermometer inserted into the thickest part of the thigh registers 165°, about 45 minutes.
                                                                  • Preheat the broiler. Pour the pan juices into a small saucepan. Broil the chickens about 4 inches from the heat, rotating the pan, until browned and crisp, about 3 minutes. Carve the chickens. Reheat the pan juices and serve with the chicken.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Arugula, a peppery salad green, makes a tasty bed for pan-seared steak. Asiago garlic bread is a fitting accompaniment. Combine 1 tablespoon olive oil and 1 minced garlic clove; brush evenly over 4 (1-inch-thick) French bread slices. Top each bread slice with 1 tablespoon grated Asiago cheese. Broil 2 minutes or until cheese melts and bread is toasted.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 4 oz beef tenderloin steak
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/2 cup prechopped red onion
                                                                  • Yes No 1 8 oz presliced cremini mushrooms
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 5 oz baby arugula
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle beef with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.
                                                                  • Melt butter in pan; coat pan with cooking spray. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, red onion, and mushrooms to pan; sauté 4 minutes or until mushrooms release their liquid. Combine juice and arugula in a large bowl. Add mushroom mixture to arugula mixture; toss gently to combine. Arrange 1 1/2 cups salad mixture on each of 4 plates; top each serving with 1 steak.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 2 cup medium granny smith apple
                                                                  • Yes No 1 cup coarsely chopped walnut
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 2 tbsp anisette
                                                                  • Yes No 1 large egg
                                                                  • In a small bowl, mix the olive oil with the wine. In a food processor, pulse the flour with the sugar and salt. Add the egg yolks one at a time, pulsing to blend between additions. Add the butter and pulse until it is in tiny pieces. With the motor on, add the oil mixture and pulse until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 2 minutes. Flatten the dough into a disk, wrap in plastic and refrigerate for 1 hour.
                                                                  • Preheat the oven to 350°. In a large bowl, toss the chopped apples with the chopped walnuts, sugar, golden raisins, pine nuts, cinnamon and anisette.
                                                                  • Divide the dough into 4 equal pieces. Roll each piece between wax paper to form a 12-by-8-inch rectangle, forming 4 rectangles total. Stack the rectangles between layers of wax paper and refrigerate for 10 minutes until chilled.
                                                                  • Return the rectangles to a lightly floured surface. Spoon 1 cup of the apple filling onto each rectangle in a thick stripe about 1/2 inch from a long edge. Roll up the pastry to enclose the filling, pressing the seams to seal. Transfer the roll-ups to a large cookie sheet, seam sides down, and brush the tops with the beaten egg. Bake until golden brown, about 35 minutes. Let cool until warm, then cut in half and serve.
                                                                  Yields: 7
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    paper

                                                                  The story has it a popular mid-19th-century Romanian inn, famous for its sausages, was out of a customer favorite. To save time, the chef formed the unstuffed meat mixture into sausage-shaped cylinders and grilled them over charcoal. The customers delighted in "the wee ones without skin," and so these casingless sausages became known as mititei or "the wee ones." Mititei also can be made with lamb or pork or a combination, and formed into patties or meatballs and grilled, broiled, pan fried or baked in the oven. Indoor grills work great, too. Makes 6 servings of Romanian Mititei Sausages

                                                                  Ingredients
                                                                  • Yes No 2 lb ground chuck (beef)
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 1/2 tsp hot red pepper
                                                                  • Yes No 1/2 tsp hot hungarian paprika
                                                                  • Yes No 2 tsp caraway seed
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Place all ingredients in a large bowl and mix thoroughly, wetting your hands frequently to keep the meat moist. Cover bowl and refrigerate at least 6 hours or overnight. Using slightly dampened hands, divide mixture into 18 equal portions and form into oval sausages about 3 inches long and 1 1/2 inches thick. Grill, broil or pan fry 7 minutes per side or bake at 350 degrees for 15 minutes. Serve with tomato and green onion salad, sour cream sprinkled with paprika, baked potato or french fries, or rice. "Mititei" make great appetizers and are wonderful cold the next day in a sandwich.
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    pan fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This hot drink pairs nicely with Chocolate-Hazelnut Meringues. For a grown-up twist, spike it with brandy, bourbon, gold rum, or cinnamon schnapps. Make the steamer mixture up to a day ahead, refrigerate, then reheat when ready to serve.

                                                                  Ingredients
                                                                  • Yes No 8 cup 1% low-fat milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 3 inch cinnamon stick
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No cinnamon, ground
                                                                  • Yes No cinnamon stick
                                                                  • Combine the milk and sugar in a medium saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Add cinnamon sticks to milk mixture; cook 5 minutes, stirring occasionally (do not boil). Remove from heat; let stand 20 minutes. Stir in extracts. Place pan over medium-high heat; cook 3 minutes or until thoroughly heated. Remove and discard cinnamon sticks. Garnish with ground cinnamon and cinnamon sticks, if desired.
                                                                  Yields: 8servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir

                                                                  When my grandmother had a few extra minutes of time, she would bother with a double crust. Otherwise, all her pies were open-face. And when the spring rhubarb and wild strawberries were in, she would make this delightful sweet-tart dessert. Sometimes she would use apples in place of the strawberries. Makes 1 (10-inch) pie

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup chopped rhubarb
                                                                  • Yes No 2 cup sliced strawberry
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp grated orange zest
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Heat oven to 400 degrees. Combine rhubarb, strawberries, sugar, salt, zest and flour. Let sit, covered, at room temperature while you prepare the pie crust. Turn one crust into a 10-inch pie pan and pour in the filling, spreadng evenly. Cover with remaining crust, sealing and crimping as desired. Cut four slits in the top and brush the top (but not the edges) with milk for a lighter crust or egg wash for a darker crust and sprinkle with sugar. Place on a baking pan to catch any drips and bake 20 minutes. Reduce heat to 350 degrees and bake an additional 40 minutes, but start checking at 30 minutes. When pie is bubbly, it's done. Cool on a wire rack. Serve warm or at room temperature unadorned or with vanilla ice cream or sweetened whipped cream.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Sunset reader Elena Burgeno-Berman, of Cardiff-by-the-Sea, California, created this dinner salad because she wanted to avoid simple carbs, like pasta, and eat more beans.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 2 1 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 2 tbsp tahini
                                                                  • Yes No 2 15 oz chickpeas in can
                                                                  • Yes No 2 tomato
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 1/2 red bell pepper
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 6 oz goat's milk feta cheese
                                                                  • Heat grill to high (450° to 550°). Mix 1 tbsp. each lemon juice and oil, 1 tsp. garlic, and 1/2 tsp. each salt, pepper, and cumin in a medium bowl. Add chicken and turn to coat.
                                                                  • Grill chicken, turning once, until cooked through and browned, about 10 minutes. Let rest, covered, 5 minutes.
                                                                  • Whisk together remaining 2 tbsp. each lemon juice and oil, 2 tsp. garlic, 1/2 tsp. each salt and pepper, and 1 tsp. cumin with the tahini in a large bowl. Add chickpeas, tomatoes, onion, and bell pepper and toss to coat. Divide among 4 plates. Slice chicken and set on top. Sprinkle salads with parsley and cheese.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This recipe is very loosely based on a Philippine -style adobo. Mounting with a bit of butter (optional) adds a round creaminess to the tantalizingly salty and tangy elements imbued by the soy sauce, vinegar and chile.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 lb extra firm tofu, dry
                                                                  • Yes No 3/4 lb sugar snap peas, and threaded, about 3 cups
                                                                  • Yes No 3/4 lb snow peas, and threaded, about 4 cups
                                                                  • Yes No 1/3 cup soy sauce
                                                                  • Yes No 3 tbsp white vinegar
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 2 tbsp butter
                                                                  • Heat oil in a large sauté pan over medium-high heat. Add garlic and shallots and cook until fragrant, but making sure not to burn, about 30 seconds. Add snow peas, sugar snap peas and tofu and stir to combine. Add soy sauce, vinegar and chili flakes and stir to incorporate. Cook until peas are tender -crisp, 2-3 minutes. Add butter and incorporate until melted. Cook an additional minute.
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Feel free to experiment with the filling for these festive Mexican-style packets. Use cheddar cheese instead of Jack. Replace the black beans with pinto beans. Vary the spiciness simply by choosing the ready-made salsa that's right for your palate.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp cooking oil
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 8 6 inch flour tortilla
                                                                  • Yes No 1 2/3 cup drained black beans
                                                                  • Yes No 1/4 lb monterey jack cheese
                                                                  • Yes No 2 cup chunky tomato salsa
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 2 tsp chopped scallion green tops
                                                                  • Heat the oven to 250°. Cover a baking sheet with paper towels. In a large heavy frying pan, heat 1 tablespoon of the oil over moderately high heat. Sprinkle the shrimp with the salt and pepper. Put the shrimp in the pan and cook, stirring, until just done, about 4 minutes. Remove the shrimp from the pan.
                                                                  • Lay the tortillas on a work surface. Cover half of each with the beans. Top with the cheese and then the shrimp. Fold the tortillas in half.
                                                                  • In the frying pan, heat the remaining 3 tablespoons oil over moderately high heat. Add four enchiladas and brown, about 30 seconds per side. Put on the baking sheet and keep warm in the oven. Repeat with the remaining enchiladas.
                                                                  • Drain the oil from the frying pan and then return four of the enchiladas to the pan. Put the rest in a second frying pan. Over moderate heat, add half the salsa to each pan and cook until the tortillas are slightly softened, turning once, about 2 minutes in all. Serve the enchiladas topped with dollops of sour cream and the chives.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The vegetables in these sandwiches don't get soggy as they stand, and the flavors benefit from a little time together.

                                                                  Ingredients
                                                                  • Yes No 1 head radicchio
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 12 oz ciabatta bread
                                                                  • Yes No 1 16 oz roasted red pepper
                                                                  • Yes No 6 slice aged provolone cheese
                                                                  • Yes No 4 oz dry salami
                                                                  • Yes No 10 basil
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Preheat oven to 350°. Put radicchio on a large rimmed baking sheet. Lightly brush all over with oil, sprinkle with salt and pepper, and bake until wilted, 8 to 10 minutes. Meanwhile, open up bread on another baking sheet and bake until lightly toasted, 8 minutes. Let radicchio and bread cool.
                                                                  • Layer radicchio on bottom half of ciabatta, then top with roasted peppers, provolone, salami, and basil. Close bread and cut into 4 sandwiches. Combine vinegar and mustard in a small bowl. Just before serving, drizzle dressing into sandwiches through a cut side. Serve with plenty of napkins.
                                                                  • Keeps: Up to 2 hours at room temperature, 3 hours with ice packs.
                                                                  • Note: Nutritional analysis is per sandwich.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Ras el hanout, which means “head of the market” in Arabic, is a complex mélange of many spices and is basic to the cooking of Morocco, Tunisia, and Algeria. In Morocco, ras el hanout seasons mrouziya, a lamb stew with honey, raisins, and almonds. Ras el hanout goes well with lamb, game, tagines, and couscous dishes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp whole allspice berry
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 1 tbsp mace blades
                                                                  • Yes No 1 tbsp cardamom pods
                                                                  • Yes No 1 tsp saffron
                                                                  • Yes No 2 cinnamon stick
                                                                  • Yes No 1 nutmeg
                                                                  • Yes No 1 tbsp ginger powder
                                                                  • Yes No 2 tsp turmeric, ground
                                                                  • Combine 1 tablespoon allspice berries, 1 tablespoon black peppercorns, 1 tablespoon mace blades, 1 tablespoon cardamom seeds (removed from their pods), 1 teaspoon saffron (not packed), 2 crushed sticks cinnamon or cassia, and 1 crushed nutmeg. Toast in a dry skillet, shaking often, until the spices are fragrant and lightly browned. Cool and grind, then mix in 1 tablespoon ground ginger and 2 teaspoons turmeric.
                                                                  Cuisine:YesNoarabic
                                                                  Yields: ½cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 1/4 cup old fashioned oats
                                                                  • Yes No 1/2 cup low-fat yogurt
                                                                  • Yes No 1 banana
                                                                  • Yes No 1/2 cup non-fat milk
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • In a blender, combine oats, yogurt, banana, fat-free milk, honey, and cinnamon; puree until smooth. Serve immediately.
                                                                  Yields: 1
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  Cherry Clafoutis
                                                                   1 h 30 m

                                                                  Sweet black cherries baked in custard is a specialty of the Limousin region of France; it’s a popular no-fuss dessert served warm or cold, dusted with a little sugar. Traditionally the cherries are left whole, so that the pits imbue a little of their almond flavor. This is how I’ve always done it too, though you can surely pit them (and my daughter thinks I should); in fact most people do. Try making the clafoutis with other stone fruit like plums and peaches or, in the fall, fresh figs or dried prunes soaked first in brandy for a twist. Recipe and photo from Plum Gorgeous: Recipes and Memories from the Orchard by Romney Steele/Andrews McMeel Publishing, 2011.

                                                                  Ingredients
                                                                  • Yes No 4 cup sweet cherries
                                                                  • Yes No 1/2 cup turbinado sugar
                                                                  • Yes No 1 tbsp kirsch
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2/3 cup crème fraiche
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 6 tbsp flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/3 cup sliced almond
                                                                  • Yes No powdered sugar
                                                                  • Wash and stem the cherries and pit if you prefer; pat dry. In a bowl, toss the cherries with 2 tablespoons of the sugar and the kirsch, more or less as you like to taste. Set aside at room temperature for at least 20 minutes, allowing the flavors to meld.
                                                                  • Preheat the oven to 400°F.
                                                                  • Generously butter a 9-inch cast-iron skillet or earthenware dish. Scatter the cherriesin the bottom of the dish.
                                                                  • Combine the remaining 6 tablespoons sugar, the eggs, milk, crème fraîche, vanilla, flour, and salt in a blender. Blend to combine thoroughly; strain if necessary to remove any lumps of flour, then whisk back in by hand.
                                                                  • Pour the custard over the cherries. Bake the clafoutis for 35 to 40 minutes, until puffy and golden and just set in the middle. Sprinkle with the toasted almonds and dust with confectioners’ sugar, if you like, before serving.
                                                                  Yields: 8
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve

                                                                  Fresh vegetables and roasted chicken thighs can be prepared in the same pan for an easy, delicious one-dish meal.

                                                                  Ingredients
                                                                  • Yes No 3 small lb red potato
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No 3 carrot
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 tbsp chopped rosemary
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 6 oz skinless chicken thighs
                                                                  • Yes No 24 niçoise olives
                                                                  • Yes No rosemary
                                                                  • Preheat oven to 425°.
                                                                  • Place potatoes, tomatoes, and carrots on a jelly-roll pan coated with cooking spray. Drizzle vegetable mixture with olive oil; sprinkle with 1 tablespoon chopped rosemary, 1 teaspoon thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss gently, and spread into a single layer on pan. Bake at 425° for 30 minutes. Remove vegetable mixture from pan, and keep warm.
                                                                  • Sprinkle chicken with remaining 1 1/2 teaspoons chopped rosemary, remaining 1 teaspoon thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add chicken and olives to pan. Bake at 425° for 35 minutes or until chicken is done. Garnish with rosemary sprigs, if desired.
                                                                  Yields: 6servings (serving size: 1 chicken thigh, 1 2/3 cups vegetable mixture, and 4 olives)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake