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                                                                  The melon can be cut up to an hour ahead, covered, and chilled. Cabrales is a pungent variety of blue cheese-substitute Roquefort if Cabrales is unavailable.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp sherry vinegar
                                                                  • Yes No 3 cup loosely packed arugula
                                                                  • Yes No 1 3 1/4 lb cantaloupe
                                                                  • Yes No 4 1/2 oz slice prosciutto
                                                                  • Yes No 1/2 2 oz cup cabrales cheese
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine 1 1/2 tablespoons oil and vinegar, stirring with a whisk. Combine vinegar mixture and arugula in a bowl. Fan 5 cantaloupe wedges on each of 4 plates; top cantaloupe with about 3/4 cup arugula mixture. Place 1/2 ounce prosciutto on each plate; top each serving with 2 tablespoons cheese. Drizzle remaining 1 1/2 tablespoons oil and honey over salad; sprinkle with salt and pepper.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Churrasco means different things in different parts of Latin America: a particular cut of beef in Argentina, a general term for barbecue in Brazil, and a flat tenderloin in Nicaragua. For this dish, the steak is cut in the Nicaraguan style, seasoned with Salvadoran spices, and accented with a Chilean sauce called pebre. (Recipes by Steven Raichlen, award-winning author of Healthy Latin Cooking.)

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup sliced onion
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 1 1/2 lb center cut beef tenderloin
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No pebre
                                                                  • Place a large skillet coated with cooking spray over medium heat until hot. Add sliced onion and sugar; cover and cook 10 minutes or until golden brown, stirring frequently. Keep warm.
                                                                  • Prepare broiler.
                                                                  • Cut tenderloin lengthwise with the grain into 6 even steaks. Place 1 steak between 2 sheets of heavy-duty plastic wrap; flatten to an even thickness using a meat mallet or rolling pin. Repeat procedure with remaining steaks. Combine salt and next 4 ingredients (salt through cumin). Rub salt mixture over both sides of steaks. Place steaks on a broiler pan coated with cooking spray. Broil 2 minutes on each side or until desired degree of doneness. Top each steak with onion mixture; drizzle each with 1 tablespoon Pebre.
                                                                  Cuisine:YesNochilean
                                                                  Yields: 6servings (serving size: 3 ounces steak, 1/2 cup onion mixture, and 1 tablespoon pebre)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    broil

                                                                  This fall-friendly recipe makes a scrumptious finale to a fine meal.

                                                                  Ingredients
                                                                  • Yes No 4 medium sweet potato
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No 1 1/2 cup orange juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup firmly packed dark brown sugar
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 1 15 oz refrigerated piecrusts
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No bourbon cream
                                                                  • Pierce sweet potatoes several times with a fork, and place on an aluminum foil-lined baking sheet.
                                                                  • Bake at 400° for 1 hour or until done; cool slightly. Peel and cut crosswise into 1/4-inch-thick slices.
                                                                  • Place apple slices in an even layer in a lightly greased 13- x- 9-inch baking dish; top with sweet potato slices.
                                                                  • Stir together 1 1/2 cups orange juice and next 6 ingredients. Pour over sweet potato mixture. Dot with 6 tablespoons butter.
                                                                  • Sprinkle 1/2 cup chopped pecans on a cutting board. Unfold 1 piecrust, and place on pecans; gently roll piecrust dough into pecans. Cut with a leaf-shaped cookie cutter; place leaves over sweet potato mixture. Repeat procedure with remaining 1/2 cup chopped pecans and piecrust.
                                                                  • Microwave remaining 2 tablespoons butter in a 1-cup glass measuring cup at HIGH 20 to 30 seconds or until melted. Brush butter over crust, and sprinkle with 2 teaspoons granulated sugar.
                                                                  • Bake at 400° for 45 minutes or until golden. Serve warm with Bourbon Whipped Cream, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 mint
                                                                  • Yes No 2 lime
                                                                  • Yes No 1 tsp chopped candied ginger
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz citrus vodka
                                                                  • Yes No 1 oz ginger ale
                                                                  • In a cocktail shaker, muddle the torn shiso and lime wedges with the candied ginger. Add ice and the vodka. Shake well; strain into an ice-filled rocks glass. Stir in the ginger ale and garnish with the shiso leaf.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir

                                                                  "I came up with this recipe exploring ways to get more fiber in my diet. The tomatoes give it a warm, coral-like color." -CL Reader

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 6 inch pita bread
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp chopped oil packed sun dried tomato halves
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 15 oz chickpeas in can
                                                                  • Preheat oven to 425°.
                                                                  • Coat a baking sheet with cooking spray. Place pita wedges on pan, and coat with cooking spray. Bake at 425° for 6 minutes or until golden.
                                                                  • Combine water, tomato, salt, pepper, garlic, and beans in a food processor, and process until smooth. Serve with pita wedges.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 5servings (serving size: 1/4 cup hummus and 4 pita wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  The highlights of birthday parties I went to as a child were the large punch bowls filled with sherbet punch, a fruity, fun version of an ice cream float. As an adult, it’s still hard to resist this fizzy drink that surprises you with creamy traces of sherbet as you sip. Game plan: Since this drink is not served over ice, make sure your punch bowl and all your ingredients are well chilled. To keep the punch cold for a longer period of time, fill a larger bowl with ice and nestle the punch bowl on top. This recipe was featured as part of our Nonalcoholic Summer Sippers photo gallery.

                                                                  Ingredients
                                                                  • Yes No 6 cup ginger ale
                                                                  • Yes No 2 1/2 cup orange juice
                                                                  • Yes No 1 cup pineapple juice
                                                                  • Yes No 12 1 1/2 qt, a container scoop orange sherbet
                                                                  • Combine ginger ale, orange juice, and pineapple juice in a punch bowl. Float scoops of sherbet on top and let sit until sherbet melts slightly, about 2 minutes. Serve immediately.
                                                                  Yields: 12cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Packed with the flavors of summer, this sauce brightens up anything it’s paired with. Try it over pasta, poached eggs, grilled chicken, or even baked over polenta for a quick, satisfying gratin. Game plan: If you’ve canned your own tomatoes, they can be used here. Just remove the tomatoes from their juice and dice them before proceeding with the recipe.

                                                                  Ingredients
                                                                  • Yes No 1 6 cup medium eggplant
                                                                  • Yes No 8 tbsp olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 2 2 cup medium orange bell pepper
                                                                  • Yes No 1 28 oz diced tomatoes, strained
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tbsp oregano
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No 1/3 cup basil
                                                                  • Generously salt eggplant and place in a colander set in the sink. Weight it down with a bowl (the bowl should be pressing on the diced eggplant without crushing it) and set aside for 20 minutes to drain. Lightly blot eggplant with paper towels to remove excess moisture.
                                                                  • Heat 6 tablespoons of the olive oil in a large straight-sided skillet or 12-inch frying pan over medium heat. Once heated, add eggplant and let sit, undisturbed, until it begins to soften, about 5 minutes. Stir and continue cooking until eggplant begins to color, about 8 minutes more. Remove eggplant from the pan with a slotted spoon and set aside.
                                                                  • Discard any remaining oil, wipe out the pan with paper towels, return it to the stove over medium heat, and add remaining 2 tablespoons olive oil. When oil is hot, add onion and garlic and cook until soft and translucent, about 5 minutes. Season well with salt and freshly ground black pepper.
                                                                  • Add bell pepper and cook, stirring occasionally, until it softens and is just beginning to color, about 5 minutes.
                                                                  • Add browned eggplant, tomatoes, and vegetable broth or water; bring to a simmer. Add oregano and simmer, stirring occasionally, until sauce is slightly thickened and vegetables are very soft, about 30 minutes.
                                                                  • Stir in parsley and basil. Taste sauce and, if necessary, season with more salt and freshly ground black pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7cups
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is a simple and elegant preparation for boneless, skinless chicken breast. What to buy: Fresh figs can be found in grocery stores during the summer and early fall. Otherwise substitute dried figs by slicing them in half and adding them to the port reduction when the chicken broth is added.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 4 medium shallot
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup port wine
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 6 oz goat cheese (chèvre)
                                                                  • Yes No 2 tbsp coarsely chopped thyme
                                                                  • Yes No 6 3 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 10 medium fig
                                                                  • Heat the oven to 400°F and arrange a rack in the middle.
                                                                  • Melt 1 tablespoon of the butter in a medium frying pan over medium heat. When it foams, add the shallots, season with salt and pepper, and cook, stirring occasionally, until softened and golden brown. Transfer to a plate and set aside.
                                                                  • Add the port to the frying pan and bring to a boil over high heat. Reduce the heat to medium and continue to simmer until the port is reduced by half, about 6 to 10 minutes. Add the broth and reduce by half again (you should have about 2 cups); remove from heat and set aside. Meanwhile, mix together the reserved shallots, cheese, and 1 tablespoon of the thyme in a small bowl until evenly incorporated. Divide into 6 portions and set aside.
                                                                  • Make pockets in the chicken by laying 1 breast on a cutting board and using a sharp knife to slice horizontally about three-quarters of the way through the meat. Move the knife in a fanning motion to slightly enlarge the pocket (be careful not to cut all the way through); repeat with the remaining chicken breasts. Season the chicken all over with salt and pepper and stuff the divided shallot filling into the pockets.
                                                                  • Heat the olive oil and 2 tablespoons of the butter in a large frying pan over medium-high heat. When the butter foams, add 3 of the chicken breasts and cook until golden brown, about 3 minutes. Flip and repeat. Remove and repeat with the remaining chicken. Once all the chicken is browned, place it on a baking sheet and bake until it’s cooked all the way through (the juices will run clear when pierced with a knife), about 20 minutes.
                                                                  • About 5 minutes before the chicken is ready, melt 1 tablespoon of the butter in a medium frying pan over medium heat. Once it foams, add the figs, cut side down, and the remaining thyme and cook until the figs are well browned. Add the reserved port sauce and the remaining 2 tablespoons butter and stir until the butter has melted and the sauce is heated through. Season with salt and pepper if necessary. When the chicken is ready, transfer to a serving platter, top with the sauce and figs, and serve.
                                                                  Yields: 6servings
                                                                  • Total Time: 1 minute
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Stuffed shells -- pasta with a cheese filling -- freeze beautifully. Baked and bubbly, they are a comfort-food classic, always welcome on the dinner table. You'll need to cook an entire box of shells, since some will break as they boil.

                                                                  Ingredients
                                                                  • Yes No 1 jumbo, 12 oz pasta shells
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 4 oz prosciutto
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 head radicchio
                                                                  • Yes No 1 tsp red wine vinegar
                                                                  • Yes No 12 oz ricotta cheese
                                                                  • Yes No 8 oz fresh mozzarella cheese
                                                                  • Yes No coarse salt
                                                                  • Yes No 5 cup tomato sauce
                                                                  • Yes No unsalted butter
                                                                  • Yes No garnish, parmesan cheese
                                                                  • Bring a large pot of water to a boil. Cook pasta shells for 10 minutes. Drain, and rinse. Transfer to a bowl. Drizzle with oil. Let cool.
                                                                  • Meanwhile, heat oil in a large high-sided skillet over medium heat. Cook prosciutto, garlic, and onion, stirring, until prosciutto starts to caramelize, 6 to 8 minutes. Add radicchio; cook until tender but not mushy, about 4 minutes. Stir in vinegar; cook until evaporated. Let cool slightly. Stir in ricotta and mozzarella; season with salt and pepper.
                                                                  • Pour 2 cups tomato sauce into the bottom of each of two 8-by-12-inch baking dishes. Stuff 32 shells with 1 heaping tablespoon filling each. Pack 16 shells into each dish. Cover with foil. Freeze if desired.
                                                                  • Preheat oven to 375 degrees. Dot shells with butter. Bake, covered, for 40 minutes. Uncover, and raise oven temperature to 450 degrees. Bake until golden and bubbly, about 15 minutes more. Heat remaining cup tomato sauce; serve with shells. Garnish with Parmesan cheese.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This tastes just like the frozen malts you may have had at a drugstore soda fountain. Look for malt powder near the powdered milk in the supermarket.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 1 cup cocoa powder, unsweetened
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup malt powder
                                                                  • Yes No 6 cup milk
                                                                  • Combine first 3 ingredients in a bowl; stir well with a whisk. Add malt powder, stirring until dissolved. Stir in milk. Cover and chill. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
                                                                  Yields: 10servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze

                                                                  A fragrant herbed butter and roasted lemon slices complement the sweet, nutty flavor of red snapper for a super-fresh dish. Complete the meal with colorful Sautéed Zucchini and Bell Peppers. Prep: 9 minutes; Cook: 13 minutes

                                                                  Ingredients
                                                                  • Yes No 2 lemon
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 6 oz red snapper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 1/2 tsp chopped chopped fresh herbs
                                                                  • Yes No fresh herb sprigs
                                                                  • Preheat oven to 425°.
                                                                  • Cut 1 lemon into 8 slices. Place slices, in pairs, on a rimmed baking sheet coated with cooking spray. Grate remaining lemon to get 1 teaspoon lemon rind; set aside. Reserve lemon for another use.
                                                                  • Place 1 fillet on top of each pair of lemon slices. Combine salt, paprika, and pepper; sprinkle evenly over fish. Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
                                                                  • While fish bakes, combine reserved lemon rind, butter, and herbs in a small bowl.
                                                                  • Place fish and lemon slices on individual serving plates; top each fillet with herbed butter, spreading to melt, if desired. Garnish with herb sprigs, if desired.
                                                                  Yields: 4servings (serving size: 1 fillet and about 1 1/2 teaspoons herbed butter)
                                                                  • Prep Time: 9 minutes
                                                                  • Cook Time: 13 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt

                                                                  This recipe, which appeared in Executive Editor Dana Bowen?s feature "The Wonders of Ham" (December 2009), comes from the Old Chickahominy House in Williamsburg, Virginia. Unlike most Southern biscuits, these are rolled thin to allow the flavor of the country ham to shine.

                                                                  Ingredients
                                                                  • Yes No 2 cup self-rising flour
                                                                  • Yes No 4 tbsp lard
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 4 oz cooked
                                                                  • Yes No country ham
                                                                  • Heat oven to 425°. Sift flour into a large bowl; mix in lard until the mixture has the consistency of cornmeal. Using a wooden spoon, stir in buttermilk to form a dough. Transfer dough to a floured work surface; knead briefly until smooth.
                                                                  • Roll dough into a 1/4"-thick rectangle. Cut dough into twelve 4" x 3" rectangles; transfer to a baking sheet. Bake until golden brown, about 15–20 minutes. Cool slightly. To serve, slice biscuits and stuff with ham.
                                                                  • MAKES 12 BISCUITS
                                                                  Cuisine:YesNovirginia
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  These luscious, extra-porky ribs are based on a recipe Michel Nischan's mother, a talented Southern cook, used to make. "Mom would stand in front of the grill, flipping the ribs and basting them with ham stock every few minutes until they got incredibly tender. It took forever, but it was so worth it," Nischan recalls. This version uses a broiler and a warm oven instead of a grill.

                                                                  Ingredients
                                                                  • Yes No 8 lb baby back ribs
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Yes No 1 tbsp minced tarragon
                                                                  • Yes No 1 tbsp minced thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp grapeseed oil
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 lb napa cabbage
                                                                  • Yes No 2 large granny smith apple
                                                                  • Preheat the broiler. Peel the membrane from the underside of the ribs and place them, skinned side up, on 2 rimmed baking sheets. Broil the ribs 6 inches from the heat, turning once, until browned on both sides, 8 to 10 minutes per sheet.
                                                                  • Preheat the oven to 350°. In a small bowl, mix the lemon zest with 2 tablespoons of the parsley and the chives, tarragon and thyme. Brush the ribs with some of the Ham Hock Stock over the ribs and sprinkle with half of the herb mixture. Season the ribs with salt and pepper and bake for about 1 hour, without turning, until very tender; baste the ribs with the stock and sprinkle with the herb mixture several times while baking. Transfer the ribs to a cutting board and cut into individual ribs.
                                                                  • Meanwhile, in a large bowl, whisk the oil with the vinegar and season with salt and pepper. Add the cabbage, apples and the remaining 2 tablespoons of chopped parsley and toss to coat. Serve with the ribs.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  This recipe, for a whole fish basted in a tart tamarind sauce, calls for a grilling basket, which allows you to turn the fish without damaging.

                                                                  Ingredients
                                                                  • Yes No 1 fish
                                                                  • Kosher salt and freshly ground black pepper, to taste
                                                                  • cloves garlic, minced
                                                                  • green Thai chiles, stemmed, seeded, and minced
                                                                  • 2" piece ginger, peeled and minced
                                                                  • Juice of 2 limes
                                                                  • cup canned coconut milk
                                                                  • /4cup tamarind paste or 2 tbsp. tamarind concentrate
                                                                  • /2tsp. curry powder
                                                                  • /2tsp. ground coriander
                                                                  • /4tsp. cayenne pepper
                                                                  • Canola oil, for brushing
                                                                  • Put fish into a 9" x 13" baking dish and cut three evenly spaced 1/4"-deep crosswise slits into each side of the fish. Season fish cavity and skin with salt and pepper. Combine garlic, chiles, ginger, and lime juice in a small bowl and rub cavity and skin of fish with the garlic mixture. Cover dish with plastic wrap and refrigerate for 1 hour.
                                                                  • Meanwhile, heat the coconut milk, tamarind, curry powder, coriander, and cayenne in a 2-qt. saucepan over low heat and cook, stirring often, until tamarind is dissolved (about 15 minutes for the paste or 1 minute for the concentrate). Remove pan from the heat and set aside. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange a rack 4" from broiler element and set oven to broil.) Brush the inside grates of grilling basket with oil. Uncover fish, transfer it to grilling basket, and brush with some of the tamarind sauce. Cook fish, flipping every few minutes and basting often with tamarind sauce, until cooked through, about 15 minutes. Transfer fish to a serving platter; serve hot or at room temperature.
                                                                  Cuisine:YesNothai
                                                                  Yields: 3
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The quickest and easiest of all salads, this tomato and feta combination takes a few minutes, tastes wonderful, and adds an authentic Greek touch to any meal. If you don't have time or the ingredients for a full Greek salad, this is a great substitute.

                                                                  Ingredients
                                                                  • Yes No 1 large organic tomato
                                                                  • Yes No 1/4 cup feta cheese
                                                                  • Yes No pinch organic oregano
                                                                  • Yes No pinch black pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Wash and core the tomato, and cut into bite-sized chunks. Put the feta on top, sprinkle with pepper and dried oregano. Pour olive oil over the top - more if you like to dip bread, less if not - and serve. Yield: serves 2 Note: If the tomato skin is tough, peel the tomato before making the salad. Let children help Photo at right is of a salad prepared by my granddaughter. She managed everything except the crumbling, so the feta was cut into chunks. It didn't change the taste at all!
                                                                  Cuisine:YesNogreek
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 750 milliliter pinot noir
                                                                  • Yes No 2 14 1/2 oz chicken broth
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 1 carrot
                                                                  • Yes No 2 leek
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 1/2 cup arborio rice
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 6 chicken breast half (bone-in, skin-on)
                                                                  • Yes No rosemary
                                                                  • Heat wine and broth in a large saucepan over medium-high heat.
                                                                  • Melt 2 tablespoons butter in a large heavy skillet over medium-high heat; add shallots and next 4 ingredients, and sauté until tender. Add rice, and sauté, stirring constantly, 1 minute. Reduce heat to medium; add 1/2 cup hot wine mixture; cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining wine mixture, 1/2 cup at a time. (Cooking time about 30 minutes.) Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and parsley; keep warm.
                                                                  • Sprinkle remaining 1 teaspoon salt, remaining 1 teaspoon pepper, and chopped fresh rosemary evenly over chicken.
                                                                  • Melt remaining 2 tablespoons butter in a 12-inch skillet over medium heat; add chicken, and cook 3 minutes on each side or until done. Cut chicken lengthwise into slices, cutting to within 1/2 inch of opposite end. Spoon risotto onto serving plate. Top with chicken, spreading slices to fan; garnish, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We like the variety here—the same toast spread with two different toppings. The green-olive tapenade, which uses pre-pitted olives, can be made in minutes with a blender or food processor. The sautéed mushroom topping is equally savory hot or at room temperature.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp olive oil
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 3/4 lb button mushroom
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/4 tsp sage leaves, dried
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/2 cup pitted green olive
                                                                  • Yes No 1/2 tsp anchovy paste
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • In a large frying pan, heat 2 tablespoons of the oil with the butter over moderately high heat. Add the mushrooms, the minced garlic, the salt, 1/8 teaspoon pepper, and the sage. Cook, stirring occasionally, until the mushrooms are golden, 5 to 10 minutes. Stir in the chopped parsley. Remove from the heat.
                                                                  • In a blender or food processor, put the olives, parsley leaves, smashed garlic, anchovy paste, the remaining 6 tablespoons olive oil, the lemon juice, and 1/4 teaspoon pepper. Blend or process to a coarse puree.
                                                                  • Spread the mushroom mixture on eight of the bruschetta, and the tapenade on the rest.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    spread

                                                                  If you like tea that's really sweet, add the full cup of sugar. This recipe goes with Peach Iced Tea

                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 family size tea bag
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 7 cup water
                                                                  • Bring 3 cups water to a boil in a saucepan; add tea bags. Boil 1 minute; remove from heat. Cover and steep 10 minutes.
                                                                  • Remove and discard tea bags. Add desired amount of sugar, stirring until dissolved. Pour into a 1-gal. container, and add 7 cups cold water. Serve over ice.
                                                                  • Peach Iced Tea
                                                                  • Prepare Southern Sweet Tea using 1/2 cup sugar. Stir together 1 1/2 qt. tea, 1 (46-oz.) bottle peach nectar, and 2 Tbsp. lemon juice. Serve over ice. Makes 3 qt.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2 ½qt.
                                                                  • Total Time: 26 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1 small onion
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp tequila
                                                                  • Yes No 1/2 lb monterey jack cheese
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No corn tortilla
                                                                  • In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes.
                                                                  • Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips.
                                                                  Yields: 6
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Blanched green beans are sautéed with a little vinegar and parsley for a bright-tasting, easy side dish. Serve with rich dishes like potato gratin or brick chicken. This recipe was featured as part of our Thanksgiving for Beginners menu.

                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 2 lb green bean
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 1/3 cup red wine vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup coarsely chopped flat leaf parsley
                                                                  • Bring a large pot of heavily salted water to a boil. Meanwhile, prepare an ice water bath by filling a large bowl halfway with ice and water. Remove the stems from the green beans. Peel, halve, and thinly slice the onion.
                                                                  • Place the beans in the boiling water and cook until crisp-tender, about 3 minutes. Drain and immediately place in the ice water bath until cooled. Drain and set aside.
                                                                  • Heat the oil in a large frying pan over medium heat until shimmering. Add the sliced onion and cook until caramelized and golden, about 20 minutes. Season with salt and pepper.
                                                                  • Add the reserved green beans, vinegar, and sugar. Cook, stirring, until the sugar has dissolved, about 2 minutes. Stir in the parsley, taste, and season with additional salt and pepper as needed.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 5 oz bittersweet chocolate
                                                                  • Yes No 2 oz milk chocolate
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 2 tbsp jack daniel's whiskey
                                                                  • Yes No miniature marshmallow
                                                                  • In a medium bowl, combine the bittersweet chocolate with the milk chocolate. Add the boiling water and let stand for 1 minute. Whisk the chocolate mixture until it is smooth.
                                                                  • In a small saucepan, bring the milk and heavy cream just to a simmer. Add the chocolate mixture and whisk over moderate heat until hot. Remove the saucepan from the heat and add the whiskey. Pour the hot chocolate into demitasse cups or small mugs, garnish with marshmallows and serve.
                                                                  Yields: 2cups
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    jack daniel
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Jack Daniel's
                                                                  • Yes No
                                                                    Minute

                                                                  Hummus is a snap to make when you start with canned garbanzo beans. Add spices such as ground cumin or paprika to jazz it up, and serve with raw or roasted vegetables, pita, or chips. Or use it as a sandwich spread. What to buy: Make sure to buy roasted, not raw, tahini. If you’re not sure which is which, check the label for roasted sesame seeds. Game plan: The hummus can be refrigerated in an airtight container for up to 1 week. To see this recipe with illustrated steps, check out The Basics: How to Make Hummus.

                                                                  Ingredients
                                                                  • Yes No 1 15 oz chickpeas, also known as garbanzo beans
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 1/4 cup roasted tahini
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Place beans, garlic, half of the lemon juice, tahini, water, olive oil, and a big pinch of salt in a food processor fitted with a blade attachment and process until smooth. If the hummus is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached. Taste, adding more salt and lemon juice as needed. To serve, place in a bowl and drizzle with olive oil.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 1 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  I've named this beautiful cocktail after Leo Caplan?s wife, Janine (or 'Nini' as she?s known by her nearest and dearest). Leo made a really generous donation to a charity called Help a London Child, and in return I said I?d name a recipe in this book after his lovely wife!

                                                                  Ingredients
                                                                  • Yes No 2 ripe peaches, ones
                                                                  • Yes No 1 x of prosecco
                                                                  • I've named this beautiful cocktail after Leo Caplan’s wife, Janine (or 'Nini' as she’s known by her nearest and dearest). Leo made a really generous donation to a charity called Help a London Child, and in return I said I’d name a recipe in this book after his lovely wife!A peach Bellini is the classic Venetian cocktail, and my mate Arrigo serves loads of them in his world-famous establishment, Harry’s Bar. Arrigo’s grandad, Giuseppe Cipriani, opened Harry’s in 1931, and because he was a bit of a genius he ended up inventing not only this beautiful cocktail but also another thing I absolutely love — carpaccio. The story goes that when Giuseppe first made this cocktail the sun was setting and the colors in the drink were the same as the colors in his favorite Bellini painting…you can work out the rest! You can also get nice results using tinned peaches if you can't find beautifully ripe flat peaches.I think this is best made just before serving, in front of your friends. Halve your peaches, remove their stones, then pop them into a liquidizer and blitz until smooth. Add a splash of water if needed and put the purée into a jug. If you don't have a liquidizer just use your hands to squeeze, mash and really push the peaches through a sieve so you get as much as possible of their wonderful flavor and the color from their skins into the purée. You can get the purée as fine as you like, but I don't mind the thickness…it's quite rustic. Discard (or eat!) whatever is left behind in the sieve, then pour your prosecco into the jug and gently mix together. Divide between six glasses right away, and top up with a little more prosecco if need be, and enjoy!P.S. The spirit of the Bellini isn't exclusive to peaches — nectarines or berries are also lovely used in the same way. There could easily be a Bellini for every month of the year.• from Jamie does...
                                                                  Cuisine:YesNolondon
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix

                                                                  In this simple dish, the sweetness of fresh corn plays off the gentle heat of a seeded serrano chile. This dish also provides a perfect use for leftover chicken.

                                                                  Ingredients
                                                                  • Yes No 8 oz rotini pasta
                                                                  • Yes No 2 cup chopped roasted skinless, boneless chicken breasts
                                                                  • Yes No 2 cup corn kernel
                                                                  • Yes No 1 1/4 cup thinly sliced scallion
                                                                  • Yes No 1 cup chopped plum tomato
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain pasta; return to pan. Add chicken and remaining ingredients; toss well.
                                                                  Yields: 6servings (serving size: 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain

                                                                  This recipe for Chocolate-Chocolate Chunk Muffins is reprinted with permission from Dorie Greenspan's cookbook - Baking From My Home to Yours, Houghton Mifflin 2006.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 teaspon salt
                                                                  • Yes No 1 1/4 cup buttermik
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough — a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds. Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold. Makes 12 muffins.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mold
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 1/2 tbsp finely grated ginger
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No one 15 oz kidney beans in can
                                                                  • Yes No 1/2 scotch bonnet chili pepper
                                                                  • Yes No one 14 oz coconut milk
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 scallion
                                                                  • In a large saucepan, heat the oil. Add the onion and ginger and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, until coated with the oil. Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water. Season with salt and pepper and bring to a boil. Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
                                                                  • Remove the rice from the heat and let stand, covered, for 5 minutes. Fluff with a fork. Stir in the scallions and season with salt and black pepper. Discard the Scotch bonnet and serve.
                                                                  Cuisine:YesNojamaican
                                                                  Yields: 6
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Make these savory bread twists up to a month ahead. Cool them completely, wrap in heavy-duty aluminum foil, and freeze. To serve, thaw completely, wrap in foil, and heat at 350° for 15 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 tbsp poppy seed
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1 lb frozen white bread dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp non-fat milk
                                                                  • Yes No 1 large egg
                                                                  • Melt butter in a large nonstick skillet over medium heat. Add onion; cook for 10 minutes or until tender, stirring occasionally. Cool to room temperature; stir in poppy seeds and salt. Set aside.
                                                                  • Roll the dough into a 14 x 12-inch rectangle on a lightly floured surface. Spread onion mixture lengthwise over half of rectangle. Fold dough in half lengthwise; press edges of dough firmly to seal. Cut dough into 12 (6-inch-long) strips. Gently lift both ends of dough, and twist. Place twisted dough strips 1 inch apart on a large baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size.
                                                                  • Preheat oven to 375°.
                                                                  • Combine the milk and egg, and brush over dough. Bake for 20 minutes or until golden. Remove from baking sheet, and cool for 10 minutes on a wire rack.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush

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

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 1 1/4 lb lobster
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/2 cup low-sodium chicken stock
                                                                  • Yes No 1/3 cup oyster sauce
                                                                  • Yes No 3 tbsp mirin
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 4 5 oz, 1 1/2 inch thick beef tenderloin steak
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp peanut oil
                                                                  • Yes No 8 scallions, white and pale green parts only
                                                                  • Yes No 16 thin slice ginger
                                                                  • Yes No 8 garlic scapes
                                                                  • Yes No jasmine rice
                                                                  • Prepare an ice-water bath. Fill a large stockpot 3/4 full with cold water. Bring to a boil. Add 1/4 cup salt. Plunge lobsters head first into water. Return to a boil, and cook 10 minutes. Using tongs, transfer lobsters to ice-water bath, and let cool 5 minutes. Place lobsters on a cutting board. Working with one lobster at a time, twist tail from joint where it meets body. Cut tail in half down center. Twist claws from body; discard body. Separate claws from knuckles. Crack knuckles, and remove meat. Grasp "thumb" of claw, and bend it back to snap it off. Crack claws, and remove meat.
                                                                  • Whisk 1/4 cup soy sauce, the cornstarch, and water in a bowl. Add lobster pieces, and toss; set aside to marinate.
                                                                  • Combine stock, remaining tablespoon soy sauce, the oyster sauce, mirin, lemon juice, chopped cilantro, and red-pepper flakes in a bowl.
                                                                  • Season beef on all sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add beef, leaving about 1 inch between each steak. Brown on all sides, about 8 minutes total. Add scallions, ginger, and garlic scapes if using. Reduce heat to medium. Cook, stirring scallions, ginger, and garlic scapes occasionally, until an instant-read thermometer inserted into beef registers 125 degrees for medium-rare, 4 to 6 minutes. Transfer steaks to a platter. Remove strings. Cover with parchment paper and then foil to keep warm.
                                                                  • Reduce heat to medium-low. Using a slotted spoon, add lobster pieces to sauce in skillet (reserve marinade). Cook, tossing gently, until warm, about 4 minutes. Transfer lobster to plate with beef.
                                                                  • Add oyster-sauce mixture and reserved marinade to sauce in skillet, and raise heat to high. Simmer, stirring occasionally, until sauce has thickened slightly, 1 to 2 minutes. Arrange beef and lobster on 4 plates. Pour sauce over top. Garnish with cilantro sprigs. Serve with rice if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/4 lb snow peas
                                                                  • Yes No 1 1/2 tbsp lime juice
                                                                  • Yes No salt
                                                                  • Yes No 2 scallion
                                                                  • Yes No 10 oz coleslaw mix
                                                                  • Light a grill. Make 1/4-inch-deep slashes in the chicken thighs. In a bowl, combine 2 tablespoons of the spice paste with 2 tablespoons of the oil and spread it all over the chicken. Grill the chicken over high heat until cooked through, 7 to 8 minutes. Let cool, then cut the chicken into thin strips.
                                                                  • Meanwhile, bring a small saucepan of salted water to a boil. Add the snow peas and blanch for 1 minute. Drain and rinse under cold water; pat dry. Slice in half lengthwise. In a large bowl, whisk the remaining 2 tablespoons of paste with the lime juice and the remaining 2 tablespoons of oil. Season with salt. Add the snow peas, scallions, coleslaw mix and chicken, toss well and serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Try this hearty black bean chili recipe. It's packed with beans, onion, canned tomatoes, and meatless burger crumbles.

                                                                  Ingredients
                                                                  • Yes No 3 15 oz black beans in can
                                                                  • Yes No 1 large sweet onion
                                                                  • Yes No 1 12 oz meatless burger crumbles
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 4 tsp chili powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 14 oz low sodium fat free chicken broth
                                                                  • Yes No 2 petite, 14.5 oz diced tomato in can
                                                                  • Yes No toppings, sour cream, cheddar cheese, lime, jalapeño peppers, fresh cilantro, tomatoes, corn chips
                                                                  • Rinse and drain 2 cans black beans. (Do not drain third can.)
                                                                  • Sauté chopped onion and burger crumbles in hot oil in a large Dutch oven over medium heat 6 minutes. Stir in chili powder and next 3 ingredients; sauté 1 minute. Stir in drained and undrained beans, chicken broth, and diced tomatoes. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10 minutes. Serve chili with desired toppings.
                                                                  • Note: For testing purposes only, we used Boca Meatless Ground Burger for meatless burger crumbles.
                                                                  • Meaty Black Bean Chili: Substitute 1 lb. ground round for meatless burger crumbles, sautéing ground round with onion 10 minutes or until meat is no longer pink. Omit vegetable oil. Proceed as directed.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For this dish, cut a small pomegranate in half, and remove the seeds from one half. Squeeze juice from the other half.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp pomegranate juice
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 cup arugula
                                                                  • Yes No 1 1/2 cup jicama
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No 1/2 cup diced avocado
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1/4 cup pomegranate
                                                                  • Yes No 4 tsp pine nut
                                                                  • Combine first 6 ingredients in a large bowl. Add olive oil, and stir with a whisk. Add arugula and the next 4 ingredients (through cilantro), and toss gently. Place 1 cup salad on each of 4 salad plates. Top each with 1 tablespoon seeds and 1 teaspoon pine nuts. Serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  We couldn’t do a story about cast iron pans without giving you a recipe for pan-fried fish, so here it is. We’ve opted for economical (but still tasty!) catfish. What to buy: Try to buy farmed catfish, as it gets two thumbs up from the Monterey Bay Aquarium’s Seafood Watch list. If you don’t have cake flour on hand, all-purpose can be used, though the results won’t be quite as crispy. Special equipment: You will need a candy/fat thermometer for this recipe.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup finely ground yellow cornmeal
                                                                  • Yes No 1/2 cup cake flour
                                                                  • Yes No 2 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 6 cup vegetable oil
                                                                  • Yes No 2 lb catfish fillet
                                                                  • Yes No lemon
                                                                  • Yes No rémoulade
                                                                  • Place cornmeal, flour, cayenne, paprika, salt, and pepper in a shallow dish and whisk to thoroughly combine.
                                                                  • Heat vegetable oil over medium heat in a 12-inch cast iron skillet to 350°F. Line a plate with several layers of paper towels; set aside.
                                                                  • Use a paper towel to blot the fish pieces dry, season on all sides with salt and pepper, then dredge in the cornmeal mixture, being sure to cover all sides. Tap fish pieces lightly to shake off any excess coating.
                                                                  • Fry fish in batches, turning once, until deep golden brown and crisp on the outside with a flaky interior, about 6 minutes total.
                                                                  • Remove fish from the pan with a slotted spatula to the paper-towel-lined plate to drain. While the pieces are still hot, season well with salt. Serve with lemon wedges and rémoulade.
                                                                  Cuisine:YesNomonterey
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  You can substitute 1 1/4 teaspoons ground fennel seeds if fennel pollen is unavailable.

                                                                  Ingredients
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/8 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 cup lentil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2/3 cup chopped plum tomato
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1/3 cup cilantro
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 1/4 cup chopped pitted kalamata olive
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp fennel pollen
                                                                  • Preheat grill to high heat.
                                                                  • Lightly coat bell pepper pieces with cooking spray. Place bell pepper pieces, skin side down, on grill rack; grill 12 minutes or until skins are blackened. Place bell pepper pieces in a zip-top plastic bag; seal. Let stand 15 minutes; peel and chop bell peppers. Discard skins. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place bell peppers in a large bowl.
                                                                  • Rinse and drain lentils; place in a large saucepan. Cover with water to 3 inches above lentils; add onion and bay leaf to pan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender. Drain lentils. Discard onion halves and bay leaf. Add lentils to bell peppers. Add remaining 5/8 teaspoon salt, remaining 1/4 teaspoon black pepper, tomato, and remaining ingredients to lentil mixture; stir well.
                                                                  Yields: 6servings (serving size: 1 1/3 cups)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir

                                                                  If you can't find unsalted pistachios, you can use unsalted butter to balance the salty nuts. The butter amount is generous; if you like, toss some with the asparagus right after it comes off the grill and use the rest for the steaks. CAMP TIP: Make the butter at home.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup roasted unsalted pistachios
                                                                  • Yes No 1 cup arugula
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 12 oz boneless rib eye steaks
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Heat grill to high (450° to 550°). Whirl pistachios and arugula in a food processor until minced. Add butter and whirl until smooth, scraping down inside of bowl as needed.
                                                                  • Rub steaks and asparagus with oil and season with salt and pepper. Grill steaks, turning once, until done the way you like, 6 to 8 minutes for medium-rare. Grill asparagus in last few minutes, turning once, until tender-crisp.
                                                                  • Transfer everything to a cutting board, dollop steaks with butter, and tent with foil. Let rest 5 minutes. Slice steaks and serve with asparagus.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 3/4 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No pinch salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/4 cup golden brown sugar
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1 tsp pure coffee extract
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 1 1/2 cup bittersweet chocolate chips
                                                                  • Yes No 1 6 oz cup unsalted pistachio
                                                                  • Preheat the oven to 350°. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour, cocoa powder, baking soda and salt. Using an electric mixer, beat in the eggs at low speed until a crumbly dough forms.
                                                                  • In another bowl, beat the brown sugar with the butter and the vanilla, coffee and almond extracts until combined. Scrape the mixture into the crumbly dough and beat at medium speed until a soft, sticky dough forms. Add the chopped chocolate and shelled pistachios and beat at low speed just until evenly distributed.
                                                                  • Divide the dough into 4 clumps and transfer 2 of the clumps to each baking sheet. Form each clump into an 8-inch-long rope; pat the ropes until they're about 2 inches wide and 3/4 inch thick. Bake for about 22 minutes, until the logs are puffed and springy to the touch; rotate the pans halfway through baking. Carefully transfer the logs to a wire rack to cool for 10 minutes. Lower the oven temperature to 200°.
                                                                  • Using a sharp knife, cut the logs crosswise into scant 1/2-inch-thick slices; each log will yield about 20. Return the slices to the baking sheets and bake for about 30 minutes longer, flipping the biscotti once after 15 minutes, until crisp. Transfer to racks to cool.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 78
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 small lb red potato
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1/3 cup whole grain mustard
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 1/4 cup mayonnaise
                                                                  • Yes No 2 tbsp sweet relish
                                                                  • Yes No salt and pepper
                                                                  • Place potatoes in a large pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce to medium-low and simmer until potatoes are easily pierced with a fork, 30 minutes. Drain; slightly cool.
                                                                  • Cut potatoes in half and place in a large bowl. Add onion and celery. In a separate bowl, mix mustard with vinegar, mayonnaise, relish, salt and pepper. Pour over potatoes and gently stir to mix. Serve at room temperature or chilled.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Use this brown sugar buttercream on our Triple-Layer Apple Cake. If the mixture seems to have separated after all the butter is incorporated, beat on medium-high until smooth. Reduce speed to low; beat 3 minutes more.

                                                                  Ingredients
                                                                  • Yes No 4 large organic egg white
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup organic unsalted butter
                                                                  • In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.
                                                                  • Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes.
                                                                  • Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated.
                                                                  Yields: 4cups
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook

                                                                  This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup organic sugar, granulated
                                                                  • Yes No 3/4 cup water
                                                                  • Bring sugar and the water to a boil in a medium saucepan; reduce heat, and simmer until thickened and light brown, about 10 minutes. Use immediately.
                                                                  Cuisine:YesNoswedish
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  Salbutes—crisp little handheld tortillas topped with shredded turkey, avocado, pickled onions, and cabbage or lettuce—are a popular street food in the Yucatán region of Mexico. Serve them for lunch or as a crisp and palate-refreshing snack after Thanksgiving. The sauce is quite hot, so use sparingly. (If you love heat, use 1 habanero chile, as is done in the Yucatán, instead of the 2 serranos.)

                                                                  Ingredients
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 cup distilled white vinegar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil
                                                                  • Yes No 8 4 inch, 6 inch corn tortilla
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1/2 tsp oregano
                                                                  • Yes No 2 cup shredded turkey
                                                                  • Yes No 1 cup chicken broth
                                                                  • Yes No 2 serrano chili pepper
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1 1/2 cup shredded red cabbage
                                                                  • In a small pan over high heat, cover red onion with cold water and bring to a boil. Remove from heat and drain. Put red onion in a small bowl with vinegar, 1/2 tsp. salt, and pepper. Set aside to marinate at least 30 minutes at room temperature or up to 1 week covered and refrigerated.
                                                                  • To a small frying pan over high heat, add 1 in. of vegetable oil and heat to 375°. Fry tortillas, one at a time, until golden and crispy. Drain on paper towels.
                                                                  • Heat olive oil in a large frying pan over high heat. Add sliced white or yellow onion and 1/4 tsp. salt. Cook, stirring, until onions are soft, about 4 minutes. Add oregano and cook until fragrant, about 1 minute. Add turkey and broth. Bring to a boil, lower heat to a steady simmer, and cook, partially covered, for 10 minutes to let flavors blend.
                                                                  • Meanwhile, in a small bowl, combine chiles, lime juice, orange juice, and remaining 1/4 tsp. salt. Set aside.
                                                                  • To assemble: Divide turkey-onion mixture among the 8 tortillas, then top each with avocado, cabbage, and drained pickled red onion (you will have extra onion; see Notes). Serve with serrano-citrus sauce.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is a brilliant idea for a picnic with a handy home-made sachet of dressing.

                                                                  Ingredients
                                                                  • Yes No 8 of pork belly, the best quality you afford
                                                                  • Yes No 2 handfuls of sugar sized pieces of stale bread
                                                                  • Yes No 10 fresh anchovies
                                                                  • Yes No 2 lemon juice
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a sprig flat leaf parsley
                                                                  • Yes No 2 cos lettuces
                                                                  • Yes No a few cherry tomato
                                                                  • Yes No parmesan
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • This is a brilliant idea for a picnic with a handy home-made sachet of dressing.Lay the pork belly slices on a non-stick baking tray and bake in the oven or under the grill for about 20 to 30 minutes or until cooked, golden brown and crispy.Remove the pork, chop the strips into chunks or leave whole, if you wish. Set aside. Toast the bread cubes in the pork fat under the grill until brown and crispy.Dress the anchovies with a little lemon juice and zest, extra virgin olive oil and some chopped flat-leaf parsley. To make a dressing for the salad, use 3 parts extra virgin olive oil to 1 part lemon juice and season it well with salt and pepper. Line a cup with cling film, pour the dressing in, gather up the edges and tie in a knot. Now you have a homemade sachet of salad dressing!Trim the lettuce back until you get to the pale inner leaves. Wash well and spin dry.Take a leaf of cos lettuce and fill it with croutons, pork, tomatoes, Parmesan and an anchovy. Prick the bag and drip some salad dressing over the top and tuck in!
                                                                  Yields: 8, or 4 if you?re feeling greedy!
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    wash

                                                                  Make extra batches of this maple-and-honey-sweetened nutty granola so you'll have some on hand for quick breakfasts and snacks.

                                                                  Ingredients
                                                                  • Yes No 6 cup rolled oat
                                                                  • Yes No 1/4 cup chopped almond
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/3 cup maple syrup
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup pineapple juice
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup dried cranberry
                                                                  • Yes No 1/4 cup chopped dried apricots
                                                                  • Preheat oven to 300°.
                                                                  • Combine first 5 ingredients in a large bowl. Add syrup, honey, juice, and almond extract; toss well. Spread mixture evenly onto a jelly-roll pan coated with cooking spray. Bake at 300° for 45 minutes, stirring every 15 minutes. Stir in cranberries and apricots. Cool completely. Store in a zip-top plastic bag.
                                                                  Yields: 10servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir

                                                                  Loaded with good-for-you ingredients, these not-too-sweet bars still taste like a treat, and they'll withstand cold, heat, and being stuffed in a backpack or pocket. Natural peanut butters vary from brand to brand in terms of spreadability; we prefer Laura Scudder's Old Fashioned Nutty Peanut Butter, because it makes a moister, chewier bar.

                                                                  Ingredients
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 1 cup regular rolled oats
                                                                  • Yes No 1/3 cup oat bran
                                                                  • Yes No 3 tbsp flax seeds
                                                                  • Yes No 1 cup whole wheat flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup chopped salted roasted peanut
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Yes No 1/2 cup diced dried mission figs
                                                                  • Yes No 3/4 cup natural chunky peanut butter
                                                                  • Yes No 1/4 cup low-fat milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Line a 9- by 13-in. pan with plastic wrap, leaving an overhang on the 9-in. sides, and coat with cooking-oil spray. In a large bowl, stir together oats, oat bran, flax seeds, flour, baking powder, salt, peanuts, cranberries, and figs until well blended.
                                                                  • In the bowl of a stand mixer, beat together peanut butter, milk, egg, honey, lemon zest, and lemon juice until well blended.
                                                                  • Add flour mixture to peanut butter mixture and beat until completely blended. Scrape dough into pan and, with wet fingers or a rubber spatula, pat to fill pan completely and evenly (dough is sticky, so you may need to wash your hands a few times). Chill dough until firm, about 30 minutes.
                                                                  • Meanwhile, preheat oven to 300°. Invert pan onto a work surface, lift off pan, and peel off plastic. Using a bench scraper or knife, cut straight down lengthwise through middle, then crosswise to make 16 bars, each 1 1/2 in. wide. Place bars about 1 in. apart on a baking sheet lined with parchment.
                                                                  • Bake bars until lightly browned and somewhat firm to touch, about 20 minutes. Remove from oven and let cool completely.
                                                                  • Make ahead: Store airtight up to 2 weeks or freeze.
                                                                  • Note: Nutritional analysis is per bar.
                                                                  Yields: 16
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup hulled sesame seeds
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp five spice
                                                                  • Yes No 12 1/2 lb large shrimp
                                                                  • Yes No 3/4 cup vegetable oil
                                                                  • Yes No sesame noodles
                                                                  • In a small bowl, whisk egg yolk with 1 tablespoon water, and set aside. In another small bowl, combine sesame seeds, flour, salt, pepper, and five-spice powder. Dip shrimp in the egg mixture then in the sesame-seed mixture to coat.
                                                                  • Heat oil in a large skillet over medium heat. Add shrimp; saute until cooked through and sesame-seed crust is golden brown, about 3 minutes per side. Serve shrimp on a bed of sesame noodles.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Cut this lemon-flavored sugar cookie dough into heart shapes and decorate with icing and glaze for Valentine's Day treats.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No parchment paper
                                                                  • Yes No royal icing
                                                                  • Yes No colorful glaze
                                                                  • Preheat oven to 325°. Beat butter and zest at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating well.
                                                                  • Combine flour and salt; gradually add to butter mixture, beating until blended. Shape dough into a disc.
                                                                  • Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2 1/4- or 3 1/4-inch heart-shaped cutter; place 1/2 inch apart on parchment paper-lined baking sheets. If desired, cut 1 or 2 holes at top of each cookie (to hang or thread ribbon through after baking).
                                                                  • Bake at 325° for 12 to 14 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks; cool completely (about 20 minutes). Decorate as desired with Royal Icing and Colorful Glaze.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12(2 1/4-inch) or 2 dozen (3 1/4-inch) cookies
                                                                  • Total Time: 1 hour 29 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    ribbon
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 peach halves
                                                                  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add peach halves to pan; cook 2 minutes on each side. Cut each half into 3 wedges.
                                                                  Yields: 4servings (serving size: 3 wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Notes: Basil-flavor olive oil is available in well-stocked supermarkets and specialty food shops. If making vinaigrette (step 1) up to 2 hours ahead, cover and let stand at room temperature.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup dried cranberry
                                                                  • Yes No 2 tbsp chopped dried apricots
                                                                  • Yes No 6 tbsp rice vinegar
                                                                  • Yes No 1/4 cup plain extra virgin olive oil
                                                                  • Yes No 4 qt salad mix
                                                                  • Yes No 4 oz fresh chèvre cheese
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No salt and pepper
                                                                  • In a 2-cup glass measure or small microwave-safe bowl, combine 2 tablespoons cranberries, apricots, and vinegar. Heat in a microwave oven at full power (100%) until steaming, about 1 minute. Let stand at room temperature or chill until cool.
                                                                  • In a blender or food processor, whirl fruit mixture until smooth. Pour purée back into glass measure; add oil and whisk to blend.
                                                                  • Put greens in a wide, shallow bowl. Add 2/3 of the vinaigrette and mix gently to coat. Scatter cheese, blueberries, and remaining cranberries evenly over greens. Drizzle with remaining vinaigrette. Add salt and pepper to taste.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This tart twist on the country's classic shrimp cocktail uses tomatillos in place of tomatoes.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb tomatillo
                                                                  • Yes No 1 white onion
                                                                  • Yes No 2 1/2 cup chicken broth
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3/4 english cucumber
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp green hot sauce
                                                                  • Yes No 1 1/2 tsp minced oregano
                                                                  • Yes No 1 avocado
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Chop tomatillos coarsely. Purée half each of tomatillos, onion, and broth in a blender with garlic. Rub through a fine strainer into a stainless steel bowl; discard contents of strainer. Finely chop remaining tomatillos. Add remaining tomatillos, onion, and broth; cucumber; 2 tbsp. lime juice; 2 tsp. hot sauce; and the oregano to bowl and stir.
                                                                  • Nest bowl in ice water; stir often until cold, 15 minutes. Add avocado and cilantro and, if you like, more lime juice and hot sauce.
                                                                  • Note: Nutritional analysis is per 1-cup serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This basic, but outstanding fudge brownie recipe offers endless dessert options" you can add nuts or mix things up by turning them into cheesecake brownies. This brownie recipe is a must-have for your recipe box. Prep: 15 min., Bake: 40 min. If you're a fan of nuts, stir 1 cup chopped, toasted pecans into the batter. After baking, sift a little powdered sugar over the top, or spread with our deliciously rich Chocolate Glaze. To easily remove and cut brownies, line the pan with greased and floured heavy-duty aluminum foil, allowing several inches to extend over sides. After baking and cooling, lift the block of brownies from the pan using the foil. Press the foil sides down, and cut.

                                                                  Ingredients
                                                                  • Yes No 4 1 oz unsweetened chocolate baking squares
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup Nestlé Toll House Semi-Sweet Morsels
                                                                  • Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
                                                                  • Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
                                                                  • Add flour, beating at low speed just until blended. Stir in vanilla and chocolate morsels. Spread batter into a greased and floured 13- x 9-inch pan.
                                                                  • Bake at 350° for 35 to 40 minutes or until center is set. Cool completely on wire rack. Cut into squares.
                                                                  • Praline-Pecan Brownies: Prepare and bake Chocolate Fudge Brownies as directed; cool completely. Spread uncut brownies evenly with Chocolate Glaze; sprinkle evenly with 2 cups coarsely chopped Praline Pecans.
                                                                  • Caramel-Coconut-Pecan Brownies: Prepare batter for Chocolate Fudge Brownies as directed; spread batter into a greased and floured 13- x 9-inch pan. Sprinkle batter evenly with 2 cups sweetened flaked coconut, 1 (12-ounce) package semisweet chocolate morsels, and 1 1/2 cups chopped pecans. Drizzle evenly with 1 (14-ounce) can sweetened condensed milk. Bake at 350° for 50 to 55 minutes or until golden brown and center is set. Makes 32 brownies. Prep: 20 min., Bake: 55 min.
                                                                  • Chocolate Fudge Cheesecake: Sprinkle 1/2 cup toasted, chopped pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans. Prepare Chocolate Fudge Brownie batter as directed. Divide batter evenly between pans, spreading over chopped pecans.
                                                                  • Beat 4 (8-ounce) packages of softened cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 large eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla extract. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.
                                                                  • Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks. Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired, with fresh mint sprigs and sliced strawberries. Makes 2 (9-inch) cheesecakes. Prep: 30 min.; Bake: 1 hr., 15 min.; Chill: 8 hrs.
                                                                  • Note: We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.
                                                                  • Peppermint Brownie Tarts: Prepare batter for Chocolate Fudge Brownies as directed. Divide batter evenly between 2 greased and floured 9-inch tart pans with removable bottoms. Bake at 350° for 20 minutes or until center is set. Cool completely on wire racks.
                                                                  • Beat 1/2 cup softened butter at medium speed with an electric mixer until creamy; gradually add 1 (16-ounce) package powdered sugar alternately with 1/3 cup milk, beating at low speed after each addition. Stir in 1/4 teaspoon peppermint oil. Divide butter mixture between each tart, spreading evenly over cooled brownies in pans; cover and chill 1 hour or until firm. Divide 1 recipe Chocolate Glaze evenly between each tart, spreading over chilled butter mixture in pans. Sprinkle 1/2 cup crushed peppermint candy canes around outer edge of each tart. Makes 2 (9-inch) tarts. Prep: 30 min., Bake: 20 min., Chill: 1 hr.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 32brownies
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  Ingredients
                                                                  • Yes No 3 small cup ice cube
                                                                  • Yes No 1 cup passion fruit nectar
                                                                  • Yes No 1/4 cup vodka
                                                                  • Yes No 1/4 cup half and half
                                                                  • Yes No 2 tbsp Cointreau
                                                                  • Yes No 1 splash orange juice
                                                                  • Yes No 1 splash coconut cream
                                                                  • Yes No fresh passion fruit seeds
                                                                  • Place ice, passion-fruit nectar, vodka, half-and-half, Cointreau, orange juice, and coconut cream, if using, in a blender. Blend until smooth. Adjust consistency by adding more ice or juice as needed. Garnish with passion-fruit seeds, and serve immediately.
                                                                  Yields: 3
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  This is such wonderfully light and super-tasty cannelloni, and again I've avoided making the frustrating, painstaking béchamel sauce and given you a much tastier and simpler version. All you need to make sure of is that you fill the cannelloni well with the ricotta and spinach mix, so it's not all full of air. And the lovely thing about it is that it goes crispy and golden on top, but remains soft and moist at the bottom. You'll love it!

                                                                  Ingredients
                                                                  • Yes No knob 2 knobs of butter
                                                                  • Yes No olive oil
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No handful, large oregano
                                                                  • Yes No a nutmeg
                                                                  • Yes No handful, large 8 handfuls of spinach
                                                                  • Yes No handful a of fresh basil, leaves ripped
                                                                  • Yes No 2 cans of good quality plum tomatoes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No a pinch a pinch of sugar
                                                                  • Yes No crumbly ricotta cheese
                                                                  • Yes No handful 2 handfuls of parmesan cheese
                                                                  • Yes No 16 cannelloni tubes
                                                                  • Yes No mozzarella
                                                                  • Yes No 1 pint 1 pint of crème fraîche
                                                                  • Yes No 3 anchovies
                                                                  • Yes No handful 2 handfuls of parmesan cheese
                                                                  • This is such wonderfully light and super-tasty cannelloni, and again I've avoided making the frustrating, painstaking béchamel sauce and given you a much tastier and simpler version. All you need to make sure of is that you fill the cannelloni well with the ricotta and spinach mix, so it's not all full of air. And the lovely thing about it is that it goes crispy and golden on top, but remains soft and moist at the bottom. You'll love it!Preheat the oven to 350ºF. Then find a metal baking pan or ovenproof dish that will fit the cannelloni in one layer so it's nice and snug. This way you'll get the right cover of sauce and the right amount of crispiness on top. When I cook this at home I just use one pan to cut down on lots of washing up! Take your metal pan or a saucepan, put it on a high heat and add your butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of marjoram or oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft. Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it's all in. Moisture will cook out of the spinach, which is fine. By cooking it this way you don't lose any of the nutrients that you would if boiling it in water. After 5 minutes, put the spinach into a large bowl and leave to cool. Place the pan back on the heat, add a little olive oil, the other clove of sliced garlic, your basil stalks and the tomatoes, then fill one of the empty tomato cans with cold water and add this too. Bring to the boil, then turn the heat down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato sauce consistency. Then take the pan off the heat and add the basil leaves. By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the ricotta and a handful of the Parmesan, and then use a piping bag to squeeze the mixture into the cannelloni. You can make your own piping bag by getting a plastic sandwich bag and putting the spinach mix into the corner of it. Then twist the bag up and cut the corner off. Carefully squeeze the filling into the cannelloni tubes so each one is filled right up – really easy. Lay the cannelloni over the tomato sauce in the pan. Or you can pour the tomato sauce into your ovenproof dish and lay the cannelloni on top. To make the white sauce, mix together the crème fraîche, anchovies and the 2 handfuls of Parmesan with a little salt and pepper, then loosen with a little water until you can spoon it over the cannelloni. Drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces, and bake for about 20 to 25 minutes until golden and bubbling.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle

                                                                  Just because you’re cooking for one doesn’t mean you can’t fire up the grill. Justify the effort by preparing yourself a mean rib-eye. No fancy techniques or ingredients needed; simply buy the best steak you can afford and throw it over the coals. Read more about grilling.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz, 1 inch thick beef rib-eye steak
                                                                  • Heat a gas or charcoal grill to medium high (375°F). Meanwhile, season steak on all sides with salt and freshly ground black pepper.
                                                                  • Rub the grill with a towel dipped in oil and place the steak on the grill. Close the grill and cook the steak, undisturbed, until it’s browned and lightly charred on the edges, about 10 minutes. Flip and continue cooking until desired doneness, about 10 minutes more for medium rare. Remove the steak from the grill and serve.
                                                                  Yields: 1(12-ounce) steak
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/2 tsp ancho chile powder
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/8 tsp turmeric, ground
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No one 15 oz chickpeas in can
                                                                  • Yes No 1 cup vegetable broth
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1 1/3 cup greek style plain fat free yogurt
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • In a medium, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderately high heat until softened, about 7 minutes. Stir in the chile powder, cumin, turmeric and cayenne and cook, stirring, for 1 minute. Add the chickpeas and broth and bring to a boil. Cover and simmer over moderately low heat for 15 minutes. Stir in the lemon juice and boil over moderately high heat, uncovered, until the liquid is thickened, about 3 minutes. Season with salt and pepper.
                                                                  • Meanwhile, in a small, dry skillet, toast the pine nuts over moderate heat, stirring, until golden, about 4 minutes.
                                                                  • Spoon the yogurt into shallow bowls. Top with the chickpeas, garnish with the mint and pine nuts and serve.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 5 large egg
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1/4 cup cake flour
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 3 tbsp crème fraiche
                                                                  • Yes No 2 tsp poppy seed
                                                                  • MAKE THE CAKES: Preheat the oven to 350°. Spray ten 2/3-cup ramekins with vegetable oil spray and set them in a roasting pan. In a large bowl, using an electric mixer, beat the butter with the sugar until pale, about 1 minute. Beat in the egg yolks 1 at a time, beating well after each addition. Working in 2 batches, at low speed, beat in the milk, lemon juice and flour.
                                                                  • In a large bowl, using clean beaters, beat the egg whites to firm peaks. Fold the whites into the batter and spoon among the prepared ramekins. Add enough hot water to the pan to reach halfway up the sides of the ramekins. Bake for about 20 minutes, until the cakes are slightly puffed and just set. Transfer the ramekins to a rack and let cool. Cover and refrigerate overnight.
                                                                  • MAKE THE LEMON SYRUP AND POPPY CREAM: In a small saucepan, combine the lemon zest, juice, vanilla bean and seeds and 1/4 cup of the sugar. Cook over low heat, stirring, until the sugar has melted, about 3 minutes. Remove the vanilla bean.
                                                                  • In a bowl, beat the cream with the remaining 2 tablespoons of sugar to soft peaks. Beat in the crème fraîche until firm. Stir in the 2 teaspoons of poppy seeds.
                                                                  • Run a thin knife around the edges and dip each ramekin in a bowl of very hot water for 10 seconds. Invert the cakes onto plates, spoon the lemon syrup around the cakes and top with the poppy cream. Garnish with poppy seeds and serve.
                                                                  Yields: 10cakes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup bourbon
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 3 tbsp chopped chives
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 6 oz, 1 inch thick salmon fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1 1/2 hours, turning bag occasionally.
                                                                  • Prepare grill or broiler.
                                                                  • Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste

                                                                  This tart is as chic as it is simple. The filling requires no baking, so after a few hours in the refrigerator, just slice and serve. While you wait, make the cherry-vodka sauce; its sweet cherry flavor is a perfect complement to the tart’s bittersweet, trufflelike interior. Game plan: The tart can be made up to 2 days ahead. Store covered in the refrigerator. The cherry-vodka sauce can be made up to 4 days ahead. Refrigerate in an airtight container until ready to use. This recipe was featured as part of our Chocolate Desserts photo gallery.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 8 oz bittersweet chocolate
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 10 oz, 4 cup frozen cherries
                                                                  • Yes No 1/2 cup vodka
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                    For the crust:
                                                                  • Heat the oven to 350°F and arrange a rack in the middle.
                                                                  • Combine butter, sugar, vanilla seeds, and salt in a large bowl and stir until evenly incorporated. Add flour and stir until just combined and a soft dough forms.
                                                                  • Sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
                                                                  • Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
                                                                  • Remove from the oven and cool completely on a wire rack.
                                                                    For the filling:
                                                                  • Place chocolate and butter in a medium bowl; set aside.
                                                                  • Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes.
                                                                  • Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth.
                                                                  • Pour ganache into the cooled tart shell and transfer to the refrigerator. Chill until set, about 1 1/2 to 2 hours.
                                                                    For the cherry-vodka sauce:
                                                                  • Place cherries, vodka, sugar, and reserved vanilla bean from the crust in a small saucepan over medium-high heat and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until cherries start to break down and syrup has thickened, about 50 minutes. Remove from heat and let cool. Serve with slices of tart.
                                                                  Yields: 1(9-inch) tart
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Use rotisserie chicken from the deli to cut preparation time on this chicken pasta salad recipe. Serve it for dinner tonight, and then pack the leftovers for lunch tomorrow.

                                                                  Ingredients
                                                                  • Yes No 3 cup bow tie pasta (farfalle)
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp stone ground mustard
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 tsp rice vinegar
                                                                  • Yes No 2 cup shredded cooked chicken breast
                                                                  • Yes No 1 1/2 cup seedless red grape
                                                                  • Yes No 1 cup celery
                                                                  • Yes No 1/3 cup diced red onion
                                                                  • Yes No 1/3 cup coarsely chopped walnut
                                                                  • Yes No 3 tbsp chopped chives
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.
                                                                  • Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley; toss gently to combine.
                                                                  Yields: 6servings (serving size: about 1 2/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 4 5 lb lamb shank
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 1/2 cup coarsely chopped ginger
                                                                  • Yes No one 14 oz canned crushed tomatoes
                                                                  • Yes No 3 cup dry red wine
                                                                  • Yes No 1 qt chicken stock
                                                                  • Yes No 4 whole cloves, whole
                                                                  • Yes No 2 cardamom pods
                                                                  • Yes No 2 tsp coriander seed
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No one 1/2 inch cinnamon stick
                                                                  • Yes No 1/4 cup thinly sliced mint
                                                                  • Preheat the oven to 325°. In an enameled cast-iron casserole, heat the oil. Season the lamb with salt and pepper and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a bowl.
                                                                  • Add the onion to the casserole and cook over moderate heat, stirring, until softened, 7 minutes. Add the garlic and ginger and cook over moderately high heat, stirring, until fragrant, 2 minutes. Add the crushed tomatoes and cook until very thick, 2 minutes. Add the red wine and boil for 3 minutes. Add the chicken stock, cloves, cardamom, coriander, cumin and cinnamon and bring to a boil. Add the lamb and any accumulated juices and cover. Braise in the oven for 2 hours, turning once, until the meat is very tender.
                                                                  • Transfer the lamb to a bowl and cover with foil. Strain the braising liquid into a large skillet and skim off the fat. Boil over high heat until reduced to 2 cups, 20 minutes; season with salt and pepper. Add the lamb to the skillet, cover and simmer over low heat, turning the shanks a few times, until heated through, 3 minutes. Transfer the shanks and sauce to shallow bowls, garnish with the mint and serve with Cheesy Farro-and-Tomato Risotto.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  , and we did indeed make a fast pipérade of scarlet onions, red peppers, and green capers. It was bright, a little spicy from the onion and garlic, and it smelled of summer. We can't think of a better side dish for a meal right now; the bright colors and sunny flavors warm and cheer, even in the dark winter.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1/2 cup mixed kalamata and green olives, pitted
                                                                  • Yes No 5 large raw garlic
                                                                  • Yes No 3 tbsp caper
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No salt and pepper

                                                                  This nutty gravy is great with both roast turkey and cornbread stuffing. Or try it with mashed potatoes. Prep and Cook Time: 25 minutes, plus 1 hour to simmer stock. Notes: Keep warm by covering and resting over a pan of barely simmering water for up to 2 hours. Whisk well before serving. This recipe goes with Juniper-and-Herb Roast Turkey

                                                                  Ingredients
                                                                  • Yes