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                                                                  Maple syrup makes these biscuits wonderfully rich and enticingly sweet.

                                                                  Ingredients
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No coarse sea salt
                                                                  • In a small saucepan, cover the thyme sprigs with the maple syrup and simmer over moderate heat for 1 minute; set aside.
                                                                  • In a large bowl, whisk the flour with the baking powder, table salt and chopped thyme. Cut in the butter until it's pea-size. Make a well in the center and pour in the milk. Stir with a fork until the dough is evenly moistened; turn out onto a lightly floured work surface and gather into a ball.
                                                                  • Roll out the dough 3/4 inch thick. Using a floured 2 3/4-inch round cookie cutter, stamp out the biscuits as close together as possible. Press the scraps together and stamp out more biscuits. Transfer the biscuits to a parchment paper-lined baking sheet and refrigerate for 30 minutes.
                                                                  • Preheat the oven to 400°. Brush the biscuits with the maple glaze and sprinkle with sea salt. Bake in the upper third of the oven for 20 minutes, or until golden. Serve warm.
                                                                  Yields: 8biscuits
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Lemon yogurt cake is very popular and you can find dozens of recipes online, especially Ina Garten's famous version that has a lemon infused syrup poured over the top. My go-to lemon yogurt cake is a slightly different recipe, but the idea of a syrup sure sounded good. What would happen if I used a little ginger and thyme instead of the lemon?

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 2 tbsp lemon zest
                                                                  • Yes No 1 cup whole milk yogurt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 inch ginger
                                                                  • Yes No 3 sprig thyme
                                                                  • Yes No
                                                                  • Yes No a serving you keep it in the refrigerator, where it will come in handy
                                                                  • Pre-heat oven to 350°F Grease and flour a large (9 x 5 x 3") loaf pan.*
                                                                  • Lightly whisk together flour, baking soda, baking powder and salt in a bowl and set aside.
                                                                  • In another large bowl, using an electric beaters if possible, beat butter until fluffy, then beat in sugar. Add eggs, one at a time, then add lemon juice and zest. Beat in yogurt. Mixture may curdle, but don't worry--it will come together when the dry ingredients are added.
                                                                  • Add dry ingredients and mix gently just until blended.
                                                                  • Spoon into pan and place in oven. Bake for 40-50 minutes or until done. The cake will be golden brown on the outside and spring back when you lightly press the middle with your fingers.
                                                                  • Meanwhile, while the cake is baking, make the ginger-thyme syrup.
                                                                  • * You can also use two smaller (8 x 4 x 2.5) loaf pans or a bundt pan. I used the large loaf pan and had a small amount of batter left over to make a small 6" mini-cake. The smaller pans will take less time to bake--closer to 30 minutes.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                    Equipment:
                                                                  • Yes No
                                                                    stove top
                                                                    Brands:
                                                                  • Yes No
                                                                    Stove Top
                                                                  Ingredients
                                                                  • Yes No 1 lb lobster meat
                                                                  • Yes No 1 1/4 cup mayonnaise
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 5 hot dog bun
                                                                  • Yes No 12 romaine lettuce
                                                                  • In a medium bowl, toss the lobster with mayonnaise, lemon zest and juice, fresh tarragon, and black pepper. Taste, and adjust the seasoning, if necessary.
                                                                  • Divide the lobster mixture and lettuce evenly among the hot dog buns; serve immediately.
                                                                  • Note: Most of the sodium in this meal is from naturally occurring sodium in the lobster.
                                                                  Yields: 5servings (serving size: 1 lobster roll)
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  At the cozy Café Brújula, writers sit with their laptops and artists gather over drinks, such as this zingy blender-whirred frappé—a cold and frothy cucumber concoction.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No one 2 inch seedless cucumber, halfway
                                                                  • Yes No 4 ice cube
                                                                  • In a microwave-safe cup, combine the sugar with the 2 tablespoons of water and microwave at high power for 15 seconds, until the sugar is dissolved; let cool for 5 minutes.
                                                                  • In a blender, combine the sugar syrup with the lime juice, chopped cucumber, ice cubes and the remaining 1/2 cup of water; puree until frothy. Pour the frappé into a tall glass, garnish with the lime wedge and serve immediately.
                                                                  Yields: 1drink
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 lb new potato
                                                                  • Yes No twelve 1 lb lobster
                                                                  • Yes No 12 littleneck lb clam
                                                                  • Yes No 2 lb dried chorizo sausage
                                                                  • Yes No 1 dozen ear corn
                                                                  • Yes No 6 stick unsalted butter
                                                                  • In a large, deep pot, cover the potatoes with cold, salted water and bring to a boil. Simmer for 5 minutes. Drain well.
                                                                  • On a flat beach, dig a 6-by-4-foot pit 2 feet deep. Line the pit with 90 rocks. Dig a 2-foot-wide pit nearby, also 2 feet deep.
                                                                  • Using 8 logs, build a bonfire in the large pit. Over the next hour and 45 minutes, add 6 logs to the fire every 15 minutes, building the fire outwards so that it covers the base of the pit. After the first 45 minutes, as the logs turn to coals, add 20 rocks to the fire. When the logs have completely turned to coals, after about 2 hours, shovel the 20 rocks to the sides. Leaving a 1-inch-thick layer of coals atop and between the rocks, shovel the rest of the coals into the smaller pit and extinguish with water.
                                                                  • Meanwhile, using a screwdriver, perforate the baking pans, punching holes in the bottoms about every inch.
                                                                  • Arrange the lobsters and potatoes together in 6 of the pans. Arrange the clams, chorizo and corn in the 6 remaining pans.
                                                                  • Wearing mitts, line the pit with a 1/2-inch-thick layer of rockweed. Arrange the pans on the rockweed in a single layer. Top the pans with a 1-inch-thick layer of rockweed. Fold the tarps in half lengthwise to measure 5 by 8 feet. Stack them on top of the rockweed. Weight down the edges of the top-most tarp with the remaining 10 rocks to trap the steam. Bake for about 1 hour, checking after 45 minutes. The lobsters and potatoes should be done; the clams, corn and chorizo will need another 15 minutes. When cooked, the lobsters will be bright red, the clams open, and the corn and potatoes fork-tender. Serve with melted butter.
                                                                  Yields: 12
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 8 oz dried linguine
                                                                  • Yes No 1 cup vegetable broth
                                                                  • Yes No 1/3 cup whipping cream
                                                                  • Yes No sautéed mushrooms
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No parmesan cheese
                                                                  • In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add linguine, stir, and cook until barely tender to bite, 7 to 9 minutes. Drain.
                                                                  • Add broth and whipping cream to sautéed mushrooms in pan over high heat; stir until mixture is boiling. Add drained pasta and stir until hot. Pour onto a platter or dinner plates. Garnish pasta with parsley, and add salt, pepper, and shredded parmesan cheese to taste.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 canned chipotle chiles in adobo
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large sweet onion
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 3 large navel orange
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • In a medium bowl, combine the orange juice with the garlic, adobo sauce and 1 tablespoon of the lime juice. Add the shrimp, season with salt and pepper; let sit at room temperature for 10 minutes.
                                                                  • Preheat a grill pan. Thread the onion slices on skewers to hold them together. Brush the onions with some of the olive oil and season with salt and pepper. Grill the slices over high heat, turning once, until softened and charred, about 3 minutes per side. Let cool slightly, then coarsely chop the onions and transfer them to a medium bowl. Add the sliced oranges, chipotles, cilantro and the remaining 1 tablespoon lime juice. Season with salt and pepper.
                                                                  • Drain and thread the shrimp onto 6 metal skewers. Brush lightly with the remaining olive oil and grill over moderately high heat, turning occasionally, until charred in spots, about 5 minutes. Serve the shrimp with the onion and orange salad.
                                                                  Yields: 6
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Standing the cookies eliminates the traditional step of flipping them halfway through baking. Chocolate lovers can stir 1/2 cup mini chocolate chips into the batter or dip half of each cookie into melted chocolate.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/8 tsp grated nutmeg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Preheat oven to 300°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through nutmeg). Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky). Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper, and pat to 1-inch thickness. Bake at 300° for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.
                                                                  • Cut roll diagonally into 20 (1/2-inch-thick) slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 20cookies (serving size: 1 biscotto)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 10 min., Bake: 45 min. Serve this delicious main-dish recipe with creamy mashed potatoes and green beans for an easy weeknight meal.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 4 2 1/2 lb bone in chicken breasts
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 1/2 cup sliced crimini mushroom (baby portobello)
                                                                  • Yes No 1 1/2 tsp chopped thyme
                                                                  • Yes No 1 10 3/4 oz campbell's cream of mushroom soup
                                                                  • Preheat oven to 425°. Melt butter in oven in a lightly greased 13- x 9-inch baking dish (about 3 minutes).
                                                                  • Meanwhile, dip chicken in 1/2 cup buttermilk; sprinkle with pepper, and dredge in flour.
                                                                  • Remove baking dish from oven. Add mushrooms and thyme. Arrange chicken, breast sides down, in baking dish.
                                                                  • Bake at 425° for 25 minutes. Turn chicken, and bake 10 minutes.
                                                                  • Stir together soup and remaining 1 cup buttermilk. Pour over chicken, and bake 10 minutes or until a meat thermometer inserted into thickest portion registers 165°, shielding chicken with aluminum foil to prevent excessive browning, if necessary.
                                                                  • Transfer chicken to a serving platter. Whisk soup mixture in baking dish until blended, and drizzle over chicken.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blend
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell

                                                                  The key to keeping regular brownies moist is usually loads of butter or other fat. To ensure a nice fudgy texture, take care not to overbake. Large chocolate chunks create big, luxurious pockets of melty chocolate in the brownies, but you can always substitute chocolate chips.

                                                                  Ingredients
                                                                  • Yes No 3 19/50 oz all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 chunk cup bittersweet chocolate
                                                                  • Yes No 1/3 cup non-fat milk
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.
                                                                  • Pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in the pan on a rack. Cut into squares.
                                                                  Yields: 20(serving size: 1 brownie)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 1 small scallion
                                                                  • Yes No 1 1/2 tbsp grated white horseradish
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No salt
                                                                  • Yes No eight thick peasant bread
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1/2 lb mortadella
                                                                  • Yes No 1/2 lb ricotta cheese
                                                                  • In a small bowl, combine the yogurt with the scallion, horseradish and mustard. Season with salt.
                                                                  • Heat a panini press or griddle. Brush both sides of each bread slice with oil. Arrange 4 bread slices on a work surface and spread with the horseradish yogurt. Layer the mortadella and Robiola on top and close the sandwiches with the remaining 4 bread slices. Set them on the preheated press or griddle. If using a griddle, top the panini with a large baking sheet and weigh down with heavy cans. Cook the panini over moderate heat until browned and crisp outside: 3 minutes in a press, 3 minutes per side on a griddle. Cut the panini in half and serve hot.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4panini
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No small 1 butternut squash
                                                                  • Yes No 1 tsp 1 teaspoon dried chilli flakes
                                                                  • Yes No 1 tbsp 1 tablespoon coriander seeds
                                                                  • Yes No a pinch a pinch of nutmeg
                                                                  • Yes No 2 cloves
                                                                  • Yes No a of fresh sage
                                                                  • Yes No olive oil
                                                                  • Yes No 3 x balls of buffalo mozzarella
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No a fresh basil leaves
                                                                  • Have your chunks of mozzarella ready to go, so you can skewer them with the pieces of the hot squash as soon as it comes out of the oven – then at least the first people who taste them can enjoy the contrast of hot and cold.Make sure the chunks for the mozzarella & squash skewers aren’t too big – you want people to be able to eat them while standing around.Heat your oven to 200°C/400°F/gas 6. Chop the squash in half and scoop out the seeds with a teaspoon. Slice each half lengthways into 4 wedges and place in a bowl.Sprinkle over the chilli, coriander, nutmeg and cloves and a little salt and pepper. Toss with the sage leaves and a splash of oil, place on a roasting tray, then roast for 40 minutes or until softened, cooked through and lightly browned.Carefully cut the squash into large cubes, cutting away the skin, and tear the mozzarella up into similar-sized pieces. Thread a cocktail stick through a ring of chilli, then through a basil leaf folded in half, then through a piece of mozzarella and then finally into a chunk of squash. Repeat until all the bits of squash and mozzarella are used up, then drizzle with olive oil before serving.
                                                                  Yields: 20
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 3/4 cup quick cooking oat
                                                                  • Yes No 3/4 cup diced green bell pepper
                                                                  • Yes No 3/4 cup diced onion
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp prepared yellow mustard
                                                                  • Yes No 2 lb lean ground turkey
                                                                  • Yes No 1 16 oz reduced fat ground turkey sausage
                                                                  • Yes No 1 15.5 oz stewed tomatoes in can
                                                                  • Yes No 1 1/2 tbsp brown sugar
                                                                  • Preheat oven to 350°. Combine first 8 ingredients in a medium bowl. Add ground turkey and sausage; combine mixture just until blended, using hands. Place mixture on a lightly greased rack in an aluminum foil-lined broiler pan; shape mixture into a 10- x 5-inch loaf. Top with stewed tomatoes, and sprinkle with brown sugar.
                                                                  • Bake at 350° for 1 hour and 35 minutes or until a meat thermometer inserted into thickest portion registers 165°. Remove from oven; let stand 20 minutes.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 10servings
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Prep: 25 min., Cook: 5 min., Stand: 2 min., Chill: 4 hr. Time-saver tip: Nix the skewers, and toss salad with 1/2 cup of dressing just before serving. Spoon into a pretty bowl, and garnish with a dill sprig.

                                                                  Ingredients
                                                                  • Yes No 1 9 oz refrigerated cheese tortellini
                                                                  • Yes No 1 8 oz frozen sugar snap peas
                                                                  • Yes No 68 4 inch bamboo or wooden skewer
                                                                  • Yes No 1 pint grape tomato
                                                                  • Yes No mustard dill vinaigrette
                                                                  • Cook tortellini according to package directions. Rinse under cold running water.
                                                                  • Place sugar snap peas in a small bowl; cover with plastic wrap. Microwave at HIGH 2 minutes. Let stand, covered, 2 minutes. Rinse under cold running water.
                                                                  • Thread each skewer with 1 sugar snap pea, 1 tortellini, and 1 tomato half. Place skewers in a 13- x 9-inch baking dish. Pour Mustard-Dill Vinaigrette over skewers, turning to coat. Cover and chill 4 hours. Transfer skewers to a serving platter; discard any remaining vinaigrette.
                                                                  • *1 (12-oz.) bottle light Champagne vinaigrette may be substituted. For testing purposes only, we used Girard's Light Champagne Dressing.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This moist, dense, rich cake contains no flour or other grains, making it appropriate for Passover. You can find kosher-for-Passover wine, vanilla, and almond extract in grocery stores this time of year or at www.kosher.com. To achieve the cake's fudgy texture, be sure to pull it from the oven when a wooden pick comes out nearly clean. You can prepare and chill the sauce a day ahead.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup kosher red wine
                                                                  • Yes No 1 lb frozen pitted unsweetened cherries
                                                                  • Yes No 1/2 cup pistachio
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No dash salt
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/8 tsp almond extract
                                                                  • Yes No 4 large egg white
                                                                  • To prepare sauce, combine the first 3 ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 30 minutes). Chill.
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, place pistachios in a food processor; process until finely ground. Sprinkle ground pistachios over bottom of a 9-inch springform pan coated with cooking spray.
                                                                  • Combine 1 cup sugar and water in a medium saucepan; bring to a boil. Remove from heat; stir in chocolate and salt, stirring until chocolate melts. Add cocoa, stirring with a whisk until well blended. Add eggs, 1 at a time, stirring well after each addition. Stir in extracts.
                                                                  • Beat egg whites with a mixer at high speed until foamy. Gradually add the remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared pan. Bake at 350° for 25 minutes or until wooden pick inserted in center comes out nearly clean. Cool to room temperature; run a knife around outside edge. Serve with sauce.
                                                                  Yields: 12servings (serving size: 1 slice cake and 2 1/2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Cherries and duck are usually paired on menus at white-tablecloth restaurants, but here we layer them in a crusty baguette with peppery greens and sweet cheese for a more relaxed, portable version. What to buy: Smoked duck can be found at the meat or deli counter of most gourmet markets and butchers. If you’re having a hard time finding it, your favorite smoked and/or cured meat would substitute beautifully. Game plan: This is a somewhat messy sandwich to eat because the cherries tend to fall out. We like the bursts of flavor that come from halving the cherries, but you could chop them finely if you’d like to lower the mess factor. This recipe was featured as part of our Most Delicious Sandwiches photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup bing cherries, pitted
                                                                  • Yes No 1 tsp sherry vinegar
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/3 cup baby arugula leaves
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 6 inch sweet french roll
                                                                  • Yes No 2 oz smoked duck breast
                                                                  • Yes No 1 oz sweet blue cheese
                                                                  • Heat a grill pan or an outdoor grill to medium (about 350°F).
                                                                  • Combine the cherries and vinegar in a small, nonreactive bowl and season well with salt and pepper. Toss to combine and set the mixture aside to macerate for at least 10 minutes. In a separate small bowl, toss the arugula leaves with the olive oil, season with salt and pepper, and set aside. Slice the roll in half horizontally and pull out the interior of the bottom half to create a pocket.
                                                                  • When the cherries have macerated and the grill pan/grill is heated, prepare your sandwich. Fill the bottom half of the roll by layering the arugula, duck breast, and cheese, then top with the cherry mixture, including any juices in the bowl. Close the sandwich with the top piece of bread, press down until it’s flattened, and wrap it in aluminum foil.
                                                                  • Place the sandwich in the heated pan or on the grill and weight it down with a heavy object (a filled teapot or a frying pan works well). Grill until the bread is toasted and the cheese is melted, turning over halfway through, about 10 minutes total. Let rest in the foil 3 to 4 minutes before slicing and eating.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1sandwich
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2/3 cup natural unsweetened cocoa powder
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 1/2 cup brewed coffee
                                                                  • Yes No 2/3 cup canola oil
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No dash salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Place a rack in middle of oven; preheat to 350°. Coat 2 (9- x 1 1/2 -inch) round cake pans with cooking spray. Cover bottoms of pans with parchment paper. Coat parchment with cooking spray; set aside.
                                                                  • To make cake: Combine flour, sugar, cocoa, baking soda, and salt in a large bowl, whisking well. In a separate medium bowl, combine coffee, oil, egg whites, vinegar, and vanilla, whisking well. Combine coffee mixture and flour mixture, whisking until smooth. Divide batter evenly between the two prepared pans; tap pans on a work surface to break air pockets.
                                                                  • Bake until a wooden toothpick inserted in centers of cakes comes out clean (30-35 minutes). Cool in pans on a wire rack for 20 minutes. Run a knife around outside edges of cakes; invert cakes onto cooling rack. Remove parchment; cool completely on rack.
                                                                  • To make frosting: Place egg whites, sugar, cream of tartar, and salt in a large deep heatproof bowl set over about 1 1/2 inches of simmering water; beat with an electric mixer at medium-high speed until peaks form when beaters are lifted (about 7 minutes). Remove bowl from saucepan; continue beating until frosting is cool (about 3 minutes). Beat in vanilla.
                                                                  • Carefully place 1 cake layer on a plate. Using a spatula, spread a layer of frosting over top of cake; top with remaining cake. Spread remaining frosting over top and sides of entire cake.
                                                                  Yields: 16servings (serving size: 1 slice)
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1 cup apple cider vinegar
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tsp yellow mustard seed
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1 1/2 tsp black peppercorn
                                                                  • Yes No 2 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 2 medium lb red beets
                                                                  • In a saucepan, bring the vinegar mixture, sugar, onion, garlic, mustard seeds, bay leaves, cloves, peppercorns, thyme and oregano to a boil. In a large pot of boiling salted water, cook the beets until crisp-tender, about 10 minutes. Drain and transfer to a heatproof bowl. Pour the hot liquid over the beets and let stand at room temperature for 4 hours or refrigerate overnight. Drain the beets, transfer to a bowl and serve.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Spreading the meringue over warm filling helps it adhere. Place plastic wrap over the filling to keep it warm while you make the meringue. Use a knife dipped in hot water to slice the pie. The crust is a bit crumbly, but you won't mind after you taste the pie.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup low fat graham cracker crumbs
                                                                  • Yes No 1/2 cup finely ground walnuts
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 1/2 tbsp corn starch
                                                                  • Yes No dash salt
                                                                  • Yes No 2 cup fat-free evaporated milk
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Preheat oven to 350º.
                                                                  • To prepare crust, combine the first 3 ingredients, tossing well. Press into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350º for 15 minutes or until lightly browned. Cool completely on a wire rack.
                                                                  • To prepare filling, combine 3/4 cup sugar, cornstarch, and dash of salt in a medium saucepan; whisk in milk and chocolate. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat. Gradually add 1/2 cup chocolate mixture to egg yolks, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (about 4 minutes), stirring constantly. Stir in 1 teaspoon vanilla. Spread mixture into prepared crust. Cover surface of chocolate mixture with plastic wrap.
                                                                  • Reduce oven temperature to 325º.
                                                                  • To prepare meringue, place the egg whites, cream of tartar, and 1/4 teaspoon salt in a large bowl. Beat with a mixer at high speed until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 teaspoon vanilla, beating just until blended. Remove plastic wrap from filling. Spread meringue evenly over filling, sealing to edge of crust.
                                                                  • Bake at 325º for 25 minutes. Cool 1 hour on a wire rack. Chill for 3 hours or until pie is set.
                                                                  Yields: 12servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Best Salad. Buy the freshest beans you can find for this simple dish. Then combine them with sherry vinegar, extravirgin olive oil, fresh basil, and good-quality feta cheese for a stellar summer salad. --Recipe by Jack Bishop (June 2001)

                                                                  Ingredients
                                                                  • Yes No 4 cup water
                                                                  • Yes No 3/4 lb wax bean
                                                                  • Yes No 3/4 lb green bean
                                                                  • Yes No 2 cup chopped tomato
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup thinly sliced basil
                                                                  • Yes No 1/2 2 oz cup crumbled feta cheese
                                                                  • Bring 4 cups water to a boil in a medium saucepan. Cook the beans in boiling water for 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.
                                                                  • Combine tomato and next 4 ingredients (through pepper) in a bowl. Divide beans evenly among 8 plates. Top each serving with 1/4 cup tomato mixture. Sprinkle each serving with 1 tablespoon sliced basil and 1 tablespoon cheese.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This brightly colored dip from the chef-owner of Oleana goes well with crackers, flatbread, and crudités. What to buy: You can buy Aleppo chile flakes and crushed Urfa chile at Middle Eastern grocers or online at Juliet Mae or Whole Spice. Game plan: If you have a gas stove, here’s a video on How to Roast and Skin a Red Pepper.

                                                                  Ingredients
                                                                  • Yes No 2 medium red bell peppers, and seeds
                                                                  • Yes No 1 lb feta cheese
                                                                  • Yes No 2 tsp aleppo chile flakes
                                                                  • Yes No 1 tsp crushed urfa chile
                                                                  • Yes No 1/2 tsp smoked spanish paprika, a.k.a, pimenton
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Heat the broiler to high and arrange a rack in the middle. Place peppers on a baking sheet, cut side down, and broil until blackened and charred, about 15 minutes, rotating the pan as necessary.
                                                                  • Transfer peppers to a medium bowl, cover tightly with plastic wrap, and let sit until cool enough to handle, about 15 to 20 minutes. Remove peppers from the bowl, discard any liquid, and wipe out the bowl. Peel the peppers (discarding the skin), coarsely chop, and return to the bowl.
                                                                  • Add remaining ingredients and mix until the sweet and hot peppers coat the cheese.
                                                                  • In a food processor fitted with a blade attachment, purée the mixture for about 2 minutes, until very smooth and creamy. (The mixture will be quite loose.) Refrigerate for about 30 minutes before serving to allow the dip to set.
                                                                  • Place the mixture in a serving bowl and sprinkle it with a pinch each of Aleppo chile, Urfa chile, and paprika.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle

                                                                  Suvir Saran thinks these sizzling, marinated chops, inspired by a recipe from the 90-year-old restaurant Karim in the Grand Mosque (Jama Masjid) area of Delhi, epitomize the very best of northwestern India's opulent Moghul cuisine. To give the marinade the richness of Indian yogurt, which is made from whole milk, Saran adds heavy cream. At Karim (and at Dévi and Véda), these chops are cooked in a searingly hot tandoor (clay oven), so grilling is a good alternative.

                                                                  Ingredients
                                                                  • Yes No 8 2 1/2 lb lamb rib chops
                                                                  • Yes No 3/4 cup greek yogurt
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No one 3 inch ginger
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 1 tbsp malt vinegar
                                                                  • Yes No 1 tbsp garam masala
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp mace, ground
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Using a paring knife, cut a few 1/4-inch-deep slashes in each lamb chop. In a large bowl, whisk the yogurt with the heavy cream, lemon juice, ginger, garlic, malt vinegar, garam masala, cumin, paprika, cayenne, mace, nutmeg and 1 teaspoon of salt. Transfer the lamb chops to the marinade and turn to coat, then cover and refrigerate overnight.
                                                                  • Add the oil to the marinade and toss with the lamb chops. Remove the chops from the marinade and let stand at room temperature for 30 minutes.
                                                                  • Light a grill. Season the chops with salt and grill over moderately high heat for 8 minutes, turning once, until well browned. Brush both sides of the chops with the melted butter and grill for another 2 minutes per side for medium-rare.
                                                                  Cuisine:YesNonorthwestern
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 lb hot chicken sausages
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 1/2 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 tsp rosemary leaves, dried
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/2 lb fusilli pasta
                                                                  • Yes No 3/4 cup ricotta cheese
                                                                  • In a large, deep frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove the sausage and, when it is cool enough to handle, cut it into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan.
                                                                  • Reduce the heat to moderately low. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook 30 seconds longer.
                                                                  • Add the wine and bring to a simmer. Add the sausage, tomatoes, water, rosemary, red-pepper flakes, and 1/4 teaspoon of the salt and bring to a simmer. Cook, stirring occasionally, for 10 minutes. Stir in the parsley.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain and toss with the sauce, the ricotta, and the remaining 1/4 teaspoon salt.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  Ingredients
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1 4 oz gorgonzola cheese
                                                                  • Yes No 2 tsp diced onion
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup bacon
                                                                  • Yes No slice apple and pear slices
                                                                  • Yes No grape
                                                                  • Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover tightly, and chill at least 1 hour or until firm (can chill up to 3 days).
                                                                  • Roll cheese mixture into 3/4-inch-round balls. Roll each ball in bacon. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with apple and pear slices and grapes.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 6appetizer servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  Use a mandoline to make thin, even potato slices.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 lb black trumpet
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup finely grated gruyère cheese
                                                                  • Yes No 1 3 1/2 oz cup finely grated parmesan cheese
                                                                  • Yes No 2 lb yukon gold potato
                                                                  • Yes No 1 tbsp diced thyme
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add half of the mushrooms; cook until they are slightly softened. Add remaining mushrooms; cook, stirring occasionally, until mushrooms have released their juices and most of the liquid has evaporated, 8 to 10 minutes. Add wine; cook, stirring occasionally, until liquid has evaporated, 3 to 5 minutes. Remove from heat. Season with salt and pepper.
                                                                  • Combine cheeses in a small bowl; set aside. Cover bottom of prepared dish with potato slices, slightly overlapping them. Sprinkle with half of the thyme and a pinch each of salt and pepper. Sprinkle with 1/3 of the cheese and half of the mushroom mixture. Repeat layering process, using all but 2 tablespoons cheese. Arrange remaining potato slices, slightly overlapping, around the edge of the dish. Stir together milk and cream in a bowl, and pour over top. At this point, dish can be refrigerated, covered, up to 1 day; let stand at room temperature 30 minutes before baking.
                                                                  • Cover loosely with foil, and bake until bubbling, about 1 hour. Remove foil, and sprinkle with reserved cheese. Bake until top is golden, 20 to 30 minutes more. Transfer dish to a wire rack; let cool 10 minutes before serving.
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3 tbsp diced scallion
                                                                  • Yes No 2 tbsp miso
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 4 4 oz beef tenderloin steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 7 ingredients in a large zip-top plastic bag. Add steaks to bag; turn to coat. Let stand at room temperature for 20 minutes, turning occasionally.
                                                                  • Preheat grill to medium-high heat.
                                                                  • Remove steaks from bag; discard marinade. Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.
                                                                  Yields: 4servings (serving size: 1 steak)
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook

                                                                  This is a marvelous turkey—simple, satisfying and completely delicious. Since Grace Parisi is a big fan of sweet Italian sausage (which was always in the rice-based stuffing she ate as a kid), she often adds it to the dressing; the fennel seed in the sausage truly elevates the dish.

                                                                  Ingredients
                                                                  • Yes No 2 italian bread, and bread
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 1/2 lb sweet italian sausage
                                                                  • Yes No 2 large onion
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 1/4 cup diced sage
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 6 cup low-sodium chicken broth
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 18 to 20 lb turkey
                                                                  • Yes No 2 carrot
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Preheat the oven to 375°. Spread the bread cubes in a large roasting pan and toast for 15 minutes, stirring occasionally, until dry and lightly browned.
                                                                  • In a large, deep skillet, heat the oil. Add the sausage and cook over moderately high heat, breaking up the meat, until browned and no trace of pink remains, 10 to 12 minutes. Add the chopped onion, celery and garlic and cook until softened, about 6 minutes. Stir in the sage and butter. Scrape the mixture into a large bowl. Add the bread cubes and toss. Stir in 2 cups of the stock and season with salt and pepper.
                                                                  • Increase the oven temperature to 450° and position a rack in the bottom of the oven. Set the turkey in the large roasting pan fitted with a shallow rack. Spoon 5 cups of the stuffing into the cavity and tie the legs together with kitchen string. Spoon the remaining stuffing into a shallow 2 1/2-quart baking dish. Scatter the quartered onion and the carrots around the turkey and add 1 cup of the turkey stock. Roast the turkey for 30 minutes. Lower the oven temperature to 375°. Roast the turkey for 3 hours longer, covering it loosely with foil as the skin browns and adding 1 cup of water every 45 minutes to prevent the pan from scorching. The turkey is done when an instant-read thermometer inserted into the thickest part of the inner thigh registers 175°. Transfer the turkey to a large cutting board and let it rest for 30 minutes.
                                                                  • Bake the remaining stuffing in the baking dish for 30 minutes, until the stuffing is heated through and crisp on top.
                                                                  • Meanwhile, pour the pan juices into a heatproof measuring cup. Spoon off the fat. In a small bowl, whisk 1/2 cup of the stock with the flour. Place the roasting pan over 2 burners on high heat. Add the remaining 1 1/2 cups of stock and cook, scraping up any browned bits stuck to the bottom and sides of the roasting pan. Pour in the reserved pan juices, then carefully strain the liquid into a medium saucepan. Boil over high heat until reduced to 4 cups, about 10 minutes. Whisk in the flour mixture and boil until thickened and no floury taste remains, about 5 minutes. Season the gravy with salt and pepper.
                                                                  • Spoon the stuffing from the cavity into a bowl. Carve the turkey and serve the stuffing and gravy alongside.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12
                                                                  • Cook Time: 1 hour 20 minutes
                                                                  • Total Time: 4 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  You can substitute any flaky white fish, such as tilapia or sole, in this easy, elegant supper.

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 oz boil in long grain rice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 6 oz flounder fillets
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp drained caper
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 4 cup baby spinach
                                                                  • Cook rice according to package directions, omitting salt and fat. Place rice in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
                                                                  • Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Dredge fish in flour.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
                                                                  • Add wine, juice, and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm. Wipe pan clean with a paper towel. Add spinach to pan; sauté 1 minute or until wilted. Place 1/2 cup rice onto each of 4 plates. Top each serving with about 1/3 cup spinach, 1 fillet, and 1 tablespoon sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fillet
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A smooth, silky, understated soup that is oddly compelling--the Greta Garbo of soups. Time: 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 lb large fennel bulb
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 8 oz large onion
                                                                  • Yes No 4 cup vegetable broth
                                                                  • Yes No 2 1 lb large fuji apples
                                                                  • Yes No 1 cup fresh watercress leaves
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 4 tbsp crumbled blue cheese
                                                                  • Trim root end and stalks from fennel bulb; reserve some feathery fronds for garnish. Chop bulb to make about 4 cups.
                                                                  • In a large saucepan over medium-high heat, melt butter, add onion, and cook until limp, about 5 minutes. Add broth, fennel, and apple. Cover and bring to a boil; reduce heat and simmer until fennel is soft when pierced, 15 to 20 minutes. Stir in watercress and cook until wilted.
                                                                  • Purée soup in a blender in batches, holding lid down with a towel. Pour back into pan, thin with more broth if you like, and reheat. Season with salt and freshly ground black pepper.
                                                                  • Serve topped with fennel fronds and crumbled blue cheese.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb beef
                                                                  • Yes No 1/4 cup quick cooking rolled oats
                                                                  • Yes No 1/4 cup amber ale
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1 cup shredded sharp white cheddar cheese
                                                                  • Yes No 4 wheat hamburger buns
                                                                  • Yes No 2 cup alfalfa sprouts
                                                                  • Heat grill to medium (350° to 450°). Mix bison, oats, 2 tbsp. ale, the salt, and pepper in a large bowl until just combined. Form into four 1/2-in. patties with a slight depression in the center of each to help them cook evenly. Brush with oil.
                                                                  • Whirl garlic in a food processor until minced. Add cheeses and remaining 2 tbsp. ale and whirl until smooth.
                                                                  • Grill burgers, turning once, until cooked the way you like, 6 minutes total for medium. In last few minutes, grill split buns, turning once, about 2 minutes total.
                                                                  • Arrange burgers on bottom of buns and top with sprouts. Spread bun tops with cheese mixture.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    spread

                                                                  These hearty cookies are packed with wholesome dried fruits and nuts. They borrow their delicious flavors from the traditional holiday fruitcake.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 cup sweetened shredded coconut
                                                                  • Yes No 1 1/2 cup chopped dried apricots
                                                                  • Yes No 1 1/2 cup chopped date
                                                                  • Yes No 1 1/2 cup chopped macadamia nut
                                                                  • Yes No 1 1/2 cup chopped pistachio
                                                                  • Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a medium bowl.
                                                                  • Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugars, and mix until pale and fluffy, about 3 minutes. Mix in eggs one at a time until combined; mix in vanilla.
                                                                  • Reduce mixer speed to low. Add flour mixture and mix until just combined. Stir in coconut, apricots, dates, macadamias, and pistachios.
                                                                  • Drop batter, 2 heaping tablespoons at a time, onto prepared baking sheets, spacing 2 inches apart. Flatten slightly. Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Remove from oven; transfer cookies on parchment paper to a wire rack to cool completely.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/3 lb vermicelli
                                                                  • Yes No 8 cup brown chicken stock
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 cup shredded cooked chicken
                                                                  • Yes No 2 tbsp fresh tarragon leaves
                                                                  • Cook pasta according to package directions, omitting salt and fat.
                                                                  • Place the stock, salt, and pepper in a large stockpot; bring to a simmer. Add chicken and tarragon; cook 2 minutes or until thoroughly heated. Add the pasta.
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer

                                                                  This is a basic coulis recipe that we like to serve with our Icebox Cake. The blackberries and liqueur can be replaced with other fruit and liqueurs (such as raspberries and crème de cassis) to make countless variations. What to buy: Use Marie Brizard’s Blackberry Liqueur, or crème de mûre.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb blackberry
                                                                  • Yes No 1/2 lb sugar, granulated
                                                                  • Yes No 1/4 cup blackberry liqueur
                                                                  • Combine berries, sugar, and liqueur in a small saucepan, and bring to a simmer over medium heat. Let cook until syrupy and reduced by half, about 10 minutes.
                                                                  • Transfer to a blender or food processor, and purée until smooth. Strain through a fine mesh sieve, pushing on the mixture with a rubber spatula. Set aside to cool.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve

                                                                  A culturally confused cocktail, to say the least, this drink combines elements of Sangría and the Caipirinha, then adds a twist. It’s one of the most popular drinks at Cantina in San Francisco. What to buy: Cachaça, a sugarcane-derived spirit with a 500-year history, can be found at most well-stocked liquor stores. Use a well-balanced, affordable Cabernet Sauvignon that will not overwhelm the other flavors in this cocktail.

                                                                  Ingredients
                                                                  • Yes No 1 cup blackberry
                                                                  • Yes No 2 medium lime
                                                                  • Yes No 6 oz cachaça
                                                                  • Yes No 2 oz cabernet sauvignon
                                                                  • Yes No 1 1/2 oz lime juice
                                                                  • Yes No 2 oz orange juice
                                                                  • Yes No 4 oz simple syrup
                                                                  • Yes No 2 oz cranberry juice
                                                                  • Yes No crushed ice
                                                                  • Yes No lime and orange wheels
                                                                  • Combine the blackberries and quartered limes in a large pitcher and muddle until well crushed.
                                                                  • Add the cachaça, Cabernet, lime juice, orange juice, simple syrup, cranberry juice, and some ice and stir to chill thoroughly. Garnish with lime and orange wheels and serve.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 5drinks
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Horchata
                                                                   60 m

                                                                  This cinnamon-vanilla rice drink is a frothy Mexican classic. Rice flour offers a nice shortcut, eliminating the customary need to soak grains of rice overnight and grind them. Condensed milk gives the blend sweetness. For a spiked version, stir in a little rum.

                                                                  Ingredients
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1/2 cup rice four
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1/2 cup light rum
                                                                  • Yes No ice cube
                                                                  • Yes No garnish, ground cinnamon and cinnamon sticks
                                                                  • Bring whole milk and cinnamon stick to a simmer in a medium saucepan over medium heat. Remove from heat, and transfer to a bowl. Whisk in condensed milk, flour, and vanilla. Refrigerate for at least 30 minutes.
                                                                  • Strain mixture through a fine sieve, and stir in rum if using. Divide among 4 ice-filled glasses. Garnish with ground cinnamon and cinnamon sticks.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir

                                                                  From the region of Valencia, this dish is a variation of the “Arroz al Horno” or Baked Rice. This version includes both morcilla and butifarra sausage, giving it a rich, and distinctively Spanish flavor.

                                                                  Ingredients
                                                                  • Yes No 1 large potato
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 3/4 lb lean pork
                                                                  • Yes No 2 8 oz onion morcilla sausages
                                                                  • Yes No 1 1 lb white butifarra sausage
                                                                  • Yes No 6 tbsp virgin olive oil
                                                                  • Yes No 8 oz tomato sauce
                                                                  • Yes No 12 oz beef broth
                                                                  • Yes No 10 oz cooked rice
                                                                  • Yes No 1 tbsp sweet spanish paprika
                                                                  • This rice with morcillas recipe makes 4 servings.
                                                                  • First prepare vegetables and meat: Peel and slice the potato. Rinse and slice the tomato and red pepper. Peel the garlic cloves and leave whole. Cut the pork into small cubes between 1/2 to 1 inch squares. Slice the morcilla and butifarra sausages.
                                                                  • Pour 3 Tbsp olive oil into a large heavy bottom frying pan, covering the bottom. Heat on medium. When hot enough, sauté garlic, red pepper and pork cubes, browning on all sides. Add half the tomato sauce and stir, continuing to cook for 1-2 minutes. Pour in broth and stir. Simmer mixture for about 30 minutes. After 15 minutes, pre-heat the oven to 360F (180C).
                                                                  • While mixture is simmering, prepare the sausage and rice in a separate pan. In a paella pan, or a large, open frying pan or ceramic pot, heat 3 Tbsp olive oil and sauté sausage slices and paprika with the rest of tomato sauce and rice, stirring constantly.
                                                                  • Pour broth mixture into the pan with sausage and rice mixture. Stir in garbanzos, tomatoes and potatoes and bring to a boil. As soon as it boils, place in oven and bake for 15 minutes. Remove and serve.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Bulgarian Bird of Paradise Bread - Khliab Raiska Ptitsa - is a yeast bread that gets its name from the decorative placement of cheese, ham, olives and red pepper on the top. If you like a thick slice of cheese as I do, the bread will have a sunken middle, which is OK. But the rising dough will be better able to support thin slices of cheese and ham so the entire top is puffed up. Here's a larger picture of Bird of Paradise Bread. Makes 10-12 servings of Bird of Paradise Bread

                                                                  Ingredients
                                                                  • Yes No 1 tbsp instant active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 6 tbsp yogurt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 cup brinza cheese
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1 thin slice cheddar cheese
                                                                  • Yes No 4 1/2 inch, 1 1/2 inch rectangles of ham
                                                                  • Yes No 4 pitted cured black olives
                                                                  • Yes No 1 star shaped piece of red bell pepper
                                                                  • In a large bowl or the bowl of a stand mixer, combine yeast, water and flour. Add yogurt, 4 eggs, salt and feta or brinza cheese. Switch to the dough hook and knead unil a soft, sticky, slightly lumpy (because of the cheese) dough forms, about 7 minutes. Transfer dough to a greased bowl, cover with greased plastic, set in a warm place and let rise until doubled. Try this Quick Tip for fasting rising. Punch down dough and place in a greased 8-inch springform pan that is 3 inches high. Brush liberally with remaining beaten egg mixed with milk. To decorate, arrange kashkaval or Cheddar cheese triangles on top to form a square. Place ham and olives in between cheese and place the star of red pepper in the center. Let rise another 45 minutes. Heat oven to 400 degrees. Bake bread 15 minutes then reduce temperature to 350 degrees and bake for an additional 30-40 minutes or until golden brown and an instant-read thermometer registers 190 degrees. Cool a few minutes in pan, then turn out of pan and cool completely on a wire rack. Source: Adapted from "The Balkan Cookbook" by Trish Davies (Anness Publishing, 2000)
                                                                  Cuisine:YesNobulgarian
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  This sweet dessert soup is made with red azuki beans, a warming yang food. The recipe can easily be doubled to serve 6.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup azuki bean
                                                                  • Yes No 1 tbsp glutinous rice
                                                                  • Yes No 1 large piece dried tangerine
                                                                  • Yes No 4 cup water
                                                                  • Yes No 6 tbsp brown sugar
                                                                  • Yes No 1/4 cup peanut
                                                                  • Soak the beans and rice overnight in an ample amount of water (I use 3 cups). 2. In a 3-quart saucepan, bring 4 cups water with the glutinous rice, azuki beans and dried tangerine peel to boil (Guide Note: glutinous rice, azuki (adzuki) beans, and dried citrus peel or dried tangerine peel can all be purchased in Chinese/Asian markets. If you use fresh citrus peel instead of the dried peel, the orange flavor will be stronger.) . 3. Turn the heat down to low, cover and simmer for about 1 1/4 hours, until the beans are visible with the water just covering them, and tender when pierced with a fork. 4. Add the sugar, stirring to dissolve. (I usually start with 1 /4 cup and add 1 or 2 more tablespoons as desired). 5. Remove the mixture from the heat and cool. Remove the tangerine peel. While the soup is cooling, crush the peanuts. 6. Pour the soup in the blender. Use the liquefy setting to liquefy for 1 - 2 minutes, until the azuki beans are thoroughly blended. 7. Chill until ready to serve. Just before serving, garnish with the crushed peanuts. Yields 2 1/2 cups (Serves 3)
                                                                  Cuisine:YesNochinese
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  The pairing of dried fruit and olives is also characteristic of other North African cuisines, such as Tunisian and Algerian. Serve over Israeli couscous, a pearl-like pasta; sprinkle with chopped green onions.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 4 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No 1/2 cup prechopped onion
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 3/4 cup mixed dried fruit
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup chopped pitted green olive
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme evenly over chicken. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
                                                                  • Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 2 minutes until tender. Add garlic to pan; sauté 30 seconds. Add fruit and remaining ingredients to pan; cook 5 minutes or until liquid almost evaporates.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4servings (serving size: 1 chicken breast half and about 1/3 cup fruit mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté

                                                                  You can make this dish ahead--just cover and refrigerate or freeze after you've spread the final layer of marinara sauce. Serve with a salad and breadsticks to round out the meal.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz uncooked lasagna noodles
                                                                  • Yes No 1 1/3 6 oz cup fat-free cottage cheese
                                                                  • Yes No 3/4 6 oz cup less fat cream cheese
                                                                  • Yes No 2/3 6 oz cup part-skim ricotta cheese
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 26 oz fat free pasta sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 1 oz cup shredded part-skim mozzarella cheese
                                                                  • Preheat oven to 350°.
                                                                  • Cook noodles according to package directions, omitting salt and fat.
                                                                  • Combine the cottage cheese, cream cheese, and ricotta cheese in a large bowl; stir to blend well. Stir in Parmesan and next 8 ingredients (through egg).
                                                                  • Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce; top with half of cheese mixture and one third of remaining pasta sauce. Repeat layers once, ending with noodles. Spread remaining pasta sauce over noodles.
                                                                  • Bake at 350° for 20 minutes. Sprinkle with mozzarella; bake an additional 20 minutes or until cheese is melted. Remove from oven; let stand 10 minutes before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup sliced button mushroom
                                                                  • Yes No 2 small zucchini
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 4 basic tostadas
                                                                  • Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, zucchini, and bell pepper to pan. Sauté 3 to 5 minutes or until vegetables are tender. Spoon about 3/4 cup vegetable mixture over black bean mixture on each tostada. Top with lettuce, salsa, and cheese.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 tostada)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 18 minutes
                                                                  • Total Time: 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  Ingredients
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 8 cup water
                                                                  • Yes No salt
                                                                  • Yes No 3 cup white grits
                                                                  • Yes No two 5 oz bags baby spinach
                                                                  • Yes No 2 cup flat leaf parsley
                                                                  • Yes No 6 5 tbsp tbsp unsalted butter, 5 tablespoons and 1 tablespoon
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No black pepper
                                                                  • Yes No 3 oz tetilla cheese
                                                                  • Yes No 3 oz mahón cheese
                                                                  • Yes No 1 1/2 oz young manchego cheese
                                                                  • Yes No 6 large egg
                                                                  • Preheat the oven to 350°. Butter two 9-inch springform pans and dust with 2 tablespoons of the Parmesan cheese.
                                                                  • In a medium enameled cast-iron casserole, bring the water to a boil with a large pinch of salt. Whisk in the grits. Cover and simmer over low heat, whisking often, for 1 hour and 15 minutes. Transfer the grits to a large bowl and let cool, stirring occasionally, until warm.
                                                                  • Meanwhile, in a medium saucepan of boiling water, working in 2 batches, blanch the spinach for 30 seconds. Using a slotted spoon, transfer the spinach to a colander. Blanch the parsley in the boiling water until almost tender, about 4 minutes. Transfer to the colander. Lightly squeeze the greens dry and coarsely chop.
                                                                  • In a large skillet, melt 2 tablespoons of the softened butter. Add the garlic and cook over low heat until fragrant, about 2 minutes. Add the spinach and parsley and cook, stirring, for 2 minutes. Season with salt and pepper.
                                                                  • Stir the tetilla, Mahón and Manchego cheeses, the remaining 3 tablespoons of softened butter and the spinach and parsley into the grits. Season with salt and pepper and stir in the eggs. Pour half of the mixture into each of the prepared pans. Brush the frittatas with the melted butter and sprinkle with the remaining 2 tablespoons of Parmesan.
                                                                  • Bake the frittatas on the top shelf of the oven for about 40 minutes, or until golden brown and just set. Let cool in the pans for 15 minutes. Remove the pan rings. To serve, cut the frittatas into wedges with a serrated knife, wiping the knife between cuts.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Time: 1 1/2 hours. Come fall, nothing beats the sweet and spicy waffles at Garland's Oak Creek Lodge in Sedona, AZ. To keep them warm and crisp, put directly on a rack in a 200° oven for up to 40 minutes.

                                                                  Ingredients
                                                                  • Yes No 9 tbsp butter
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 7 tsp lemon juice
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 6 granny smith apple
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 1/2 tbsp corn starch
                                                                  • Yes No 1 1/2 cup unfiltered apple cider
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tsp nutmeg, ground
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 3/4 cup pumpkins in can
                                                                  • Yes No olive oil cooking spray
                                                                  • Prepare apples and syrup: Melt 6 tbsp. butter in a 12-in. nonstick frying pan over medium heat. Add honey, 2 tsp. lemon juice, 1/4 tsp. cinnamon, and apples. Cook, stirring occasionally, until apples are lightly glazed and have softened slightly, about 10 minutes.
                                                                  • Meanwhile, in a medium saucepan, whisk together 3/4 tsp. cinnamon, the sugar, and cornstarch. Add apple cider and 5 tsp. lemon juice and whisk to combine. Bring to a boil over medium heat and cook, stirring often, 2 minutes. Remove from heat and whisk in 3 tbsp. butter.
                                                                  • Make waffles: In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, ginger, nutmeg, and cinnamon. In another medium bowl, whisk egg yolks until pale yellow; whisk in oil, buttermilk, and pumpkin.
                                                                  • In bowl of a stand mixer fitted with the balloon whisk, beat egg whites until soft peaks form. Add egg yolk mixture to flour mixture, stirring to combine. Gently fold in egg whites just until blended.
                                                                  • Preheat oven to 200°. Preheat a waffle iron and coat it with cooking-oil spray. Ladle 1 cup batter (or amount directed by waffle-iron maker) onto hot iron, spreading with a spatula, and cook until nicely browned, about 5 minutes. Transfer waffle directly to oven rack. Repeat with remaining batter. Meanwhile, reheat apples and syrup.
                                                                  • Break waffles into sections, divide among 8 plates, and top with apples and syrup. Serve remaining syrup on the side.
                                                                  • Note: Nutritional analysis is per 2 waffles with 1/4 cup syrup.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 16waffles
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  My kids love pita bread pizza! I set up pita loaves, sauce, and topping buffet style and they make their own. All you have to do is bake and you have the perfect appetizer or snack!

                                                                  Ingredients
                                                                  • Yes No 4 pita rounds
                                                                  • Yes No 1 cup pizza sauce
                                                                  • Yes No 2 cup mozzarella cheese
                                                                  • Yes No topping
                                                                  • Preheat oven to 375 degrees. Spoon pizza sauce over pita rounds. Top with mozzarella and desired toppings. Place on baking sheet and cook for 7-10 minutes, or until cheese mas melted. Serve immediately. Pita bread pizza is the perfect snackfood! Try it with whole wheat pita bread for an even healthier version!
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Sahnetorten, or German cream-filled cakes are a real bakery specialty item. Here is a simple cream torte you can make at home. Filled with apricot jam and frosted in whipped cream, it's not as heavy as a butter cream torte. The grated chocolate gives it a tweedy appearance. See larger image Makes 12 pieces

                                                                  Ingredients
                                                                  • Yes No cake base
                                                                  • Yes No 7 95 gram tbsp butter
                                                                  • Yes No 1/2 100 gram cup sugar, granulated
                                                                  • Yes No 1 tbsp vanilla and sugar
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 70 gram cup ground almonds, 70 grams
                                                                  • Yes No 4 100 gram oz semisweet chocolate
                                                                  • Yes No 1/2 50 gram cup flour
                                                                  • Yes No 1/3 50 gram cup corn starch
                                                                  • Yes No 2 tsp double acting baking powder
                                                                  • Yes No filling and decorations
                                                                  • Yes No 1/4 cup almond liqueur
                                                                  • Yes No 1 cup apricot marmalade
                                                                  • Yes No 3 cup whipping cream
                                                                  • Yes No 2 tsp gelatin
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Grease and flour a 9 inch springform pan or two 9 inch layer cake pans. Cut waxed paper to fit and line the bottoms of the pans. Preheat oven to 350 degrees F.
                                                                  • Cream the butter with the sugar and vanilla sugar. Add the eggs, one at a time, beating well after each addition. Add the ground almonds and grated chocolate and mix into the batter. Sift together the flour, cornstarch and baking powder and fold the dry ingredients into the wet.
                                                                  • Pour the batter into the prepared pan and bake for 30 minutes or until done. The top will feel springy and the sides will just start pulling away from the pan. Remove from oven and let cool completely.
                                                                  • Split cake in 2 pieces as follows: Carefully cut around the circumference of the cake with a sharp knife, about 1/2 inch deep. Take a long piece of thread, line it up with the cut and pull or saw it through the cake, dividing it in half horizontally. Place top half on a piece of waxed paper. Place the bottom half on a cake plate with 4-5 short pieces of waxed paper under it and sticking out. These are to be pulled out before serving so you have a clean cake plate.
                                                                  • If you wish, brush the almond liqueur over the base of the cake. Warm the apricot marmalade in the microwave, stirring every 20 seconds until the marmalade is runny. Spoon the marmalade over the cake and spread it evenly to the edges. Place the top cake layer on top of the marmalade.
                                                                  • Sprinkle the gelatin over 1/4 c. water and let it sit for about 5 minutes. Warm the mixture on the stove top or in the microwave (10 second intervals) and stir until gelatin is dissolved. Do not boil, or the gelatin will not set up. Let the gelatin cool a little.
                                                                  • Beat 3 cups of whipping cream (over 30% butterfat) with the powdered sugar (use enough sugar for your taste buds. Germans don't make it as sweet as we Americans do) until soft peaks form. With the mixer running, pour the gelatin in a stream into the whipping cream. Finish beating until stiff. Add almond flavoring, if desired.
                                                                  • Spread the sides of the cake with a thin layer of whipped cream (crumb catcher layer) then spread the top with ample whipped cream. Smooth out sides with more whipped cream.
                                                                  • Spoon the rest of the whipped cream into a decorating bag and pipe rosettes around the edge and in a fun pattern on the top. Remove the final wax paper strips and pipe rosettes around the base, if you still have cream left.
                                                                  • Place cake in refrigerator until ready to serve. Cut with a cake server. Wipe off between cuts.
                                                                  Cuisine:YesNogerman
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    stove top
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Stove Top

                                                                  Crisp green beans team up with the buttery limas in this tangy salad. Substitute pink-eyed peas for the lima beans, if you like. Toast almonds in a 350° oven for 8 minutes or until golden. This salad is especially tasty served warm.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup lima bean
                                                                  • Yes No 1/2 lb fresh yellow wax beans
                                                                  • Yes No 1/2 lb green bean
                                                                  • Yes No 3 tbsp sherry
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup pecorino romano cheese
                                                                  • Yes No 2 tbsp slivered almond
                                                                  • Sort and wash lima beans; place in a small saucepan. Cover with water to 2 inches above beans, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain.
                                                                  • Cook wax and green beans in boiling water 5 minutes or until tender. Drain and plunge beans into ice water; drain.
                                                                  • Combine lima, wax, and green beans in a large bowl. Add vinegar, olive oil, salt, and pepper; toss well. Top with cheese and slivered almonds.
                                                                  Yields: 6servings (serving size: about 1 cup bean mixture, about 2 teaspoons cheese, and 1 teaspoon almonds)
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine

                                                                  This recipe for Serbian sweet sauerkraut salad is made various ways. Some people drain, rinse and squeeze the kraut dry and add oil (see sauerkraut salad with oil recipe ). Others leave the kraut undrained. The amount of sugar varies from cook to cook. This recipe is for undrained sauerkraut. When ready to serve, use a slotted spoon to remove the salad from the storage container and transfer it to a serving bowl. Take a virtual tour of the Fremont Sauerkraut Factory. Makes 6 to 8 servings of Serbian Sweet Sauerkraut Salad

                                                                  Ingredients
                                                                  • Yes No 1 qt sauerkraut
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 small jarred pimiento
                                                                  • Yes No 1/4 cup vinegar
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • In a large nonreactive bowl, combine all the ingredients, tossing well. Cover and refrigerate 24 hours before serving. Lasts 2 weeks refrigerated.
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  For 12- to 18-month-olds. Tossing frozen blueberries with flour before adding them to the batter keeps them from turning the batter purple while they bake. If you use fresh blueberries, skip that step. Serve 1/2 to 1 cooled muffin to your child.

                                                                  Ingredients
                                                                  • Yes No 1 2/3 cup quick cooking oat
                                                                  • Yes No 3 oz all purpose flour
                                                                  • Yes No 2 33/100 oz whole wheat flour
                                                                  • Yes No 3/4 cup packed golden brown sugar
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 cup frozen blueberry
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Preheat oven to 400°.
                                                                  • Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
                                                                  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
                                                                  • Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
                                                                  • Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.
                                                                  Yields: 16adult servings (serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  Use any combination of vegetables you like for this riotously colorful side dish. To ensure all the vegetables are done at the same time, place the second pan in the oven after the first pan has been in for 20 minutes.

                                                                  Ingredients
                                                                  • Yes No 16 thyme
                                                                  • Yes No 4 medium beet
                                                                  • Yes No 4 carrot
                                                                  • Yes No 2 medium turnip
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 2 medium red onion
                                                                  • Yes No 2 fennel bulb
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Preheat oven to 425°.
                                                                  • Place 8 thyme sprigs, beets, carrots, and turnips in a large bowl. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Arrange vegetables in a jelly-roll pan. Bake at 425° for 45 minutes or until vegetables are tender and begin to brown, stirring occasionally.
                                                                  • Place remaining 8 thyme sprigs, garlic, onions, and fennel in a bowl. Drizzle with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in a single layer in a jelly-roll pan. Bake at 425° for 25 minutes or until vegetables are tender and begin to brown, stirring occasionally. Combine beet mixture and onion mixture; sprinkle with chopped thyme.
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 5 clove garlic
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 2 green bell pepper
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 1 yellow squash
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3 1/2 cup diced tomato in can
                                                                  • Yes No 1 2/3 cup drained black beans in can
                                                                  • Yes No 1 1/2 cup long grain rice
                                                                  • Yes No 3 cup homemade stock
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in one third of the garlic, the chili powder, cumin, and cayenne and cook until fragrant, stirring, about 1 minute. Add the bell peppers, zucchini, yellow squash, and 1 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
                                                                  • Add the tomatoes and simmer, stirring occasionally, for 20 minutes. Stir in the beans and simmer until the vegetables are tender, about 5 minutes longer.
                                                                  • Meanwhile, in a medium saucepan, heat the remaining tablespoon of oil over moderately low heat. Add the remaining garlic and the rice. Cook, stirring, until the rice is almost opaque, about 2 minutes. Add the broth and the remaining 1/2 teaspoon of salt and bring to a simmer. Reduce the heat to low and cook, covered, until the rice is tender, about 20 minutes.
                                                                  • Stir the cilantro into the chili and serve atop the rice.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This Eastern European cookie recipe is made with almond butter, either homemade or purchased. Eastern Europeans love all types of nuts and seeds, but probably the most popular are walnuts, almonds and pecans. Nuts can go rancid easily, so a bumper crop of almonds often wound up in a nut butter or as a filling for almond rolls and other pastries. These cookies are not like Chinese almond cookies, but more like crispier peanut butter cookies. Here's a larger photo of Eastern European Almond Butter Cookies.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 3/4 cup almond butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 cup slivered almond
                                                                  • Heat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a large bowl or stand mixer, beat together butter, almond butter, sugar, and brown sugar until light and fluffy. Add eggs and vanilla and beat until well combined. Gradually add flour mixture, mixing well after each addition. If dough is too soft, refrigerate for up to 3 hours. Otherwise, using a 1 1/2-inch cookie scoop, portion out dough on ungreased cookie sheets, spacing at least 1 inch apart. Using the bottom of a floured glass or a glass dipped in sugar, flatten each cookie mound slightly. Top with a few slivered almonds, if desired. Bake 10-12 minutes or until golden on top and bottom. Do not overbake. Cool on pan 1 minute, then transfer to a wire rack to cool completely. Store tightly covered.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 12almond butter cookies
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This aromatic soup is brothy rather than thick. The lentils should be cooked until they're just tender so they stay intact instead of falling apart in the soup.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 1 lb brown lentils
                                                                  • Yes No 2 14 1/2 oz reduced sodium vegetable broth
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 4 oz sourdough bread
                                                                  • Preheat oven to 350 degrees. In a large saucepan, heat 1 tablespoon oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, 1 minute. Add carrots, lentils, broth, bay leaf, cayenne, and 3 1/2 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until lentils are just tender, about 20 minutes. Discard the bay leaf.
                                                                  • Meanwhile, on a rimmed baking sheet, toss bread with remaining tablespoon oil; season with salt and pepper. Bake until golden brown, 5 to 7 minutes, tossing once halfway through. Serve soup topped with croutons.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Mexican Eggs
                                                                   25 m

                                                                  Like a bacon version of huevos rancheros: Try it for an easy weeknight meal or a hearty breakfast.

                                                                  Ingredients
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 16 oz refried beans
                                                                  • Yes No 2 tbsp canned chopped green chiles
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup shredded monterey jack cheese
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 avocado
                                                                  • Yes No corn tortilla
                                                                  • Brown bacon in a 12-in. frying pan. Drain on a paper towel, leaving 1 tbsp. bacon fat in pan. Cook beans and chiles in the pan over medium heat, stirring often, until simmering.
                                                                  • Make 4 wells in beans with a spoon and crack an egg into each. Cook, covered, just until eggs set, about 4 minutes. Top with cheese, green onions, tomato, cilantro, avocado, and reserved bacon. Serve with tortillas.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 6 carrot
                                                                  • Yes No 6 parsnip
                                                                  • Yes No 1 small rutabaga
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1 bay leaf, fresh
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 tbsp coarsely chopped chives
                                                                  • Cut a round of parchment paper to cover a large, high-sided skillet; set aside. Place vegetables, butter, and bay leaf in the skillet. Add water until vegetables are almost covered, about 3 1/2 cups, and bring to a boil. Cover with parchment round, and cook until vegetables are tender, 8 to 10 minutes.
                                                                  • Swirl skillet to coat vegetables with glaze. (If glaze is too thin, remove vegetables with a slotted spoon, raise heat, and cook until thickened. Return vegetables to skillet.) Season with salt, and serve garnished with chives.
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Mint tea, made with spearmint, is the traditional drink of Morocco and North Africa. A few leaves of fresh or dried lemon verbena add a lovely citrus flavor. Be sure to use Chinese green tea, such as Gunpowder Green, Young Hyson, or Formosa Oolong. For a lighter minty flavor, remove the mint sprigs before chilling. This tea is traditionally very sweet, but use less sugar, if desired.

                                                                  Ingredients
                                                                  • Yes No 8 cup water
                                                                  • Yes No 1 tbsp loose chinese green tea
                                                                  • Yes No 25 1 1/2 oz mint
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Combine water and tea in a medium bowl; cover and steep 2 1/2 minutes. Strain tea mixture through a fine sieve into a bowl, and discard tea leaves. Add mint; steep 5 minutes. Add sugar; stir until sugar dissolves. Cool completely. Serve over ice.
                                                                  Cuisine:YesNonorth african
                                                                  Yields: 8cups (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Pioneers in Missouri and Kansas used sweet potato plants to help break up the prairie soil in their gardens. This recipe uses the same tuber to break up the monotony of ho-hum pancakes. With a boost of color and vitamins A and C from sweet potatoes, these waffles are delicious any time of year. Topped with a dollop of fluffy orange butter, the waffles don’t really need syrup. But go ahead if you must. This batter also makes delicious pancakes. Recipe from Heartland by Judith Fertig/Andrews McMeel Publishing, 2011.

                                                                  Ingredients
                                                                  • Yes No 2 cup unbleached all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp ginger powder
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1/3 cup molasses
                                                                  • Yes No 1/2 sweet red pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 tsp grated orange zest
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • In a medium bowl, combine the flour, baking powder, salt, brown sugar, cinnamon, and ginger. Add the milk, sorghum, pumpkin, and egg. Whisk until smooth.
                                                                  • Bake in a waffle iron according to the manufacturer’s directions. Baking time will vary with the consistency of the batter and your preference for browning.
                                                                  • For the butter, place the butter, orange zest, and sugar in the bowl of a stand mixer and whip until light and fluffy. Serve with the waffles. The butter will keep, covered, in the refrigerator for up to 1 week.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 3
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover